Need advice- Smoking Brisket (Q-View)

timleo

Smoke Blower

Feb 27, 2009

87

13

Illinois, USA

• Apr 5, 2015

• #41

dry and crumbly happens to me when I cook it on the grill and don't foil it.

You need to keep practicing and you will find your own sweet spot.

 

b-one

Legendary Pitmaster

OTBS Member

Aug 31, 2014

8,954

1,562

Michigan

• Apr 5, 2015

• #42

Sorry to hear about the brisky better luck with the next one.

 

demosthenes9

Master of the Pit

OTBS Member

Apr 2, 2013

1,438

142

Louisville, KY

• Apr 5, 2015

• #43

Lazie, it doesn't look that far off.  Just a bit overcooked.    If you could, I'm having trouble deciphering exactly how the cook went.  Can you break it down again with times and temps ?   Might help to try and sort things out.

 

dukeburger

Master of the Pit

OTBS Member

Oct 4, 2009

1,919

704

Sylvan Lake, Alberta

• Apr 5, 2015

• #44

FWIW, I'd take a dry crumbily brisket a thousand times over rubber band slices. Nothing a little au jus won't help. Makes for good sammies too!

 

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Reactions: acres87

wade

Master of the Pit

OTBS Member

SMF Premier Member

Apr 12, 2013

3,863

279

Kent, UK

• Apr 6, 2015

• #45

At what point during the cook did you wrap it in foil?

 

timberjet

Master of the Pit

Jan 29, 2010

3,549

165

Waitsburg Washington

• Apr 6, 2015

• #46

Laziebun said:

Well...unfortunately it was pretty dry. Not sure what happened. I'll have to give it another go in the future.

Click to expand...

The oven.

 

acres87

Fire Starter

Oct 27, 2013

70

19

Big Sandy, MT

• Apr 6, 2015

• #47

You learn from every brisket, like an ex love, unfortunately at today's prices they both can be costly. Go low and slow and remember that a little sauce or juice can cover some mistakes.

 

bruno994

Master of the Pit

Dec 19, 2011

1,319

63

Buna, Texas

• Apr 6, 2015

• #48

Don't believe it was the oven...when cooking at home and don't feel like feeding a fire, I finish all mine in a 300 degree oven.  Smoke it for 4 hours, then wrap and pop it in the oven.  

Could have just been as simple as the quality of the meat, very little internal marbling will lead to dry and crumbly.  Like others have said, nothing a little sauce or broth won't make better.  I cook all my briskets in the same manner as far as trim, smoke, wrap, etc., and sometimes you just get a bad piece of meat.  

 

timberjet

Master of the Pit

Jan 29, 2010

3,549

165

Waitsburg Washington

• Apr 6, 2015

• #49

bruno994 said:

 
Don't believe it was the oven...when cooking at home and don't feel like feeding a fire, I finish all mine in a 300 degree oven.  Smoke it for 4 hours, then wrap and pop it in the oven.  

Could have just been as simple as the quality of the meat, very little internal marbling will lead to dry and crumbly.  Like others have said, nothing a little sauce or broth won't make better.  I cook all my briskets in the same manner as far as trim, smoke, wrap, etc., and sometimes you just get a bad piece of meat.  

Click to expand...

Well, he had it perfect and then cooked it some more. Makes sense to me. I'm sticking with oven.

 

bruno994

Master of the Pit

Dec 19, 2011

1,319

63

Buna, Texas

• Apr 6, 2015

• #50

Could be the oven and overcooking, wasn't really ruling it out, just my opinion.  Seems he was just reheating and not holding in the oven.  Looking at the slices, they really don't look that dry.  I'd eat them.

 

timberjet

Master of the Pit

Jan 29, 2010

3,549

165

Waitsburg Washington

• Apr 6, 2015

• #51

bruno994 said:

 
Could be the oven and overcooking, wasn't really ruling it out, just my opinion.  Seems he was just reheating and not holding in the oven.  Looking at the slices, they really don't look that dry.  I'd eat them.

Click to expand...

Me too. Especially with some of that good gravy I would have saved for that. MMMMMM......

 

laziebun

Smoke Blower

Original poster

Thread starter

Mar 27, 2015

77

35

Central Illinois

• Apr 7, 2015

• #52

Sorry all...had to leave on a last min business trip so I couldn't responded to a few. But I will update a timeline when I return. As for the oven, it only sat in there for 30-45 mins top still wrapped in foil.