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post #41 of 52

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.

post #42 of 52
Sorry to hear about the brisky better luck with the next one.
post #43 of 52

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.

post #44 of 52

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!

post #45 of 52

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

post #46 of 52
Quote:
Originally Posted by Laziebun View Post

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

The oven.

post #47 of 52
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.
post #48 of 52

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.  

post #49 of 52
Quote:
Originally Posted by bruno994 View Post
 

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.  

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

post #50 of 52

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.

post #51 of 52
Quote:
Originally Posted by bruno994 View Post
 

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.

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

post #52 of 52
Thread Starter 
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.
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