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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. |
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01-09-2011, 12:28 PM | #1 |
On the road to being a farker
Join Date: 02-25-10
Location: Illinois
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Dry Brisket Question?? Need Help
I smoked a brisket yesterday, fast and high style. It was about 6.5lb brisket that I injected some Red Creek into and rubbed with Montreal Steak spices and garlic salt. I foiled the brisket at 165degrees and squirted with Beef Broth and put some in the foil as well. I pulled the brisket out of the smoker at 200degrees and wrapped in a towel for about an hour. I was dissapointed with the dryness of the brisket even though it pulled apart the way a good brisket does. Any input on why this thing was dry? This is my second brisket cooked high and fast. I love this method as a time saver but need to get down and figure out why is was dry. Thanks for any suggestions or input. Sean
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Sean |
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01-09-2011, 12:32 PM | #2 |
is one Smokin' Farker
Join Date: 08-15-10
Location: Phoenix, AZ
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Did you go probe at all or just pull at 200?
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01-09-2011, 12:38 PM | #3 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I assume you did just a flat, based on the weight. I have found that flats cook so fast using the hot-n-fast method, they do not render as well as a slower cook. I am still trying to figure out doing a flat only cook. The last one I did was the closest to being the way I would like so far. I did not foil and really paid attention to the final half hour or so. I did not do temperature other than to tell when to start probing. Once it felt pretty soft, not as easy to probe as a slower cook, I pulled, panned and foiled. Then put back onto cooker as it cooled, coals going out. After 45 mins, pulled it out and sliced. It was better.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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01-09-2011, 12:40 PM | #4 |
On the road to being a farker
Join Date: 02-25-10
Location: Illinois
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Yea, I probed it in several spots and maybe I should have waited a little longer. It went in pretty easy, but the whole probe didn't make it the whole length of the probe. Should I have let it keep going in the foil? I know its supposed to go in like butta but maybe the whole probe is supposed to go in like butta? Thanks
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Sean |
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01-09-2011, 01:11 PM | #5 | |
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Quote:
I've found that the injection is crucial (you've really gotta fill it up) and let it sit after for a full day. Lastly, as you noted, low & slow is the only way, and the BBQ Guru device is critical for me. I keep track of my internal temps as well. I finally did one I was very happy with a few months ago.
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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01-09-2011, 01:22 PM | #6 | |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Quote:
I am not a fan of foil for a hot-n-fast cook (maybe I didn't say that before). I just think with the heat and speed, foiling adds another wild card to be controlled. As btcg said, if the flat is one of the thinner ones, hot-n-fast may not be the best method...now that I reread your post, what was your temp and what did you cook in? A lot of doing a good brisket, regardless of temperature and time, is getting the connective tissue to render before the meat burns. This can be done in many different ways.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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01-09-2011, 01:32 PM | #7 |
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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A water pan is crucial too.
Did you use a water pan, and if you did, did you keep it filled?
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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01-09-2011, 01:33 PM | #8 |
Knows what a fatty is.
Join Date: 03-04-10
Location: Fishers, IN
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I did one yesterday That was about that size on my BGE and it came out very moist. I put it on at about 300 for 2 hrs, no injection, right out of the fridge, with apple chunks. Once it got to 165 I put it in an aluminum pan with a cup and ahlf of beef broth, a little woostershire and some rub. Back on until about 190 (the egg had cooled off to about 250)
rested it in foil for 90 min and sliced. I didn't trim the fat and cooked it fat side down, if that matters.
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01-09-2011, 01:41 PM | #9 |
somebody shut me the fark up.
Join Date: 07-21-04
Location: Keller, Texas
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If it's dry, you're most likely over cooked it. I cook at 300+ and prefer to pan & foil for my best results. To save a cook like this, reserve all the liquid from foiling and dunk or soak the slices.
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