Just bought our first smoker last weekend. Couldn't wait to try smoking brisket. Not a great experience. Where did we go wrong? Preheated/Seasoned the smoker for about an hour. Used the mustard dry rub technique. Smoked it for 4 hours and then continued to cook it at around 200 for another 5 hours. We had a small brisket (just under 4lb.) after a total of 9 hours smoke/cook I could only get the internal temp up to 170. I was concerned it would turn into beef jerky so I took it off and tried the FTC for 2 hours. The flavour was great but it was a lot drier than I expected. I've never had briskit before but after reading some of the posts I know I missed the mark somewhere. Did I cook it too long - or not long enough? Not sure what to try for my next attempt - pulled pork or ribs?
Check your thermometer in ice or boiling water. I take my brisket to 185 for slicing and 190 for pulling. Also, I smoke my brisket fat cap down to protect the meat from any direct heat, shouldn't matter in a Bradley, but if you are using a stick burner it makes a big difference.
Around 170 your internal temps will hold for a while until it "breaks thru" and starts to rise. I keep my temp for beef around 210, but some run up to 250 with good results too. The flat is pretty lean cut of meat, and depending on your specific cut it could be very lean. Try putting a pound of cheap bacon on a rack above the flat next time, it will help to "baste" the meat.
Try, try again
Smoke On
Glenn
Boxertrio is right on. Brisket and Butt will plateau for crazy long period of time at 155 to 170. The magic is between 185 to 190. Gotta be patient even when you dont see any action for a while. Next one and the ones after that will be better.
For more moisture, try using an apple cider or apple juice spray. Some spray during the smoke others will use it in the FTC process. I like to add a little Jack as well in the FTC. I actually use a foil pan "boat" with some juice, Jack, or what ever mixture I care to throw together, after the 4 hours of smoke and place it in my convection oven at 210 deg until I reach the 180 deg mark. I also place the brisket in the smoker with the fat side up. This allows the liquid from the fat during the rendering process to flow thru the meat as it flavors the meat and moisturizes it as well.
I also wonder what your expectation is for moisture content. Some people that eat smoked food feel like it is dry, as it is different than what they are use to. Using the liquid from the FTC process as an au jus will also give you another option for extra moisture if needed.
Since the over cook subject has been answered, I will add another piece of information. You may also be right that you did not smoke/cook long enough.
Any meat cooked over 165°F is considered over cooked, and will be dry. Having said that, to get meat that has a lot of connective tissue tender you must cook it beyond "doneness"; which will require that you slowly bring the internal temperature up to 175°F or higher. At around 160°F-165°F, the connective tissue starts to break down into gelatin. The gelatin will coat the protein fibers, which adds a sense of moisture. So if you haven't cooked long enough to convert all the connective tissue, it may end up tasting dry.
thanks for the info guys. Hope the weather cooperates this weekend and I'll try it again. We tested the thermometer and it's off by about 10 degrees, I just have to be more patient and I'll try the bacon in the rack above (the brisket had no fat on it at all) so a little bacon can't hurt.
I'm not sure what a foil pan boat is? Do you place the meat in the pan with the liquid or is the pan w/liquids placed under the meat to add moisture.
I didn't have any liquid from the FTC. Is there supposed to be some?
I think most of your questions have been answered. I do not boat and with a little luck someone knowledgable will answer. I do recommend that you purchase a Maverick dual probe and have patience. :)
Its also better to get a good usda flat cut with a nice fat layer on top.I always have the fat side up.And i apple juice top and bottom while smoking.And temps no higher then 195-200 tops.And then i remove it at 175 ish and then do the ftc deal.The cut of meat could be a problem IF NOT RATED.I have had that problem buy a lower grade of meat is a waste of time spend the extra buck and its well worth it.jUST MY 2 CENTS ;D
Here is what i do with a small briskit.
4 pound beef brisket, trimmed slightly
1 cup red wine vinegar
1 cup water
1 onion, sliced
2 cloves garlic, minced
8 whole cloves
1 tablespoon parsley
2 bay leaves
1 teaspoon celery seeds
1/2 teaspoon thyme
1/2 teaspoon rosemary
1/2 teaspoon basil
(Opt) hot of your choice
Place brisket in a shallow pan laying flat. Combine other ingredients and pour over brisket. Cover and refrigerate for 24 hours. Turn occasionally. Remove from refrigerator and allow to reach room temperature. Reveo it if you have one
Smoker. You will want to smoke for about 4-5 hours at 200-220 degrees. You can put the remaining marinade in the water pan to add flavor. Place brisket in BS and cook until the internal temperature reaches 160 degrees. Remove FTC your choice and slice across grain. Moist and juicy all the time ;D
nepas
I don't boat either, but Carnie posted a link for ribs, and within that site there is a link to a method called the Texas Crutch. That is what boating is, but I'm not sure if I would make that big of a boat around the brisket. Maybe just enough to mold around the sides of the meat.
http://amazingribs.com/technique/texas_crutch.html
Quote from: smokinail on March 28, 2007, 07:23:39 AM
I'm not sure what a foil pan boat is? Do you place the meat in the pan with the liquid or is the pan w/liquids placed under the meat to add moisture.
I didn't have any liquid from the FTC. Is there supposed to be some?
Here is a link to a picture I took of some pulled pork. The foil pans in the top of the picture are the boats. The liquids are from the apple juice, jack or what ever and from the meat.
http://forum.bradleysmoker.com/index.php?topic=4952.msg44679#msg44679