logan_mitchell•1mo agoProlific Poster

I smoked a brisket at 225F for 16 hours and the flat was still tough

I used a full packer from my local butcher in Kansas City, kept my fire steady, and wrapped it in butcher paper at 165F like always. The point was perfect, but the flat came out dry and chewy, which has never happened to me before. Do you think I should have separated the point and flat before cooking, or just needed to push the internal temp higher?

3 comments

3 Comments

hugos461mo ago

That flat probably needed to hit 205F internal, not just probe tender. Did you check the temp in the thickest part of the flat?

davidkim1mo agoTop Commenter

Hugos46 is right about the temp, but the probe test is still key. The flat can feel tender in spots but still be tough if it hasn't hit that full 205 everywhere. You really need both checks to be sure it's done.

hollywhite1mo ago

Yeah I learned that the hard way last summer. My flat felt like butter when I poked it, but I didn't check the temp. Sliced into it and the middle was like chewing on a leather boot. Total brisket fail. Now I'm paranoid and check like five spots with the thermometer. It's the only way to be sure, right?