MMMM.. BRISKET..
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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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Old 06-03-2018, 10:31 PM   #1
Montana Jack
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Default Brisket help - a little dry?

Last couple flats on Shirley have great flavor and tender, but not as moist as I'd like. Injecting before cooking at 275, wrapping in butcher paper at 175, and pulling and resting at 200+. Water pan in smoker and spritzing after 3 hours. Any thoughts on how to make jucier?
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Old 06-03-2018, 10:41 PM   #2
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How was it probing when you pulled it? Temps for reference I usually pull it when it probes like butter regardless of the final temp.
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Old 06-03-2018, 10:45 PM   #3
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^^^ disregard temp, kinda.

Whenever I cook briskets at 275* as the median temp on my stick burner, they generally probe tender in the thickest part of the flat around 210*, sometimes more. I use my ThermoWorks thermometer as the probe, which is why I know the finish temp, but I stopped giving the temp any consideration when I pull. If I had to guess you're undercooked.
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Old 06-03-2018, 10:55 PM   #4
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possibly cook it a lil Longer and/or buy better briskets.......how long did you rest it?
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Old 06-03-2018, 11:10 PM   #5
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Will cook try cooking longer, briskets were Costco prime. Thanks for the help
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Old 06-04-2018, 02:50 AM   #6
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Maybe wrap sooner (160 or so).
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Old 06-04-2018, 04:00 AM   #7
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As has been said above, it's not time and temp, it's how the meat feels when probed. We don't know how lean that flat was when you got it or when you put it in the smoker, in other words how much fat there was to render off to flavor and keep the meat juicy. The flats I've seen have been pretty lean, so I'd wrap it tight in heavy duty, wide aluminum foil instead of butcher paper to trap in whatever melting fat there is, the collagen as it breaks down, and the remaining moisture in the meat. If I wanted to smoke only a flat, like maybe because my smoker space can't handle a whole packer brisket, I'd still by the packer and separate the flat from the point myself so I could control the amount of fat left on the flat by how I trimmed it.
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Old 06-04-2018, 05:54 AM   #8
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With BP I wrap fat cap up. This has the flat sitting in juices. I think it helps a little. Seeing that you wrap at 175 your bark should be set enough to hold up.

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Old 06-05-2018, 09:56 PM   #9
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Did your slices crumble ? Or were they kind of tough to pull apart ?



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Old 06-05-2018, 10:05 PM   #10
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Try wrapping earlier, 160ish. Forget the spritzer. Take the thick of the flat to 208-212 range and probe for feel.

You undercooked your brisket (unless it fell apart when you were slicing).
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Old 06-05-2018, 10:28 PM   #11
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Quote:
Originally Posted by Montana Jack View Post
Last couple flats on Shirley have great flavor and tender, but not as moist as I'd like. Injecting before cooking at 275, wrapping in butcher paper at 175, and pulling and resting at 200+. Water pan in smoker and spritzing after 3 hours. Any thoughts on how to make jucier?
at 175 it had probably already exited the stall and lost a lot of moisture.

try wrapping at 140-145 and ill bet it wont come out dry.
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Old 06-06-2018, 12:26 AM   #12
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Thanks all, will try wrapping earlier and pay more attention to feel, maybe pulling at higher temp.
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Old 06-06-2018, 05:03 AM   #13
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Quote:
Originally Posted by Montana Jack View Post
Thanks all, will try wrapping earlier and pay more attention to feel, maybe pulling at higher temp.
This is not a path to success.

There is no need to wrap at all, and wrapping earlier isn’t going to magically cure the problem. You can dry out brisket wrapped in foil or even submerged in liquid. That is why injecting isn’t helping you either. If you want to inject for flavor, go ahead, but don’t expect injecting or wrapping to keep the meat fibers juicy. You were heading in the right direction with paying more attention to feel, but pulling at a higher temp, or any temp target, is a not going to help.

Try this. Start the cook hotter, 275-300 for full packers. Get to the 175-180 range like you did, and then wrap (or not, but it may help to keep the variables to a minimum until you figure it out). Now lower the smoker temp to 225-250 ish and let the connective tissues break down without over heating and drying the meat. Forget pulling temp. You pull based on feel only. Then give it a good long rest in a cooler or holding oven. It will continue to tenderize. If anything, a longer cook/hold with a lower max internal temperature will give you a juicier product than rushing it and pulling at higher temps.
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Old 06-06-2018, 05:57 AM   #14
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M-fine... Stop giving away ninja's brisket secrets.

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Old 06-06-2018, 07:27 AM   #15
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I will guarantee that op uses the method m-fine suggested and the brisket comes out even worse.

Imho


Here is a video that has tested it
https://youtu.be/DK2ugDR-G2I
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Last edited by el luchador; 06-06-2018 at 07:29 AM.. Reason: Added vid
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