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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 06-02-2014, 08:54 AM   #1
Unfathomable Bastid
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Default Brisket eludes me (still)

Hey Brethren,

Thanks to a lot of hard work and trial/error (and the help of many in this community), I have reached the point in my BBQ voyage where I can confidently prepare most any kind of 'Q -- and expect solid results. My ribs and chicken are pretty dialed in, and I recently had an experienced connoisseur of pork shoulder tell me my product is among the best he's had. I'm feeling pretty good, especially when you consider I couldn't grill hamburgers just five short years ago. But my smiles turn to shame when you mention brisket....

-------------------

Yesterday I took a fifth shot at brisket and produced yet another "okay" product. It was a 6 out of 10, with marks down for dryness in the flat (it was moist, but nowhere near melt in your mouth goodness) and a curious lack of smoke-ring despite having hickory and applewood in the firebox section of my WSM. I need some help here, because I have made multiple changes in my cook strategy in an effort to create a succulent brisket, and it just ain't happening.

Here are some data points to help you help me:

- 22.5" WSM using Kingsford charcoal mixed with hickory and applewood lumps
- 12.5 lbs packer brisket USDA "Choice" (very flexible with good thick end)
- Seasoned liberally with S&P only
- Cook temp of 235 consistently throughout the 13+ hour cook
- Started probing at internal temp of 180. Ended up taking it off the heat at 195 probing tender -- but not like butter -- in the flat
- Let it rest 90 minutes in towels before slicing

And the results were...



What the heck am I doing wrong? Any help is greatly appreciated.

-Bastid
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Unread 06-02-2014, 08:56 AM   #2
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Cook hotter low temps will dry it out due to longer cook times

BluDawgs Brisket


K.I S.S. some of the best brisket you will ever eat! Total cook time including the rest 8 hrs or less. I promise it will be as moist as mornin dew on the lilly, tender as a mothers love, pure beefy smoky goodness.

1 packer 12-15 lb
Trim off the hard fat on each side of the flat thin the fat cap to 1/4"

Mix your Rub
1 part kosher salt 4 parts Med grind Black peppa by volume( this is a true 50/50 BY weight)
apply a coat of rub you need to be able to see the meat through the rub clearly.

Pre heat the pit to 300 deg
place brisket on the pit Fat Cap Down and point to the firebox unless it is a RF cooker then point to away from FB

Maintain pit between 275-325 if cookin on a stick burner
cook Brisket 4 hrs
remove from pit wrap in a single layer of Butcher paper Return to pit Fat cap up.
after 1 hr probe the thicket part of the Flat only! If it isn't *probe tender it should be within 1 hr.
once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp reaches 150 this will take about two hrs.
Don't ever slice more than you can eat big pieces retain moisture and won't dry up on you like slices will
.
*PROBE TENDER>This is the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag

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Unread 06-02-2014, 09:01 AM   #3
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Quote:
Originally Posted by Bludawg View Post
[B] once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp reaches 150 this will take about two hrs.
Internal temp 150?? Is that a typo?

EDIT: You meant that it comes back down to 150 on the kitchen table. Gotcha...
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Unread 06-02-2014, 09:01 AM   #4
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Too low of a cook temp IMO. You would have to be probing at really long intervals to feel any difference. Other than wagyu, I have never had a brisket done at 195. You didn't cook long enough. A longer FTC might have helped soften it up if you put it in while still hot.
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Unread 06-02-2014, 09:05 AM   #5
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Quote:
Originally Posted by Unfathomable Bastid View Post
Internal temp 150?? Is that a typo?
That is no TYPO that is the finish temp after it has COOLED during the rest. It takes about 2 hrs or so for the IT to drop as it sits wrapped in the paper it was cook in on the counter top.
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Unread 06-02-2014, 09:09 AM   #6
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Quote:
Originally Posted by Bludawg View Post
That is no TYPO that is the finish temp after it has COOLED during the rest. It takes about 2 hrs or so for the IT to drop as it sits wrapped in the paper it was cook in on the counter top.
Yeah. I figured out what you meant and edited my comment

So if I'm doing my math correctly, you're looking at a roughly 7-8 hour total process:

-Four hours on
-One to two wrapped
-Two off the heat

Beats the 15 hours I've been running...
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Unread 06-02-2014, 09:12 AM   #7
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Quote:
Originally Posted by sliding_billy View Post
Too low of a cook temp IMO. You would have to be probing at really long intervals to feel any difference. Other than wagyu, I have never had a brisket done at 195. You didn't cook long enough. A longer FTC might have helped soften it up if you put it in while still hot.
Interesting Billy. I know brisket isn't done "til it's done" but if you had to guess a typical internal temp range for when it's done -- what are you thoughts?
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Unread 06-02-2014, 09:13 AM   #8
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Quote:
Originally Posted by Unfathomable Bastid View Post
Interesting Billy. I know brisket isn't done "til it's done" but if you had to guess a typical internal temp range for when it's done -- what are you thoughts?
I probe tender (normally cooking choice) between 205 and 215.
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Unread 06-02-2014, 09:15 AM   #9
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Looks sliced with the grain a little.
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Unread 06-02-2014, 09:21 AM   #10
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If you cook at a lower temp, it will probe at a lower temp.. At 225ish I've seen 201-205 finish temps. At 300, 210-215 is a more realistic range. Did a brisket at 300 on Friday and it probed tender at 212.

You do have a smoke ring on that brisket, it's not huge, but it's there. Add some celery salt to your rub and put some water in your pan if the smoke ring is important to you.

Try Blu's approach. It's solid. I am a HNF convert because of him. I doubt I'll cook another one at 225.
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Unread 06-02-2014, 09:37 AM   #11
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I know some pull at 195, but my experience that almost all briskets to not probe butter tender until the 205 - 208 internal temperature range. Basically, you are not cooking it until it is done.
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Unread 06-02-2014, 09:42 AM   #12
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It dont matter if your cooking at 225 or 325. Both will work and both will create great food. But when it comes to Beef esp. Ya cant cook it to a certain temp. Its gotta come off at probe temder in the flat. Period
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Unread 06-02-2014, 09:50 AM   #13
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Quote:
Originally Posted by WineMaster View Post
It dont matter if your cooking at 225 or 325. Both will work and both will create great food. But when it comes to Beef esp. Ya cant cook it to a certain temp. Its gotta come off at probe temder in the flat. Period
Agreed, Dan. I'm just trying to get my arms around the range where I can expect it to happen.
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Unread 06-02-2014, 09:53 AM   #14
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2 hours @ 200, the 6-7 hours @ 275:
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Unread 06-02-2014, 10:11 AM   #15
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I like the book" championship bbq secrets."
They give a great technique for brisket. Book costs about$25. You have buy it online.
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