I’m new using this smoker so I need some help. I dry brined a 3.5 lb brisket flat (not much fat cap) for 4 hours. Prior to smoking I added a molasses base with garlic and onion powder, paprika, black pepper and little brown sugar. One chunk cherry and one chunk mesquite. Step 1 @175 deg for 1 hr; step 2 @200 deg for 1 hr; then 225 for remainder. 3 hours in, the meat paused at 155 and even dropped to 152. I went to bed and woke up early to find it at 189. I was right there when it hit 195. Took about 14 hours total. I pulled it, double foiled and towel wrapped it and put it in a cooler. Dry, dry, dry. Smoke flavor was perfect. Thought I didn’t need to wrap it during the cook? Was it the lack of fat cap? Need a pan of apple juice underneath? Who has worked through this? I never opened the box once the cook started. Thank you!
Dry 3.5 lb Brisket Flat
- Thread starter DrNoci
- Start date
I have never had a problem. Then again, I do whole packers and there is a lot of fat/moisture. You might want to try injecting broth, or maybe even larding the meat if it looks lean (you'll need a larding needle). That might help. Wrapping a lean cut after a couple of hours of smoke might help also.
That seems like a long time for a small flat. I have to say I've dried out meat in the smokin-it more than I ever did in my cookshack. I did put a restrictor over the vent hole on my smokin-it which seemed to help. Seemed like there was too much airflow. I think there is a lot more trial and error with the SI which is too bad given the cost of meat these days.
Flats, by themself, are difficult to cook. The extra fat around the point seems to help a bunch.
Since you finished at 195°, I'm going to guess the flat had not quite given up and gone tender. I've never had a brisket finish, be tender, at less than 200°F. During hot and fast cooks they may go as high as 210°F before surrendering.
Instead of wrapping, putting in a pan with a little liquid, and then wrapping the pan with foil for a braise would probably work better.
Since you finished at 195°, I'm going to guess the flat had not quite given up and gone tender. I've never had a brisket finish, be tender, at less than 200°F. During hot and fast cooks they may go as high as 210°F before surrendering.
Instead of wrapping, putting in a pan with a little liquid, and then wrapping the pan with foil for a braise would probably work better.
