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u/erx612 Mar 27 '21
Do you sauce your brisket while it's smoking?
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u/rawritsmegan Mar 27 '21
No sauce, but spritz once an hour with a mix of ACV & Apple juice. Maybe the sauce would help more with the moisture piece?
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u/erx612 Mar 27 '21
Definitely don't for brisket. In my opinion anyway. If it needs sauce after, so be it.
Try doing it a little hotter next time. I find brisket that take forever just aren't the same age lose fat in the process.
2
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u/rawritsmegan Mar 27 '21
5 lbs post-trim. Rubbed with mustard and Meat Church’s Holy Gospel. Smoked @ 225 for 8 hours, wrapped at 170 and smoked @ 250 for 4.5 more hours and pulled at 198. This one took forever for some reason! Silly me for thinking it would be a quick smoke because it was only 5 lbs.
It was tender, but definitely came out different than if I smoked a whole packer. Still tasty though!
Any tips for flats? Should I be pulling at a lower temp? I was afraid to leave it on longer thinking it would dry it out, where normally I’d pull a full packer around 205.
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u/FlickerOfBean Mar 28 '21
Every time you open the smoker and spray it, the meat cools off. I’d lay off the spray and just go with the wrap. If you’re lookin, you ain’t cookin’
3
u/Gavink42 Mar 27 '21
Looks great! What was your cook method?