Dry Brisket

M

MasterGator

Guest
I cooked up two 10lb briskets for a work event. They cooked for about 14 hours at 225-250. I rubbed, injected and cooked them fat cap up. At hour 13 I probed the meat and the internal temp was at about 183 and soft. I was able to pull a small piece from the point with ease. Since they felt done I pulled them off an hour later and wrapped in foil and let sit in a cooler for another hour. I then proceeded to slice the flat which still had a good layer of the fat cap. The slices were very tender but kind of dry. On one end of the slices the meat was hard to keep together. When I went to chop and pull the point it was tender but still kind of fatty. What can I do to keep the flat moist, breakdown the fat and still be able to get good solid slices out of the flat?
 
My injection has a broth base. I was thinking of cooking the brisket in a large foil pan and cutting holes out of the side at about a half inch from the bottom to allow some seepage. This may help with the dryness but it does not answer the fat breakdown problem.
 
MasterGator said:
I cooked up two 10lb briskets for a work event. They cooked for about 14 hours at 225-250. I rubbed, injected and cooked them fat cap up. At hour 13 I probed the meat and the internal temp was at about 183 and soft. I was able to pull a small piece from the point with ease. Since they felt done I pulled them off an hour later and wrapped in foil and let sit in a cooler for another hour. I then proceeded to slice the flat which still had a good layer of the fat cap. The slices were very tender but kind of dry. On one end of the slices the meat was hard to keep together. When I went to chop and pull the point it was tender but still kind of fatty. What can I do to keep the flat moist, breakdown the fat and still be able to get good solid slices out of the flat?
Click to expand...

A lot of brisket threads lately all asking pretty much the same question.

Hmmm - this one is tough? Tender - I used to think we were making tender brisket until we tried a truly tender and flavorful brisket which opened our eyes. Did you probe in several places around the flat or just the point? The point will be tender well ahead of the flat and if you pulled it at 183 sounds like it was pulled to early. Temp aside, when the flat probes with little or no resistance "like butter" it is done. Hmmm again? How long after you injected did it get put fat side up on the smoker? Oh, the fat cap will render a lot but there will be substantial fat at the end of the cook no matter what temp you cook at.
 
That's a long time to cook briskets that small. 10 pounders are small, trust me.

Hot and fast is the way to go with those, and don't be afraid to foil if you're a novice. Foil is your friend.

(EDIT) Oh yeah, fat down, and cook till the probe slides in and out easily. And the biggest rook mistake..SLICE AGAINST THE GRAIN!

If you do these things you're golden.
 
Yup. Foil and broth. I also like to use 1 C red wine, 1/2 C olive oil and 1/4 C worchestershire when I foil. Great taste.
 
Smokesman said:
A lot of brisket threads lately all asking pretty much the same question.

Hmmm - this one is tough? Tender - I used to think we were making tender brisket until we tried a truly tender and flavorful brisket which opened our eyes. Did you probe in several places around the flat or just the point? The point will be tender well ahead of the flat and if you pulled it at 183 sounds like it was pulled to early. Temp aside, when the flat probes with little or no resistance "like butter" it is done. Hmmm again? How long after you injected did it get put fat side up on the smoker? Oh, the fat cap will render a lot but there will be substantial fat at the end of the cook no matter what temp you cook at.
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The flat was tender, close to fall apart tender but not quite. The texture of the flat was great, just dryer than I would like. The flip is that the point was still a little fatty. I'm thinking that may be any easier fix though. I believe i will toss the point back on after separating it from the flat. and the internal temp was about 183 and hour before i pulled it off. I never checked it after since it was starting to pull apart.
 
Mitch said:
Yup. Foil and broth. I also like to use 1 C red wine, 1/2 C olive oil and 1/4 C worchestershire when I foil. Great taste.
Click to expand...

at what point would you do this. I like my brisket to have a nice bark.
 
I add the wine etc when I foil (160°) and put back on the pit (stick burner). I don't foil in the BGE or Stumps except before it goes in the cooler.
 
dry briskets

Hey MasterGator,

I am just a few briskets in but I found that you need to check the flat's marbling closely on each brisket as you buy them. I produced a few dry ones as well until I realized this important fact. The more fat marbling in the flat, I found, produced moister pieces. I also tried injecting but it didn't prevent dryness for me.

Just my early observations,

GPM
 
I have a good idea it may be partially due to the quality of beef. I am going to try higher temps and foil. Does anyone have any suggestions on max high temps and temps of foiling?
 
Quality of beef is a big deal, but it sounds to me like you simply pulled it off too soon. Whether 10 pounds, 15 pounds or even 4 pounds, it never hurts to probe in a couple of different places -- even if you are not checking temp but merely the ease with which the probe glides through the meat.
 
jlondon said:
Quality of beef is a big deal, but it sounds to me like you simply pulled it off too soon. Whether 10 pounds, 15 pounds or even 4 pounds, it never hurts to probe in a couple of different places -- even if you are not checking temp but merely the ease with which the probe glides through the meat.
Click to expand...

I thought he mentioned some of the flat falling apart, temp aside.
 
MasterGator said:
I then proceeded to slice the flat which still had a good layer of the fat cap. The slices were very tender but kind of dry. On one end of the slices the meat was hard to keep together.
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Definately overcooked, and that'll end up with a dry flat. Been there, done that.

Fourteen hours for a ten pound brisket is pretty long at those temps.
 
SmokinAussie said:
Did you add a beef broth in the foil?
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I've done my first 2 briskets in as many weeks, so I'm by NO MEANS any kind of expert, but I was advised to do this very thing and both of mine came out NOT dry, but very moist.

I love brisket now.
 
I gotta agree that 14 hours is a bit much for a 10# brisket. Not sure why your therm only read 183*. Also since I started using choice briskets, they've been very moist and tender than no-grade briskets. They are worth hunting down.
 
Patience.......................................... .;}-

I keep preaching patience for a while.Most of us have multiple smokers or grills, so put that brisket into the smoker and leave it SHUT! The heat and pressure will push the moisture in ,left closed you don't lose these;you are recycling moisture if you keep you trap shut! The look-sees waste all that lovely heat and moisture along with the pressure.
I agree with Funky,S/CBP is all you need,the flavor will be there,but you gotta be patient and vigil on keeping you temps. low. I would rather smoke a Brisket at 180*F chamber temp. ,real low for the first few hours then go to 220*F to get a good bark during the last 3-4hrs.
When I take a Brisket out of the smoker,I can use the side of my hand to remove the Point,no knife, then I can remove the fat as easy as rubbing it off the meat.
It's a little tricky to keep "Flo" at 180*,but it is every bit worth the trouble.


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I keep a small but hot fire in her and control by adjusting the Inlet-


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Hope this helps and,
 
Hi,
To me, moist and tender is more important than bark, so I do the following:
Season full packer well before the cook
Cook to 165-170 internal
Separate flat from point, reseason point and return to cooker
Foil flat, and add marinade. If you are looking for a marinade, Ricks sinful marinade is a good place to start
Around 190 internal on the flat start to check for tenderness. Pull it when it is tender(Have pulled as high as 207)
I have cooked points to about 205-210. I do not like burnt ends that have that rubbery texture, and the only way I have found to get rid of it is just keep cooking.

My brisket became much more tender and juicy when I added fat to the foil process(i.e. Ricks Sinful Marinade instead of just seasoned broth). I am still learning too, but give it a try. It is working for me.

Dan D.
 
Gunpowder Mike said:
Hey MasterGator,

I am just a few briskets in but I found that you need to check the flat's marbling closely on each brisket as you buy them. I produced a few dry ones as well until I realized this important fact. The more fat marbling in the flat, I found, produced moister pieces. I also tried injecting but it didn't prevent dryness for me.

Just my early observations,

GPM
Click to expand...

I think you hit it on this one I did a brisket this week and it had very little marbling it was good and tender but a little dry not bad but not as good as other briskets I have donel
 
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