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Issues w/ dry brisket???

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dtj16

dtj16

Smoke Blower
Original poster
Jun 15, 2014
99
10
Canton, Ga
Evening gentleman. Any tips for making a more moist brisket? I've done a few. My last 2 had great barks, smoke rings etc but still dry. I've done fat up and down. Low and slow 225-250 8 hrs. Hot and fast at 300-325. I've been injecting lately too. Is there a wrong way to do so? Should I brine it. I'm cooking on a TMLE horizontal offset stick burner. Using cowboy lump to start and mixture of woods including apple, mesquite and hickory. Qview of my last
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image.jpg

 
Hi Dtj16 - a few questions

Are you foiling? 

Are you sure that your temperature measurements are accurate?

Are you taking the temperature next to the meat closest to the fire source?

How long are you resting it?
 
Brisket is a well used muscle... If it had been frozen, before cooking, it will have tendency to dry out as the cells get ruptured during freezing and internal moisture escapes... that happens with all meats... unless they are FLASH frozen... so I heard somewhere....
I try to cook all meats at 210 deg. F.... below the boiling point of water...
 
Last edited:
DaveOmak said:
I try to cook all meats at 210 deg. F.... below the boiling point of water...
Click to expand...
Until the whole of the meat throughout reaches the same temperature as the cooking chamber there will be temperature gradient between the outside and the centre of the meat - so even if you do cook at slightly above the boiling point of water (~220 F) the meat itself will remain below for the normal duration of the cooking time.

Dave's point about the freezing is a good one. Had it previously been frozen?
 
Wade said:
Until the whole of the meat throughout reaches the same temperature as the cooking chamber there will be temperature gradient between the outside and the centre of the meat - so even if you do cook at slightly above the boiling point of water (~220 F) the meat itself will remain below for the normal duration of the cooking time.

Dave's point about the freezing is a good one. Had it previously been frozen?
Click to expand...


I find that cooking above 220, increases the possibility of rapid evaporation of surface moisture, cooling the meat, as in "The dreaded Stall".. Just the way I do it... Takes a little longer, but I find the meat stays very moist.....
Another example of "We all smoke meats differently" and "There is no wrong way to smoke meats"....
 
Last edited:
DaveOmak said:
I find that cooking above 220, increases the possibility of rapid evaporation of surface moisture, cooling the meat, as in "The dreaded Stall".. Just the way I do it... Takes a little longer, but I find the meat stays very moist.....
Another example of "We all smoke meats differently" and "There is no wrong way to smoke meats"....
Click to expand...
That is very true. I always foil mine but I suspect it would have more effect if the brisket was left un-foiled. Different techniques as you say Dave.
 
Yeah.... I am somewhat with Dave O. on this one, I do my briskets between 220-230, usually trying for closer to 220. I use a method given to us several years ago by SmokinAl in Florida:
  • Trim the brisket lean, save all the fat.
  • Put rub on brisket - the rub in on the meat now instead of the fat. Also put rub on the fat trimmings.
  • Put the brisket on lower rack of my WSM, then place the fat trimmings on the rack above the brisket.
  • Let it go low and slow. The fat renders and drip bastes the brisket for the first 6-8 hrs. Once the fat is all rendered pull it and toss it (maybe give a small piece to the dog
    biggrin.gif
    )
  • Once internal temp gets to 190° start the toothpick test, let cook till it is tender.
  • Foil brisket and rest in a dry towel lined cooler for 2 hrs. (1 hr. minimum).
  • Slice and enjoy!
DSCN1098.JPG

DSCN1098.JPG

 
JIRodriguez said:
Yeah.... I am somewhat with Dave O. on this one, I do my briskets between 220-230, usually trying for closer to 220. I use a method given to us several years ago by SmokinAl in Florida:




YEP....... SmokinAl..... I use his recipe for butts too... they may take awhile.... but they are good....
Click to expand...
 
Last edited:
This girl's suggestion - what if you added a can of water in the smoker at the beginning of the cook - I use a minimum of 14oz per cook on my brisket to keep some humidity in the smoker and lessen the dry out.  Others have also said that they like to put a container of sand in the smoker to help the temperature of the smoker stay consistent.   

I smoke at 220-225 max, I dont wrap during cooking but I do wrap when the brisket comes out of the smoker to rest. I usually let the meat rest over an hour if possible and the longer the better.

Good luck!
 
I did mine at 225,no trim, once at 170 i popped it in a tin roasting pan with chicken broth 3/4 of a cup, foiled and let it run up to 190 IT. Cut off the ends, wrapped the flat in beach towels and let it sit in the oven for 2 hrs. I found all the info on this site as far as how to. I didnt touch the temp for 16 hours and it came out great.
 
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