Need briskey help

Discussion in 'Beef' started by gotbags-10, May 30, 2013.

  1. gotbags-10

    gotbags-10 Smoke Blower

    So I've done a handful of briskets with just ok results in my opinion. They're good don't get me wrong but I feel there is room for improvement. I've been getting angus packers from RD. typically around 13-15 lbs. I normally smoke around 250 until the flat reaches 160-170 then wrap and take it until probe tender. That has been anywhere from 190-203. Then it goes into the cooler for a couple hours to rest. The problem is there kinda dry an falling apart which to me says there over cooked. You can tell in the pic what I mean. Is it possibly over cooking in the cooler? I know it is still going to rise a little in there but I wouldn't think enough to do this. Any suggestions?

     
  2. you might try not going as long  try190, at 200 it will pull. you can also use your pan drippings to add moisture. it looks good. i use the toothpick test on mine. every brisket is differant.

    happy smoken.

    David
     
    Last edited: May 30, 2013
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Looks like the moisture leaked in the rest period. AS stated , go to a lower finish , then rest it , may be the trick. I go all the way and serve straight - up out of the Smoker, always tender and juicy.



    The Point fell off this one...good Smoke Ring and juicy.
     
  4. desertlites

    desertlites Master of the Pit OTBS Member

    you can always inject with your rub mixed with a liquid of your choice.
     
  5. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    When you cooler to rest, the meat is still cooking from carry over heat. Try resting at 185 - 190 in cooler and see if it doesn't help
     
  6. seenred

    seenred Smoking Guru Group Lead OTBS Member

    [​IMG]   X2.

    Red
     

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