Smokin-It User Forum!
Recipes => Beef => Topic started by: kkhenson on September 24, 2016, 03:40:16 PM
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Hi all. First timer here. I picked up a flat cut brisket from a grocery today, 6.5 lbs. Has some fat on one side and is mostly uniform in size, but goes from about 1" to 1.5" from left to right. I'm guessing I should put the probe into the thickest part and aim for the 195 degrees that seems to be a pretty popular IT. I just am not sure how long to anticipate this sucker to cook? Seems some folks have experienced 1 to 2 hours per lb, maybe it's just a total crapshoot.
I haven't had a chance to really look into rubs for brisket, and since this was more of a spur of the moment decision to pick up a brisket, I just went with the McCormick Grill Mates Cowboy Rub after using some yellow mustard for the base. Hoping this one is big enough to do OK in the #2. Planning on cooking at 225 with some apple juice in a pan.
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Sounds like a pretty good plan but realize nothing is exact. An IT of 195 is a good goal but realize that flat might be as hard as an over-inflated basketball at 195. You need to cook it until it is relaxed and yielding, you might not see that until 200-204 all meat is different.
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Thanks for that suggestion, I appreciate that. I'll give that range a shot. My goal is not to open up that smoker much until near the end.
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Being that this is a flat, it is very easy to overcook and dry it out. Start your testing at the temperature you mentioned but just be prepared that you might need to let it go a little longer if it doesn't pass the test.
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Well, I pulled it at 9:40 last night. It was at 196 IT, but didn't feel like "butter". I ended up wrapping it and letting it rest for about an hour and a half before sending it to the fridge, so I could hit the sack. Good flavor, but it overall, it's dry. Time to finally calibrate that probe, and next time, I'll try to find a packer that I can fit diagonally into that SI #2.