Those of us who cook for few in number may not want to pay for a huge brisket, let alone cook one, so that means we need to know how to cook a brisket flat when they can be found. I did just that when I found a 2+ pounder this week. Of course it has to be brined or marinated, and I did the Montreal Steak marinade packet for 24 hours in the fridge. Used pecan smoke, cooked at 300 degrees to 205 degrees temp, and then rested. As usual, I cooked in a vessel to catch the juices and fat. It is very tender, pulls beautifully, and just the right size for dinner tonight! Pretty yummy.
I had a great cook over the weekend. The preparation was a 10lb. Pork Butt with a mustard and dry rub.
This was my first low and slow cook on the Char Griller Akorn. I started with a box full of lump charcoal and 6 nice chunks of pre soaked Hickory.
I coated the butt with yellow mustard and a store bought rub the night before the cook and wrapped it in plastic wrap and put it in the fridge. The rub was a local BBQ restaurants, Sugarfire. Pretty standard rub.
I got the Akorn up to 260F and then added the meat to the grill. This was also my first use of a BBQ Guru Party Q Thermostat. This device was great for the long cook time as it kept the temp within 10 degrees of the set point for the entire cook.
Overall the cook went great, I added some more Hickory and charcoal at the 6 hour mark which was when the meat was at around 160F. I removed the meat after 10 hours or when the internal temp was just below 200F. From there I wrapped it in foil and a towel to rest for 2 hours. The meat was very juicy and tender.
I recommend the PartyQ if you struggle with holding temp on your smoker for the low and slow cooks.
I've had my Akorn for almost a year now. I've done a full brisket twice, but it's so expensive I rarely cook it. (It's been really good both times, but the second time wasn't quite as moist as my first one.)
This weekend (not sure which day) I'm going to do my first Brisket Flat. It's about 8 1/2 pounds. I'm thinking about waking up early one morning and trying John's "Kamado Joe Beef Brisket (2015)" method. My hope is it will be done by dinner time.
But I will probably do some other stuff instead of a BBQ sauce. Maybe Apple Cider Vinegar & Bourbon, which has become my go-to rib spray. Maybe I'll throw in a little Worcestershire sauce for some darkness.
I'm just a little nervous. Will this dry it out because I only have the flat? Is 275 where most people usually do brisket? I've been trying to stay below 250. Is there a magic temperature I should take it off? My plan is to start checking for probe-tenderness at around 195 and let it go as high as 203-205 if it takes that long to get probe-tender.
Am I on the right track? Or is there something I'm not thinking about? I was actually planning a Saturday night into Sunday cook, but with John's method of putting it in a pan after 6 hours, I was afraid it would really screw up my sleep schedule!
It seems like my Akorn smokes very badly whenever I grill with it. It has been known to fill my patio up with smoke, and sometimes the food tastes like smoke so bad it is almost inedible. Other times it might smoke, but the food doesn't taste bad. Am I doing something wrong? Any feedback is appreciated.