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First brisket was dry

post #1 of 4
Thread Starter 

Hi all, I first want to say thanks to everyone on this site who told me to get an Amazen pellet smoker for my masterbuilt 40. I was having trouble getting blue smoke but today everything was great.
So I smoked my first brisket today. Bought an 8 pound flat. Injection, rub, and smoke was all fine. I cooked it for 3 hours at 250 and then wrapped it (the temp was 150) , I wrapped it with a bit of beef stock until it hit 195 then put the foiled beef in towels for one hour. The flavor was fine but it was pretty dry.
I put it in the foil fat side down. Should I have done it with the meat side down?
Any suggestions are appreciated.
Rob

post #2 of 4
Quote:
Originally Posted by Robbie P View Post
 

Hi all, I first want to say thanks to everyone on this site who told me to get an Amazen pellet smoker for my masterbuilt 40. I was having trouble getting blue smoke but today everything was great.
So I smoked my first brisket today. Bought an 8 pound flat. Injection, rub, and smoke was all fine. I cooked it for 3 hours at 250 and then wrapped it (the temp was 150) , I wrapped it with a bit of beef stock until it hit 195 then put the foiled beef in towels for one hour. The flavor was fine but it was pretty dry.
I put it in the foil fat side down. Should I have done it with the meat side down?
Any suggestions are appreciated.
Rob

 

 

Robbie, I'd wager that it was undercooked.   It's best not to cook to a set temperature.  Some briskets might be ready when they hit 195, others might need to go to 200, yet others might need to go to 205.

 

To tell when a brisket is ready, do the probe test.   Take a probe and poke around the thickest part of the flat.  When the probe slides in and out like a knife through room temp butter, the brisket is ready.

post #3 of 4
Quote:
Originally Posted by Demosthenes9 View Post
 

 

 

Robbie, I'd wager that it was undercooked.   It's best not to cook to a set temperature.  Some briskets might be ready when they hit 195, others might need to go to 200, yet others might need to go to 205.

 

To tell when a brisket is ready, do the probe test.   Take a probe and poke around the thickest part of the flat.  When the probe slides in and out like a knife through room temp butter, the brisket is ready.

 

Quote:
Originally Posted by Demosthenes9 View Post
 

 

 

Robbie, I'd wager that it was undercooked.   It's best not to cook to a set temperature.  Some briskets might be ready when they hit 195, others might need to go to 200, yet others might need to go to 205.

 

To tell when a brisket is ready, do the probe test.   Take a probe and poke around the thickest part of the flat.  When the probe slides in and out like a knife through room temp butter, the brisket is ready.

 

What he said!!!

 

Scott

post #4 of 4

As , Padronman says , cook to the probe test.

 

I have also found that when my temp. is right and the toothpick slides in and out , I take my 'tongs' and give it a bump and see if it jiggles .  Don't laugh , the ones I have done that way , I could 'rub' the Point off the Flat with my hand . They were juicy

 

and tender and tasty as you would like:

  finished

 

 

 

    the Point fell off as I handled it  , I don't wrap and leave my Smoker 'shut' until temp. is where I want , then probe it.

 

IMHO , it's the 're-heating' that spoils the integrity of the meat . Fresh meat right off the Smoker , is best , no matter what anyone says. :drool

 

Have fun and . . .

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