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 > Competition BBQ

Notices

Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


Reply
 
Thread Tools
Old 07-03-2018, 02:28 PM   #1
rikun
On the road to being a farker
 
Join Date: 01-11-12
Location: Tampere, Finland
Default Absolutely obsessed with perfect brisket texture

Hi there,

Been trying years and years to refine my brisket where I could be consistently happy with it. I think I'm failing...
I might be one of those people that will never get it with brisket (or rather, the only one)

I inject with something containing phosphates the night before. I cook mostly HnF 300-350, about 3-4 hours unwrapped and then wrapped in foil until probe tender.
I let the IT go down a bit and then rest in a Cambro until turn in. I cook the best briskets I can find, which isn't much since we don't really get the good stuff at all.

There's something about the "perfect" texture that is elusive, I can't put my finger on it but 9 out of 10 times the texture is off even though the brisket feels tender when probing it.

It's missing that spider-web look and doesn't have any gaps. It is tender, pulls apart nice, but rather pulls apart in chunks between the muscle fibers and is unpleasent to eat.
I would describe it as "splintery" and dry and when chewing it does't seem to go down ever. You can pretty much see what I mean in this video, even though the description says "perfect texture"
(sorry if this is someone's video from here, lol)
https://www.youtube.com/watch?v=hZmGzjY4O5Y

But 1 time out of 10 it comes out just right. Has that spider-web look, has some gaps, is really moist and just perfect.
But it probes exactly the same as the previous example with bad texture. If not, I would put my bet on overcooked.

Could it be that there just isn't enough marbling on those splintery briskets?
I think it's mostly due to the brisket just being dry, but I'm sure there is also something else going on.

Here are a few examples (mine) what I consider good ones:



__________________
Smoking Finns Competition BBQ team | KCBS CBJ
rikun is offline   Reply With Quote




Old 07-03-2018, 03:10 PM   #2
N_bob
Got Wood.
 
Join Date: 10-16-16
Location: Kansas city, mo
Default

Those are two mighty fine looking briskets. Any pictures of the ones you consider to be "splintery"? might help to see them. I cooked on Sunday that I didn't think it had enough marbling in the flat and it ended up surprisingly well. Are you including any liquid when wrapping? What are you cooking on?
N_bob is offline   Reply With Quote


Old 07-03-2018, 08:44 PM   #3
Kimo1
Full Fledged Farker
 
Join Date: 04-18-11
Location: Syracuse, NY
Default

Flat or packer? When you wrap, are you adding anything to help with the moisture? What is the IT when you wrap? How much fat do you leave on? Probing more than one spot? IT when probe tender? I know it's feel but IT with the feel helps. So many variables I want to ask about. A few more details about your process may help us, help you.
Kimo1 is offline   Reply With Quote


Old 07-05-2018, 11:46 AM   #4
JS-TX
is Blowin Smoke!
 
Join Date: 02-17-10
Location: San Antonio, TX
Default

Sounds like you are cooking it ok. Could it be your injection? The first time I ever judged brisket, there was one entry that was like chewing gum.. I couldn't get it down and had to discreetly spit it out in a napkin...
JS-TX is offline   Reply With Quote


Old 07-05-2018, 03:27 PM   #5
bpeyton89
Full Fledged Farker

 
Join Date: 05-28-14
Location: St. Louis, MO
Default

depends on how you're trimming, but if you are cooking 300-350, you might try wrapping after 2 hours. My briskets are done in 4-4.5 hours
bpeyton89 is offline   Reply With Quote


Old 07-06-2018, 08:44 AM   #6
Roo-B-Que
Got Wood.
 
Join Date: 03-03-16
Location: Fair Grove, MO
Default

I am assuming you are cutting against the grain... Sounds basic, but that could contribute to the issue.
Roo-B-Que is offline   Reply With Quote


Old 07-06-2018, 10:26 AM   #7
frognot
somebody shut me the fark up.

 
frognot's Avatar
 
Join Date: 03-22-04
Location: Allen, Texas
Name/Nickname : Charles
Default

Have you tried a lower temp cook? Maybe 250-300 range instead of 300-350.

I like an average cooking temp of 275 and wrap when IT (internal temp) is 160-170.
__________________
Texas Bash at Belton Lake Oct 27, 2018 (link)

Pics from 2018 SoCal Bash (link)

Large Big Green Egg

"If you really care about this place, you'll show some respect for it." deguerre

"Bludawg looks just like I thought he would. Frognot looks like Tuffy Stone's dad!" aawa
frognot is offline   Reply With Quote


Old 07-06-2018, 11:04 AM   #8
Jousting Pigs
On the road to being a farker
 
Jousting Pigs's Avatar
 
Join Date: 09-16-14
Location: Kansas City
Name/Nickname : Big John
Default

Your pictures look good to me. Have you tried wet aging the briskets? Leave them in the cryovac in your fridge for 3-4 weeks to help tenderize the meat. If you aren't able to get prime or wagyu this is worth a try to see if it helps your tenderness/texture.
Jousting Pigs is offline   Reply With Quote


Old 07-06-2018, 12:54 PM   #9
Burnt at Both Endz
is Blowin Smoke!
 
Join Date: 07-14-13
Location: freeman,mo
Name/Nickname : Calvin
Default

It needs to be removed from Cambro and set out on the counter for a while(150*) before slicing.
Burnt at Both Endz is offline   Reply With Quote


Reply

Tags
brisket, brisket texture, tenderness

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 03:46 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, 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