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Twizzler

Certifiably Surly
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Posts posted by Twizzler

  1. What do you do when the flat is done before the point?  

    Only cooked about 5 before so I realize I'm an idoit and have a lot to learn.

    Was cooking in a ceramic @275.  Point was quite a bit thicker, but that never seemed to matter before.  But I have been cooking others around 225-250

    About 7 hours in, the flat was over 200, and probed well.  At least the bare flat.  The point and flat under it were still in the 170 range and very much not done.  I just cut off the flat that probed well and kept cooking..  turned out ok, good flavor, texture a little too fall apart.  Actually the flat I cut off was probably one of my better flats.  

    Not sure if a temp spike would explain this, or it has to do with the brisket.  The flat seemed to have some nice fat in it.

    Kudos to you guys who turn out consistent brisket.  Every damn one of mine is different. 

  2. Any recs for central metroplex?  Live in flower mound and hard 8 has been the best I've found.  Very inconsistent brisket. From pretty damn good to over smoked and dry.

     

  3. Not showing up on radar seems like something the military or defense contractors would want to develop.  Maybe they should get on that and catch up to the aliens.

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