Brisket eludes me (still)

Cook hotter low temps will dry it out due to longer cook times

BluDawgs Brisket

K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as mornin dew on the lilly, tender as a mothers love, pure beefy smoky goodness.

1 packer 12-15 lb
Trim off the hard fat on each side of the flat thin the fat cap to 1/4"

Mix your Rub
1 part kosher salt 4 parts Med grind Black peppa by volume( this is a true 50/50 BY weight)
apply a coat of rub you need to be able to see the meat through the rub clearly.

Pre heat the pit to 300 deg
place brisket on the pit Fat Cap Down and point to the firebox unless it is a RF cooker then point to away from FB

Maintain pit between 275-325 if cookin on a stick burner
cook Brisket 4 hrs
remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up.
after 1 hr probe the thicket part of the Flat only! If it isn't *probe tender it should be within 1 hr.
once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp reaches 150 this will take about two hrs.
Don't ever slice more than you can eat big pieces retain moisture and won't dry up on you like slices will
.
*PROBE TENDER>This is the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag

Too low of a cook temp IMO. You would have to be probing at really long intervals to feel any difference. Other than wagyu, I have never had a brisket done at 195. You didn't cook long enough. A longer FTC might have helped soften it up if you put it in while still hot.

Unfathomable Bastid said:

Internal temp 150?? Is that a typo?

Click to expand...

That is no TYPO that is the finish temp after it has COOLED during the rest. It takes about 2 hrs or so for the IT to drop as it sits wrapped in the paper it was cook in on the counter top.

Unfathomable Bastid said:

Interesting Billy. I know brisket isn't done "til it's done" but if you had to guess a typical internal temp range for when it's done -- what are you thoughts?

Click to expand...

I probe tender (normally cooking choice) between 205 and 215.

Looks sliced with the grain a little.

If you cook at a lower temp, it will probe at a lower temp.. At 225ish I've seen 201-205 finish temps. At 300, 210-215 is a more realistic range. Did a brisket at 300 on Friday and it probed tender at 212.

You do have a smoke ring on that brisket, it's not huge, but it's there. Add some celery salt to your rub and put some water in your pan if the smoke ring is important to you.

Try Blu's approach. It's solid. I am a HNF convert because of him. I doubt I'll cook another one at 225.

I know some pull at 195, but my experience that almost all briskets to not probe butter tender until the 205 - 208 internal temperature range. Basically, you are not cooking it until it is done.

It dont matter if your cooking at 225 or 325. Both will work and both will create great food. But when it comes to Beef esp. Ya cant cook it to a certain temp. Its gotta come off at probe temder in the flat. Period

2 hours @ 200, the 6-7 hours @ 275:

I like the book" championship bbq secrets."
They give a great technique for brisket. Book costs about$25. You have buy it online.

sliding_billy said:

Too low of a cook temp IMO. You would have to be probing at really long intervals to feel any difference. Other than wagyu, I have never had a brisket done at 195. You didn't cook long enough. A longer FTC might have helped soften it up if you put it in while still hot.

Click to expand...

Yup, what he (and others) are sayin' ^^.
Finish temp was likely too low. It's dry because the collagen and connective tissue probably did not reach the temp necessary to break down into melty goodness.
I've only done one brisket but I didn't start probing until 195 IT in the flat. It was jiggly at 202. That's when it probed "like buttah".

Unfathomable Bastid said:

Here are some data points to help you help me:

- 22.5" WSM using Kingsford charcoal mixed with hickory and applewood lumps
- 12.5 lbs packer brisket USDA "Choice" (very flexible with good thick end)
- Seasoned liberally with S&P only
- Cook temp of 235 consistently throughout the 13+ hour cook
- Started probing at internal temp of 180. Ended up taking it off the heat at 195 probing tender -- but not like butter -- in the flat
- Let it rest 90 minutes in towels before slicing

Click to expand...

There's your answer. It took me a good amount of time to figure out that "feel". Most of us think, "It really isn't going to probe exactly like butter, so they just mean when I have just a little resistance". NOPE, you have to go till the probe slides in with NO resistance at all. Usually by that time, you have lost your patience and people are getting hungry, so you have to plan your cook out. Nothing wrong with your brisket resting in a warm cooler, wrapped in foil and towels for a few hours. If your cook takes a bit longer than expected, you have that buffer.

I never had any luck with brisket until I started cooking hot and fast, I haven't had a bad one since then.

Swine Spectator said:

2 hours @ 200, the 6-7 hours @ 275:

Click to expand...

Best shot of the year!

I know everyone will HATE this!

Yes, an edict!

An Edict is a statment of law; often associated with monarchism.

Please go on or click ignore if:

1. You think you are going to pursuade me I am anything but a "King," for essentially I am one, as Henry the IV was in Luigi Pirandello's, Enrico the IV. If you know what this refers to or at least are the type of intellect that would wiki this so you could appear to know what you are talking about then you have the intellectual qualifications to participate because it is a hell of a reference to what I do.

2. If you are a low and slower that does well with this process and know that we mutually realize that our different house temps are just another way of doing things... with different preps, rubs and tools, then this may be a waste of time.

3. If you are a noobe coming in here to say things like "there is only one true thing about bbq we can all agree on and follow that with ... bbq is not simmering, bbq is always low and slow...." well then you may want to shutup or leave.

4. If you are the type of person that says things like "such and such wins everytime," then reveal you have no team, never ran one, or was taught by some guy that knows and would refuse to reflect on your own skills you may what to pass on commentary.

5. If you are going to keep griping about your scores yet insist everything you are doing is not subject to review... you may want to cintinue your path toward mediocrity.

So who is this edict for? If you are struggling with a meat and/or have tanked your scores, and/or are totally new and want a starting point or re-reference point, I say this might be the law for you.

:eusa_clap:heh::clap: