Night train brisket unsuccessful

[shiva]

Originally Posted by Saiko

Exactly. Most people seem to be missing that point. The longest learning curve in smoking a brisket is knowing when it is done. It's just a "feel" that you develop over time. Instead of spending 10-15 hours at a time learning this curve, the idea is to do a couple in the oven and learn it quickly.

Yep, it seemed like it was such a "follow these steps to get this texture" technique, I *had* to use it for my first attempt at brisket. Again, I actually have no idea specifically why it ended up as dry as it did, I just have a guess it was because the rest wasn't as long as it should've been.

Whats interesting about brisket prices is that a full packer is the same price as a trimmed flat! I might just get the whole thing to get practice cutting it down, I'll figure out what to do with the point later...

[claypots]

The flat is notorious for dryness, almost conspiratorially so. Hang in there. Before long you'll be an expert with the brisket, and you're gonna love the point

[QansasjayhawQ]

I always place my brisket in the middle of a cooler stuffed with newspapers all around it - while still tightly wrapped in the foil - so that it can re-absorb most of those liquids. I leave it in there for at least two hours. Then, when serving it up, I baste the slices on the plate with the juice and I leave a gravy boat with the juices out on the table.

[Pitmaster T]

Originally Posted by Saiko

Exactly. Most people seem to be missing that point. The longest learning curve in smoking a brisket is knowing when it is done. It's just a "feel" that you develop over time. Instead of spending 10-15 hours at a time learning this curve, the idea is to do a couple in the oven and learn it quickly.

Great Advice and exactly the spirit of the experiment although I have NEVER EVER had one dry. But yes, its about quicking the learnign curve... knowing the feel (even if it too tender) is more than half the battle... you can always dial back.

There is a LOT of energy spent here with people saying I cooked it to 190 or whatever and they ask... why is it dry and or too firm?