First Beef Brisket Flat...how long at 200 degrees?

[AnglerMike]

Hi Everyone!

Glad to be back in the saddle again! :)

I had a really bad knee injury to the knee that already has a total knee replacement in so I have been on a slow road to recovery. Looks like the TKR that was done 8 years ago is fine but I tore the remaining ligaments and due to all the multiple surgeries prior I will need another knee replacement....I am holding off awaiting a new brace and second opinion.

But enough of that!

My wife picked up a massive 22lb beef brisket at the commissary last week and seeing that it was just her and I, the flat was prepped and is on the Yoder as we speak!

I was following BearCarver's recipe from his e-book and I was wondering how long I should keep the brisket at 200 degrees. I wrapped the brisket around 159 deg and it passed through the stall marvelously!

It has been at 200 degrees for about 30 min or so and I was wondering if leaving it on for any length of time would do any damage or would it simply help soften up some of the connective tissue a bit more?

Dinner won't be ready (eating time) for another 2 hours so I have the oven prewarmed at 180 degrees to keep the wrapped brisket in til then.

Thanks a TON!!!

Mike :)

PS....the flat was separated from the large end because I want to try that separately next weekend. The flat has been on the smoker for about 8 hours now.

[bigmikey]

I'd pull it off smoker, double wrap in foil and towels and into an empty cooler. I always like to wrap mine for 2 to 4 hours minimum before slicing and it will stay plenty hot.

[WALLE]

I would say ZERO seconds after hitting 195-200...then follow Mikey's instructions. Cooler that baby and hold it as hot and long as you can. I think you could drag a brisky behind your truck as long as you hit the proper temps and let it rest....

THAT should start some conversation!

[AnglerMike]

Thanks Mikey!!! Ill be pulling it off in a minute or so!!!

Mike :)

[AnglerMike]

Thanks WALLE!!!!

[Richtee]

that thing'll hold hot for 5 hours at least.

[AnglerMike]

Thanks Folks!!! It has been an hour but will wait another 30 min as Dinner time is at 6:00 PM. Grilling up some asparagus and some corn to finish off the meal!

I'll let you all know how it turns out...I had a great bark on it when I foiled it. I just hope it doesn't become mushy...LOL!

[jwbtulsa]

Should have pulled that about 1.5 hours ago but no fear. May not slice perfectly but eat tasty just the same. Chopped brisket is just as good as sliced. I bet it turns out awesome.

[SMOKE FREAK]

Soft bark on a sliced brisket is no problem...Gonna be some good eating...

[AnglerMike]

Dinner is done and I just saw the Walking Dead episode so I am really pissed!!!!

No spoilers though!

Brisket was VERY tasty but it was a bit dry. Not tough....just dry. Good thing I saved all the juices though!! We made sliced sandwiches and my wife loved the taste as did I.

NEXT round I will take it off sooner as suggested though.

The remainder of the brisket was mixed with the juices and a bit of homemade BBQ sauce and I made chopped brisket (which is actually my favorite way to eat it). Had a second helping of chopped on bread and it was really AWESOME!

The moral of the story is I will take it off around 190 to 195. I think that would have been the ticket!

My next round will be to do the HUGE end that I did not cook....next weekend!!!!

Thanks for all the help and encouragement!!!

Mike :)

[Fishawn]

Nice job! Another thing you may want to try, is if you are foiling it and resting it, is to let some of the steam/moisture escape by cracking the foil open a bit, which should help firm up the bark a bit also. I usually do this, at the recomendation of a former member here, and it seems to work. Never tested this side by side though

[AnglerMike]

Thanks Fishawn....I will give that a shot next weekend!