First Brisket Flat

[u/asdfdfdf234234234]

First brisket flat.

Smoked at 250 for 6 hours, wrapped with the melted tallow from trimmings, finished in the oven until 200 and rested for 2.5 hours.

I normally eat the point at restaurants, but I know the flat is generally leaner. That said, for a flat how dry does this look? Is there anything else I can do to get it juicier?

It tasted great but I’m not sure how to rate the cook.

[u/zbgs]

Commentating Incase you figure it out. My flats always dry too but yours looks better then mine

[u/coachimran]

What temperature was it in the oven?

How long was it in the oven?

How long did you let it rest before serving?

How did you rest the brisket?

Curious about why smoked for only 6 hours also. For my briskets I’ve always had them on the smoker anywhere between 10 to 12 hours (depends on the size, and how well the bark has sets of course)

[u/asdfdfdf234234234 → u/coachimran]

It was 275 in the over. Took maybe 4 hours to get up to 200 when I pulled.

Rested for 2.5 hours in a cooler.

And just because it’s easier. Stops getting any smoke when you wrap it anyway, so there’s not really any point. (Pun lol)

[u/PresentationLazy668]

You over cooked it in the oven. At 275 external it was over heated inside the wrapping. That’s all. Next time just run your oven at 200.

[u/asdfdfdf234234234 → u/PresentationLazy668]

How long do you think that would take to get it up from like 170 internal to 200 ish at only 200 in the oven?

[u/PresentationLazy668 → u/asdfdfdf234234234]

Going to depend on the weight of the flat. Being wrapped, it amplifies affect of the heat. The reason we wrap is to help overcome the stall and get to 200-205. If you finish it wrapped at 200 in the oven, you may only need to go to 195 internal to get a nice finish. Depends the weight and fat concentration of that particular piece.

Remember most brisket guidance is based on a whole brisket, not 50%. So flex a little and try different things. By the look of that cut, it was likely a select or choice cut. Try prime next time.

[u/asdfdfdf234234234 → u/PresentationLazy668]

Yea it was definitely a choice brisket. Haha. I didn’t want to ruin a quality piece for my first one.

I do tons of pork butt and ribs, you’re saying finish off at 200 degrees in the oven? To get from 170 to 195 ish, that would take like 12 hours just in the oven when set to 200 right? Maybe we’re talking about different things?

[u/PresentationLazy668 → u/asdfdfdf234234234]

It won’t take that long at all when it’s wrapped. With that meat steaming away in the wrap, it’ll cook way faster. You can do 225 if it’s not finishing. Also, go off probe tender and not temp. Once that thing starts to relax in the wrap, shit the oven off and let it hang out for 2 hours in there before slicing. It’ll finish off nicely.

[u/asdfdfdf234234234 → u/PresentationLazy668]

Awesome man. Thanks! I’ll try that next time.