Loading…
13
First brisket flat I didn't butcher, hit 203 internal after 11 hours
Been cutting and wrapping for other folks for about 4 years, but my own smoker attempts were rough. Last Saturday I finally let a whole packer flat ride low and slow at 225 on my offset, wrapped in butcher paper at 165, pulled it when the probe slid in like warm butter around 203. Came out juicy enough that my neighbor asked if I bought it from a BBQ joint downtown. The lesson I learned was about resting, I used to slice right away and juice went everywhere. Letting it sit in a cooler for 90 minutes made all the difference. Anyone else have a cut that finally clicked after you changed one small step, or am I the last guy to figure this out?
1 comments
Log in to join the discussion
Log In1 Comment
mark_miller22d ago
My buddy Dale did the same thing with pork butt last month, smoked it for 9 hours at 250 and the bone slid right out clean. He used to pull it and shred right away, meat was always dry and stringy. Then his wife told him to stick it in a cooler wrapped in towels for two hours and he said it was like a whole different piece of meat. Now he wont touch it till that timer goes off. Resting is the one step everybody skips and its the easiest fix there is.
4