Looks great! It all depends on the brisket imo. It may help on store bought briskets, that are just practical briskets, to wrap that baby in some butcher's paper about 1/2 to 3/4 of the way thru, and I bet your flat might turn out a lil more moist. Maybe a little beef tallow on top, buddy, had the perfect crust!👌
The only think I could have done to improve the flat would have been to let it go some more. The feel deceived me this time, but it always works. Beef tallow on the outside of the meat does nothing for the internal tenderness by the way, fat(oil) cannot penetrate meat (70% water)
Fantastic! Perfectly done and well presented.
Thanks friend
Looks great! It all depends on the brisket imo. It may help on store bought briskets, that are just practical briskets, to wrap that baby in some butcher's paper about 1/2 to 3/4 of the way thru, and I bet your flat might turn out a lil more moist. Maybe a little beef tallow on top, buddy, had the perfect crust!👌
The only think I could have done to improve the flat would have been to let it go some more. The feel deceived me this time, but it always works. Beef tallow on the outside of the meat does nothing for the internal tenderness by the way, fat(oil) cannot penetrate meat (70% water)
Beautiful bark!!
What position are your vents at the bottom and on the top of the grill
On my 22" kettle, I start with all vents wide open and adjust as needed. It depends on your temperature and wind
No water pan only foil on bottom of the brisket?
I don't use a water pan in any of my smokers