Need Help on cooking Brisket

BigCountry17 · 09-11-2011, 10:08 AM

Hi Everyone..Well ran a brisket yesturday for a second time & it didnt come out as I planned. This is what I did.

1. Bought 8.5 lb Brisket from local butcher

2. Trimmed off all fat to make leaner.

3. Seasoned Brisket overnight and cut in half to save on cooking time

4. Put on smoker @ 250 for 5 hrs.

5. (Ribs were put on also at same time) Temp did fluctuate between 210-260 over the course of 5 hrs. Have to add wood ex....Temp remained constant for most of cooking.

6. Brisket was pulled off and rested for 45min then cut into.

7. Nice smoke ring. was alittle tough in pulling brisket apart & was dry.

I heard beef bulon cubes can be used to rehydrate. Any thoughts on what to do differently and/or suggestions. Maybe I am doing something totally wrong or I am missing a step. Thanks for the help.

-CHAD-

tamadrummer · 09-11-2011, 10:30 AM

I would think that if you slowed it down by not cutting it in half, stabilizing the temp and foiling at 160 to 200 with some beef broth and rub it would probably have helped.

I have not cooked a brisket yet but I am sure my first couple will be dry and tough until I learn my cooker and the most difficult cut of meat on the market.

bigsapper · 09-11-2011, 10:30 AM

I'm gonna say either you didn't cook it long enough for a low/slow cook or your temp wasn't high enough for a hot/fast cook.

There's a thread around here that has a *ton* of info for cooking brisket. Give me a minute to find it...

Al Czervik · 09-11-2011, 10:32 AM

Check this out... It should answer a lot of questions...

http://www.bbq-brethren.com/forum/sh...ad.php?t=57882

stephan · 09-11-2011, 10:33 AM

If the brisket was tough it probably was not done.

bigsapper · 09-11-2011, 10:33 AM

Awesome Al. I need to bookmark that link as well as the following...

http://www.bbq-brethren.com/forum/sh...d.php?t=102415

Al Czervik · 09-11-2011, 10:38 AM

^^^^^ Thanks... That is the mother of all brisket links! The one I posted is on there too...

MilitantSquatter · 09-11-2011, 10:46 AM

Don't trim off all the fat.

Don't cut it in half... even less moisture...you're brisket was small enough at 8.5 lbs...

Don't allow time to be your guide to doneness.. too many variables.

.

BigCountry17 · 09-11-2011, 11:43 AM

Thanks everyone for the tips..I will check back in on the next Brisket I cook..What LBS is good to look for if 8.5 is small...maybe 12-15lbs?

tamadrummer · 09-11-2011, 11:47 AM

Quote:

Originally Posted by BigCountry17

What LBS is good to look for if 8.5 is small...maybe 12-15lbs?

You had a good size if that was for you and your wife. That is huge, if you are doing a cook for 10 or 15 people you would want to go bigger like 10 or 15lbs.

I think time was your biggest enemy on this cook. If you are in a hurry, brisket or butt is not a good choice. Stick to chicken for the speedy cooks. (Just my opinion)

Bbq Bubba · 09-11-2011, 11:49 AM

im guessing at 5 hrs you barely made 165.

Brisket is not tender and juicy until 190 minimum.

HeSmellsLikeSmoke · 09-11-2011, 11:51 AM

Look for briskets that are floppy or limber. They have a better internal structure to turn out moist and tender. Packers work better than flats in my experience.

landarc · 09-11-2011, 12:00 PM

I agree with Vinny, I don't trim fat unless it is hard and yellow, or over 1/2" thick. It just isn't necessary. I also rarely buy brisket smaller than 6-7 pounds, as the smaller pieces don't cook up as nicely. Also, a tough brisket usually means under-cooked.

09-11-2011, 10:08 AM	#1
BigCountry17 Found some matches. Join Date: 07-23-11 Location: MONSON, MASS	Need Help on cooking Brisket Hi Everyone..Well ran a brisket yesturday for a second time & it didnt come out as I planned. This is what I did. 1. Bought 8.5 lb Brisket from local butcher 2. Trimmed off all fat to make leaner. 3. Seasoned Brisket overnight and cut in half to save on cooking time 4. Put on smoker @ 250 for 5 hrs. 5. (Ribs were put on also at same time) Temp did fluctuate between 210-260 over the course of 5 hrs. Have to add wood ex....Temp remained constant for most of cooking. 6. Brisket was pulled off and rested for 45min then cut into. 7. Nice smoke ring. was alittle tough in pulling brisket apart & was dry. I heard beef bulon cubes can be used to rehydrate. Any thoughts on what to do differently and/or suggestions. Maybe I am doing something totally wrong or I am missing a step. Thanks for the help. -CHAD-

09-11-2011, 10:30 AM	#3
bigsapper Take a breath! Join Date: 06-09-11 Location: Plano, TX	I'm gonna say either you didn't cook it long enough for a low/slow cook or your temp wasn't high enough for a hot/fast cook. There's a thread around here that has a ton of info for cooking brisket. Give me a minute to find it... __________________ El Quattro Cacti Chili & BBQ Team Large BGE

09-11-2011, 10:32 AM	#4
Al Czervik somebody shut me the fark up. Join Date: 05-17-11 Location: 17h 45m 40.036 and -29° 00` 28.17 Name/Nickname : Scott/Mongo	Check this out... It should answer a lot of questions... http://www.bbq-brethren.com/forum/sh...ad.php?t=57882 __________________ Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Avatar by Chalupa (")_(")

09-11-2011, 10:33 AM	#6
bigsapper Take a breath! Join Date: 06-09-11 Location: Plano, TX	Awesome Al. I need to bookmark that link as well as the following... http://www.bbq-brethren.com/forum/sh...d.php?t=102415 __________________ El Quattro Cacti Chili & BBQ Team Large BGE

09-11-2011, 10:38 AM	#7
Al Czervik somebody shut me the fark up. Join Date: 05-17-11 Location: 17h 45m 40.036 and -29° 00` 28.17 Name/Nickname : Scott/Mongo	^^^^^ Thanks... That is the mother of all brisket links! The one I posted is on there too... __________________ Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Avatar by Chalupa (")_(")

09-11-2011, 10:30 AM	#2
tamadrummer is one Smokin' Farker Join Date: 07-12-11 Location: Zephyrhills, FL	I would think that if you slowed it down by not cutting it in half, stabilizing the temp and foiling at 160 to 200 with some beef broth and rub it would probably have helped. I have not cooked a brisket yet but I am sure my first couple will be dry and tough until I learn my cooker and the most difficult cut of meat on the market.

09-11-2011, 10:33 AM	#5
stephan is one Smokin' Farker Join Date: 07-02-10 Location: lake grove, new york	If the brisket was tough it probably was not done.

09-11-2011, 10:46 AM	#8
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	Don't trim off all the fat. Don't cut it in half... even less moisture...you're brisket was small enough at 8.5 lbs... Don't allow time to be your guide to doneness.. too many variables. . __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

09-11-2011, 11:43 AM	#9
BigCountry17 Found some matches. Join Date: 07-23-11 Location: MONSON, MASS	Thanks everyone for the tips..I will check back in on the next Brisket I cook..What LBS is good to look for if 8.5 is small...maybe 12-15lbs?

09-11-2011, 11:49 AM	#11
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	im guessing at 5 hrs you barely made 165. Brisket is not tender and juicy until 190 minimum. __________________ 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

09-11-2011, 11:51 AM	#12
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	Look for briskets that are floppy or limber. They have a better internal structure to turn out moist and tender. Packers work better than flats in my experience. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

09-11-2011, 12:00 PM	#13
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I agree with Vinny, I don't trim fat unless it is hard and yellow, or over 1/2" thick. It just isn't necessary. I also rarely buy brisket smaller than 6-7 pounds, as the smaller pieces don't cook up as nicely. Also, a tough brisket usually means under-cooked. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

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