PSA: My brisket flat turned into a brick at the Austin cookoff

Last Saturday, I was sure I had a winner with a prime packer from the local butcher. I kept the fire steady at 225, but after 8 hours the flat was already hitting 205 while the point was still at 185. I pulled it anyway, and the flat was so dry you could have used it for a doorstop. My buddy just laughed and said, 'You cooked the moisture right out of it.' Anyone else ever have a cut cook that unevenly on a stick burner?

2 comments

2 Comments

the_felix4d ago

Did you try to slice it or just prop open a window with it? That's the kind of dry that makes jerky feel sorry for you.

butler.mark4d ago

Yeah, I saw a video saying that's a common problem with packers on a stick burner. The flat just cooks way faster, like @the_felix found out the hard way.