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Issues w/ dry brisket???

post #1 of 12
Thread Starter 
Evening gentleman. Any tips for making a more moist brisket? I've done a few. My last 2 had great barks, smoke rings etc but still dry. I've done fat up and down. Low and slow 225-250 8 hrs. Hot and fast at 300-325. I've been injecting lately too. Is there a wrong way to do so? Should I brine it. I'm cooking on a TMLE horizontal offset stick burner. Using cowboy lump to start and mixture of woods including apple, mesquite and hickory. Qview of my last
post #2 of 12

Hi Dtj16 - a few questions

 

Are you foiling? 

Are you sure that your temperature measurements are accurate?

Are you taking the temperature next to the meat closest to the fire source?

How long are you resting it?

post #3 of 12

How are you determining when the brisket is "done" ?  By temp ?  By time ?  Or by poke/probe test / feel ?

post #4 of 12
Brisket is a well used muscle... If it had been frozen, before cooking, it will have tendency to dry out as the cells get ruptured during freezing and internal moisture escapes... that happens with all meats... unless they are FLASH frozen... so I heard somewhere....
I try to cook all meats at 210 deg. F.... below the boiling point of water...
post #5 of 12
Quote:
Originally Posted by DaveOmak View Post

I try to cook all meats at 210 deg. F.... below the boiling point of water...

 

Until the whole of the meat throughout reaches the same temperature as the cooking chamber there will be temperature gradient between the outside and the centre of the meat - so even if you do cook at slightly above the boiling point of water (~220 F) the meat itself will remain below for the normal duration of the cooking time.

 

Dave's point about the freezing is a good one. Had it previously been frozen?

post #6 of 12
Quote:
Originally Posted by Wade View Post

Until the whole of the meat throughout reaches the same temperature as the cooking chamber there will be temperature gradient between the outside and the centre of the meat - so even if you do cook at slightly above the boiling point of water (~220 F) the meat itself will remain below for the normal duration of the cooking time.

Dave's point about the freezing is a good one. Had it previously been frozen?


I find that cooking above 220, increases the possibility of rapid evaporation of surface moisture, cooling the meat, as in "The dreaded Stall".. Just the way I do it... Takes a little longer, but I find the meat stays very moist.....
Another example of "We all smoke meats differently" and "There is no wrong way to smoke meats"....
post #7 of 12
Quote:
Originally Posted by DaveOmak View Post


I find that cooking above 220, increases the possibility of rapid evaporation of surface moisture, cooling the meat, as in "The dreaded Stall".. Just the way I do it... Takes a little longer, but I find the meat stays very moist.....
Another example of "We all smoke meats differently" and "There is no wrong way to smoke meats"....

 

That is very true. I always foil mine but I suspect it would have more effect if the brisket was left un-foiled. Different techniques as you say Dave.

post #8 of 12

Yeah.... I am somewhat with Dave O. on this one, I do my briskets between 220-230, usually trying for closer to 220. I use a method given to us several years ago by SmokinAl in Florida:

 

  • Trim the brisket lean, save all the fat.
  • Put rub on brisket - the rub in on the meat now instead of the fat. Also put rub on the fat trimmings.
  • Put the brisket on lower rack of my WSM, then place the fat trimmings on the rack above the brisket.
  • Let it go low and slow. The fat renders and drip bastes the brisket for the first 6-8 hrs. Once the fat is all rendered pull it and toss it (maybe give a small piece to the dog :biggrin:)
  • Once internal temp gets to 190° start the toothpick test, let cook till it is tender.
  • Foil brisket and rest in a dry towel lined cooler for 2 hrs. (1 hr. minimum).
  • Slice and enjoy!

 

post #9 of 12
Quote:
Originally Posted by JIRodriguez View Post

Yeah.... I am somewhat with Dave O. on this one, I do my briskets between 220-230, usually trying for closer to 220. I use a method given to us several years ago by SmokinAl in Florida:




YEP....... SmokinAl..... I use his recipe for butts too... they may take awhile.... but they are good....
post #10 of 12

They have PORK BRISKETS???  :hit:

post #11 of 12

This girl's suggestion - what if you added a can of water in the smoker at the beginning of the cook - I use a minimum of 14oz per cook on my brisket to keep some humidity in the smoker and lessen the dry out.  Others have also said that they like to put a container of sand in the smoker to help the temperature of the smoker stay consistent.   

 

I smoke at 220-225 max, I dont wrap during cooking but I do wrap when the brisket comes out of the smoker to rest. I usually let the meat rest over an hour if possible and the longer the better.

 

Good luck!

post #12 of 12
I did mine at 225,no trim, once at 170 i popped it in a tin roasting pan with chicken broth 3/4 of a cup, foiled and let it run up to 190 IT. Cut off the ends, wrapped the flat in beach towels and let it sit in the oven for 2 hrs. I found all the info on this site as far as how to. I didnt touch the temp for 16 hours and it came out great.
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