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first time brisket...a little dry

post #1 of 6
Thread Starter 

Hello smokers...

 

I tried a brisket for the 1st time today in my MES....not a big one....about 2 1/2 pounds.

Good smoke flavor, but a little dry. I cooked it at 225 till about 170, took it out and foiled it, and then back in to 190 before letting it rest.

I used a mop to keep moist but didn't inject with anything. Any suggestions for little more moisture would be helpful. thanks and happy holidays

post #2 of 6

190F IT is a little low for a final temp, especially since it was probably just a flat, the leaner side of a brisket.  A small temp difference makes a big difference in results.  I wrap mine at the first stall then take it to an IT of 200F so more connective tissue melts in the meat, making it juicy. 

post #3 of 6
Quote:
Originally Posted by Mr Mark View Post
 

Hello smokers...

 

I tried a brisket for the 1st time today in my MES....not a big one....about 2 1/2 pounds.

Good smoke flavor, but a little dry. I cooked it at 225 till about 170, took it out and foiled it, and then back in to 190 before letting it rest.

I used a mop to keep moist but didn't inject with anything. Any suggestions for little more moisture would be helpful. thanks and happy holidays

 

I'd wager that you didn't cook it long enough.   Best not to cook by time or target temp, but by feel.   Brisket is ready when you can poke a toothpick or probe into the thickest part of the flat and it goes in like a knife through soft butter.

post #4 of 6
Quote:
Originally Posted by Noboundaries View Post

190F IT is a little low for a final temp, especially since it was probably just a flat, the leaner side of a brisket.  A small temp difference makes a big difference in results.  I take mine to 200F so more connective tissue melts in the meat, making it juicy.

Agree with Noboundaries, only other suggestion is around 198* IT, I start doing the toothpick test.... If the toothpick slides in easily, I pull it then !
post #5 of 6
Thread Starter 

Thanks for the feedback guys, that's very helpful.

3 more questions.

1) would you suggest that I inject the brisket?

2) if yes, when do I inject, the night before or about an hour before I put in smoker?

3) what should I inject (apple juice??)

 

thanks again

post #6 of 6
Can't help you with the injection. Brisket is the only cut of meat I like just as it comes, with the exception of the SPOG.
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