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Brisket... not the first one....but the best so far

post #1 of 10
Thread Starter 
So far I've only done flats (heavily trimmed). They always came out dry and not very tender.

This time: 12lbs packer


Too large for my dual door master built so I separated the point from flat. First time at brisket dissection so I missed a bit...no worries...good for a mid smoke snack.


I initially said I wouldn't trim fat, but some of it looked unappealing so I took the filet knife for a ride.


Mustard for glue


Richtree's rub


Got cocky after two perfect pork butts so i decided to go the easy way: no mop, no foil. Aimed for 250...with the occasional drop and surge of 30F.


Mid smoke snack


Put flat to rest at at 202 IT ...toothpick tested. Took about 10h.


Sliced after 1h


Some smoke ring, tender, a bit on the dry side (should I have foiled , mopped?)


I am going to freeze some


The point went to rest in the cooler after 11h...same temp as the flat. Felt softer with the toothpick.


Pulled some of the point


And sliced the rest


The point was very moist...I guess that's expected.
post #2 of 10
Looks good! I trim my fat to about a 1/4 inch all around. I havent had a dry one yet but i pay for choice meat. Maybe the marbelling wasnt as it should be? more marbelling = moister meat.
post #3 of 10
Thread Starter 
I forgot to mention the yield: less than 40%.

Padronman,
This brisket was graded AA/AAA (Canadian speak for select/choice). To my untrained eyes it seemed marbled enough. It wasn't dry-dry...just not as moist I thought it would be (the point was very moist).
post #4 of 10
Looking good. Just getting ready to pull off my first one of the season in about the next half hour. Hope it comes out looking as good as yours.
post #5 of 10
Thread Starter 
Good luck v8trdude.

Where do you buy your briskets? Got mine at World Meats in Mississauga. Wondering about other reasonably priced suppliers .
post #6 of 10
Quote:
Originally Posted by atomicsmoke View Post

Good luck v8trdude.

Where do you buy your briskets? Got mine at World Meats in Mississauga. Wondering about other reasonably priced suppliers .

Normally have to order them through the butcher at sobeys and then get it 2 days later. But my niece is registered with some place the Commiso Brothers own out in Woodbridge that supply the restaurants and caterers. I havent been there yet, but she is going to add me as an employee so I can shop there. Will let you know when I find out more.
post #7 of 10

Looks great! Moisture wise I'd be willing to bet that a 1 hour rest wasn't enough.....The longer the better in my opinion. It may seem a bit drawn out but I shoot for 3 hours minimum.

 

The key for my long smokes is to start it at night right before I hit the sack....The product is usually done by noon the following day. Wrap it up tight in foil and put it into the cooler covered with towels. Always perfect come supper time.

 

Brisket benefits the most from a longer rest. I've rescued some lean briskets with a nice long rest.....

post #8 of 10

Looks pretty good to me!!

post #9 of 10
Did you wrap nice and tight in foil with some juice or other liquid, and then wrap in a towel or blanket and drop in a cooler? And, like someone else said, another hour of rest wouldn't have hurt. Especially with a larger piece of meat.
post #10 of 10
Thread Starter 
Quote:
Originally Posted by geerock View Post

Did you wrap nice and tight in foil with some juice or other liquid, and then wrap in a towel or blanket and drop in a cooler? And, like someone else said, another hour of rest wouldn't have hurt. Especially with a larger piece of meat.

I just foiled it with no liquids. Next time I will add some and let it rest more.

Thanks for the advice.
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