Maybe I expect too much from a brisket

jimmyb · September 30, 2011, 03:51:54 PM

Not being from "bbq country" and not growing up on it, I really have not eaten much brisket. When I first started smoking in a cheap Brinkman vertical smoker, I tried a brisket. The temps were near impossible to control but when I took that brisket out, let it rest, and sliced it, it was like butter. So moist and juicy. Needless to say, I have yet to duplicate that. My briskets continue to come out dry. Maybe I am expecting too much but I think they should be moist, tender, and juicy.

This time I had multiple temp probes in the brisket. I had a 7 pounder and the IT was reading around 190 after about six hours. The fork test was saying "not done" so I took it out and inserted the probe in a different part of the flat. That measured about 171*. SO I left it in a couple more hours until one probe read 189* and one read 184. Both in the flat. Pulled and FTC'd for a couple of hours and sliced. Well, another dry brisket.

I think I need to stand beside an expert and watch and learn.

Ka Honu · September 30, 2011, 04:34:57 PM

I think most of us prefer to smoke packers (point & flat together). I find that flats have less fat (marbling and cap) and are easier to dry out. Six hours for a 7 pound flat sounds like your cabinet temperature was too high - try to maintain it at 225^o for the whole cook. If you're using a Bradley, you might want to move it to the oven after the smoke phase (about four hours) for tighter temperature control. At that point you could boat it ("Texas crutch") but that shouldn't be necessary.

I generally pull a brisket at an IT of 185^o and FTC it with a splash of its defatted pan drippings for at least 4-5 hours. I think that helps re-moisturize and makes it more tender (but that's just me).

The real experts will be along to correct me but until then at least you have something to read.

Caneyscud · September 30, 2011, 04:56:23 PM

JimmyB
First off brisket will never be as moist and tender as say a medium rare ribeye or some Kobe steak. It's a different animal, so to speak! It also appears that you used a 6 pound brisket. That is usually a tough price of meat to low n slow. Usually the flat, meaning it's relatively thin and has been trimmed of most fat. Not an easy task. Changed tactics could help. Now nobody fall out, but you could use foil and braise it. Or you could precook a and finish in the Bradley or use the cowboy braise technique. But it would just be easier to get a whole packer. Also I've been taking them off at 185.

Tenpoint5 · September 30, 2011, 04:59:32 PM

I would concur with whats been said already. If the flat has been trimmed of all of its fat I would lay a bacon weave over the top of it to try and get some moisture back into it.

FLBentRider · September 30, 2011, 05:30:42 PM

I concur as well and will add that it seems in my experience that the larger the brisket, the better it comes out.

I think the larger mass is more forgiving.

Ka Honu · September 30, 2011, 05:53:08 PM

Quote from: FLBentRider on September 30, 2011, 05:30:42 PMI think the larger mass is more forgiving.

FLBR - True. As I've gained weight over the years I've become much more forgiving.

jimmy - You've just heard from 3 of the best - listen to those boys. Also, if you get a packer it doesn't hurt to save (freeze) some of the fat you trim off. If you're not a sausage maker, you can always use it to cap the next overtrimmed flat you have.

jimmyb · October 02, 2011, 06:04:55 PM

In this attempt, I went to a butcher because I wasn't happy with the past Walmart briskets as you might have read in my previous post. This was the largest brisket he had and weighed in over 7 lbs. At first glance I told the butcher that I need a packers cut and not the flat he was showing me. He ensured me that this was a packers cut and showed me the point and then the flat. He was correct as I found out when I cut it after smoking but the point seemed to be very small making it appear to be just a flat. This was a nice cut as it had very even thickness throughout the flat.

With all of that said, I will get this right. I did have my cabinet temp at 225 controlled by a PID with a dual element mod. I did not rotate this brisiket so maybe that's a problem. I guess my only concerns were that the temp readings were drastically different at different spots in the flat and it seemed to be done too fast. Sometimes I tend to overthink these things and want to get it to an exact science and I think this cannot be done in this case. I think I might just have to get a feel for when it's done and use the fork test.

This forum and its members certainly make it easier to keep at it with some great advice. WIthout it I think I would have given up a long time ago.

Tenpoint5 · October 02, 2011, 06:47:40 PM

Quote from: jimmyb on October 02, 2011, 06:04:55 PM
In this attempt, I went to a butcher because I wasn't happy with the past Walmart briskets as you might have read in my previous post. This was the largest brisket he had and weighed in over 7 lbs. At first glance I told the butcher that I need a packers cut and not the flat he was showing me. He ensured me that this was a packers cut and showed me the point and then the flat. He was correct as I found out when I cut it after smoking but the point seemed to be very small making it appear to be just a flat. This was a nice cut as it had very even thickness throughout the flat.

With all of that said, I will get this right. I did have my cabinet temp at 225 controlled by a PID with a dual element mod. I did not rotate this brisiket so maybe that's a problem. I guess my only concerns were that the temp readings were drastically different at different spots in the flat and it seemed to be done too fast. Sometimes I tend to overthink these things and want to get it to an exact science and I think this cannot be done in this case. I think I might just have to get a feel for when it's done and use the fork test.

This forum and its members certainly make it easier to keep at it with some great advice. WIthout it I think I would have given up a long time ago.

You forgot the best part YOU GET TO DO IT AGAIN!!

Caneyscud · October 02, 2011, 07:39:20 PM

JimmyB

What rack have you been putting the briskets on?

DTAggie · October 02, 2011, 09:48:36 PM

Quote from: Caneyscud on October 02, 2011, 07:39:20 PM
JimmyB

What rack have you been putting the briskets on?

Good question. I do mine on top or one from the top. While you have been doing flats and some say do a full packer, the Bradley will smoke a great flat if you do temp and top rack correctly.

Habanero Smoker · October 03, 2011, 01:56:23 AM

Quote from: DTAggie on October 02, 2011, 09:48:36 PM
Quote from: Caneyscud on October 02, 2011, 07:39:20 PM
JimmyB

What rack have you been putting the briskets on?

Good question. I do mine on top or one from the top. While you have been doing flats and some say do a full packer, the Bradley will smoke a great flat if you do temp and top rack correctly.

I agree. Most of the time I can only get untrimmed cryovac flats, and they come out pretty good. I trim them down to 1/4" - 1/8", smoke/cook at 212°F - 220°F. When possible I use the second rack position from the bottom.

jimmyb · October 03, 2011, 08:18:07 AM

This one was the second from the top on my 4 rack. Probe was placed just below the rack itself.

DTAggie · October 03, 2011, 08:59:06 PM

Quote from: jimmyb on October 03, 2011, 08:18:07 AM
This one was the second from the top on my 4 rack. Probe was placed just below the rack itself.

You didn't say what temp you are cooking at, how much smoke you are applying or what kind of rub. Give us a bit more info and lets see if we can get you an award winning brisket. I use a simple rub of black pepper, salt, garlic salt or powder and thyme. Cook at 210* to 220*. I do not use a PID so have some temp swings. Try and pull and FTC at about 190* but one I did last week hit 197* as I was out sky diving while it was cooking and it was moist and tender.

Also, make sure you slice against the grain. Give another one a try and post pics so we can help you out.

Caneyscud · October 04, 2011, 06:46:02 AM

jimmyb I'm going to hijack this thread for a minute. I'll apologize ahead of time. It's not like I do it all the time! LOL

But I just did a double take. I had to read it again for it to truly sink in. Did anybody else notice? It's not something I've heard to often in my life - especially during a brisket cook. I'm not too sure I would go to that of an extreme to get a good brisket. To quote DT "...but one I did last week hit 197* as I was out sky diving while it was cooking...." Now, I hghlighted the part that was ummm......hmmmmmm....... unusual - especially for here in TN. Now I was born in Texas and have seen a lot of brisket cooked, but never......yep......NEVER have I heard of anyone cooking a brisket and then just go off skydiving! My hats off to you DT!

DTAggie · October 04, 2011, 07:05:08 AM

Quote from: Caneyscud on October 04, 2011, 06:46:02 AM
jimmyb I'm going to hijack this thread for a minute. I'll apologize ahead of time. It's not like I do it all the time! LOL

But I just did a double take. I had to read it again for it to truly sink in. Did anybody else notice? It's not something I've heard to often in my life - especially during a brisket cook. I'm not too sure I would go to that of an extreme to get a good brisket. To quote DT "...but one I did last week hit 197* as I was out sky diving while it was cooking...." Now, I hghlighted the part that was ummm......hmmmmmm....... unusual - especially for here in TN. Now I was born in Texas and have seen a lot of brisket cooked, but never......yep......NEVER have I heard of anyone cooking a brisket and then just go off skydiving! My hats off to you DT!

Well I figured I would be gone about 3 to 4 hours. Took about 6, but well worth it. Great first time skydiving and brisket was awesome!

Now back to Jimmyb