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Unread 09-11-2011, 10:08 AM   #1
BigCountry17
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Angry Need Help on cooking Brisket

Hi Everyone..Well ran a brisket yesturday for a second time & it didnt come out as I planned. This is what I did.

1. Bought 8.5 lb Brisket from local butcher

2. Trimmed off all fat to make leaner.

3. Seasoned Brisket overnight and cut in half to save on cooking time

4. Put on smoker @ 250 for 5 hrs.

5. (Ribs were put on also at same time) Temp did fluctuate between 210-260 over the course of 5 hrs. Have to add wood ex....Temp remained constant for most of cooking.

6. Brisket was pulled off and rested for 45min then cut into.

7. Nice smoke ring. was alittle tough in pulling brisket apart & was dry.

I heard beef bulon cubes can be used to rehydrate. Any thoughts on what to do differently and/or suggestions. Maybe I am doing something totally wrong or I am missing a step. Thanks for the help.

-CHAD-
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Unread 09-11-2011, 10:30 AM   #2
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I would think that if you slowed it down by not cutting it in half, stabilizing the temp and foiling at 160 to 200 with some beef broth and rub it would probably have helped.

I have not cooked a brisket yet but I am sure my first couple will be dry and tough until I learn my cooker and the most difficult cut of meat on the market.
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Unread 09-11-2011, 10:30 AM   #3
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I'm gonna say either you didn't cook it long enough for a low/slow cook or your temp wasn't high enough for a hot/fast cook.

There's a thread around here that has a *ton* of info for cooking brisket. Give me a minute to find it...
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Unread 09-11-2011, 10:32 AM   #4
Al Czervik
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Check this out... It should answer a lot of questions...

http://www.bbq-brethren.com/forum/sh...ad.php?t=57882
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Unread 09-11-2011, 10:33 AM   #5
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If the brisket was tough it probably was not done.
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Unread 09-11-2011, 10:33 AM   #6
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Awesome Al. I need to bookmark that link as well as the following...

http://www.bbq-brethren.com/forum/sh...d.php?t=102415
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Unread 09-11-2011, 10:38 AM   #7
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^^^^^ Thanks... That is the mother of all brisket links! The one I posted is on there too...
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Unread 09-11-2011, 10:46 AM   #8
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Don't trim off all the fat.

Don't cut it in half... even less moisture...you're brisket was small enough at 8.5 lbs...

Don't allow time to be your guide to doneness.. too many variables.

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Unread 09-11-2011, 11:43 AM   #9
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Thanks everyone for the tips..I will check back in on the next Brisket I cook..What LBS is good to look for if 8.5 is small...maybe 12-15lbs?
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Unread 09-11-2011, 11:47 AM   #10
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Quote:
Originally Posted by BigCountry17 View Post
What LBS is good to look for if 8.5 is small...maybe 12-15lbs?
You had a good size if that was for you and your wife. That is huge, if you are doing a cook for 10 or 15 people you would want to go bigger like 10 or 15lbs.

I think time was your biggest enemy on this cook. If you are in a hurry, brisket or butt is not a good choice. Stick to chicken for the speedy cooks. (Just my opinion)
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Unread 09-11-2011, 11:49 AM   #11
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im guessing at 5 hrs you barely made 165.

Brisket is not tender and juicy until 190 minimum.
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Unread 09-11-2011, 11:51 AM   #12
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Look for briskets that are floppy or limber. They have a better internal structure to turn out moist and tender. Packers work better than flats in my experience.
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Unread 09-11-2011, 12:00 PM   #13
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I agree with Vinny, I don't trim fat unless it is hard and yellow, or over 1/2" thick. It just isn't necessary. I also rarely buy brisket smaller than 6-7 pounds, as the smaller pieces don't cook up as nicely. Also, a tough brisket usually means under-cooked.
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