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  1. bbqbeginner

    2 Brisket flats going on WSM tonight

    This was the second one that I didn't foil took to about 196 IT. Finished it off last 45 or so minutes in the oven. This end I cut was fall apart tender but firmed up towards the middle. Consensus was that the one not foiled had better flavor. Foiled one didn't quite have tenderness I was...
  2. bbqbeginner

    2 Brisket flats going on WSM tonight

    I don't think we have any Cash & Carry's up here. Costco has been cheapest place I could find brisket in Milwaukee, WI area. Sent from my iPhone using Tapatalk
  3. bbqbeginner

    2 Brisket flats going on WSM tonight

    I picked up a choice brisket flat at Costco last Sunday. I went there tonight looking for something else to throw in the smoker and saw another flat that caught my eye so now I'm doing two. Both around 7lbs. Did minimal trimming on top/sides. Took nothing off the bottom. Injected using 2...
  4. bbqbeginner

    Brisket point and flat separation question

    Looks tasty! How do you like the MES? Do you find it gives enough smoke flavor? I prefer a heavier smoke flavor on my BBQ. I have a WSM and temps have been harder to control now that temperatures have started to drop. I was looking into electric/gas/pellet to have something to use during winter...
  5. bbqbeginner

    Brisket point and flat separation question

    Thanks for the heads up! I'm up in Wisconsin so not sure if Costco stocks that up here, but I will be sure to look. Just picked up a nice 8lb choice flat from there that I'm going to be doing next Saturday. 
  6. bbqbeginner

    Brisket point and flat separation question

    I did probe test at 190 and 195 but just wasn't quite there. Figured 203 would've done. Guess lesson is to trust feel and not temp.
  7. bbqbeginner

    Brisket point and flat separation question

  8. bbqbeginner

    Brisket point and flat separation question

    Burnt ends turned out delicious. Think I dried out the flat. Unwrapped at 190 and then took ir to IT temp was up to 203. Rested for about 2 hours in foil in cooler with towels. There was barely any foil juices when I took it out to cut. Still edible and good flavor. Just missing that tenderness...
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  10. bbqbeginner

    Brisket point and flat separation question

    You were correct about the stall. About 5 minutes or so after I posted IT temp dropped to 160. I foiled and out them back on. Added some more charcoal to my fuse to keep it burning. Bark wasn't quite where I'd like but I think I will try to remove foil at 190 and take it the rest of the...
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  15. bbqbeginner

    Brisket point and flat separation question

    Thanks! Yeah I haven't foiled yet. Just woke up. Temp is at 162. If it doesn't move up in the next half hour I will foil.
  16. bbqbeginner

    Brisket point and flat separation question

    IT temp is around 150. Bark hasn't quite set up the way I'd like it to yet so probably won't foil for awhile yet probably.
  17. bbqbeginner

    Brisket point and flat separation question

    Went on around 130ish. Shooting for 200-225 range. Went with fuse method in my 22 WSM wth Stubb's briquettes and mix of Apple/cherry chunks. No water in water pan as its 28 degrees outside and had issues keeping temps up even using minion method for turkey on Thursday. Did same injection I did...
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