Cliff H.
Master Chef
I injected an 11lb flat with beef broth, coffee and brown sugar. Then I rubbed it down with a salt and pepper based rub. No sugar in it at all.
Onto the smoker at 12:30 with the fat cap down. I let the wsm run wide open. Temps settled in at 370 dome, 350 grate, 340 under the grate with sand in the wsm pan.
At 3:30 the internal temp was at 170. Time to foil.
At 4:00 the internal temp was at 195. At this point I was sure that I had pushed the maverick probe all the way thru the flat somehow so I began to check it.
The internal temp was correct but the probe had lots of resistance when put in the brisket so I began checking it every 5 deg.
At 4:30 the internal temp was at 210 and it was starting to relax a bit so I put it in cooler wrapped in towels for about 3 hours.
The meat was very tender and moist. Everything was there except flavor. It tasted a bit bland. This method works, but to me, brisket taste better when done low and slow.
If I use this method again I will use injections with much stronger flavors because they seem to exit the finished product. I didn't let it sit in the injection overnight either. That might have helped a bunch.
Onto the smoker at 12:30 with the fat cap down. I let the wsm run wide open. Temps settled in at 370 dome, 350 grate, 340 under the grate with sand in the wsm pan.
At 3:30 the internal temp was at 170. Time to foil.
At 4:00 the internal temp was at 195. At this point I was sure that I had pushed the maverick probe all the way thru the flat somehow so I began to check it.
The internal temp was correct but the probe had lots of resistance when put in the brisket so I began checking it every 5 deg.
At 4:30 the internal temp was at 210 and it was starting to relax a bit so I put it in cooler wrapped in towels for about 3 hours.
The meat was very tender and moist. Everything was there except flavor. It tasted a bit bland. This method works, but to me, brisket taste better when done low and slow.
If I use this method again I will use injections with much stronger flavors because they seem to exit the finished product. I didn't let it sit in the injection overnight either. That might have helped a bunch.