As promised from my last post, I would attempt a brisket after attempting a trisket.
Pros : super juicy and wet and flavorful and smoky on the point
Cons : dry in almost the entire flat section. Point was a little mushy I think, it did bend but it would fall apart and not hold up on its own. Texture was like someone already chewed it up for you
Any tips on how to get the flat to be juicy and bendable / pull apart tender would be great.
Also any advice on where exactly people are putting their wireless meat probes? I made 2 briskets, both came out similar
One was probed in the middle of the brisket, second was probed closer to the flat maybe 2/3 of the way towards the flat section
Details on my cooking steps below including rest times
10 pound briskets after trimming
Seasoned with hardcore carnivore black the night before
Cold grill, put the meat on, point closer to the middle of the grille and flat towards the chimney
180 for 2 hours for smoke then 225 until I hit the stall at 175 and 170 for the second one
Pulled my first one out at 203, might have been too cooked as this had the dryest and hardest flat of all
Second was pulled at 195, this time flat was not as dry and hard but still dry and hard
Both were wrapped in butchers paper with tallow and butter until done
Both were rested for 6+ hours in my oven set to 145 degrees. I checked temp to make sure.
One rested for 6 the other rested for 12
by BowserSniffs
Dining and Cooking