Author Topic: Need Brisket Advice  (Read 3572 times)

Online zueth

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Need Brisket Advice
« on: September 26, 2011, 08:50:45 am »
I did up a Brisket this weekend and the meat had good flavor but seemed a little dry.  The pieces on the flat below the point definitely had better flavor and were a little more moist than the other pieces on the flat.  Here is what I did.

Just over 8lb Choice Brisket from Costco
- Rub down with Zach's brisket rub and CYM
-Let sit overnight
-Heat up smoker at 220
-put in Brisket in second to top rack with fat cap up
-rolled a mixture of mesquite, hickory, and cherry for 4 hours
-I rotated the Brisket every 2 hours, to promote even cooking
-i pulled it when the flat reached a IT of 189 and Point was 195, when i did the fork test the point had little if any resistance, flat still had resistance.  This ended up taking about 12 1/2 hours
-FTC for about 2 /12 hours, by that time the IT was 160
-pulled and let rest for 10 minutes before slicing against grain
-once i came to the point I sliced that off and chopped it up, then continued to slice the rest of the flat against the grain

Thoughts?

One thing i noticed is depending on where i positioned the probe in the flat I would get a different reading.
« Last Edit: September 26, 2011, 08:54:50 am by zueth »

Online zueth

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Re: Need Brisket Advice
« Reply #1 on: September 27, 2011, 10:23:29 am »
Nobody has any pointers or advice for me ???

beefmann

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Re: Need Brisket Advice
« Reply #2 on: September 27, 2011, 10:34:13 am »
i noticed the  same dryness, im thinking we would have to ho to a higher temp .,,, maybe 200... im sure others will chime in on this as well

Online zueth

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Re: Need Brisket Advice
« Reply #3 on: September 27, 2011, 12:20:27 pm »
i noticed the  same dryness, im thinking we would have to ho to a higher temp .,,, maybe 200... im sure others will chime in on this as well

Well glad I am not the only one  :)

Offline classicrockgriller

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Re: Need Brisket Advice
« Reply #4 on: September 27, 2011, 12:35:50 pm »
I try to get my final IT measurement close to the spot where

the flat meets the point. I go to 185*

Everything else you posted sounds dead on.

Sometimes if the flat end is thin, it does get dry.

I try to buy a Brisket that is short and wide around 12 to 13 lbs. (packer)

Online zueth

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Re: Need Brisket Advice
« Reply #5 on: September 27, 2011, 02:03:59 pm »
I try to get my final IT measurement close to the spot where

the flat meets the point. I go to 185*

Everything else you posted sounds dead on.

Sometimes if the flat end is thin, it does get dry.

I try to buy a Brisket that is short and wide around 12 to 13 lbs. (packer)

So my problem could of just been the cut of meat that i got. interesting.....thanks for the advice on where to get the IT from.

Do you think that if I would of used the Texas Crutch that would of helped?

Offline classicrockgriller

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Re: Need Brisket Advice
« Reply #6 on: September 27, 2011, 02:18:00 pm »
It took me a couple of tries of cooking Brisket till I got it dialed in

the way I like it.I don't use the Texas Crunch, but I do use a LONGER FTC.

FTC is your Friend!

At 183* to 185* I remove the Brisket to an area already with foil

waiting. Move Fast! Three layers of foil, two or three towels and a

room temp cooler. You can even pack newspaper to fill in the voids

in the cooler. Actually, after a wrap in a towel or two, my Briskets

goes into a Pizza Delivery wrap and then in a cooler. If you do it fast

the temp on the Brisket will rise 8 to 10 degrees and I can hold it in

FTC for 5 to 6 hours before it drops to 150*.

Online zueth

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Re: Need Brisket Advice
« Reply #7 on: September 27, 2011, 02:54:33 pm »
It took me a couple of tries of cooking Brisket till I got it dialed in

the way I like it.I don't use the Texas Crunch, but I do use a LONGER FTC.

FTC is your Friend!

At 183* to 185* I remove the Brisket to an area already with foil

waiting. Move Fast! Three layers of foil, two or three towels and a

room temp cooler. You can even pack newspaper to fill in the voids

in the cooler. Actually, after a wrap in a towel or two, my Briskets

goes into a Pizza Delivery wrap and then in a cooler. If you do it fast

the temp on the Brisket will rise 8 to 10 degrees and I can hold it in

FTC for 5 to 6 hours before it drops to 150*.

Do you always pull at IT of 183-185 or do you also test for tenderness with fork test of probe test?

Offline classicrockgriller

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Re: Need Brisket Advice
« Reply #8 on: September 27, 2011, 02:57:33 pm »
I use that temp to pull but like I stated I FTC a LONG time.

Online zueth

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Re: Need Brisket Advice
« Reply #9 on: September 28, 2011, 03:31:14 pm »
Any other thoughts from any of the Brisket experts on here.  Right now I am thinking I need to start with a better cut of meat and FTC for longer.

Offline rcger

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Re: Need Brisket Advice
« Reply #10 on: September 29, 2011, 06:26:25 am »
I'm not a expert, but I like to go with a larger brisket.  Also, like Classic told you, FTC is your friend.  Here's a question...Are you trimming the brisket too much?  You might want to leave some extra fat cap on it.
There's room for all of God's critters right next to the mashed taters and gravy!

Online zueth

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Re: Need Brisket Advice
« Reply #11 on: September 29, 2011, 11:11:24 am »
I'm not a expert, but I like to go with a larger brisket.  Also, like Classic told you, FTC is your friend.  Here's a question...Are you trimming the brisket too much?  You might want to leave some extra fat cap on it.

I barely trimmed the fat cap, it was 1/4 inch or greater.