mph33
Full Fledged Farker
My last two briskets the flat was a little overcooked/slightly dry. I tried to use a technique of cooking up to 210 degrees. Do you think possibly that I could be drying the flat out during the rest.?
Here's my technique for this cook. Trimmed and injected the night before the cook. Remove meat from refrigerator allowed it to come to room temperature. Started pit. Applied rub to brisket placed brisket on pit approximately one hour after starting fire. I used B&B oak lump 4 chunks of Post oak and 2 small chunks of mesquite. Cooked between the temperatures of 250 and 275 for several hours then went to sleep. Woke up approximately 7 a.m. look at my temperature gauges, the temperature to the pit droped to 201 degrees. Internal temperature on the meat was 148. I stirred the coals got the temperature up to 260 and ran it for about two hours. Now I put it in a pan and applied Kosmos mop seal the top with 10 for ensuring that the meat probe with secure and accurately reading. Internal temperature is 158 and the pit temperature is at 270. I'm trying to get the pit up to 300 degrees to finish the cook.
unwrapping tin foil and prob checks of tenderness is kind of difficult today because it's windier than hell. What is the best rest method for brisket to prevent it from continuing to cook? Overall the briskets have been pretty good but I'm not satisfied with the flat. of course non BBQ hobbyist think it's the best meat they've ever eaten in their life but all you want to do is critique yourself right?
Here's my technique for this cook. Trimmed and injected the night before the cook. Remove meat from refrigerator allowed it to come to room temperature. Started pit. Applied rub to brisket placed brisket on pit approximately one hour after starting fire. I used B&B oak lump 4 chunks of Post oak and 2 small chunks of mesquite. Cooked between the temperatures of 250 and 275 for several hours then went to sleep. Woke up approximately 7 a.m. look at my temperature gauges, the temperature to the pit droped to 201 degrees. Internal temperature on the meat was 148. I stirred the coals got the temperature up to 260 and ran it for about two hours. Now I put it in a pan and applied Kosmos mop seal the top with 10 for ensuring that the meat probe with secure and accurately reading. Internal temperature is 158 and the pit temperature is at 270. I'm trying to get the pit up to 300 degrees to finish the cook.
unwrapping tin foil and prob checks of tenderness is kind of difficult today because it's windier than hell. What is the best rest method for brisket to prevent it from continuing to cook? Overall the briskets have been pretty good but I'm not satisfied with the flat. of course non BBQ hobbyist think it's the best meat they've ever eaten in their life but all you want to do is critique yourself right?
Last edited: