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 > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 11-10-2013, 12:47 PM   #1
bstuk
Got Wood.
 
Join Date: 12-22-12
Location: Brick, NJ
Default First Brisket Moisture Question

I cooked my first brisket yesterday on my WSM and came out ok. It was a 9lb brisket from walmart rubbed with just salt and pepper. Cooked at 275 for about 8 hours until it was probe tender and a temp of 200. The point I made into burnt ends and came out great but the flat was a bit dry. I foiled at 170 with a 1/2 cup of beef broth. Wanted to know what I could change to add more moisture or do you think it was just the cut of meat.



__________________
WSM 22.5,Weber OTS 22.5(x2),Blackstone 28",Modified ECB,Landmann Gasser,ThermoWorks TW8060
bstuk is offline   Reply With Quote


Old 11-10-2013, 12:51 PM   #2
ironmanerik
is one Smokin' Farker

 
ironmanerik's Avatar
 
Join Date: 01-19-13
Location: melbourne fl, adirondack native
Default

Juice on the cutting board, nice smoke ring, looks like a home run!
__________________
Smoke Shack, Lang 48 patio, weber 26, weber chimney, thermoworks rt600c, mav et-732
ironmanerik is offline   Reply With Quote


Old 11-10-2013, 01:00 PM   #3
ShencoSmoke
is One Chatty Farker
 
Join Date: 07-02-13
Location: The Shenandoah Valley
Default

Did you hold the flat? If so, how long?
ShencoSmoke is offline   Reply With Quote


Old 11-10-2013, 01:05 PM   #4
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

It is sort of hard to tell from a photo. It is possible that it was just the cut of meat. But, it is also possible that it is still slightly underdone and that your feel on the probe was not quite there yet, it takes a little experience.

I mean, it looks good from here
__________________
me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less

SSS
landarc is offline   Reply With Quote


Old 11-10-2013, 01:18 PM   #5
bstuk
Got Wood.
 
Join Date: 12-22-12
Location: Brick, NJ
Default

Quote:
Originally Posted by ShencoSmoke View Post
Did you hold the flat? If so, how long?
I had it wrapped for two hours in foil and a towel before cutting. It felt probe tender to me but maybe it could have gone longer.
__________________
WSM 22.5,Weber OTS 22.5(x2),Blackstone 28",Modified ECB,Landmann Gasser,ThermoWorks TW8060
bstuk is offline   Reply With Quote


Old 11-10-2013, 02:23 PM   #6
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

Adding a liquid such as Beef stock, beer or whombat piss either as an injection or in a foil pouch won't make any piece of meat moist! The moisture comes after all the water has been squeezed out during the cooking process and the collagen( the stuff that holds the muscle fibers together) melts and turns into Gelatin. It is the Gelatin that is what is associated with a moist piece of meat. This starts to happen at about 180 deg ( at the end of a stall) it is in full swing by 190 and drops off after 210 unless it was an old critter then It can go past 220. The longer the brisket stays in this range the better up to a point. I find that once a brisket becomes probe tender it it is allowed to rest wrapped in a single layer of Butcher paper or Loosely tented with foil on the counter the better the moisture content. as it slowly cools the meat relaxes once the temp gets into the 150 deg range the gelatin begins to thicken slightly.IMHO this is the optimal time to slice only what you need and serve. When you slice up the whole thing you loose gelatin on the board and your slices will dry out especially when reheating due the increased surface area.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote


Thanks from:--->
Reply

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.





All times are GMT -5. The time now is 11:59 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, 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