Got my butt kicked by a brisket at a cook-off in Austin

I was at the Franklin's Invitational a few months back, feeling pretty good about my usual method. I threw a 16-pounder on my offset, kept the temp steady, and thought I was golden. When I sliced it, the flat was dry as a bone, even though the point was perfect. A judge, who was a real pitmaster from Lockhart, pulled me aside and just said, 'You're cooking the whole thing like one piece.' He explained I should have separated the point and flat once it hit the stall to finish them differently. Has anyone else tried splitting a brisket before it's fully done?

3 comments

3 Comments

the_cameron16d ago

Ever see someone try to fix a brisket after it's too late? My buddy did that exact thing at a local rib burn. He was stubborn, kept the whole packer together, and the flat turned into shoe leather. The point was great, but the rest was trash. He didn't listen when a few of us told him to split it once the bark set. Now he separates them every single time, no question.

adam73116d ago

Wondering if the real lesson is about cook time, not just splitting the meat. That flat dried out because it cooked way faster than the point, right? Maybe the fix is wrapping the flat in foil once it hits temp, while letting the point keep going. Seen a few guys save a brisket that way by giving each part what it actually needs.

parkera2211d ago

Honestly, the whole thing makes me wonder about the fire itself. If your heat isn't even, the flat gets the worst of it. I've seen guys use a water pan under the flat side or even just a brick to block some direct heat. It's not just about time, it's about where the heat hits.