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Brisket Temps

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WhiteMooseBBQ

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I know this topic has been brought up a 1000 times, But I have been trying so many different things as far as hitting the right wrapping temp for brisket. I try to hit the 160 mark but I am still failing after I hit my target temp and resting period. Still feel as if my brisket is not as juicy as it should be. Any tips or ideas for me to try? Thanks
 
I wrap based on bark color instead of internal temp. When the bark it the color that I want, then I'll wrap.

Tell us more about what you are doing and what you feel is lacking. It may not be when you wrap that is the issue.
 
To be honest a bit more info is needed to truly be able to help. Do you inject? Do you add something to your foil? What temps are you cooking at? What is you final temp when you want to pull off cooker? How long are you resting? etc.

Personally I inject and and usually add something to foil. My cooking temps are 275*. I go more by feel now than temp when I take it off cooker but when I was temping it was usually 195*ish. I rest mine a minimum of an hour. One issue I had was I was over trimming my brisket. I didnt figure that out until after my season was over but this year I am going to trim way less.
 
The cut of brisket matters. Flat or whole packer? As well as the grade. Select, choice, prime? Some briskets are just plain dry, you can add liquids, wrap, inject etc.. doesn't really mean a moist brisket. A wet brisket -yes, moist maybe, there is a difference.
 
I cook at 300 I never monitor meat temps, I wrap my briskets in BP at the 4 hr mark they stay wrapped until after the rest. When it probes like Butter its done. Don't over think it!
 
Sorry Guys I should have filled you in way more than I did,

I cook whole packers starting with trimming all the fat off and then using a butcher injection 4 hours before I place meat on the smoker, I am running an offset smoker and try to stay around 225-240 degrees for the entire cook time. I still haven’t found the perfect rub for my brisket. I seem to change every time I cook one. Hour before placing on smoker I will place my dry rub on and place brisket fat cap down until I hit the 160 degree mark. I then wrap with for and I do not place any liquid inside.

From Here I shoot for 197 degrees, once there I pull it off vent it for 5-10 min and separate my point from flat. Wrap back up and place in cooler. My point gets seasoned and goes back on the smoker. Usually my brisket will rest anywhere from 1 1/2 to 3 hours in the dry cooler before slicing.
 
You can't trim all the fat off, you still need some on both sides of the brisket. What grade of brisket are you using? You can't pull at a certain temp, every brisket is different. Only pull when that thing probes tender. Cutting that point off may be hurting you too, I don't that, I just leave it on and cut away excess fat later. Lotta people do, but you have to ask yourself, are burnt ends more important than a "moist" brisket?
 
WhiteMooseBBQ said:
Sorry Guys I should have filled you in way more than I did,

I cook whole packers starting with trimming all the fat off and then using a butcher injection 4 hours before I place meat on the smoker, I am running an offset smoker and try to stay around 225-240 degrees for the entire cook time. I still haven’t found the perfect rub for my brisket. I seem to change every time I cook one. Hour before placing on smoker I will place my dry rub on and place brisket fat cap down until I hit the 160 degree mark. I then wrap with for and I do not place any liquid inside.

From Here I shoot for 197 degrees, once there I pull it off vent it for 5-10 min and separate my point from flat. Wrap back up and place in cooler. My point gets seasoned and goes back on the smoker. Usually my brisket will rest anywhere from 1 1/2 to 3 hours in the dry cooler before slicing.
Click to expand...
HERE Lies Your Problems Cook hotter I to run a Stick burner I cook in the 275-325 Zone. Don't rely on a FINISH TEMP. It's done when it probes like Butter!!! At 197 it hasn't fully rendered when it renders it will be moist & juicy and that Mi Amigo is probe tender. Don't over think it the brisket knows when it done you just need to listen.
 
Majority of the time i am using USDA Choice. i have tried CreekStone CABS and also Wagyu's. But untill i can get a good juicy tender brisket i am staying away from spending the money on the Primes. That is unless some of your guys wonderful knowlage changes my mind.

How can i be loosing so much moisture from seperating the two?
 
I can mostly only get select grade I don't add anything to the BP it's your technique.

Select Flat slice
DSCF0019.jpg


Select point Slices
DSCF0020.jpg
 
WhiteMooseBBQ said:
Majority of the time i am using USDA Choice. i have tried CreekStone CABS and also Wagyu's. But untill i can get a good juicy tender brisket i am staying away from spending the money on the Primes. That is unless some of your guys wonderful knowlage changes my mind.

How can i be loosing so much moisture from seperating the two?
Click to expand...

With brisket fat is where it's at. When you pull that brisket and it's steaming hot and cut that point away I bet you are losing lots of juice. Cook a little hotter and only pull when it's probe tender and try not separating the point next time. I bet your results will be much better. IMO less steps with brisket is better. I cook choice or better and usually have stellar results. Injection is fine if you want to keep doing it. I do only because I'm constantly experimenting for comps. BTW I wrap w/butcher paper too, foil just steams your brisket and IMO when you add liquids you end up braising the thing. I like traditional smoked brisket... although I inject. :rolleyes::heh:
 
When I pull my brisket It stays wrapped I plunge an analog stick thermo into it and let it sit on the counter. When the temp drops into the 150's (3-4 hrs) later it comes out of the paper and then I separate the point & flat. Cutting into a Hot Hunk of meat will guarantee a dry serving every time.
 
JS-TX said:
BD, I thought I read once that you sometimes inject canola oil in your briskets. Was this one?
Click to expand...
No that one wasn't injected It was well marbled for a select grade. If you look close you can see a vein running through the slice.
 
Are you wet aging your briskets? Letting them age in the cryo for 30-45 days helps with the tenderness. I also agree with the others in that separating the point and flat when you take the brisket off is probably where you are losing a lot of moisture. Add some beef broth to your brisket when you foil and use your thermapen to probe it through the foil for the "buddah" feel. It's done when it feels done irregardless of the temp.
 
IMHO it seems those who use the flats sold for corned beef have dry issues. So only use packer cuts, leave almost all the fat on. I never foil , never cook direct over coals, always use a temp probe and always take off cooker at 192F, then I'll foil and let sit in a ice chest up to 12 hours.

Sent from my Nexus 4 using Tapatalk 2
 
250, inject, 165 wrap in BP, off when tender, rest in a dry cooler for at least 2 hours.
 
I haven't wrapped in a while, but I thought the point of wrapping was to get the brisket past the stall. If that is correct, then don't you wrap once it hits the stall (wherever that may be, as it is different from brisket to brisket) not automatically once it hits a particular temperature?

Also, the reason I stopped using foil was because I felt the bark wasn't as crispy as I like. For those of you who do use foil, what do you do to get a nice bark? Do you remove from the foil at the end to crisp it up?
 
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