First Brisket. [Where did I screw up (or did I)?

[ChEgrad]

Originally Posted by sudsandswine

Just wait until you undercook one overcooked any day of the week for me, hockey pucks aside.

Well, I will confess the over-cooked one did make decent chopped beef sandwiches.

[SmittyJonz]

Oh Ya, I'll Take Overcooked Anyday over Under........

[el luchador]

Originally Posted by Pocchampion

You do not need to foil brisket or braise it in broth to have a juicy flat. .

Says no top competition cook or top pitmaster ever

[el luchador]

https://amazingribs.com/tested-recip...que-and-recipe

Follow these steps as a starting point

[OklaDustDevil]

15 hours seems like a long cook, particularly given you 1- separated point and flat, and 2- used the Texas crutch. You are correct that that the purpose for the crutch originally was to push thru the stall and speed up the cook, although now folks also seem also to use it to further flavour the meat by adding liquids. But I would have thought separating and foiling would have speeded things earlier than 15 hrs. So I would tend to think it was overcooked, and then holding it without venting further overcooked it.

I totally agree with your approach of figuring out how to cook a brisket plain before introducing other variables. Thus, I humbly suggest you cook your next packer whole, naked, without injection and using only the rub of your choice. Cook it low and slow, at 225, which will draw out the cook and widen your margin of error in terms of pulling it when it’s done. Measure that by probing the flat, not the point, but it should be ready at about 203 in my experience.

Figure 1.25-1.5 hrs per pound and try to time it so you’ll be ready to eat when it’s done. Don’t wrap or hold, just let it sit loosely tented on your counter until it’s cool enough to slice and serve.

Once you get the cooking down then you can play around with whether you prefer to inject or no, wrap or no, foil or butcher paper, hold and for how long or no, etc. For me, I don’t separate flat from point, don’t inject, don’t wrap, and hold only if I need to keep it warm until eatin time.

Good luck, I’m sure you’ll figure it out and have fun in the process. . . .

[Rockinar]

Originally Posted by el luchador

Says no top competition cook or top pitmaster ever

I just spent 12 hours with Dylan Taylor at his house in Austin. He personally showed me how he cooks brisket. Dylan was pitmaster at LaBarbecue and Truth Barbecue. Undeniably two of Texas best.

No foil, no braising, no broth and no injections were involved.

I dont hear anyone complaining his briskets are dry.

[Pig_Farmer]

I will usually vent until IT is about 170-175. Wrap it tight and hold for a minimum of 2hrs. I feel that venting is the key here. Whether you crutch or not.

[el luchador]

Originally Posted by Rockinar

I just spent 12 hours with Dylan Taylor at his house in Austin. He personally showed me how he cooks brisket. Dylan was pitmaster at LaBarbecue and Truth Barbecue. Undeniably two of Texas best.

No foil, no braising, no broth and no injections were involved.

I dont hear anyone complaining his briskets are dry.

So he wrapped in butcher paper right? Right.

[Burnt at Both Endz]

Originally Posted by el luchador

Says no top competition cook or top pitmaster ever

Originally Posted by el luchador

https://amazingribs.com/tested-recip...que-and-recipe

Follow these steps as a starting point

I looked at that article and can you explain to me down under the Texas crutch part, this paragraph, I didn't quite understand it?

"You do not need to do this. If you don't you'll end up with a firmer crust, but you risk slightly drier and tougher meat. Brisket is the only meat I crutch. In competitions, all the teams crutch their brisket as well as pork shoulder and ribs. I think the impact of wrapping is major on brisket, minor on the other meats."

[el luchador]

Originally Posted by Burnt at Both Endz

I looked at that article and can you explain to me down under the Texas crutch part, this paragraph, I didn't quite understand it?

"You do not need to do this. If you don't you'll end up with a firmer crust, but you risk slightly drier and tougher meat. Brisket is the only meat I crutch. In competitions, all the teams crutch their brisket as well as pork shoulder and ribs. I think the impact of wrapping is major on brisket, minor on the other meats."

Which part do you need clarification on?

[Rockinar]

Originally Posted by el luchador

So he wrapped in butcher paper right? Right.

Butcher paper, yes. Foil, braise, broth....no.

[Burnt at Both Endz]

Originally Posted by el luchador

Which part do you need clarification on?

"You do not need this."

"you risk"


"I think"

[el luchador]

Originally Posted by Rockinar

Butcher paper, yes. Foil, braise, broth....no.

How disingenuous

[el luchador]

Originally Posted by Burnt at Both Endz

"

You do not need this."

you risk slightly drier and tougher meat.

"you risk"

you risk slightly drier and tougher meat.

"I think"

the impact of wrapping is major on brisket

[aawa]

Originally Posted by el luchador

you risk slightly drier and tougher meat.




you risk slightly drier and tougher meat.


the impact of wrapping is major on brisket

It all depends on the texture of the meat that you want to achieve. Some people like the roasted meat texture, while some prefer the texture to something similar to pot roast, while some like something in the middle.

It is all about preference.