Sent the lady to grab a chuck roast and she called saying they put brisket flats out. So, she grabbed a 5 lb flat instead.
There was very little fat to trim but I found some to take off so I could render during the cook. Seasoned with SPG with a little paprika and let it sit in the fridge over night.
Smoked between 225-275 with post oak and mesquite for 8 hours before wrapping and finishing in the oven at 275 for about 2 hours. I used the rendered fat in the wrap with some butter and took it out at 205. Rested in a cooler for 2 hours.
Spritzed every hour after the first two hours, and had a drip pan and water pan.
Came out pretty dry but still pulled apart pretty easy. The fat didn't render all that well in some spots. Very peppery and has a jerky flavor. Maybe I'll have better luck with a point.
by 3mdeez
2 Comments
Nicely done.
Looks soooooo good, but so very dry. Try a lower temp for longer and you’re golden, cause whatever you did to get that smoke ring is working, but the pool of juice definitely says it’s not melting in your mouth. It’s a beauty.