Bunch of Brisket Questions

mrerickson · September 17, 2011, 05:23:46 PM

Hey super smokers -

Two weeks ago I smoked a pork butt, after reading threads on this forum for hours. It turned out incredible!!! It was only 5 pounds and went almost 10 hours to get to 195. That was my first smoke ever, and damn was I proud of myself.

Today, I got up early to start a brisket (6.5 pounds) and I'm dissappointed with the results. After pouring over the forums again, I've decided to detail my adventure and hope to get some kickin feedback. Here goes:

I bought a fresh USDA choice brisket from a local meat market at 4.49/lb. I think I got a flat and a point, because there was a main flat part, and a skinny little lobe above the flat that was connected to the flat at one end. I scored the fat cap and seasoned it up well last night. Saran wrap overnight. Got to room temp this morning, and smoked for four hours at 220.

About 8total hours later, my crappy little dial thermometer would get to 195 down in the thicker flat part, but would stay at 170ish in the skinny point. I took it out anyway. I didn't FTC at all. I thought FTC was just for killing time between smoke and eat. After reading your posts, I'm thinking FTC is important.

Anyway, the results- About ten slices that are scrumptious from one end of the flat. Several super tough corners. Lots of tougher middle slices. About half of the brisket I just chopped up, put in a slow cooker and simmered with sauce. I'm currently eating a chopped sandwhich that is good, but I'm wishing I didn't have to slather it with sauce. I want a brisket like all y'all's pictures I've seen - tender, juicy, fork tender!

Here are my questions:

1. Any chance I bought a wrong cut? It had a decent fat cap over part of it, but it was much leaner than pics of yours I've seen.

2. Is my dial thermometer to blame? Is it even worth keeping?

3. Is FTC essential?

4. How can I salvage the sliced brisket that is now tightly sealed in my refrigerator? What is the best way to reheat?

Help me out and I PROMISE I'll post pics next time. Ribs and chicken are next on my list before deer season gets here and jerky and sausage become the target.

GusRobin · September 17, 2011, 05:40:12 PM

My opinion, others may vary:

Quote
1. Any chance I bought a wrong cut? It had a decent fat cap over part of it, but it was much leaner than pics of yours I've seen.

I think so. Briskets around here that are that size and that price are flats. Packers go for around 1.99-2.40 a pound and are usually at least 10 lbs.

Quote
2. Is my dial thermometer to blame? Is it even worth keeping?

If it is working then it is not to blame. Boil some water and put the probe end in and if you get 212* then it is ok.

Quote
3. Is FTC essential?

In my opinion it is. It allows the juices to resettle in the meat. (probably more scientific explanation but you get the idea)

Quote
4. How can I salvage the sliced brisket that is now tightly sealed in my refrigerator? What is the best way to reheat?

Some put in pan, add beef broth cover and put in the oven. I put in a crock pot with some broth. If that doesn't work you can make tacos, fajitas, burritos or some other dish with sliced meat.

Here is a link to a good tutorial on briskets
http://www.bbq-brethren.com/forum/showthread.php?t=57882

mrerickson · September 17, 2011, 05:48:20 PM

Thanks!

I'm suspecting I didn't get the right cut to start with as well. The pics I'm seeing on here of the "before" are one solid 10-12 hunk of meat. This had a bottom flat part that was probably 5 pounds, and then a skinny lobe that was dangling on the top of it that was the rest of the weight. I thought the top part was the point.......it had the fat cap on it, but was partially seperated from the bottom part.

I will look around for a bigger packer.....might even try WalMart, I read guys have luck there.

And it just means more experimenting with meaty results......awwww shucks..... ;)

I appreciate the response.

GusRobin · September 17, 2011, 05:51:26 PM

ask the butcher if he can order you one.

ghost9mm · September 17, 2011, 05:52:32 PM

Good thing about mistakes around here, they taste good too... :D

classicrockgriller · September 17, 2011, 06:36:06 PM

Quote from: mrerickson on September 17, 2011, 05:48:20 PM

I will look around for a bigger packer.....might even try WalMart, I read guys have luck there.

I've had real good luck with Packers from Walmart. They carry both select and Choice

so make sure the cryo-vac pkg is stamped USDA Choice.

smokinroll · September 18, 2011, 12:18:26 PM

Classicrock and the guys helped steer me in the right direction after my first brisket disaster. My brisket redemption was completed yesterday with a truly amazing result! Even my ballerina niece who eats like a dead bird ate 2 slices!!! Everybody commented that the brisket was awesome or the best they had ever had. Anyways, listen the advice here and definitely FCP!!!!!!! I think my extra time, nearly 5 hours FCPing made all the difference in the world. Also make sure you have adequate moisture in the foil wrap (apple juice). I bought an angus choice untrimmed packer from a restaurant food supply warehouse and it was out of sight, I know I will not buy another cut again.

Good luck.

Smoking Alligator · October 04, 2011, 07:30:34 PM

What is FCP??

classicrockgriller · October 04, 2011, 08:23:18 PM

Quote from: Smoking Alligator on October 04, 2011, 07:30:34 PM
What is FCP??

FTC?

Foil/Towel/Cooler

Wrap the meat in two or three layers of foil

wrap the foiled meat in several towels

put all that in a room warmed cooler or unused microwave

Smoking Alligator · October 05, 2011, 06:41:59 PM

For how long are you supposed to FTC?

classicrockgriller · October 05, 2011, 07:00:56 PM

FTC is your friend. The longer in my book the better.

But it can help you if you start a little early on a smoke for guest.

If you get done Early (and that is a good thing) FTC will hold your

smoke Hot for 2 to 6 hours. Better than them looking at you with

growling stomachs.

hal4uk · October 05, 2011, 07:39:55 PM

This is interesting...

(toward the end...)
"Some of the best brisket I ever had was undercooked"

He won the 2010 Jack. This also goes to the point Caney was making the other day --- about how comp smokers cook for judges.
Not that that's a bad thing, but a lot of these guys cook different for family/friends...
http://www.youtube.com/watch?v=lifAM7EvsIw

Caneyscud · October 06, 2011, 07:15:28 AM

Remember that time during the cook, where you never thought that the temperature would ever rise again. Well that is when I think that magic is happening to that hunk of meat. Wish I could say that I take the meat relatively fast up to that temperature, linger there for a while and then when it starts rising again, take it to finish rather quickly - my ct is the same throughout the cook. However I do suspect that is how some of the top joints in the Brisket Belt do - their pits have to be hotter than 225. Anyways, I usually just do C and not the FT, because I usually do more than one and usually use that for holding the meat hot because I finished early (a very good strategy as CRG already said so eloquently). FTC is a good thing - I'm just too lazy. Used properly it completes the cook - yes you take out your meat at the proper temperature and you could serve it right then and have a really good meal. But FTC will rest the meat and allow the juices to be redistriibuted (although I always have a good bit of that precious juice in the cooler). If any juices are left in the cooler or foil - don't ever, and get down on your knees and with your right hand on a bible promise to not EVER waste those juices. Them are precious! However, the main reason to FTC, I feel, is that it allows the meat to again reside in that magic temperature zone of the "Stall" for a longer period of time allowing more of the fat to melt and more of the collagen to liquify - without adding more heat that may dry out the meat. Oh, and FTCing also makes your cooler smell rrrreeeeaaaaalllll good! Just open that lid in the middle of the week and get your barbecue hit!