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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-14-2012, 01:11 PM   #1
CarlWayne
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Default So I attempted a brisket overnight...

And it sucked. Everything was good UDS smoked at 240 for 13 hours. The brisket was super dry I ended up foiling at 11 hours and put some beef broth on it. After that I stuck it in a cooler for a few hours. One thing I screwed up with I think is that I had too much rub on it. The bark was thick and I didn't like it. What else could have been a reason for dryness?
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Unread 01-14-2012, 01:14 PM   #2
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How tender was it? How thick did you slice it, and if you pulled on the ends of a slice how much resistance before it snapped apart?
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Unread 01-14-2012, 01:14 PM   #3
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Try foiling at 6 hours or 160º

Some do not use foil. And, you could have had a bad or tough piece of meat. Try Choice grade or higher, if you did not on the next brisky.
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Unread 01-14-2012, 01:44 PM   #4
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What was in the rub? When did you rub it? What was the internal temp of the brisket after 11 hours? Are you sure you held a steady 240 in the UDS overnight? Did you cook a flat or a packer? How big? What grade? So many variables...
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Unread 01-14-2012, 02:34 PM   #5
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Do you have any pics?
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Unread 01-14-2012, 02:49 PM   #6
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Quote:
Originally Posted by NorthwestBBQ View Post
Do you have any pics?
Tbh with you it was way to embarrassing to take a picture. It was a packer 10lbs. I bought it from HEB they normally have good meat but I noticed it didn't have the USDA tag on it. But I said what the heck. Next time I'll try and get something better. Not positive the drum stayed constant temp all might. But when I went to bed it was 240 and when I woke up it was 240.
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Unread 01-14-2012, 03:02 PM   #7
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Did you go by internal temperature only, or use a probe too? If IT was taken, what was it?
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Unread 01-14-2012, 03:08 PM   #8
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Quote:
Originally Posted by CarlWayne View Post
Tbh with you it was way to embarrassing to take a picture. It was a packer 10lbs. I bought it from HEB they normally have good meat but I noticed it didn't have the USDA tag on it. But I said what the heck. Next time I'll try and get something better. Not positive the drum stayed constant temp all might. But when I went to bed it was 240 and when I woke up it was 240.
I would recommend getting a automatic temperature control for the UDS I know a lot of people don't think it's needed but I sure tha hell do. Your brisket was probably a select grade from HEB I have gotten a choice brisket from them ounce and it turned out great I had to go to 3 of them to find it though. Wallyworld sometimes has choice briskets but I went and got a Costco membership and the meat guys there said they always have choice briskets or prime. With a select brisket I've found I have to inject them or they come out dry on the uds, what did you use to read your temperature with?
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Unread 01-14-2012, 03:12 PM   #9
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IMO, the most important lesson here is...

DON'T GIVE UP! Once you nail a brisket, you'll be glad you stuck with it.

Happy Smoking.
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Unread 01-14-2012, 03:13 PM   #10
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Quote:
Originally Posted by CarlWayne View Post
Tbh with you it was way to embarrassing to take a picture.
That may be true, but when diagnosing problems over the Internet, it would be very helpful. A picture is worth a thousand words.
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Unread 01-14-2012, 05:32 PM   #11
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10 pounds is a small packer. I like to cook in the 12 to 14 pound range, I have found 14 pounders make it a lot easier to get a good cook going. The problem with the description of dry is that is a symtpom of both over and under cooked brisket. A lot of folks assume it is over-cooked, but, that is not necessarily so. One of the things that fools you when using just pit and internal temperature is that not all briskets respond and get tender at the same temperature. You can get a few that will be ready at 185F and a few that need to run to 210F, it is a range.
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Unread 01-14-2012, 07:31 PM   #12
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Got me a 15 pound packer at Smart and Final. In the Kamado at 8:30PM last night full of hardwood lump. Ramped to 260° and held until 7:00 this morning. Removed and separated the cap and point. Foiled the point and eventually froze for a later date. Put the cap back in for 1 hour more of "rendering". Foiled and refrig for 3 hours. Sliced and placed in pyrex baking 9X13 with 3/4 cup apple cider and set in oven one more hour at 225°. INCREDIBLE.... I thought I'd never waste the time cooking a brisket. LOVE IT. I will post pics later!

OPPS: A brethren taboo..... the 7 of us ate it BEFORE I could get any pics

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