Another Brisket question

culpepersmoke

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Jan 16, 2010

413

422

Split between Michigan and Texas

• Feb 12, 2013

• #1

I did my second brisket; it was a small 4.5 pound flat. My first one was a little dry so this time I injected it with beef broth and a little season salt. This thing took almost 9.5 hours to come up to 195.I wrapped it at 170. At 195 I pulled it and wrapped it again in foil let it rest in a cooler with a blanket for a little over an hour.

Cut into and it was great. Great flavor, smoke ring, pull was just what you want to see and very tender. We had a long dinner; lots of conversation etc. as this meat cooled on the plate you could almost watch it dry and tighten up. It tasted so good when I cut into it that I didn’t sauce it would that have kept from tightening up?

Thanks

 

geerock

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Oct 25, 2010

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77

central ct

• Feb 12, 2013

• #2

That is what happens with brisket when it's left to sit in the open.  Thats why brisket is the best right out of the wrap.  Only cut what you are going to eat and leave the rest intact and wrap it and refrigerate.  You can always reheat with the drippings and she'll be good to go, but never as good as that original cut right from the cook.

PS   I bet it changed color on you too, right?

 

culpepersmoke

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Jan 16, 2010

413

422

Split between Michigan and Texas

• Feb 12, 2013

• #3

geerock said:

PS   I bet it changed color on you too, right?

Click to expand...

It did more of a gray. We were talking about that at dinner. How do the guys competing deal with this, it can't stay that warm in those styrofoam boxes for the length of time it sits around can it?

 

murph77

Fire Starter

Jul 16, 2011

73

10

Utica,NY

• Feb 15, 2013

• #4

Unfortunatly this is what happens when it sits after its been cut. Def should sauce it or dip in warm beef broth or drippings before serving this will help if it is just sitting on the plate.

 

jirodriguez

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Jun 5, 2009

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Portland, OR

• Feb 15, 2013

• #5

Yup - if I am slicing an entire flat I put all the slices in a 9x13 pan and then pour all the drippings and some beef broth in untill they are almost submerged. Even just doing slices for plates I dip each slice in drippings and broth right before putting it on the plate.

 

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502meat

Newbie

Nov 22, 2012

11

10

• Feb 17, 2013

• #6

CulpeperSmoke said:

It did more of a gray. We were talking about that at dinner. How do the guys competing deal with this, it can't stay that warm in those styrofoam boxes for the length of time it sits around can it?

Click to expand...

My comp brisket comes off the cooker 3.5hrs before turn ins.  We don't slice until the last possible minute.