MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 08-19-2019, 09:24 AM   #1
bbqbrisket
Is lookin for wood to cook with.
 
Join Date: 07-15-12
Location: short hills, nj
Default 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
bbqbrisket is offline   Reply With Quote




Old 08-19-2019, 09:33 AM   #2
West River BBQ
Full Fledged Farker

 
Join Date: 05-26-18
Location: Sturgis, SD
Name/Nickname : Bill
Default

Sounds like you have the system nailed. Do you inject at all?
West River BBQ is offline   Reply With Quote


Old 08-19-2019, 09:39 AM   #3
5am
On the road to being a farker
 
Join Date: 05-16-10
Location: Manhattan, KS
Default

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.
__________________
LEGION OF QUE
5am is offline   Reply With Quote


Old 08-19-2019, 09:40 AM   #4
Jrogers84
is One Chatty Farker
 
Jrogers84's Avatar
 
Join Date: 04-27-16
Location: Detroit, MI
Default

My guess is undercooked
Jrogers84 is offline   Reply With Quote


Old 08-19-2019, 07:06 PM   #5
Monkey Uncle
Full Fledged Farker
 
Join Date: 10-26-14
Location: Somewhere, somehow
Default

Quote:
Originally Posted by 5am View Post
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.

Overcooking will also cause dryness, but if he's pulling it before it hits 200 IT, it probably is not overcooked.
Monkey Uncle is offline   Reply With Quote


Old 08-19-2019, 09:40 PM   #6
Hoss
Babbling Farker
 
Join Date: 12-31-09
Location: Hernando,MS
Default

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.
Hoss is offline   Reply With Quote


Old 08-20-2019, 08:35 AM   #7
ModelMaker
Babbling Farker
 
ModelMaker's Avatar
 
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA
Default

"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!!
ModelMaker is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 01:13 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts