Aaron Franklin isn't worried

[Shaun @ Tru6]

but my first smoked brisket turned out great. Smoked an 11lb pre-trimmed, grass fed brisket for about 14 hours. The point was phenomenal. The flat was a little dry but had great flavor. Next time I'm leaving a little more fat on it. Also have to get some upgrades for the Smokey Mountain.

Rum Aged Innis & Gunn was a perfect complement to the point. Flat with sauce was more of an IPA.

[Baz]

That looks good!!!

[Bill Douglas]

Looking good!!!

Aren't all Angus cattle grass feed? (shameless plug to buy New Zealand beef and lamb).

[tabs]

On ah Brisket you should leave all da fat on there. It is da fat that make it tender..and juicy.

[sc_rufctr]

WOW... I'm coming over for dinner!

[onewhippedpuppy]

Damn that looks tasty!

[Shaun @ Tru6]

Peter, you are welcome any time.

Ted, I suspect it is more than trimming off too much fat. I haven't had time to research why the flat was drier than expected, especially when the point was perfect, better than all restaurants I've had brisket at, but I need to find out. To its credit, eating the top of the flat with the fat was excellent flavorwise.

[lindbhr]

Congrats !!! If you have not seen them, Aaron has some YouTube videos you might enjoy.

[Shaun @ Tru6]

Thanks Hugh, I'll watch every one I can find. May need to take a trip to Austin.

[71scgc]

Trim fat afterwards.

Carter

BTW, I've never been able to do a brisket worth a dam. Gave up years ago.

[TheMentat]

Originally Posted by Shaun 84 Targa

Peter, you are welcome any time.

Ted, I suspect it is more than trimming off too much fat. I haven't had time to research why the flat was drier than expected, especially when the point was perfect, better than all restaurants I've had brisket at, but I need to find out. To its credit, eating the top of the flat with the fat was excellent flavorwise.

Same thing happens to me every time... the point is fantastic, but the flat is pretty dry. The point has much higher fat content marbled into it, so it is much more forgiving when you cook it.

I suspect the flat was just overdone, such that the fat was mostly rendered out of it, but I've only done 3 or 4 of these things... not really an expert. Let me know if you figure it out!

[Shaun @ Tru6]

Had a healthy section of the point for lunch today, warmed in microwave at a power setting of 5 for 50 seconds and then 7 for 50 seconds. Came out perfect. Very juicy. The flat i think I'll be making some sauce for that.

I'll post results from the next brisket after doing some more research.

[Aggie93]

The last few times I've done brisket, I cooked it until the flat was 195 degrees. Took it off, separated the flat and point. Wrapped the flat in foil, then in fleece blankets and put it in a cooler. I took the point and cubed it and put in a foil pan to make burnt ends.

[Noney]

I smoke on a Smokey Mountain as well, and after more briskets than I can count, here's a few things I've learned. First, don't use the internal water bowl. You won't get a good bark if you use the water bowl, at least not on a brisket. For other meats, especially lighter meats like turkey, you can play with various ingredients like apple cider, white wine, etc. but for brisket, leave it out. I place a layer of foil on the lower rack to catch the drippings, which then vaporize and further flavor the meat. Second, ignore the reading on the temperature dial on the lid -- it's useless. I use a remote digital thermometer and the difference between the metal coil gauge on the lid and the digital gauge is often in excess of 80 degrees. This might be why you had some dryness issues. Here's the one I use:



Wireless Long Range Digital Thermometer Set

You run the wires through the holes in the vent in the lid and you can monitor the temp from the comfort of a lawn chair or your couch.

Also, keep the lid vent wide open and control the temperature via the three vents at the bottom of the unit. If you close the lid vent all you'll do is trap excess creosotes which will give your meat an off-flavor. I run my Smokey Mountain with the bottom vents almost all the way closed and I can easily maintain 225-250 all day long.

Good luck, and keep smokin'!!!

[Shaun @ Tru6]

Thanks Noney, great info! Looking forward to my next piece of meat.

What I want is that device to talk to my iPhone to tell me where the temp is and send alerts when too high and too low.