I just pulled a brisket flat off the smoker and it does not pass the "fork
tender" test. The flat started out at 4 lbs, with a decent layer of fat
(about 3/8"). The temperature insider the WSM was about 250-275 throughout
the cook. I pulled the brisked after 6.5 hours and it had hit an internal
temp of 200-205. I now have it wrapped in foil inside a cooler awaiting
dinner time. Hopefully the quiet time will give it a chance to reflect on
the error of its ways.

The advice I often read on this group is that internal temps are not a very
good indicator of doneness and I have a feeling that folks will tell me that
I should have kept it on longer, but I couldn't bring myself to do it in the
face of the internal temp and the amount of time it had already been on.

Should I have left in on longer? Any other advice for next time? (As I
mentioned in an earlier post, I am in the DC area and good briskets are hard
to get. The best I can ever find are about 7 lb packer cuts. Twelve pounders
don't seem to make it to this area).

Thanks,
Tom

"TT" <.> wrote in message ...
>I just pulled a brisket flat off the smoker and it does not pass the "fork
>tender" test. The flat started out at 4 lbs, with a decent layer of fat
>(about 3/8"). The temperature insider the WSM was about 250-275 throughout
>the cook. I pulled the brisked after 6.5 hours and it had hit an internal
>temp of 200-205. I now have it wrapped in foil inside a cooler awaiting
>dinner time. Hopefully the quiet time will give it a chance to reflect on
>the error of its ways.
>
> The advice I often read on this group is that internal temps are not a
> very good indicator of doneness and I have a feeling that folks will tell
> me that I should have kept it on longer, but I couldn't bring myself to do
> it in the face of the internal temp and the amount of time it had already
> been on.

The proof will be in the eating. You need to get the temperature up, but
you also have to let the collagen break down. That takes time so that is
why it is not grilled like a steak. Doing a small flat is harder than doing
a full packer cut. You'll know more when it comes time to eat.

The verdict: after 2.5 hours of rest in a cooler, the meat was nice and
tender (although I wouldn't say that a fork could be easily twisted in it)
albeit a bit dry compared to some briskets I have made in the past. However,
everyone genuinely enjoyed it. Next time I will avoid trying to do just a
flat and will try to get a packer cut (even though they max out around 7-8
lbs in this area).

Tom


"Edwin Pawlowski" > wrote in message
news
>
> "TT" <.> wrote in message ...
>>I just pulled a brisket flat off the smoker and it does not pass the "fork
>>tender" test. The flat started out at 4 lbs, with a decent layer of fat
>>(about 3/8"). The temperature insider the WSM was about 250-275 throughout
>>the cook. I pulled the brisked after 6.5 hours and it had hit an internal
>>temp of 200-205. I now have it wrapped in foil inside a cooler awaiting
>>dinner time. Hopefully the quiet time will give it a chance to reflect on
>>the error of its ways.
>>
>> The advice I often read on this group is that internal temps are not a
>> very good indicator of doneness and I have a feeling that folks will tell
>> me that I should have kept it on longer, but I couldn't bring myself to
>> do it in the face of the internal temp and the amount of time it had
>> already been on.
>
> The proof will be in the eating. You need to get the temperature up, but
> you also have to let the collagen break down. That takes time so that is
> why it is not grilled like a steak. Doing a small flat is harder than
> doing a full packer cut. You'll know more when it comes time to eat.
>

I don't use internal temp. I cook mine for 12-14 hours at 225 max.


TT wrote:
> I just pulled a brisket flat off the smoker and it does not pass the "fork
> tender" test. The flat started out at 4 lbs, with a decent layer of fat
> (about 3/8"). The temperature insider the WSM was about 250-275 throughout
> the cook. I pulled the brisked after 6.5 hours and it had hit an internal
> temp of 200-205. I now have it wrapped in foil inside a cooler awaiting
> dinner time. Hopefully the quiet time will give it a chance to reflect on
> the error of its ways.
>
> The advice I often read on this group is that internal temps are not a very
> good indicator of doneness and I have a feeling that folks will tell me that
> I should have kept it on longer, but I couldn't bring myself to do it in the
> face of the internal temp and the amount of time it had already been on.
>
> Should I have left in on longer? Any other advice for next time? (As I
> mentioned in an earlier post, I am in the DC area and good briskets are hard
> to get. The best I can ever find are about 7 lb packer cuts. Twelve pounders
> don't seem to make it to this area).
>
> Thanks,
> Tom
>
>

"TT" <.> wrote in message ...
> The verdict: after 2.5 hours of rest in a cooler, the meat was nice and
> tender (although I wouldn't say that a fork could be easily twisted in it)
> albeit a bit dry compared to some briskets I have made in the past.
However,
> everyone genuinely enjoyed it. Next time I will avoid trying to do just a
> flat and will try to get a packer cut (even though they max out around 7-8
> lbs in this area).
>
> Tom

They will shrink by 40 -50 % so you have that much meat when done right,
then freeze the rest for later.

--
Mike Willsey (Piedmont)
The Practical Bar B Q'r at,
http://groups.msn.com/ThePracticalBarBQr/_whatsnew.msnw

Have you/ would you do that even with a 4 lb flat?

"Glenn" > wrote in message
. ..
>I don't use internal temp. I cook mine for 12-14 hours at 225 max.
>
>
> TT wrote:
>> I just pulled a brisket flat off the smoker and it does not pass the
>> "fork tender" test. The flat started out at 4 lbs, with a decent layer of
>> fat (about 3/8"). The temperature insider the WSM was about 250-275
>> throughout the cook. I pulled the brisked after 6.5 hours and it had hit
>> an internal temp of 200-205. I now have it wrapped in foil inside a
>> cooler awaiting dinner time. Hopefully the quiet time will give it a
>> chance to reflect on the error of its ways.
>>
>> The advice I often read on this group is that internal temps are not a
>> very good indicator of doneness and I have a feeling that folks will tell
>> me that I should have kept it on longer, but I couldn't bring myself to
>> do it in the face of the internal temp and the amount of time it had
>> already been on.
>>
>> Should I have left in on longer? Any other advice for next time? (As I
>> mentioned in an earlier post, I am in the DC area and good briskets are
>> hard to get. The best I can ever find are about 7 lb packer cuts. Twelve
>> pounders don't seem to make it to this area).
>>
>> Thanks,
>> Tom

"TT" <.> wrote in message ...
> Have you/ would you do that even with a 4 lb flat?
>
> "Glenn" > wrote in message
> . ..
> >I don't use internal temp. I cook mine for 12-14 hours at 225 max.

I say no, 225 too cold, at least 250-260 average, 225 the lowest as long as
most of the cook time is spent at higher. I try to stay under 300 degrees
and above 240 degrees, but if youhave a cooker that can locked in at ay
temp, I'd say lock it in at 250. My 2 cents.

--
Mike Willsey (Piedmont)
The Practical Bar B Q'r at,
http://groups.msn.com/ThePracticalBarBQr/_whatsnew.msnw

> The proof will be in the eating. You need to get the temperature up, but you
> also have to let the collagen break down. That takes time so that is why it
> is not grilled like a steak. Doing a small flat is harder than doing a full
> packer cut. You'll know more when it comes time to eat.

Ed, do I remember correctly that Danny Gaulden says though he doesn't cook by
temp his better briskets are done at about 188 internal?


T

"Tyler Hopper" > wrote in message
...
>> The proof will be in the eating. You need to get the temperature up,
>> but you also have to let the collagen break down. That takes time so
>> that is why it is not grilled like a steak. Doing a small flat is harder
>> than doing a full packer cut. You'll know more when it comes time to
>> eat.
>
> Ed, do I remember correctly that Danny Gaulden says though he doesn't
> cook by temp his better briskets are done at about 188 internal?
>
>
> T

I think you are correct. While he does not mention that in the information
below, this is his process.
Danny Gaulden on Smoking a Brisket


The first thing one needs to know is how to pick out a good brisket. For
home smoking, one in the 8 to 10 pound range works well, and doesn't take as
long to barbecue as an 11 to 12 pounder. Look for a brisket that has about
1/4 to 1/3 inch of fat across the top. This is generally called the "fat
cap" by most BBQ folks. Don't buy a pre-trimmed piece, for it will not cook
as tender, and will be dry. With the brisket lying down and the fat side
up, try to pick one that is thick all the way across the flat. This can be
hard to do sometimes, for most are thick on side, and taper down to become
fairly thin on the other side. Try to find one that has a more rounded
point, rather than a pointed point. Briskets with rounded points tend to be
more meaty in this area. Briskets come in two grades, "choice or select".
Choice grading cost just a few cents per pound more than select, and
generally have more marbling. Either will do well, but choice is usually a
little better.



After you have chosen your brisket, generously apply a good rub on it, wrap
it in clear wrap, and let it sit in the refrigerator overnight. This will
allow the seasoning to work its way into the meat a bit.



The next day, as you are building your fire, bring meat out of refrigerator
and let sit at room temperature for about 30 minutes. You do not HAVE to
apply a second fancy rub at this point. If you don't have one, just use a
little salt, pepper, and powdered garlic. You don't have to use any kind of
a rub if that is your desire, but I prefer to use one.



After your fire has settled down to around 220-225F, put brisket in pit, fat
side up. Smoke it the entire time this way--fat side up. This allows the
fat to penetrate in, over, and around the cooking meat. If you smoke it fat
side down, the juice from the fat simply falls into the pit, serving no
purpose. What a loss! When brisket becomes fork tender in the flat, take
it off the pit, let cool for about 30 minutes, then slice and serve. Always
check brisket for doneness in the FLAT, not the point. The point will
generally become tender before the flat, and can deceive you. Continue to
cook until the flat is tender. If you're not ready to eat it soon, double
wrap in foil, and set in a non-drafty place or small ice chest (no ice)
until you are ready to serve it. Don't leave it for too many hours, or you
can risk food poisoning. As long as the internal temperature of the meat
stays between 140 to 160 degrees, it is safe.



How many hours does one smoke a brisket? This argument will go on till the
end of time, and is hard to answer, for there are so many variables. Two
people that think they smoked their briskets exactly the same will most
likely come out with two totally different finishing times. I like to smoke
mine for about 1 to 1 1/4 hours per pound. That would put me at about 10 to
12 1/2 hours for a 10 lb. brisket. No longer. I peg 225F as constantly as
possible. Sure one will have some temperature ups and downs, but I keep it
at that temperature fairly well. I don't go off and forget about the fire
and I don't open my pit every 10 minutes to "take a peek". I choose a good
piece of meat. All these things make a difference in how long the process
will actually take. Another thing to take into consideration is the quality
of the meat. All briskets are tough, but some are tougher than others.
This will have an effect on the overall smoking time also. I have made a
few boo-boos in my many years of smoking briskets, but not many. Ninety nine
times out of a hundred, they are tender, juicy, smoky, and a piece of meat I
am proud to serve to friends and customers.