When in doubt, try another route !

[outdoorsfellar]

This past weekend, I decided to fire up the Brad in its new enclosure by inviting a Flat inside. The big hurdle here was the outside temps... @ 15 degree before dipping down all the more after midnight. Midnight was in fact the time I put the 4 lb brisket in, knowing it was going to be a struggle to maintain any good heat, so strike one against me. I woke up @ 0530 & my Maverick at my bedside showed the IT was coming along @ 164 even though the smoker temp was showing 199. I went down to change out the water though it wasn't necessary at that time & turn the fat side upright at 6 am & I also foiled it since the IT was saying 167 at that time. It was more like 147 when I looked at the Maverick again. I went back to bed & at close to 11am when I woke up, the IT was registering 191. ... strike 2. At @ 1pm, I FTC'd & waited until my wife to come back home, which we then ate.... strike 3.

All I used to prepare the flat was Carolina Treet with a dusting of a mesquite & used 3 hrs of hickory.

The strikes against me were ... #1 -  it was too cold for the heat to rise where I wanted it, which affected the tenderness I believe. #2 -  I should have kept the flat foiled longer & let it go above 190, which affected the tenderness. #3 - We ate too soon. I should have left it in the Brad until close to 5 or 6pm.

Ok, now for the good ....






This was in fact very tastey. I was really pleased with myself for that. It was tough in the middle & I see over & over in these forums with others are having issues as well. The best thing I can say is, ( & it's been said before ) no two flats are alike. So, the longer you can keep your meat in the smoker, the better. The next time I won't smoke when it's that cold, or at least start sooner.  I did hit a homerun just the same. This evening's meal, I reheated the flat using a jar of gravy & covered it with foil in the oven for 3 hrs at 270 degrees or less. The meat came close to falling apart & I could still taste the hickory, so this all turned out as a success.

It's very easy to become discouraged when you have your hopes set high & something isn't to your liking. Just remember to think outside the box for the end result.

[beefmann]

nicely done

[mikecorn.1]

Nice looking hunk-a-meat


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[ghost9mm]

Well that money shot really looks good, IMHO I think every cut of meat cooks a little different and two different briskets in the bradley will not always cook the same...

[OU812]

That plate of grub looks great!

I like to add mushrooms when warmin up the meat in gravy,,,,,mmmmm gooood.

[SouthernSmoked]

Niiiiiiice!

[OldHickory]

Warm ups are many times better than the origional cook.  Nice recovery.