Did my first brisket flat yesterday on my new-to-me ZGrills pellet grill. Started at about 4.5 lbs (just my wife and I, so no need to go crazy).
Salt, pepper, a little bit of granulated garlic the night before and wrapped in plastic wrap in the fridge. Smoked at 225 for about 6 hours with a smoke tube (refilled once). Stalled at about 162. I was wanting to push through to 170 or so before wrapping but a void in my auger made my flame go out and smoker cooled down.
Ended up wrapping in butcher paper at 160, ramped up to 300 to get meat back to temp, then lowered to 250 to finish. Rested in my small RTIC cooler when probe tender and internal temp of around 205 for around 2.5-3 hours.
End result was incredible! Meat was firm, but not dry, juicy, and the fat melted in your mouth. Only thing I’d do in the future is be a little more careful with the seasonings. Ended up being a little on the salty side which I like, but others might not. (Didn’t matter much once it was chopped up for the tacos.)
Made some legit brisket tacos with homemade pico, guac, crema, and cotija cheese. 😋
by seabiscuit1024
1 Comment
I’m going to try my first flat tomorrow. I’m going to lay it under a couple pork butts, maybe they’ll keep it from drying out.