Save my brisket!!! SOS

StickyDan · May 08, 2010, 11:51:21 AM

Ok, so I've got a 7lbs brisket that was cut into 3 pieces. I trimmed the fat (maybe too much???), put on a rub and refridegerated. I popped it in the BDS last night at 12:45am with a cabin temp of about 200-210 and 4hrs of mesquite smoke and a large water pan. I managed to wake up and check it few times through out the night. Then I don't know what happened. Either I didn't set my alarm properly or i just didn't hear it. ( i think I might have taken the "have a cold beverage" thing a little too literally). It has now been in the BDS for about 12 hrs. When I checked it, the water pan was bone dry. I added more water. Also took the temp of the flat and it's at about 150 deg. I actually had a hard time putting the thermometer tip in because it seems to me like it's all dried up. Again, this is my first attempt at brisket so I really have no clue. I sprayed it with some apple juice hoping that would help although I kinda doubt it. So now what? Should I foil it with some AJ? Will that help? What about the IT? Should I still get it up to 185-190? Cabin temp right now is at about 200-210. Please help save my brisket!!!!

classicrockgriller · May 08, 2010, 11:58:21 AM

Wish I could remember who it was that did a "fresh" brisket recently.

They had a hard time getting the IT up in it.

If you think you are drying it out, foil it.

I'd bring a piece in and slice it to see what it looks like.

StickyDan · May 08, 2010, 12:14:48 PM

Thanks, Classic Rocker griller. I thought about that but I'm a little gun shy because I tried that once with a Prime Rib and cutting into it let all the juices out. I just tested my Bradley digital thermometer and my other "regular" meet thermometer. The Bradley registered 212 for boiling water. the regular one also came to 212 but in a very round about way. Guess I have to trust the Bradley. It's currently reading 153 inserted into the flat. Should I keep going to 185-195?

classicrockgriller · May 08, 2010, 12:23:20 PM

That is the norm for a packer brisket.

Are you going to wrap and juice the pieces.

Tiny Tim · May 08, 2010, 12:29:43 PM

You're just in the stall period...let it go. Foil if you want to and are done with the smoke.

StickyDan · May 08, 2010, 12:32:25 PM

yup, just wrapped with foil and AJ. I did cut into one piece a little and there was sign of moisture. I hope the foil helps cuz I'm really looking forward to this. A little taste test proves once again that this rub is spicy. see here for details. I was really hopping that the cooking process would kill some of the heat. Guess not.

http://forum.bradleysmoker.com/index.php?topic=15779.msg188643#msg188643

KyNola · May 08, 2010, 12:47:58 PM

Dan,
You're doing fine. I totally understand your concern but just take a breath and open some sort of beverage. You got CRG and Tim as your wingmen and they are some of the best pit guys around. It's going to turn out great!

KyNola

classicrockgriller · May 08, 2010, 01:17:22 PM

I think when you said you had a hard time getting the probe it, it was due to the meat still being not done.

If you only have one temp probe, I would probe the smallest one like Caney said and then when you pull it off put temp probe in the next smallest one.

dribron · May 08, 2010, 02:02:14 PM

It's a low and slow process. To me it sounds like you hit the stall, just wait it out, and foil it. Or if you like foil it now.. then let it go untill it hits in the 195-205 or so range. In the end it will be great.... Now crack one open for me.... ;D

StickyDan · May 08, 2010, 04:08:08 PM

ok, just went out and did a little shopping. The temp is ready 172 and I cracked open m first cold one of the day. Keeping my fingers crossed that this thing turns out. Too much time and money invested in this baby to have it fail. Cheers

StickyDan · May 08, 2010, 07:31:24 PM

it's 7:30 Pm. Finally hit IT of 195 after about 19hrs at 200- 210. Pulled from BDS and doing an FTC for an hour before I slice. This better be good. I'm starving and the colds ones aren't helping. Thanks for everyones input and for talking me off the ledge.

KyNola · May 08, 2010, 07:37:06 PM

Dan,
The cook time sounds about right. Briskets are low and slow cooking. You got this.

Congrats on your brisket.

KyNola

classicrockgriller · May 08, 2010, 08:50:57 PM

We thought you had ate without us!

Glad to see you journey is almost at the end.

So ............ What'ca Smokin next?

StickyDan · May 08, 2010, 09:00:48 PM

God I'm full. Well worth the wait even though it was not quite what I expected. 2 out of the 3 pieces where pretty moist. Not Juicy, but , moist and very tender. The other piece ( the flat) was still tasty, just not as moist. Not dry either.
The rub I used was pretty good but I think I'll go with something a little less spicy next time. The spice/heat was good, just a little to overbearing so it covered up the smoky/meaty flavors a little too much for me.
I think I'll also leave a lot more fat on the next brisket. I got a little carried away when I was trimming - it was kinda like putting a chainsaw in my Dad's hands and telling him to only cut down one tree - Yeah right! The fatty parts where definitely the cats arse.
Thanks again for the help.
Next up, chicken thighs. Thanks for askin Classic rock dude. Any suggestions for brine or rub???

classicrockgriller · May 08, 2010, 09:13:46 PM

Haven't brined a chicken, not saying that ain't good, but just haven't done it.

Jan's rub is pretty good.

Give it a look on the recipe site.