Quote:
Originally Posted by DJ's left nut
I cooked the whole packer for about 14 hours (13 lb brisket). It maybe could've used another hour. I took the point off and carved it into fist sized chunks before I sprayed the chunks with beer, re-rubbed them, threw them back on the smoker and loaded more wood to goose the heat to around 300. While that was on the smoker, I sliced and served the flat.
I still had the issue I've had in the past with the flat though - even when I pull them around 185, I find the first few slices to be pretty juicy but it's almost as though the moisture just evaporates and within minutes it seems to have gotten to dry on me.
I wrapped this one in butcher paper; maybe I'll go with aluminum foil next time and put a little liquid in the envelope. Then after I unwrap and hit it with the last hour of heat or so to re-set the bark, I'll really make sure to let it rest. Perhaps the problem is that I don't let the juices re-distribute before I start cutting it. I had people over this time so I just sliced as soon as I brought it in - that could've been a mistake.
I dunno...I'm gonna have to keep working at the flats because I've never been truly amazed by them. I've never had one that I thought was bad, but I've never made one that I was really proud of either.
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How long did you cook the point after that? I tried to do burnt ends a few weeks ago and they turned out ok, but not as good as I would have hoped.