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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-19-2019, 09:24 AM | #1 |
Got Wood.
Join Date: 07-15-12
Location: short hills, nj
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Brisket Dry Flat
?I often cut in half "packers cut" because I don't use the whole brisket.
I leave the cap on the flat. After wrapping (in paper) at internal 165 and then increasing oven temp to 250, I start checking for tenderness at an internal 195. Probe goes in smooth usually at around 198. My paper is soaked. Then cooler/towel wrapped for 3 hours. When exposed, it is tender and there are still juices that I can press on and get but the texture is always dry. Is there something I am missing? Or do I have to live with the problem of zero fat in the the flat? thanks |
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08-19-2019, 09:33 AM | #2 |
Full Fledged Farker
Join Date: 05-26-18
Location: Sturgis, SD
Name/Nickname : Bill
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Sounds like you have the system nailed. Do you inject at all?
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08-19-2019, 09:39 AM | #3 |
On the road to being a farker
Join Date: 05-16-10
Location: Manhattan, KS
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What grade of brisket are you cooking? How are you testing tenderness? If you're cooking choice or above and its always dry, you're not letting it cook long enough to render the fat.
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LEGION OF QUE |
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08-19-2019, 09:40 AM | #4 |
is One Chatty Farker
Join Date: 04-27-16
Location: Middle Michigan
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My guess is undercooked
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08-19-2019, 07:06 PM | #5 | |
is one Smokin' Farker
Join Date: 10-26-14
Location: Somewhere, somehow
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Quote:
Overcooking will also cause dryness, but if he's pulling it before it hits 200 IT, it probably is not overcooked. |
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08-19-2019, 09:40 PM | #6 |
Quintessential Chatty Farker
Join Date: 12-31-09
Location: Hernando,MS
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I do not cook whole briskets often but only buy whole packers.I am not an expert by any means.I cut the flat off wherever the point stops covering it.I smoke the portion of the flat that is covered by the point and grind the flat portion that I remove.Yummy burgers.Works for me.
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08-20-2019, 08:35 AM | #7 |
Quintessential Chatty Farker
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA
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"increasing oven temp to *250" ????
Ed
__________________
Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!! |
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