Another disappointing brisket
I cooked my second ever brisket yesterday - the flat was dry. Again. A 15lb Angus packer. Cooked on my Weber Kettle 26 - set up for offset. I used Wicked Good Lump + Hickory and Pecan.
I put the meat in a tin roasting pan (on a cooling rack) and cooked it at 300*. After about 4 hours it had good color, so I foiled it. The internal was around 160*. After a few hours, it probed tender all over. I checked the temp, and it was 200*. I pulled it and vented it for about 15 minutes. Temp dropped to 190*. I re-foiled it and wrapped it in towels. It sat there for 2 hours.
The point sliced off easy, and it was larger than I expected. It was super tender and juicy. The bark was soft on the whole thing. There was a lot of au jus in the pan. I sliced the flat, and it was dry. The smoke ring was quite thin (probably could've used more wood). The slices had pretty good texture and snap, but I know they weren't quite right, and I know they were dry as toast.
Two briskets on my resume, both dry. On the first, I didn't wrap on the smoker until it was at 180*, and I failed to vent it before wrapping in towels. The second, I tried hot & fast, and I wrapped it on the grill at 160* internal. I did vent it this time.
OK, I'm prepared to scrap all of this and try a whole new approach. I'm determined to get this right, if I have to cook a hundred of these things. I think I've read every thread on this site that deals with brisket. Too much clutter in my simple head. Any help, as always, is appreciated.
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