Hot take: I thought I could nail a brisket flat by just watching the temp. Ngl, getting that bark right without drying it out took me like 8 hours of fiddling with the firebox.

Honestly, my first one was like leather because I rushed the wrap. Anyone got a solid method for keeping the flat juicy on a stick burner?

2 comments

2 Comments

wesley7618d ago

Man, I saw this thing online about the "Texas crutch" but for just the flat. Some guy swore by wrapping the flat alone in butcher paper with a couple pads of butter once it hits like 165, while the point keeps going naked. Lets the point build bark but basically braises the flat so it doesn't turn to shoe leather. Tried it last month and it was a total game changer for me. Still takes forever but at least the flat stayed juicy.

johnson.charlie7d ago

Yeah, that's a solid trick. I've done something similar but I'll separate the point and flat completely once the flat hits about 160. I put the flat in a foil pan with some beef broth and cover it tight, letting it steam while the point keeps smoking. It pretty much guarantees a tender flat.