2.5 lb brisket cap

Discussion in 'Beef' started by jvanhees, Dec 19, 2014.

  1. jvanhees

    jvanhees Newbie

    So, first attempt at a brisket.

    Picked up this 2.5 lb cut at Meijer. Never heard of a cap flat?

    Put my rub on last night and wrapped in plastic for 18 hours. Let it get to room temp today, and put it in the smoker at 330 pm.

    Been a little over an hour at 225 and the meat went from room temp to 135 already with mesquite smoke flowing.

    Seems like it's jumping to fast, so I may wrap in foil soon?
     
  2. jvanhees

    jvanhees Newbie

    Is that rising too fast? Recommendations?

    Here is a pic of the cut in package.
    [​IMG]
     
  3. jvanhees

    jvanhees Newbie

    And hour and a half in. 149 degrees. [​IMG]
     
  4. Looks good so far. The small ones cook real fast.

    Happy smoken.

    David
     
  5. jvanhees

    jvanhees Newbie

    Thanks David!

    I Dropped the temp to 160 to slow it down a bit.  We wont be eating till 8.  Is that necessary?  Or should I let it rest for that extra time instead?

    Currently at 153 internal temp.
     
  6. jvanhees

    jvanhees Newbie

    Once I dropped temp, internal temp stopped completely.  At least got some extra smoke before I foil it.  Now I went up to 250 now to finish.  At IT of 160 right now, 3 hours in..
     
    Last edited: Dec 19, 2014
  7. It would help if you would add your location to your profile. You said 8 but it is already 8 or passed 8 somewhere!

    When you dropped the temp you also allowed more time for it to dry out. I know it is to late now. But you would be better off to have cooked to IT then dropped the temp in the smoker. Then you are using it like a proofing oven.

    Happy smoken.

    David
     
  8. jvanhees

    jvanhees Newbie

    Ahh good point....didn't think about that.  I am in SE MI.  Sitting at 172 currently.

    I shouldn't have delayed it by dropping temp for mule's "drying out" purpose, or the fact that it will most likely not be done in time now....but that is ok.  I have beer.

    I thought as fast as it was cooking it would be done by 6.  Interesting...these last 20 degrees are taking the longest.  It is now foiled at 275 degrees, and I took what little juices I had and dumped them on top before foiling.  My wife is hungry LOL.  Im not sure I will be able to let it rest.
     
  9. Yeah the temp slows down as it gets closer to the target temp. A larger one would stall. I have seen 5 hour stalls. I look forward to seeing the final shots. The rest will help a lot . If you cut to soon the first bite will be good but each bite after that will go down hill.

    Happy smoken.

    David
     
  10. You got a good one  CAB is Certified Angus Beef Choice   should be great

    Gary
     
  11. jvanhees

    jvanhees Newbie

    Ok, thank you for the great info.  Why would it keep going downhill?

    it just hit 190....I will pull it and let it rest for 30-45 mins.
    Ahh makes sense...thanks!
     
  12. You need time for the temp to stabilize which allows the juice that was pushed to the middle by heat to re distribute.

    It is like a MR steak that you cut and the juices (or blood) run all over the plate. If you give it time to rest that doesn't happen. The stuff that ends up on the cutting board taste good and you want it in the meat.

    Happy smoken.

    David
     
  13. Post some pictures, we want to see 

    gary
     
  14. jvanhees

    jvanhees Newbie

    Again, great info.  She is resting in a cooler wrapped in a towel right now.  Wife is still hungry!  Giving it a good rest.
    Yessir!
     
  15. jvanhees

    jvanhees Newbie

    For Gary!

    [​IMG]
     
  16. That is a fine looking floor[​IMG]

    Happy smoken.

    daivd
     
  17. I would strip the it before I used it for smoking wood! 
     
  18. jvanhees

    jvanhees Newbie

    [​IMG][​IMG][​IMG][​IMG][​IMG]
     
  19. jvanhees

    jvanhees Newbie

    LOL  a little dirty from the builders but that shiny finish puts a nice tang in the bark!
     
  20. jvanhees

    jvanhees Newbie

    Well the taste was excellent!  No doubt.  That fat...oh man!!!  ;) 

    It was a little tough to pull apart as a sandwhich type meal....but if I cut it up and then made a pulled type recipe from the cut up chunks, it would have been perfect.  The wife said she liked it....and I could tell when she kept grabbing another slice once we were done eating and the dishes were in the dishwasher!
     

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