Dry Brisket

[Wampus]

Originally Posted by SmokinAussie

Did you add a beef broth in the foil?

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.

[JS-TX]

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.

[Oldschoolbbq]

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.




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





Hope this helps and,

[sharks_guy]

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.

[lionhrt]

Originally Posted by Gunpowder Mike

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 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

[Butcher BBQ]

If I read your original post correct you wrapped when you went to hold it. If thats the cse you might try wrapping in the cooking process this will help hold the moisture inside before it is dry.

[MasterGator]

I like the idea of separating the point from the flat to help breakdown the fat some more. I will also try foiling at 160F with some sort of liquid. BTW I am not a peeker. Look'n ain't Cook'n

[chambersuac]

There is a lot of good advice here - and not everyone is on the same page, but that's normal here :) One thing that I can advise above what has been said before is to experiment a bit and find out what works in your smoker. I'm becoming a big fan of hot and fast brisket cooking, but those require a lot more trimming. I'm not a foil-man, but have had to on occasion, depending on how the meat's cooking. Also, remember every piece of meat is different, but you'll soon learn when to start watching them closely (by feel, not temp) - and remember, too, that it's done when it is done, not when the thermometer says so. One thing about it, learning to cook brisket is a tasty process :)