fat_bastard
Knows what a fatty is.
- Joined
- Sep 22, 2009
- Location
- Huntsvil...
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
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