Brisket help please!!!!

Tommieblue · 07-31-2011, 05:54 PM

Hi All,
I know brisket is a tough meat to master.
And lately it has gotten better and not. Here is what I do.
and I recently switched to the full Packard Brisket.

Trimmed and leave some fat on the cap
Inject it and place in frig
Pull out of the frig, drain, pat dry, bring to room temp
Mustard and rub.
Place on smoker WSM 22.5 at 250 degrees for 4 to 5 hours
Mop once an hour
internal temp 155 to 165
take off smoker
use magic blue bottle all over liberally
light dusting of rub
wrap in foil
little apple juice
back onto smoker till internal temp is 190ish (3 to 4 hours)
take off smoker, vent for 5 minutes
and rest for one hour wrapped
unwrapped, drain and slice

It came out real tender, almost couldn't pick it up with out
it all falling apart (first time that has happened to me)
how ever the flat when I ate it with out sauce was very tended
but had a dryness to it.
The point was moist and tasted great.

How do I get the flat some more moisture, or am i doing something
that wrong, or what. My next competition is in a month in Grafton, WI
and my goal is not be part of the dead last club again. Thanks

sitnfat · 07-31-2011, 06:04 PM

Smoke fat up foil fat down never used apple juice or butter well not on brisket anyway

slowerlowerbbq · 07-31-2011, 06:07 PM

Personally, I'm a fan of hot and fast briskies: 300*+. The biggest mistake you've made is cooking to temp. I foil mine at about 165, but after that, the temp probe comes out. It's done when it's done. I've read temps up to 210 and that brisket was still not done. It sounds like you may have overcooked yours. USe the "butta" method to check for doneness. I use my Thermopen to check different spots on the flat. When it slided in and out like a knife through butter in the part of the flat that I want to turn in, then it's done. Other than that, I like to keep it simple. And Butchers injections ROCK!

Of course, brisket hasnt been our best category this year, so YMMV. Good luck!

Podge · 07-31-2011, 06:30 PM

Answer me this... why do you put mustard on?...

Southern Home Boy · 07-31-2011, 06:45 PM

Quote:

Originally Posted by Podge

Answer me this... why do you put mustard on?...

I won't speak for Tommieblue, but I use a mustard slather on my briskets too. I think it provides a good binder for the rub and helps create a nicer bark.

bbqbull · 07-31-2011, 06:46 PM

Quote:

Originally Posted by Podge

Answer me this... why do you put mustard on?...

I layer all my bbq meat with mustard. It is like a glue to keep my spices from falling off the meat while cooking and also adds to a deeper/darker bark.
No after taste at all.
I learned this by Paul Kirk at his class I attended.

Tommieblue · 07-31-2011, 07:01 PM

I use the mustard for binder for the rub. I use a thin layer, just enough to help keep the rub on

jbrink01 · 07-31-2011, 07:10 PM

Try this, it's won money but has worn out it's welcome in KCBS;
Whole CAB, Kernal removed, fat off the point. Rub heavily with finely ground Montreal steak seasoning. Let sit on counter for 6 hours. Cook at 225 for 6 hours. Wrap. Remove when "butter" feel in flat. Let stand 30 minutes. Place in warm cooler with bath towel. Let sit 4 hours and eat it.

jbrink01 · 07-31-2011, 07:11 PM

BTW - That is NOT what I did to win brisket in Taylorville yesterday

Smokin Mike · 07-31-2011, 07:24 PM

Quote:

Originally Posted by Podge

Answer me this... why do you put mustard on?...

why not?

QansasjayhawQ · 07-31-2011, 07:32 PM

It took me 21 full packer briskets before I finally arrived at results that I was happy with turning in.

I can tell you that taking a cooking class is VERY helpful . . .

Do not remove the brisket from the foil and retain any juices that attempt to escape. Allow your slices to sit in the juices after you slice them and baste the slices with juice once you've placed them in the turn in box.

And all the other above advice is very good.

Hope this helps.

Podge · 08-01-2011, 08:54 AM

Quote:

Originally Posted by Smokin Mike

why not?

I think it's not worth messing with on brisket. The moisture from the brisket holds the rub on until the bark forms. then I flip it to fat side up. I use to use mustard years ago.

Scottie · 08-01-2011, 09:34 AM

Mustard is for hot dogs...

Use FAB and you wont have dry briskets. The moisture on brisket after injection, you dont need mustard. Ive never had a problem with rub sticking to my briskllets anyway. Give them a light tap to make sure the rub stays on....

Id also try and take a class that was suggested. I mean, how else you going to win brisket at Taylorville?

Muzzlebrake · 08-01-2011, 11:51 AM

trust your Butcher..........

Matt_A · 08-01-2011, 12:59 PM

"Let sit on counter for 6 hours."
??????
That's kind of pushing the 4 over 40 isn't it?

07-31-2011, 05:54 PM	#1
Tommieblue Got rid of the matchlight. Join Date: 06-01-11 Location: West Allis, WI Downloads: 0 Uploads: 0	Brisket help please!!!! Hi All, I know brisket is a tough meat to master. And lately it has gotten better and not. Here is what I do. and I recently switched to the full Packard Brisket. Trimmed and leave some fat on the cap Inject it and place in frig Pull out of the frig, drain, pat dry, bring to room temp Mustard and rub. Place on smoker WSM 22.5 at 250 degrees for 4 to 5 hours Mop once an hour internal temp 155 to 165 take off smoker use magic blue bottle all over liberally light dusting of rub wrap in foil little apple juice back onto smoker till internal temp is 190ish (3 to 4 hours) take off smoker, vent for 5 minutes and rest for one hour wrapped unwrapped, drain and slice It came out real tender, almost couldn't pick it up with out it all falling apart (first time that has happened to me) how ever the flat when I ate it with out sauce was very tended but had a dryness to it. The point was moist and tasted great. How do I get the flat some more moisture, or am i doing something that wrong, or what. My next competition is in a month in Grafton, WI and my goal is not be part of the dead last club again. Thanks

07-31-2011, 06:04 PM	#2
sitnfat is one Smokin' Farker Join Date: 10-06-09 Location: Centerville TN Downloads: 0 Uploads: 0	Smoke fat up foil fat down never used apple juice or butter well not on brisket anyway __________________ Rub Won Out BBQ Team,Brisket 180 club

07-31-2011, 06:07 PM	#3
slowerlowerbbq Full Fledged Farker Join Date: 12-28-09 Location: Wilmington, Delawhere Downloads: 0 Uploads: 0	Personally, I'm a fan of hot and fast briskies: 300+. The biggest mistake you've made is cooking to temp. I foil mine at about 165, but after that, the temp probe comes out. It's done when it's done. I've read temps up to 210 and that brisket was still not done. It sounds like you may have overcooked yours. USe the "butta" method to check for doneness. I use my Thermopen to check different spots on the flat. When it slided in and out like a knife through butter in the part of the flat that I want to turn in, then it's done. Other than that, I like to keep it simple. And Butchers injections ROCK! Of course, brisket hasnt been our best category this year, so YMMV. Good luck! __________________ Mark aka Earl Slower Lower BBQ (2) 22.5" WSM, (1) 18.5" WSM, (3) 22.5" Weber Kettles, Super Fast Red* Thermapen, Stoker, Airline Cart! KCBS MABA

07-31-2011, 07:10 PM	#8
jbrink01 is Blowin Smoke! Join Date: 08-17-06 Location: Washington, Missouri Downloads: 0 Uploads: 0	Try this, it's won money but has worn out it's welcome in KCBS; Whole CAB, Kernal removed, fat off the point. Rub heavily with finely ground Montreal steak seasoning. Let sit on counter for 6 hours. Cook at 225 for 6 hours. Wrap. Remove when "butter" feel in flat. Let stand 30 minutes. Place in warm cooler with bath towel. Let sit 4 hours and eat it. __________________ KCBS #13207 **2013 Insane Can Posse Tour** Sponsored By: *Gateway BBQ Store* *Blues Hog BBQ Company* *Plowboys BBQ Company*

07-31-2011, 07:11 PM	#9
jbrink01 is Blowin Smoke! Join Date: 08-17-06 Location: Washington, Missouri Downloads: 0 Uploads: 0	BTW - That is NOT what I did to win brisket in Taylorville yesterday __________________ KCBS #13207 **2013 Insane Can Posse Tour** Sponsored By: *Gateway BBQ Store* *Blues Hog BBQ Company* *Plowboys BBQ Company*

07-31-2011, 06:30 PM	#4
Podge is One Chatty Farker Join Date: 09-25-06 Location: Elk Creek, Ky. Downloads: 0 Uploads: 0	Answer me this... why do you put mustard on?...

07-31-2011, 07:01 PM	#7
Tommieblue Got rid of the matchlight. Join Date: 06-01-11 Location: West Allis, WI Downloads: 0 Uploads: 0	I use the mustard for binder for the rub. I use a thin layer, just enough to help keep the rub on

07-31-2011, 07:32 PM	#11
QansasjayhawQ is One Chatty Farker Join Date: 06-21-06 Location: Lawrence, Kansas - The Great American Outback Downloads: 0 Uploads: 0	It took me 21 full packer briskets before I finally arrived at results that I was happy with turning in. I can tell you that taking a cooking class is VERY helpful . . . Do not remove the brisket from the foil and retain any juices that attempt to escape. Allow your slices to sit in the juices after you slice them and baste the slices with juice once you've placed them in the turn in box. And all the other above advice is very good. Hope this helps. __________________ We should be too big to take offense and too noble to give it. - Abraham Lincoln ------- One Moocow UDS! (Thanks, Shane!) http://www.moocowbbq.com/ Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295 Expect nothing - be ready for anything.

08-01-2011, 09:34 AM	#13
Scottie Babbling Farker Join Date: 11-03-06 Location: Chi-Town Downloads: 0 Uploads: 0	Mustard is for hot dogs... Use FAB and you wont have dry briskets. The moisture on brisket after injection, you dont need mustard. Ive never had a problem with rub sticking to my briskllets anyway. Give them a light tap to make sure the rub stays on.... Id also try and take a class that was suggested. I mean, how else you going to win brisket at Taylorville? __________________ cancersuckschicago.com FROM SEA TO SHINING SEA BBQ TOUR Red Jambo one off FE 100 FEC 100 WSM Homer Simpson 22 " Weber Kettle Red 18 1/2" Weber Kettle Black 26 3/4" Weber Kettle

08-01-2011, 11:51 AM	#14
Muzzlebrake Babbling Farker Join Date: 09-22-06 Location: Pleasant Valley NY Downloads: 0 Uploads: 0	trust your Butcher.......... __________________ Sean Keever "What sort of people are these charcoal masters? They behaved badly and were unconcerned with appearances. Their hair was long and unkempt and their clothes were wrinkled and old. They drank beer to and from the crab house and they made rude noises while we cooked." Tao of Charcoal

08-01-2011, 12:59 PM	#15
Matt_A is one Smokin' Farker Join Date: 07-19-11 Location: Moore, Oklahoma Downloads: 0 Uploads: 0	"Let sit on counter for 6 hours." ?????? That's kind of pushing the 4 over 40 isn't it? __________________ [B]Matt Armistead[/B]

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