Well, the 2nd brisket was good. Good, but not perfect the way I'm used to smoking brisket on a traditional smoker. While it's somewhat moist, it's still coming out a tad on the dry side where there isn't fat in close proximity, and the point meat doesn't fall apart like it should. The flat was to dry to eat, even as chop with BBQ sauce.
I have a couple of questions...
1. Is internal temperature more important, or time (i.e. 1.5hrs per lb)? I used to do it by time and it came out perfect. I haven't done that yet with my new little friend. I've been removing it at 190, wrapping it, and letting it sit for an hour or so.
2. What are your thoughts on removing the brisket once it reaches around 165 or so, double wrapping it tightly in foil, and putting it back in the smoker until it gets to 190 (or reaches the desired cook time)?
3. The 2nd brisket had a stall from hell...the temperature actually dropped. I checked it once and it was 185. The next time I checked it 45 minutes later it was at 170. Is that normal?
4. What about flipping the brisket after a time and putting the fat side down? I've never done this, but read that it helps prevent the meat from drying out once the fat has rendered into it.
5. What about lowering the temp to 200 and letting it cook longer? I've been doing 225.
I bought a third brisket (yeah, I'm a glutton for punishment) the other day. I split the point and the flat, cooking the flat on Wednesday afternoon. I pulled the flat and wrapped it at around 175, letting it sit for 1.5hrs. It was decent...but not as good as I'd like. (I pulled the 2nd one at 190 and rested it).
Tomorrow I'm slapping in the point. So many questions!
Do I do strictly time?
Do I flip it?
Do I wrap it after it gets to 165?
Do I do a lower temp to 200 & cook for a longer time?
Do I start it in the smoker, wrap it, and finish it in the oven?
Aaaannyyywayyyy....
