6 # brisket flat questions (time and temp)

[Timmy]

Point, flat, beats me, I don't know the difference. It was about 2" or so thick, weighed bout 4 lbs and I cooked it at 225. Wrapped it in foil with broth at 160 and cooked to 205, well...up to 209 as it rested. I had aged it in the refrigerator for a few days and injected it with broth before cooking.

My opinion, because you aged it it had less water in the meat, thus cooked faster and maybe didn’t stall as most do.

 

[tommyb50]

Just as a reference for those who don't know, the whole packer brisket is two separate muscles, the point and the flat. The flat is generally thinner and dense but mostly uniform in thickness, the point is thicker on one side "point" and is the most tender part of the brisket.

 

[Walleye Hunter]

My opinion, because you aged it it had less water in the meat, thus cooked faster and maybe didn’t stall as most do.

But I injected it with broth before cooking.

 

[Walleye Hunter]

Just as a reference for those who don't know, the whole packer brisket is two separate muscles, the point and the flat. The flat is generally thinner and dense but mostly uniform in thickness, the point is thicker on one side "point" and is the most tender part of the brisket.

OK, now I'm learning! I had the flat and it might have been just half of it.

 

[JamesB]

@Murphy's Law PM sent!

 

[REDOC]

OK, now I'm learning! I had the flat and it might have been just half of it.

No, the problem was that there is no way it was gonna be at 200 IT in just 6 hours at 225, and the collagen/connective tissue was not broken down. Undercooked brisket = “like leather”.

Dude it was just the point, stalled at 170 and it hit 190 in 6 hours when I took it off. Temp over time any day for me, but what do I know. 200 next time but I've seen 190 cooks come out great. Injection and maybe some juice with my wrap next time. Have the rest which I cut into two sections to experiment with. Also 225 on the Traeger screen would be bout 250 or so on the rack from what I've seen. Thanks Again.

 

[Murphy's Law]

Put it on around 11:30 last night @ 180 using a hickory and oak blend. The whiskey was about gone by then.

Ramped grill to 225 in the morning. The full effects of the whiskey were still being felt

Wrapped in paper with tallow around 164. Kicked the grill up to 275 at the very end to get me to 202 and rewrapped with a little tallow around 1:00 or so. I put it in a cooler until dinner @ 6:00.

Rub was Holy Cow.

Have to work on timing because I didn’t think it was very hot by the time we ate but it was real good. My wife and future son in law who’s up from Austin both said ir was great.

And sorry, but I didn’t get a picture of the Impossible Brat that I grilled for my vegetarian daughter!

 

[bigpaulie]

It was good and helpful to hear all of takes on briskets. Traeger timing is suspect. Time to try another one. I don't know if I will do the over nighter, but i can easily put it on at 4 AM. I have the Ironwood 650 and have had mixed results with different things. Grate placement seems an issue for me. My old Traeger from the early 90's had the grate on top of heat source. Then I saw a comment last week from someone: protein on the bottom and veggies on the upper two settings. I tried that with a 3-4 lb salmon filet at 350 for about 27 minutes. It was perfect. Sign of the cross as I am doing a small filet of beef roast this afternoon.
Thanks everyone

 

[miguelb]

I did an 11 pound brisket last Saturday/Sunday. I put it on the grill at 7:15pm at 180 degree (traeger's probe), follow the rule (if you are looking, you ain't cooking) so didn't open the lid until around 5:40am next day. I noticed that it was drying up. I spritz 1/3 apple cider mix with 2/3 water. Didn't hit the 160ish mark until around 10:40am. Then wrapped (poorly) with butcher paper that rip after putting in probe. I should had re-wrapped it. I also did not injected prior nor did I add any broth during wrap. Bump the temperature to 250 degree. and it hit 203 around 1:58pm which was wrapped in towels and place in cooler. Cut it around 5pm. Total cook time was 18 hours and 37 minutes.

While the brisket was 'ok', it didn't have that nice pull. I though it was a bit dry but edible (haha).

Next time I will be injecting along with adding beef stock during the wrap. I will also try a higher temperature (200 or 225) and put it later in the evening like 9pm or 10pm.