Originally a 7lb flat, after trimming it was about 5lbs cooked at 180 degrees for 4 hours then bumped the temp to 225 for 2 hours. Wrapped up and elevated the temp to 250 for 2 hours. I let it rest wrapped in the butcher paper and a towel for an hour.
by Upstairs_Fold_4851
20 Comments
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Seasoned with holy hogs brisket rub, garlic and pepper
That sink looks delicious 😋
How did the tallow render?
Zero bark, Zero seasoning, looks tough and dry.
But that sink thing you got going on for some reason looks awesome…
Oof. Hey we all start somewhere!
Personally, I don’t think you needed all the temperature changes. Why not just cook it at 225? Wrap at the stall, and pull at 200ish degrees (depending on how long you can have it sit)?
The sink is bubbly
Oof. Why is it grey?
My condolences on your loss. Brisket flat never comes out great. I go for marinated stuff for the flat.
I did a flat for my first brisket since it was all I could get at my grocery store—it was really tasty as I hope yours was, but I did a couple things the second time I did a brisket flat that I found really helped improve Smokey flavor and juiciness. I would suggest salt and peppering it the night before so you can get a nice pellicle that the smoke will better adhere to. Also, with the flat, make sure you wrap with additional fat to help it stay moist.
Also, based on the images you posted, try to make sure the top of the brisket is level so moisture doesn’t pool on top. That pooling moisture is the enemy of a good bark.
All the people hating .. not one of their own posts show any briskets or cooks that show they could do better …
If it tasted good and was juicy – right on.
If it was dry then you got some meat for chilli 🤷♂️
I was just at Sam’s Club and brisket flats are $8/lb. Hopefully the price is better near you.
Furthest thing from a pro, but you don’t need to go as low as 180.
We learn by doing!! Don’t let negativity get you down. Keep on smoking and trying new stuff…. That’s exactly how we learn. My only curiosity is why such a bubbly sink?? My first brisket was really good but finished at 2am then I didn’t know what to do after that. Tired and drained I threw it in the fridge and ruined it. It’s all about the learning process.
Looks like my first, my second, my third, my fourth, and my fifth.
This is a good 1st flat, I’m 40 or so in, I’m still improving every time.
I’ve tried the 180. It’s a waste of time. No reason to go below 225. 225 will get you better bark. I think you’re biggest problem is Traeger pellets. They’re bottom tier. Get something real hardwood and your smoke ring will get 10x better.
https://youtu.be/CzIcYfjI06w
Try this video. It helped me cook a Wagyu brisket last weekend to perfection.
Eeeek
It’s almost impossible (at least for me) to cook a good flat (only). Don’t get discouraged.
Put the dish soap in the sink after you put the hot water in. Then you won’t have all the unnecessary bubbles.