Well I did my first smoke in my OBS on Saturday. I smoked a full rack of bb-ribs and they were out of site, juicy, super tender and extremely flavorful. That may have been a bad thing on my first smoke as I then assumed that this smokin stuff must be pretty easy!!! It was just my wife and I so we picked up a small 2.5 lb flat brisket untrimmed from the local butcher. I told my wife the consensus on here was be assured you were buying choice cut untrimmed but we threw caution to the wind. I have no idea what we bought but it was definitely a flat and pretty lean. I smoked it for 3 hrs @ 215-220, then covered it with tin foil added apple juice and placed it back in the smoker at 215-220 for another hr till it hit 185 internal. I then removed it and FTC'd for anther 1.5 hrs. This blasted thing was like chewing a pack of bubbliciouus with a set of rubber dentures!! The taste was off as well, it resembled beef jerky and failure. Anyways guys, does it seem like I got ahold of the wrong cut? How much difference does a choice cut make, and did the size affect the outcome? Any other methods would be greatly appreciated as well.
Thanks
Rollie
First of all. No smoke is a bad smoke. You can still save what you got
by making chopped beef with sauce out of it.
I read what you posted twice and it looks like you did everything ok.
Just a couple of thoughts. Did you happen to use the lowest rack for your cook?
Sometimes that spot is too harsh for something like what you were cooking.
A select brisket does not have the fat strands that a choice does. I stopped
cooking select briskets period.
I have had great results with select and choice cuts of brisket but must also say, I have never done just a flat.
I have also eaten at one of the best rated BBQ places in Texas, and talked to the owner/pitmaster and was surprised to learn, they only use choice.
Sorry I can't offer more help then this and it's not really advise, more of my experience. I have smoked 7 briskets this summer 3 of which were under 7 lbs, 2 were around 3lbs I think, the other a little less then 5 and for some reason they all made a lot better chopped like CRG said 1 of them turned out about how yours sounded, so I've pretty much given up on anything less then around 7lbs unless I wanna chop it which is still good in my opinion-makes for great taco/fajitas!
I mainly smoke/cook flats, because that is mainly what I can get without a special order. I generally get untrimmed cryovaced flats between 4.5 - 7+ pounds; and they turn out pretty good. I always get either choice, certified Angus or prime (when available).
If you had a select cut that could be one of the problems. Other issues could be the size, and being trimmed too much. On the other hand the method you used (braising; by foiling and adding a liquid) should have made a tender brisket.
Other then chopping you can try cutting it thinner, and make sure you are cutting across the grain.
Don't feel bad Smokinroll. I bought a choice that still had a little of the point left on it, but most of it was flat. It weighted 6.75 lbs and it took me 20 hr.s to get it to 186 IT. It turned out dry. I always have trouble with the flat. they say it takes 1.5 to 2 hr.s per lb. but for me it is more like 3 hr.s per lb. unless I am cooking a point then they seem to cook pretty good. I used garlic and pepper and salt on this one, and although it taste good it is dry. I haven't cook but about three so far, but the only one that turned out good is the point, and I marinated it over night with some wine marinate. I wish I good figure out how to cook the flat's myself. they seem like they take so long to get to the IT that it dries them out.
Go with a lower IT, like 175*
Make sure you cut your brisket across the grain of the meat like Habs said.
What Habs and Sonney said...
I am not trying to be condescending but...
With an off taste and bubbulicios chewy you didn't perhaps grab a corned beef brisket flat did you?
Steven
\
Just another thought on how to salvage it.
I've seen on another forum where a guy takes leftover brisket (good or bad), cubes it, and gives it a quick pulse in the food processor. He then makes 'brisket salad' out of it. Just like you would with your favorite ham/chicken/tuna salad recipe...
It just could have been the brisket.
I would give it another shot and cook it in the upper half of your smoker.
Theres still things you can use that brisket in.
You like egg rolls?
I make these all the time.
http://forum.bradleysmoker.com/index.php?topic=20747.0
Quote from: Habanero Smoker on September 13, 2011, 02:45:09 AM
If you had a select cut that could be one of the problems.
Ditto.
"Select" simply means the USDA doesn't think it will kill you.
It does not imply that it has any marbling or flavor --- just that it's "safe" to eat.
When you step up to Choice, be aware that there is also a
wide range of quality there...
Some of it was "almost Select" and some of it was "almost Prime".
Just gotta try some sources.
Another late salvage idea.......I grind it with boiled potatoes, onion, jalapeno and green pepper. Amounts depends on amount of meat. Fry in bacon fat and you've got some yummy hash.
Quote from: SiFumar on September 14, 2011, 05:41:53 PM
Another late salvage idea.......I grind it with boiled potatoes, onion, jalapeno and green pepper. Amounts depends on amount of meat. Fry in bacon fat and you've got some yummy hash.
Hash is gooood too.
Thank you for all the helpful suggestions. I will put an order in at Costco for a 7lb choice point next time and see if there is a difference. I will make sure the next cut I buy has a good fat cap on it as well. I looked at a 7lb brisket yesterday at the store and it had a fat cap about 1 inch thick. The thing I smoked had what most would consider marbling on top, a very thin layer of fat hardly even measurable. I think the lack of a fat cap had a major factor in the flavor and consistency of this meat.
What you really want to try is a "Packer" in the 10 to 12 lb range.
A packer has the flat and the point intact.
Picked an 11.5 lb choice packer. Got family coming over for my Birthday dinner tomorrow. Should I estimate 1.5 hrs per lb again?
close, maybe 20 hours with FTC
if it is all done in the Bradley.
if you move it to the oven after the smoke, the 1.5 hrs per lb is probably real close.
Happy birthday! This probably would have been more beneficial earlier, but I usually start my briskets of that size around 10 pm the night before and they usually finish around 2 or 3 pm at the latest the next day (I've been lucky and haven't had a stubborn brisket that goes over 18 hours yet) and I let FTC take care of the rest until dinner time. I've kept one in FTC for over 6 hours before with no ill effects so I'd err on the side of caution. Having it come out too early is better than having people wondering if you know what you're doing when dinner time was hours ago and you still have meat trying to hit the right temp. 1.5 hours/pound is a good average to assume if your smoker holds temp (no peeking) and is out of the direct sun and wind.
Wow not sure what's going on. It reached an IT of 190 at 12 hrs? Is this normal? Haven't carved into it yet as I am now 6 hrs ahead of what was planned. The 1.5 hr per lb was nowhere near accuate.
It's all Good!
Two layers of Foil.
Triple layers of towels.
Cooler or unused Microwave.
It will hold in FTC for a long time.
Suggestions appreciated. I just got home, someone was able to FTC it for me at 190. But it now has an IT of 131 with 4 hrs still to go until we eat. what should the ideal temp be to serve? Secondly, this thing has been sitting in the cooler since 9:40 am and dinner is at 6 pm? Should I add more apple juice since it has been sitting there since this morning in less than an ideal temp. Went steelhead fishing this morning thinking everything would be fine with the thought it would take 17 hrs to cook. Came home to this pleasant surprise and on top of it we only caught 2 bass and no steelies !!!
You can add the juice in the foil and put into a second
pan and place in the oven at 190 to 200* and hold it there
till time to eat. Be sure and cut across the grain of the meat.
The extra time added to FCP and holding in the oven created a master piece! All the guests commented on how delicious it was. The meat came out extremely juicy and soft without being too soft or dried out. Several people commented it was the best brisket they had ever had, my wife included I feel biased saying anything. I still can't get over how moist and juicy the meat was!! This was a definite winner, in the end this is how it went down. 11.5 lb brisket in the oven at 10pm, recieved 4.5 hrs of half cherry half hickory. Foiled and covered with 1/2 cup apple juice on bottom, spitz on top and into the oven at 215 at 3:30am. Reached internal IT 190 at 9:40 am, removed from oven FCP'd for 5 hrs while temp dipped to 135 IT. Rewrapped brisket in tin foil with 1/2 apple juice on bottom at 3pm and put back into oven slowly increasing temp every hour until desired IT temp of 180 was reached again at 6pm. Truly amazingly juicy, flavorful, soft brisket!!!!
SURE WOULD LIKE TO SEE SOME PICS!
Glad everything worked for ya.
Now you are ready to do more.
Just to keep you Politically correct it called FTC.
Foil/Towel/Cooler
That monkey will keep you on the right path Brotha. Congrats on a awesome meal but wheres the dang pics. ;D
Here are some pics of the brisket reheated the next day. Still pretty moist and very delicious.
(http://i669.photobucket.com/albums/vv53/rolliebeltran/IMAG0204.jpg)
(http://i669.photobucket.com/albums/vv53/rolliebeltran/IMAG0202.jpg)
OH MY!
U R a Brisket King.
Very NIce and Thanks for the pics.
For sure on the pic's...it really looks super good...
Hey y'all... Where is CaneyScud's brisket (braise) recipe?
For that matter, WTH is Caney?
Its a river where he likes to fish i think and he is a expert fly fisherman and fly tyer. He makes a fly for the caney river called the caneyscud. Think i got that right ;D
You got it Key.
Quote from: hal4uk on September 18, 2011, 06:15:01 PM
WTH is Caney?
Last I heard he was in South America or someplace like that doing some Missionary work with his church. I have seen him pop in on a few rare occasions since he left but he has been rather elusive. I do miss some of his long winded interpretations. Speaking of which Pachanga hasn't been around much this summer either.