PeteN
Found some matches.
I've done a few competitions but lately I have been struggling big time with brisket (just like everyone else I guess).. I did a practice one over the weekend trying to identify the problem but no joy...
I use an 18" Weber bullet so I'm a little limited on the size of the brisket I can fit. Last comp I found a small packer (about 10 lbs) and tried it, but I overdid it and we were lucky to get 6 usable slices out of the small flat so I am back to doing big (8 lb+) flats. Anyway my butcher cut me a big flat with a little bit of the point still on it from a 16lb packer (about 8.5 lbs total). I injected with beef broth, ran about 230 consistently. It hit 165 in about 4 hours so I removed the small point portion, and foiled with a cup of beef broth until 190. Wrapped in tight foil and put it in my oven (off) to rest.
I put the point piece back on until it hit 210 or so and put that in the oven too. The burnt ends were excellent but the flat was very dry (as usual with me).
I don't know if I am pulling it too late maybe? The probe of my thermapen went in easy, but there was still a touch of resistance (I have waited until it goes in like soft butter but have resulted in falling apart pieces with that).
I never injected before last weekend but I don't see that it is helping at all.
Am I pulling it too early? Should I try high heat (never done that before)? Any help would be appreciated. We weren't DFL in brisket with our falling apart one last week but close enough and I really want to improve before we end our season in September.
Thanks for any help. (yes I have read a ton of brisket threads but they all assume you are starting with a big packer and I just don't have the real estate for that).
I use an 18" Weber bullet so I'm a little limited on the size of the brisket I can fit. Last comp I found a small packer (about 10 lbs) and tried it, but I overdid it and we were lucky to get 6 usable slices out of the small flat so I am back to doing big (8 lb+) flats. Anyway my butcher cut me a big flat with a little bit of the point still on it from a 16lb packer (about 8.5 lbs total). I injected with beef broth, ran about 230 consistently. It hit 165 in about 4 hours so I removed the small point portion, and foiled with a cup of beef broth until 190. Wrapped in tight foil and put it in my oven (off) to rest.
I put the point piece back on until it hit 210 or so and put that in the oven too. The burnt ends were excellent but the flat was very dry (as usual with me).
I don't know if I am pulling it too late maybe? The probe of my thermapen went in easy, but there was still a touch of resistance (I have waited until it goes in like soft butter but have resulted in falling apart pieces with that).
I never injected before last weekend but I don't see that it is helping at all.
Am I pulling it too early? Should I try high heat (never done that before)? Any help would be appreciated. We weren't DFL in brisket with our falling apart one last week but close enough and I really want to improve before we end our season in September.
Thanks for any help. (yes I have read a ton of brisket threads but they all assume you are starting with a big packer and I just don't have the real estate for that).
