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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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05-06-2009, 07:39 AM | #1 |
is One Chatty Farker
Join Date: 09-04-07
Location: Street, MD
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Why dry brisket?
I have a techno cook question, Alton Brown where are you?
What make a brisket come out dry, not moist, when sliced? Good flavor, tenderness, texture, just dry. Is it over cooked, under cooked, rested too long, not long enough? Is it something that can be avoided or is just the luck of the draw, win some, loose some, dependent on the cut you are working with. Thoughts?
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george who are those guys? BBQ Team www.watgbbq.com Startin the Fire-(a book) Everything you need to know about starting a competition BBQ team. (except the recipes) www.startinthefire.com "Let me have a diablo sandwich and a Dr. Pepper, make it fast, I'm in a ---damn hurry". Sheriff Buford T.Justice |
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05-06-2009, 07:44 AM | #2 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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Short answer: It's a brisket!
Are your brisket consistently dry or just now and then? Dry is usually, but not always, a result of overcooking. Back to the short answer: It's a brisket. They are probably the hardest of the BBQ meats to get right consistently.
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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05-06-2009, 07:53 AM | #3 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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If your tenderness is good, then probably just a lean brisket, not much fat marbeling to give you that juiciness you'd expect.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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05-06-2009, 08:02 AM | #4 |
is One Chatty Farker
Join Date: 12-16-07
Location: south central,ky.
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what bubba said.
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Blues_n_Cues BBQ Concessions & Catering |
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05-06-2009, 08:11 AM | #5 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Don't worry buddy, it happens all the time. But it could be many things.
There should be a form for this. QUESTIONS Flat or Packer Trimmed and How? Average Temp you smoked at Type of smoker (uds, offset, static diverter, tuned diverter, what?) How did you Prep it (Marinades Injections) Fat Up or down Any pit temp problems arise DID YOU PEEK AT THE BRISKET APPROXIMATELY 40 TIMES EVERY HOUR TO LOOL AT IT... How did you determine its doneness (Temp or Feel, Look, sound, yes sound) What was in the Rub any extra rub applied at certain times Foil, no foil, pan, plastic wrap, butcher paper, pan, box, paper bag Separate the Point? Rest, no rest, how'd you rest. We need details and then there's the rare case that I see from time to time where you THINK its tender, and you THINK it had good texture because you just compare it to everybody else's or some winner at a competition and the truth be told its not Tender and does not have good texture. fOR EXAMPLE - I have had SEVERAL people call me with this problem over the years and popping it in foil or a pan in the OVEN at 300 for 2 hours or so seemed to fix it. Guess why. The person cooking it swore up and down it was "dry."
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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05-06-2009, 08:29 AM | #6 | |
Is lookin for wood to cook with.
Join Date: 04-17-09
Location: Manassas, Virginia
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05-06-2009, 08:30 AM | #7 |
is One Chatty Farker
Join Date: 06-21-07
Location: Overland Park, KS
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If your brisket is tough and dry and isn't falling apart, it is undercooked.
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Paul Ostrom The Pickled Pig Twitter - @ThePickledPig CBJ, WSM, UDS Cookers, Weber Gasser, Weber One Touch Gold Kettle, |
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05-06-2009, 08:47 AM | #8 |
is One Chatty Farker
Join Date: 09-04-07
Location: Street, MD
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The perplexing thing for me is, I cook 2 packers and a flat at a contest. I trim, prep and cook them all the same. I usually end up with one moist flat at turn in time.(for which, I am certainly not complaining) Sometimes it is from the packer, other times not. Seems like I should be able to at least get two and why not three to be right. Just trying for consistency. I just cant figure out why. I keep coming back to 'its just the cut', but that answer would be too easy.
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george who are those guys? BBQ Team www.watgbbq.com Startin the Fire-(a book) Everything you need to know about starting a competition BBQ team. (except the recipes) www.startinthefire.com "Let me have a diablo sandwich and a Dr. Pepper, make it fast, I'm in a ---damn hurry". Sheriff Buford T.Justice |
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05-06-2009, 08:56 AM | #9 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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It is NOT the Cut. Pm me if you want. I use cheap Select, sometimes petite little 8 pounders are put on the pit with mammoth 16 pounders.... mine all come out the same (or rather maybe one tough one out of 20 or 30 that were cooked that day and that gets turned into chopped.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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05-06-2009, 08:58 AM | #10 | |
is one Smokin' Farker
Join Date: 03-02-07
Location: Pine Bluff, Arkansas
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I agree. I can think of 20 or more varibles. If they were included on every thread we may not have enough band width.
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05-06-2009, 11:31 AM | #11 | |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Quote:
Attachment 26764 Pitmaster "T" and his father's Radio Console. Frankenstein to the right (Collins 74 A) Circa 1968
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent Last edited by barbefunkoramaque; 04-03-2011 at 02:33 PM.. |
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05-06-2009, 04:37 PM | #13 |
is One Chatty Farker
Join Date: 09-06-07
Location: St. Johns, FL
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my last contest, I cooked 2 packers trimmed, both turned out tough, how in the HEdouble-hockey-sticks did that that happen. I injected it too,
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Disco Pigs competition team Gateway drums Yoder 640 and 1500 FEC-100's KCBS, FBA Judge |
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