Dry Brisket

Started by Rick Redhair, July 05, 2005, 05:18:52 PM

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Rick Redhair

Morning Folks, Did a 6# brisket yesterday. Left fat cap on, covered with mustard and let sit in fridge 16 hrs. smoked fat cap up with bacon on top. Smoke 4hrs the contined until 190degrees. about 7.5 hours total. FTC 1 hour. Cabinet temp 200-205. Good flavor just a little dry and not as tender as I hoped. Did I just not work through the temp plateau? How about moistness issue. Any feedback will be appreciated.
Did I see somehere that Olds does not do brisket? if not, how come?


Could be several problems as brisket is a funny thing.  1st make sure to use a choice cut.  2nd cook until internal is only 185°f.  3rd place a tray of fatty bacon on the top shelf to drip down on the brisket.  4th when you get ready to FTC add about 1/4 cup of apple juice to the foil and leave for 1 hr minimum.  And last sometimes ole bessy was just to active and no amount of cooking will solve it.  It just won't be good.  HTH.  

I think I remember Olds saying he is wet aging a brisket for a nice smoke here real soon[8D].


Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.
Some people say BBQ is in the blood, if thats true my blood must be BBQ sauce.