- Dec 15, 2020
- 4
- 0
Bought a prime brisket last weekend and wanted to switch things up on my GMG pellet grill.
I’ve cooked 5 briskets over the last 6 months and the flat was always a little too dry. I traditionally cooked 195 till I hit 165 with fat cap down. Wrapped in butcher paper and increased heat to 250 till I hit 202 or probe tender.
This past weekend I mixed it up. Fat cap up on the GMG at 225. Wrapped in butcher at 165. Pulled it at 205. The results were great; super tender point and flat, crisp bark all over and the taste was off the charts.
My issue was the flat that was down on the grill had a super tough bark. Almost crispy / burnt all along the first 1/3 of the flat that touched the grill and inedible. Once I sliced off that bottom layer of bark from the individual slices the brisket was still tender and delicious. Bottom bark aside the was the best brisket I’ve cooked at home.
Should I go fat cap down next time? Lower temp? Any advice would be appreciated!
I’ve cooked 5 briskets over the last 6 months and the flat was always a little too dry. I traditionally cooked 195 till I hit 165 with fat cap down. Wrapped in butcher paper and increased heat to 250 till I hit 202 or probe tender.
This past weekend I mixed it up. Fat cap up on the GMG at 225. Wrapped in butcher at 165. Pulled it at 205. The results were great; super tender point and flat, crisp bark all over and the taste was off the charts.
My issue was the flat that was down on the grill had a super tough bark. Almost crispy / burnt all along the first 1/3 of the flat that touched the grill and inedible. Once I sliced off that bottom layer of bark from the individual slices the brisket was still tender and delicious. Bottom bark aside the was the best brisket I’ve cooked at home.
Should I go fat cap down next time? Lower temp? Any advice would be appreciated!