That’s exactly what I was thinking. The benefit I have is I live in a rural area and have friends that own a cattle farm, so we get all our meat from them. They don’t have any tomahawk steaks though.
Probe in the thickest part of the flat? What temp did you take it to?
Took it to 205, probed like butter all throughout the flat and point. But when I sliced it, the grains almost pulled apart, so I’m not sure if I went too far. I hear of people going to 210 with no trouble.
Every brisket is a little different, but 203 max temp on flat not 205, big difference. Also make sure your probe isn't in the fat between the point and the flat. I usually leave a little more fat on the flat as well, helps with dryness.
Yeah, I was wondering if I trimmed it too much. It also probably didn’t help that I bought this on sale last fall and it’s been in the freezer.
It still looked amazing! I would chop up that dry part, throw some sauce on it and put it in Hawaiian rolls and go to town
202, wrap , throw in cooler , throw a towl over it , close cooler and let sit 4-8 hours
I was going to say the same thing. The resting time helps the juices settle and get throughout the meat
Don't listen to him, Texans don't know anything about brisket.
Yeah, The plan was for it to rest at least a few hours.. Then company and wife got hungry, all patience was lost..
The trick is to have a ton of small snacks , apps and let them fill up on that , then more brisket for you
Nate knows things.
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