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[JustinFromAL]

And we're off!

https://share.fireboard.io/094913



First thing I notice is I might have more of a hot spot on my grill than I realized.  I feel like the "Ambient Front Left" temp sensor is in THE hottest part of the grill and well away from the brisket but that's still way higher than I would have guessed.  I also just caused a BIG spike because I flipped the brisket around to put the point on that side thinking the thicker fat cap would fair better.  I'm hoping those temps equalize a bit after a while.

Based on some of the suggestions here I changed my plans a bit, I've updated the original post in blue to reflect the changes (did not trim fat, fat side down, starting at 180)

[JustinFromAL]

Looks like I hit the plateau at around 9 hours.  I upped the temp to 200 at the 10 hour mark.  I'm not really in a hurry so I think I'll leave it here until I get to 160 or at least until lunch. 

https://share.fireboard.io/094913

I feel like "Point 1" sensor is a little low in the fat or something, I don't trust it as much as the other three so I'm going to let this ride until at least one of the Flat sensors gets to 160, then I'm going to pull it and split them.

I've been happy with the the FireCraft smoker, it's held a solid temp except when I opened the door this AM to check the maze smoker.  I am still a little concerned about the temperature difference at the front right though.  Does anyone know if that is typical for Firecrafts or all pellet smokers in general?

Picture @ 10 hours

[JustinFromAL]

OK, both point sensors were saying 170+ and both flat sensors were in the 150's so I decided to pull it and split the point off.  One problem, I couldn't find the point.     it seemed like it was all under neat the flat on the fat side, does that make sense?

I made my best guess but I think I left a lot of the point on the flat, I guess I'll find out when I slice the flat.





Ok, after I got everything wrapped and back on the grill I now have one sensor in the flat and one in the point reading over 200.  The other one in the flat and the point are reading ~190.  Which ones should I trust?

[Bar-B-Lew]

stick a thermometer in the meat...if it glides in easily then it is done

[Jcorwin818]

At this point you go by feel.  Probe the meat and if there is no resistance it is done don’t get hung up and go by temp only.

[JustinFromAL]

Thanks!  The temp on all four probes shot up to 200 pretty quickly so I stick a therma-probe in it and didn't get any real resistance in 4 attempts so I called it.

Pulled it and put it in a feti (fake yeti) and I'm going to let it rest until the Saints game starts (Who Dat!).  As a I feared I mostly just cut fat off and got very little of the point, but I did have enough to try out some burnt ends.  Should be done in about 20 minutes!

[Bentley]

The flat is usually much bigger then the point.  The flat is for the most part almost rectangular, as you see on this brisket it is the portion to the right.  The black line gives you an idea of where they come together.  Once cooked, you can turn over and almost separate with your hand.  Once you find where they join, after a few attempts, you will be comfortable separating them.  The Point is always going to be smaller and bulbous.

[JustinFromAL]

Thanks for the illustration!  I was pretty close, I actually started cutting at the bottom of the white line you drew on my picture because I could see the fat/tendon vein there.  I just gut it a little shallow and left a lot of the point on the flat. 

Either way, I think I learned from this that if I want to do burnt ends I'm going to try separating the point before cooking next time.  After I cut the point into chunks the only part with bark on it was the fat side and it was really two thick to be edible in my opinion.  Where if I would have split the point beforehand I would have a nice bark on the top (non fat) side of the point that made for better burnt ends.

[Phrett]

I don't like the 2" deep cut in the middle of the flat to identify thre grain.  This is where your best slices come from.  I, and many others, cut a tiny piece of the corner on the flat to indicate the 90° angle against the grain for slicing.

[Redapple]

OK, both point sensors were saying 170+ and both flat sensors were in the 150's so I decided to pull it and split the point off.  One problem, I couldn't find the point.     it seemed like it was all under neat the flat on the fat side, does that make sense?

I made my best guess but I think I left a lot of the point on the flat, I guess I'll find out when I slice the flat.





Ok, after I got everything wrapped and back on the grill I now have one sensor in the flat and one in the point reading over 200.  The other one in the flat and the point are reading ~190.  Which ones should I trust?

I use a single probe put in the side of the meat on the flat side. Make sure the probe does not enter the fat between the muscles or you will get a very wrong reading. If I have time I don't wrap, but more often than not, the stall gets me and I end up wrapping with some auju. Think we as humans tent ot over think and over compensate. Your brisket looks great!

Bill

[JustinFromAL]

I don't like the 2" deep cut in the middle of the flat to identify thre grain.  This is where your best slices come from.  I, and many others, cut a tiny piece of the corner on the flat to indicate the 90° angle against the grain for slicing.

In hindsight I don't either. The cut to show the 90 makes sense, I'll try that next time!

I use a single probe put in the side of the meat on the flat side. Make sure the probe does not enter the fat between the muscles or you will get a very wrong reading. If I have time I don't wrap, but more often than not, the stall gets me and I end up wrapping with some auju. Think we as humans tent ot over think and over compensate. Your brisket looks great!

Bill

Yeah, I know I over complicate and over research.  I'm an IT guy, it's in my DNA.  I think next time I might try without wrapping since I have such good temp control with this grill.

[Bentley]

You do realize that true burnt ends...after the point and flat are separated, the point has more rub applied to it and goes back in the pit for about 4 more hours...then they are cut up, sauced and put back on the pit for about another hour...They are not just cut up point!

[JustinFromAL]

You do realize that true burnt ends...after the point and flat are separated, the point has more rub applied to it and goes back in the pit for about 4 more hours...then they are cut up, sauced and put back on the pit for about another hour...They are not just cut up point!

Yeah, in my research I saw everything from an additional 20 minutes to an additional 4 hours.  I made a sauce of rub and beef stock/drippings and tossed them and put them back on for 45 minutes.  I guess that additional 4 hours is needed to get a real "crust" on them?  I've only ever had burnt ends once so I'm working off fuzzy memory on what they should taste like.  Honestly, I just tried them as an afterthought when I got a full brisket instead of the flat I intended.

[JustinFromAL]

Ok, so here's the finished product.  I'd be lying if I said I wasn't a _little_ disappointed.  I didn't expect a perfect cook but here's the thing.  I don't actually know if it's under cooked or over cooked.   

I saw a video from Aaron Franklin that mentioned you could tell if a brisket was over or under by how it was sliced. Thin slices hide undercooking, thick slices hide overcooking.  So, as a test I sliced from under 1/4" to nearly 1/2" slices.  The thinnest slices passed the "pull test", but the ticker slices were barely cutt-able with a fork.  So, my initial thought was "overcooked", but the pieces near the edges of the flat seemed to be the most tender, and the center was firm, but also didn't seem dry.

So, the only really frustrating part is I don't know if it needed more or less time.   

Anyway, very happy with everything else (flavor, smoke ring, grill performance, etc.)

[Bentley]

Don't feel to bad, the 1st time I cooked a brisket was at a BBQ Competition in 2003, there were 14 teams and my Brisket finished 16th!