I think you need to wrap it earlier than 160 and keep it wrapped longer

Jun 1, 2020
10:01:49am

El Paso Coug All-American

Also, throw in some liquid when you wrap it. It took me probably 10 to 12 tough brisket flats to figure out that wrapping the brisket flat for an extended time was the best way to get it tender because there isn't much fat.

This message has been modified

Originally posted on Jun 1, 2020 at 10:01:49am

Message modified by El Paso Coug on Jun 1, 2020 at 10:06:36am

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El Paso Coug

Bio page: El Paso Coug
Joined: Dec 29, 2002
Last login: Apr 24, 2024
Total posts: 8,497 (26 FO)

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Messages

Author

Time

Expert smokers: how to get a tender brisket?

byujdmba

6/1/20 9:33am

A 3 lb flat is starting behind the 8 ball. Really, really hard to do. Not enough fat.

dryflyelk

6/1/20 9:38am

This. You need a whole brisket (with both flat /and/ point).

ebv

6/1/20 9:46am

The most expert smokers would have a battle smoking a 3lbs USDA Select flat

Alister Mackenzie

6/1/20 10:00am

For one get a bigger brisket...

CoachSpeak

6/1/20 9:41am

Not likely with just a flat.

kccougar

6/1/20 9:44am

If you listen to the king of brisket (Franklin) he cooks hotter than that. 250 - 275

Pimpin4Paradise

6/1/20 9:46am

It's painful to spend $70 on a hunk of meat but that's how.

godawgs

6/1/20 9:53am

I only do packers but I imagine with a small flat like that it would be better

NarfUte

6/1/20 10:00am

I think you need to wrap it earlier than 160 and keep it wrapped longer

El Paso Coug

6/1/20 10:01am

What was the grade of the brisket? Brisket flat is so lean anyway, if it’s not prime grade (more fat marbling) at least,

NWCoug

6/1/20 10:04am

A 3 lb flat would be tough to do well. So small, and lean.

Eddie

6/1/20 10:17am

I think you took it out too late

Gente_Boa

6/1/20 10:46am

Get a full packer. Make a plan for it and test your plan.

Zedhead

6/1/20 11:09am

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