- Aug 24, 2015
- 1
- 10
Hi, I have a question regarding dry brisket. I cooked a brisket the other day the same way I have done numerous others. All the others I have done have come out nearly perfect if not perfect but this one came out very dry. My timing was right on, my temp was right on 275 and about the most consistant cook I have done to date. It was simply the best cook from an organizational, preparational and execution that I have done yet. Except the produt was dry this time.
It felt like a good peice of meat to start, I trimmed it as usual, it was the same Excel Brand that I get from either Wally World or Gordon Food Service.
I season with pepper and salt (I go with 3 to 1) and I do that about 40 mins before I start the cook (not overnight).
I wrapped it in paper after about the first 7 hours.
I pulled the brisket off at 204 interenal.
I let it sit for an hour befor slicing. But the moment I picked it up after resting I knew the bottom was far to firm/dry. It was more than just kind of dry... it was dry.
Two things were different on this cook:
1) I live in south florida nd we get some mean downpours at the drop of a hat and it poured for 10 th 15 minutes about 4 times during this cook. I have had plenty of cooks where it has done that once or twice in the past and it never made a noticble difference but it might have been at different times in the cook. But the temp remained consistance during those periods. (I've got some cockamamie theory that the rain hitting the metal of the cook chamber and the fire box caused some convection pressure and high heat that dried the meat out or some utterly ridiculous thing that I cant find a shred of evidence to support in thermodynamic or on online.) Point is it poured 4 times 2x as much as any other time.
2) I usualy mist/spritz every 30 mins after the first 2 to 3 houes of the cook. I use apple juice and cider vinegar mix. The difference this time being that I mixed a third of canned beef broth (maybe low sodium).
3) This brisket was a little smaller than all others at 9 pounds after trimming. But I cooked to feel and temp. Fat rendered as usual to leave just a thin strip with a nice bark.
I think it was just a bad peice of meat but I still dont understad houy it came out hat dry and all my others have been spot on with he exact same method except for what I have menioned here.
Has anyone ever experienced this with A, Excell Brand Packer Briskets? B, beef brothe spritz? C, rain effect?
Thank you. Cheers, Ryan
It felt like a good peice of meat to start, I trimmed it as usual, it was the same Excel Brand that I get from either Wally World or Gordon Food Service.
I season with pepper and salt (I go with 3 to 1) and I do that about 40 mins before I start the cook (not overnight).
I wrapped it in paper after about the first 7 hours.
I pulled the brisket off at 204 interenal.
I let it sit for an hour befor slicing. But the moment I picked it up after resting I knew the bottom was far to firm/dry. It was more than just kind of dry... it was dry.
Two things were different on this cook:
1) I live in south florida nd we get some mean downpours at the drop of a hat and it poured for 10 th 15 minutes about 4 times during this cook. I have had plenty of cooks where it has done that once or twice in the past and it never made a noticble difference but it might have been at different times in the cook. But the temp remained consistance during those periods. (I've got some cockamamie theory that the rain hitting the metal of the cook chamber and the fire box caused some convection pressure and high heat that dried the meat out or some utterly ridiculous thing that I cant find a shred of evidence to support in thermodynamic or on online.) Point is it poured 4 times 2x as much as any other time.
2) I usualy mist/spritz every 30 mins after the first 2 to 3 houes of the cook. I use apple juice and cider vinegar mix. The difference this time being that I mixed a third of canned beef broth (maybe low sodium).
3) This brisket was a little smaller than all others at 9 pounds after trimming. But I cooked to feel and temp. Fat rendered as usual to leave just a thin strip with a nice bark.
I think it was just a bad peice of meat but I still dont understad houy it came out hat dry and all my others have been spot on with he exact same method except for what I have menioned here.
Has anyone ever experienced this with A, Excell Brand Packer Briskets? B, beef brothe spritz? C, rain effect?
Thank you. Cheers, Ryan
