First brisket was dry

Discussion in 'Beef' started by robbie p, Aug 17, 2014.

  1. robbie p

    robbie p Newbie

    Hi all, I first want to say thanks to everyone on this site who told me to get an Amazen pellet smoker for my masterbuilt 40. I was having trouble getting blue smoke but today everything was great.
    So I smoked my first brisket today. Bought an 8 pound flat. Injection, rub, and smoke was all fine. I cooked it for 3 hours at 250 and then wrapped it (the temp was 150) , I wrapped it with a bit of beef stock until it hit 195 then put the foiled beef in towels for one hour. The flavor was fine but it was pretty dry.
    I put it in the foil fat side down. Should I have done it with the meat side down?
    Any suggestions are appreciated.
    Rob
     
  2. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Robbie, I'd wager that it was undercooked.   It's best not to cook to a set temperature.  Some briskets might be ready when they hit 195, others might need to go to 200, yet others might need to go to 205.

    To tell when a brisket is ready, do the probe test.   Take a probe and poke around the thickest part of the flat.  When the probe slides in and out like a knife through room temp butter, the brisket is ready.
     
  3. What he said!!!

    Scott
     
  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    As , Padronman says , cook to the probe test.

    I have also found that when my temp. is right and the toothpick slides in and out , I take my 'tongs' and give it a bump and see if it jiggles .  Don't laugh , the ones I have done that way , I could 'rub' the Point off the Flat with my hand . They were juicy

    and tender and tasty as you would like:

    finished

        the Point fell off as I handled it  , I don't wrap and leave my Smoker 'shut' until temp. is where I want , then probe it.

    IMHO , it's the 're-heating' that spoils the integrity of the meat . Fresh meat right off the Smoker , is best , no matter what anyone says. [​IMG]

    Have fun and . . .
     

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