I had an 8 pound flat in the freezer and decided to have brisket to go with the AFC championship game. The last time I did a flat only it was very dry. I have a slight variation in plan this time. Read on …
Start at 0900 with the BGE dialed into 235 degrees with hickory chunks for smoke. I will injected with moisture magic from Kosmos Q. I plan to use mustard for a binder with Kosmo’s Q cow cover on all sides and Montreal steak seasoning on top. Lastly, a drizzle of Worcester sauce on top ( got this idea from Harry Soo). Once we get her to 165 IT, wrap in butcher paper until we get her up to 203. Then wrap in plastic wrap ( still in butcher paper ). Place in oven that has been at 200 degrees. The idea here is to re-moisture it. Turn the oven off and let the brisket rest for 1 hour before serving. Kick off of 2021 AFC championship game is 1840 hours.
Here is the start of the cook ….
Timeline: At 1300 hours, the IT was 142. I was hoping for closer to 170 after 4 hours. So I cranked up the BGE temperature to 270. Still plan to wrap at 1400 hours no matter what.
This cook took way longer than I thought it would. So at 1600 hours I put it in the oven. The IT was around 180. After an hour and a half in the oven it got up to 193! My guests were hungry and the game had already kicked off so I decided to slice it real thin. It was still very delicious and had a generous smoke ring. I forgot to take pictures.
Next Time …
My next brisket will be low and slow but I’ll budget 12-18 hours of cook time. For this flat, I probably should have gone hot and fast. Probably.