my brisket dilema

[motley que]

Ok, so today appeared to be brisket day. I tried 2 different things with this brisket, and I know to pinpoint the problem i should have only tried one new thing.

I used an Angus Brisket that I got at a meat market, it was actually cheaper then at sams. I didnt likehow trimmed it was, so I placed one of the 3 chucks I did over it, knowing that the drippings should keep the brisket moist.

I also injected for the first time, very basic, just some beef broth, wasnt sure how much was too much.

Ok, this 7lb sucka took nearly 12 hours to hit 195 when I pulled it and hot boxed it for 2 hrs.

When I opened it and poured out the juice I got nearlly 6oz. seemed like an awful lot. then the ends broke off in a manner similar to the chuck i shredded....hmm

the middle seemed a lil dry, bur still good. It did seem to be missing the smokey flavor that I am ussed to, could using too much injection have absorbed the smoke? When I dipped a slice into the juice, it appeared olmost yellowish so , its not what I would want to do for my first competition next month, guess I will just spritz it.

Thoughts are welcome, pics later. btw the 14lbs of chuck was farkin phenominal.

 

[Arlin_MacRae]

That sounds...weird, Motley. I've never had a brisket go like that, so I can't really help you. Sorry!

 

[BBQchef33]

ok.. MY thoughts.. just a pennies worth.

195 is too high.. that sucker climbed over 200 when u hotboxed it. ends breaking off adds to that theory.. it overcooked..also why it dried a bit. IMO, temperature of a brisket is irrelevant once it hits 175-180..At that point it gets pulled as LOW AS POSSIBLE... When a probe goes into the flat with little resistance.. and if thats at 178.. GREAT!! if its at 185, ok, but I prefer 180-180... (<-not a typo). If its close to done at 180, cooler time will finish it off.. if it still too tough at 180, i would prefer to foil it and let it cook at a lower pit temp(200-210) allowing time for things to break down without internal temps climbing drastically, (this is not always feasible at a competition due to time though, but in the yard, its my prefered method). At a comp, i may push the pit to 250-270 to break it loose.

as far as the smoke.. I think maybe covering with chuck roasts didnt help your smoke penetration. In the absences of a fat cap, i just lower temps and spray to stop the surface from drying out.. maybe a few strips of bacon, or a layer of trimmed fat from something else. But not a whole roast.. that will block the smoke.. and heat.. which also may be why it took so long to cook. you were cooking from one side(bottom), and the top of the brisket, where the chucks were, were essentially, the center of a fat roast.

I inject often and never have lack of smoke.. I think its more becase you covered it with the chuck.

the yellow stuff?? No clue what thats all about.


just my .02.

 

[MoKanMeathead]

Not sure about the yellow part either, but if you use the juice from your brisket I would separate the fat out of it before you use it. Just put it in a container and let it sit in the cooler for a while, then scrape the fat off.

 

[motley que]

just to clarify, the chuck was on the warming grate of my CharGriller, not on the brisket per say.

 

[drumfreak]

I made two briskets side by side. Both average weight was the same. One was Angus the other was Choice. Angus came out drier. Didn't know why until I asked my meat purveyor (I manage a restaurant)...apparently angus has less marbeling, which means less fat, resulting in dryness. Just my two cents.