need some help, not sure what im doing wrong "brisket"

Discussion in 'Beef' started by lordl, Mar 2, 2015.

  1. lordl

    lordl Fire Starter

    i am current having a problem with any brisket i have done. each one ends up dry. the taste is there but they come out dry

    i have always rubbed prior, cooked at 225, foiled at 165 til about 195. always rest for 1hr. 

    i do not inject, but am i missing something? do i brine? marinade?

    i know my butcher had always removed the fat cap, should i ask him to leave it intact? would it be the difference?

    below is the beast i work on

     
  2. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Now, that's a  SMOKER!!! Great concept!!! Hot and cold smokes all in one cooker from a hard-wood fire...I envy you.

    If you're brisket is trimmed pretty lean, it can't self-baste during cooking. Injection I stay away from, personally, just due to creating a compromised muscle which should be handled to a more stringent guideline for food safety...(see HERE). Marinates I haven't used much either, and brines really aren't a big thing for beef (more for poultry or pork).

    Here's the thing about lean trimmed meat: with the fat-cap removed you have more surface area for smoke and BARK. I started experimenting with lean trimmed meats a few years back, wanting more smoke and bark, while maintaining a naturally moist finished product...and came up with this (long read...get comfy with your favorite beverage nearby):

    Wet-to-Dry Smoke Chamber Method

    Every kind of meat I've smoked using this method, from pork butt to pork picnic, pork spare and baby-back ribs, and brisket (among others), has yielded very good results. The principles of the method are described in detail, leading to what I've used it with, as well as some Q & A from other members at the bottom of the article.

    Hope this gives you some insight on which direction you want to try next.

    Give me a shout if you'd like some help figuring out how to implement this in your rig, or to determine if this is the route you should go...it may not be for everyone, but some don't like the taste of brisket fat, I've found...that's just one of many benefits to smoking lean-trimmed meats.

    Eric
     
  3. lordl

    lordl Fire Starter

    interesting read. 

    im not partial to leaner meats but does a fat cap add alot to the moisture?
     
  4. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    You could always try cooking one at 200 deg. F..... takes about 16 hours but cooking below the boiling point of water has some merits.... that's how I cook butts, briskets etc....
     
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Yes , IMHO , the fatcap does add to the moisture . I never trim...and the lower you cook the better , as Kevin says. I like 225*F for most all I Smokes .
     
  6. bigbearsmoke

    bigbearsmoke Newbie

    I noticed you said you get your brisket from a butcher. I'm assuming that it's not a packer brisket sealed in cryovac? There's something to be said about the wet aging process that takes place in a packer brisket. Also, are you doing full briskets? Point and flat in one piece? If you're only doing the flat, that could be your problem. Too lean and tend to dry out. Lastly, never remove the fat cap. Trim it down if you like but I would never remove it entirely. Good luck!!
     
  7. Hello.  That smoker was BUILT! to smoke briskets.  GREAT concept!  Are you CERTAIN your temps are correct?  If so MUST be one of 2 things.  REALLY inferior meat or it is too lean.  Falling in with the crowd here.  I never trim mine before hand.  Cook it and trim as you slice to serve.  Keep smokin!

    Danny
     
    Last edited: Mar 4, 2015
  8. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    IF I had to hazard a guess, I'd say that you are pulling your briskets too soon and they are dry because they are undercooked and the connective tissues haven't rendered yet.   Instead of pulling them when they hit a specific temp, pull them when they pass the poke/probe test.  Take a probe and poke the brisket in various spots at the thickest part of the flat.  When the probe goes in and out with no resistance, like a knife through room temp butter, the brisket is ready.
     
    bruno994 likes this.
  9. aceoky

    aceoky Smoking Fanatic

    [​IMG]
     
  10. I had P-M'ed  some info to you hope it was helpful

    Gary
     
  11. well now I am sad that I dont know what info it is you shared....
     
  12. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    Me too.
     
  13. Sorry Guys  here is what I sent him

    I don't brine, inject or marinade my briskets I keep it simple salt and pepper (heavier on the pepper)  Smoke for about 6 hours the wrap in butcher paper for the remainder  smoke at 225 º most of the time using pecan  here are a few post I did that may help.   This just works for me and my families taste

    http://www.smokingmeatforums.com/t/...r-the-misconception-of-the-1-to-1-5-hour-rule

    http://www.smokingmeatforums.com/t/...st-on-misconception-of-the-1-to-1-5-hour-rule

    http://www.smokingmeatforums.com/t/174019/east-texas-style-brisket-ribs
     
  14. schlotz

    schlotz Meat Mopper

    While I prefer bark that's not so soft, the flavor profile and moisture from following Malcom's method was a hit at home.  Wife went back for a third helping that night and that's never happened in 40 years.[​IMG]

     
  15. lordl

    lordl Fire Starter

    Gary your info was awesome. Was just curious what others thought.


    Sent from my iPhone using Tapatalk
     
  16. Thanks,   don't know about a lot of others bur there have been quite a few on this forum that I have helped or used my method and had great results.  I don't ever say my way is the best way or right way, just works for me;

    Gary
     
  17. lordl

    lordl Fire Starter

    Yeah I was trying to compare a few methods. With the price of beef it's tough to just "test" out a method. Gotta have a good plan going in.


    Sent from my iPhone using Tapatalk
     
  18. Main thing get one WITH a fat cap trim it down to about a 1/4 in.  And make sure your temp gauge is reading correctly 

    Gary
     
  19. thats what amazes me about those 'market trimmed' briskets they sell at HEB around here,  they have zero fat left on them AND they charge about twice as much per pound.  

    granted, i get the concept that you arnt paying for the weight of fat your gunna trim off, but I have over trimmed briskets before and cant ever remember the end result being worth a darn with no fat
     
  20. bruno994

    bruno994 Master of the Pit

    Several items that have already been mentioned in this thread about cooking briskets stand out to me...always use the probe test for doneness, not IT.  Use IT only for a guideline as to when to start checking for doneness.  Once the probe (toothpick, thermometer, etc.) slides in easily with little to no resistance, pull it, rest it, then slice and serve.  

    Fat cap helping with moisture or self basting...if you are cooking fat cap up, yes, it does self baste, but I really don't buy the fact that keeps a brisket any more moist than fat side down.  Some times the way you cook one depends on the smoker you are using, where is the heat source, always place the fat cap between the heat source and the bare meat.  The biggest factor in to whether a brisket comes out moist or not is internal marbling or fat within the muscles, not fat cap.  This is why the higher the grade of meat, the better the chance of your brisket coming out nice and moist.  If you have never cooked a Prime brisket, splurge one day, it'll be hard to go back to grocery store specials afterwards. If you don't believe me, just ask Franklin BBQ customers in Austin, Texas, that's what he cooks everyday.  Killing us competition cooks with the amount of briskets he goes through in a week, both in availability and price.  

    Wet aging was also mentioned...great tool to use as well. 
     

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