6
Competition brisket flat dried out on me at a Santa Fe cookoff last month
Last month I ran my first KCBS event in Santa Fe and my brisket flat came out like shoe leather on the slicing table. I wrapped at 165 like always, pulled at 203, rested for two hours in a cooler, but the flat just crumbled apart. My point was perfect, juicy and dark, but the flat had no give at all. I'm wondering if it was the altitude or maybe I trimmed too much fat off that side. Anyone else hit this at high desert events or know a better way to keep the flat moist without wrapping in butcher paper earlier?
1 comments
Log in to join the discussion
Log In1 Comment
rowanp1510d ago
...wait, you said the crumbled apart? Like actually fell to pieces on the slicer? I've dried out flats before but they just get tough and chewy, not crumbly. That sounds more like the meat broke down way too fast, which makes me wonder if it wasn't just the altitude but maybe the heat or something else. Two hours in a cooler should have been plenty, but at 7,000 feet I bet your boiling point is lower so your temps are playing tricks on you. I've done a couple of high country cooks myself and I always bump my wrap temp up to 170 and pull at 200 instead, seems to give the flat more time to render. Also, check your thermometer calibration, at that elevation a 203 reading might actually be way past where it needs to come off. That crumble is the giveaway to me, that's overdone, not underdone.
1