Brisket attempt #2

[StickyDan]

Ok, so some parts of the Brisket read 190, some 185 and some 193.  I wrapped in foil with some AJ and I'm gonna FTC till dinner time.  I couldn't help try a little corner piece. It was a little dry but very tasty.

[classicrockgriller]

I'd say you are in great shape.

[StickyDan]

Well CRG, I wish I could say i was in great shape but I'm a little dissapointed.  The brisket tasted great but that's about all I can say.  It was very dry.  Like I mean really dry.  This piece did not have a fat cap on it and it was just the point.  The only part  that was moist was the one close to the line of fat running down the middle and even that was dryer than I would liked.  So my question is, was it dry because it did not have all the fat or did I simply over cook it?   

[classicrockgriller]

probably both.

It was probably what they call a flat.

The point (on top) has a lot of fat in it.

The Flat the longer thinner piece sometimes doesn't have enough fat in it for a L O N G cook.

Some lay fat on top, some put bacon on it.

But, all is not lost. it will make some great pulled or chopped beef sammies.

If I accidently over cook one, then it is chopped beef. ;D

[Caneyscud]

What CRG said

Although, not what you wanted for the first try, some try to do the overdone bit, so they can make the dish called Burnt Ends.  It's not something I do much, I'll do other things, but, some guys love it.  Pachanga did a tutorial - link to it follows

http://forum.bradleysmoker.com/index.php?topic=14065.0

[OU812]

Bummer.

I was really hoping you were goin to knock you socks off with your first brisket.

All is not lost you can still make many a good thing outta what you got.

You could chop it and add to some baked beans, thats always good.

Better luck next time.

[Smokin Elvis]

Sorry but just wanted to clarify something....as I understand it from reading here, FTC stands for Foil, Towel and Cooler....so you would finish off your brisket by wrapping it in foil then a towel then putting it in a cooler for an hour?  Is this right and why do you do this?

thanks.

[FLBentRider]

Sorry but just wanted to clarify something....as I understand it from reading here, FTC stands for Foil, Towel and Cooler....so you would finish off your brisket by wrapping it in foil then a towel then putting it in a cooler for an hour?  Is this right and why do you do this?

thanks.

FTC is a resting and staging method.

It accomplishes two tasks.

1. Allows the meat to stay at the target IT for a while and "coast" down in temp, allowing the meat to "rest"

2. Allows you to defer pulling/slicing/serving time by 3 to 6 hours, in case you get done early.

[DarqMan]

I've gone up to 8 hours using extra towels and have had great success.

[Smokin Elvis]

I have been letting mine rest for about 30 minutes in foil and then eating.  Guess the cooler method makes alot of sense if you are serving later.

Also, can anyone tell me where you buy the metal Bubba pucks?  I am assuming that you buy 2 and end your smoke with these so as not to leave 2 bisquettes in the mechanism?  Is there a reason not to leave them in the mechanism?  I imagine they would absorb moisture there and not smoke well next time.

thanks.

[DarqMan]

You would need three if you don't want the last wooden puck sitting on the burner frying to a crisp.

[Smokin Elvis]

Where do you get them?

thanks.

[DarqMan]

http://www.yardandpool.com/Bubba-Pucks-Bradley-Smoker-Woodsaver-p/bubbapuck-P.htm

Here's one place.

[Smokin Elvis]

Thanks.  Those oughta work.