Flinger
Knows what a fatty is.
Yesterday...
Family gave it a 9...
Women gave it an 8... said flavor was great, bark was great, tender, but a little dry. All the women got the 'lean' meat from the flat.
Men gave it a 10... same, except all got their meat from the point. (It was awesome)
So, here's the deal...
Spent about 10 minutes unwrapping the brisket to check if probe ready with hand-held temp probe.
Point and center flat was butter... probe ready.
Temps ranged from 200 to 208, in some spots. But, to be frank, wasn't really all that interested in the temperature. It was close enough.
Rest of flat was a little tight. Probe wasn't as "buttery".
At this point, I thought the brisket was off the heat a little too long with an open wrap. But, decided to wrap it back up and put it on the fire another 30 minutes.
After 30 minutes, at 275 degrees, I just pulled it. Didn't even open it or look at it. Didn't probe it. Just picking it up in the wrap "felt" limp, loose and ready.
Like I said, the point was perfect. The flat was a little dry. Also, some of the edges of the point were actually burnt looking and needed to be trimmed away.
Question?
Undercooked? Then, explain the burnt edges...
30 more minutes?
One other thing... after watching a YouTube video of some dude that says we should cut "all" the fat off, I did. But, he injects. I didn't.
Could that have caused a "dry problem"? Normally, I keep the 1/4" of fat on the fat side.
Just seeking a 10, here. 9 ain't bad. But, more work to be done!
Thoughts?
Family gave it a 9...
Women gave it an 8... said flavor was great, bark was great, tender, but a little dry. All the women got the 'lean' meat from the flat.
Men gave it a 10... same, except all got their meat from the point. (It was awesome)
So, here's the deal...
Spent about 10 minutes unwrapping the brisket to check if probe ready with hand-held temp probe.
Point and center flat was butter... probe ready.
Temps ranged from 200 to 208, in some spots. But, to be frank, wasn't really all that interested in the temperature. It was close enough.
Rest of flat was a little tight. Probe wasn't as "buttery".
At this point, I thought the brisket was off the heat a little too long with an open wrap. But, decided to wrap it back up and put it on the fire another 30 minutes.
After 30 minutes, at 275 degrees, I just pulled it. Didn't even open it or look at it. Didn't probe it. Just picking it up in the wrap "felt" limp, loose and ready.
Like I said, the point was perfect. The flat was a little dry. Also, some of the edges of the point were actually burnt looking and needed to be trimmed away.
Question?
Undercooked? Then, explain the burnt edges...
30 more minutes?
One other thing... after watching a YouTube video of some dude that says we should cut "all" the fat off, I did. But, he injects. I didn't.
Could that have caused a "dry problem"? Normally, I keep the 1/4" of fat on the fat side.
Just seeking a 10, here. 9 ain't bad. But, more work to be done!
Thoughts?