Smoked a brisket at 275 for 6 hours, flat came out like a shoe

I tried the hot and fast method last Saturday on my Weber kettle after reading about it on a forum in Fort Worth. 275 degrees, foil boat after the stall hit 165, pulled it when the point hit 203. The point was perfect, juicy and tender, but the flat was dry as a bone and chewed like leather. I think I trimmed too much fat off the flat end, maybe 40 percent more than I should have. Next time I'm keeping more of that fat cap and probing every hour instead of trusting the clock. Has anyone else had the flat fail this bad with high heat, or is it just me?

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kim_ramirez327d ago

Nah, 275 is perfect, your trim was fine, you just rushed the stall.

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