First brisket (flat) with Pron

fat_bastard · Aug 29, 2015

So As I posted yesterday, I smoked my first brisket today. However, it was just a flat from Costco, that is all that ours carries. I tried to follow Bludawg's method as best I could. The taste was great, but it came out tough. I feel that cooking at 300 was a bit high for just the flat.

As per instructions, I cooked it for 4 hours, then wrapped it in butcher paper and let it cook another hour. At that point I used a thermo probe to check tenderness and it seemed ok, but it was already up to 150, so I pulled it and let it rest. The taste was amazing, but as I said, a bit tough. I feel that it needed more time to break down connective tissue in the cooker.

As mentioned, the Pron:

Here's what I got

Ready to go on

Final product

Bludawg · Aug 29, 2015

UNDERCOOKED how hot was the pit and where where you measuring the pit temp???? 150 IT on the pit it has only just begun to cook. The IT should have been around 210 when it's done( based on what mine are when I put a therm in after the cook).

fat_bastard · Aug 29, 2015

Well then I totally misunderstood you... The pit temp was 300 at the cooking grate.

Edit: Yup, just reread your post and now I feel like an idiot... Better next time I guess

pjtexas1 · Aug 29, 2015

fat_bastard said:
Well then I totally misunderstood you... The pit temp was 300 at the cooking grate.

cooker temp 300...meat internal temp should be north of 200 before it is done. i think blu was trying to make sure you measured the cooker temp at the grate level and not on the lid, door or side of the cooker.

shnmclr · Aug 29, 2015

You were on your way to a nicely cooked brisket and just stopped too soon. It happens to everyone at some point. Definitely want to take the meat temp to the 195-205 range until it's probe tender, and let it rest for a few hours before slicing.

fat_bastard · Aug 29, 2015

At least it's edible and not a total loss. The flavor is great, it's just a bit chewy.

pjtexas1 · Aug 29, 2015

take a chunk, wrap in foil and throw it in the oven for a couple hours. just make sure you put a pan under it in case it leaks.

Demosthenes9 · Aug 30, 2015

pjtexas1 said:
take a chunk, wrap in foil and throw it in the oven for a couple hours. just make sure you put a pan under it in case it leaks.

^^^^ This. Just throw it back in and cook it more, either in the oven or on the smoker. Since your timings are off, monitor the IT and once it hits about 185, start doing the probe test to check for tenderness.

code3rrt · Aug 30, 2015

Well, it appears that the problem is solved, let us know on your next attempt:-D.

KC

Smoke on Badger Mountain · Aug 30, 2015

There is a learning curve to Q. I'm sure it will just get better!

Diesel Dave · Aug 30, 2015

Brisket is one of the most challenging cooks in most peoples minds. But it's really a simple meat to cook. You just made a newbie mistake. Now you know and wait til you do your next one, you'll nail it I'm sure

Big George's BBQ · Aug 30, 2015

Totally agree with DD

bigpernz · Aug 30, 2015

That undercooked flat would be great in some chili too!

J-Rod · Aug 30, 2015

bigpernz said:
That undercooked flat would be great in some chili too!

^^^this!!!

First brisket (flat) with Pron

fat_bastard

Knows what a fatty is.

Bludawg

somebody shut me the fark up.

fat_bastard

Knows what a fatty is.

pjtexas1

somebody shut me the fark up.

shnmclr

Knows what a fatty is.

fat_bastard

Knows what a fatty is.

pjtexas1

somebody shut me the fark up.

Demosthenes9

is One Chatty Farker

code3rrt

Babbling Farker

Smoke on Badger Mountain

Babbling Farker

Diesel Dave

Quintessential Chatty Farker

Big George's BBQ

somebody shut me the fark up.

bigpernz

Full Fledged Farker

J-Rod

is Blowin Smoke!

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