scott farm smoked it for about 6 hours starting at 175 and bumping up to 250 for the last hour or so. Reached 195 internal. It was really tender and juicy but the bark was non existent. The flat fell apart like a really tender chuck roast. Wasn’t my favorite brisket bug everyone at camp loved it. Made tacos with the leftovers.
scott farm I wonder why 6 hours of smoke wouldn’t get a bark on it. The fact that it was cooked in your “frankecooler” for 30 hours must have had something to do with it. Maybe that long of a cook cooked so much moisture out of it that it had nothing to “crisp” up for a bark? How did it look coming out of the sous vide?
Jonathon The picture of it on the smoker rack is right out of the bag with salt and pepper added.
scott farm It sounds like it got overcooked it in the sous vide and pretty much broke down all the connective tissue to the point that you had that “really tender roast” texture in the flat.
As for the bark, about the only thing I can think of is that it wasn’t in there long enough to evaporate enough from the surface relative to the rest to form that bark. I guess that six hours of ramping up from 175-250, especially if you’re starting with a cold brisket (which I assumed you did).
All that’s good to know. Thanks for checking it out. Hey, you can’t complain too much if you wind up with something good and tasty, even if it’s not the good and tasty you were shooting for.