Nick Prochilo
Chef Extraordinaire
I did a brisket last night in preperation for a challenge somebody made to me. I wasn't real happy with the results.
The first picture shows it the best. From the narrow part of the flat end, the brisket was dry. The second picture does the picture too much justice, it was much dryer than it looked. The third picture was from the point end and it was nice and moist. I left the point on during the cook and I'm thinking that may have helped keep it from drying out as much as the other end. I cooked it in a foil pan until it hit 165*, then I wrapped the whole thing up in foil and cooked until it hit 190*. I seperated the point and flat at that point and double wrapped the flat in foil and put it in a cooler for 7 hours. The point went back on and stayed until it hit 205 and I had some nice burnt ends. I know Larry seperates the point before he cooks, does anybody else? Larry, does this help with your end result? Any advise will be greatly appriciated!
The first picture shows it the best. From the narrow part of the flat end, the brisket was dry. The second picture does the picture too much justice, it was much dryer than it looked. The third picture was from the point end and it was nice and moist. I left the point on during the cook and I'm thinking that may have helped keep it from drying out as much as the other end. I cooked it in a foil pan until it hit 165*, then I wrapped the whole thing up in foil and cooked until it hit 190*. I seperated the point and flat at that point and double wrapped the flat in foil and put it in a cooler for 7 hours. The point went back on and stayed until it hit 205 and I had some nice burnt ends. I know Larry seperates the point before he cooks, does anybody else? Larry, does this help with your end result? Any advise will be greatly appriciated!