Originally Posted by AusTexRod
Smoked a 10 lb Brisket today and it tasted fine but the texture was less than delicious!
Facts: Grilled with FPDS at 250F for 15hrs
Unlit lump/lit hardwood charcoal/Mesquite chunks
Mollases/salt/water brine 24hrs
No salt Rub
Fat Cap side up for 2 hrs
Fat Cap side down 7 hrs
Flip then mop 3 hrs
wrap in foil for 3 hrs
final internal temp was around 205F
wrapped in towel placed in cooler 2 hours
Now here is a pic of my last Brisket several hours after smoke. I was very pleased with the my first brisket.
Facts: Same size, temp, charcoal box setup and time
Dr Pepper marinade for 24 hours
dry salt rub
Fat Cap side up
mopping sauce used
post internal temp was around 180F
the last 4 hours I wrapped in clear plastic and foil
The molasses brine is primarily the X-factor. Any opinions would be greatly appreciated!
In addition the MoBrine worked very well for my pulled pork and pork spareribs.
The biggest factors I see here which had the most impact on the differences are:
Finished temps (205* is a high temp range for pulled meats, while 180* is a good baseline temp for sliced brisket);
Turning the meat over while smoking (it's generally a bad practivce to flip more than once, and I rarely if ever flip meats I'm cooking low & slow).
I don't see where anything else you changed would have had much of an effect on texture. Texture can be altered somewhat by brining or marinating ( I never brine beef, only pork and poultry), and brining can cause a slightly mushy texture, but I think temps were the main culprit to the first one, if you wanted a decent sliced brisket (that looked flakey/dry). Then, flipping the meat over can drive the meat juices crazy, in a matter of speaking. You can flip meat once when grilling, but a second or third time is asking for dried out meat, IMHO. I can't think of a reason for flipping while smoking, and to mop/baste a brisket is something I've neevr had an inkling to do. Simpler methods during the cooking of meats generally yield the best results.
Anyway, that's what I see in your prep and cooking methods. Try a simple dry rub, or just salt/pepper/garlic. Rest in open air at room temp for 20-30 minutes to allow rub to adhere and meat to temper, then, do a simple no-flip, no-mop, fat cap up smoke, 225* chamber temp...brisket benefits enormously from low & slow. Take the point to 200* or so for an easy pulled beef, and 180-185* in the flat for a nice slice brisket. Seperate when temps are reached in one or the other, foil/towel wrap and 3-4 hours resting after finished temps are reached. Simple, easy, some pulled and some sliced for your dining pleasures, without all the fuss. That's the perfect brisket for me. Of course, we do like our burnt ends from the point as well. Take the point to 160* then seperate and cube to 1-1/2" or a bit smaller, re-season/sauce and double-smoke until slightly crisp on the outside...about 2.5 hours @ 225*. Finish up the flat as usual.
Keep tryin'! Brisket is the king of smoked beef around my house!
Edited by forluvofsmoke - 6/11/11 at 11:10pm