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Dry Brisket

post #1 of 7
Thread Starter 

 I dream about Franklin's Barbecue but would settled for deep meaty flavor and a flat that bends when I retrieve it after 12 hours.

I failed. Dry, good crust from mix of charcoal and chips in my electric smoker. 225 was the temp.

 

Can anyone put me on the path?

post #2 of 7

Welcome to the forums!

 

Just a flat or a packer?

 

When you said you cooked it at 225, was that a measured temp from a known good thermometer?  Also, how did you prep the brisket and what IT did you take it to?

post #3 of 7
Thread Starter 

A flat only. Costco. I know, I know. Once I get the recipe reasonably down I will search out the best packer in the area

Re thermometer, no it was not. I'll check that out. right away. The prep was simply trimming reasonable amount of fat leaving

a 1/4" and smoking fat side down.

 

I believe internal was 165.

 

And thanks for your interest.

 

Once all comments are in I'll give another try next week

post #4 of 7
Quote:
Originally Posted by JFINEMAN View Post
 

A flat only. Costco. I know, I know. Once I get the recipe reasonably down I will search out the best packer in the area

Re thermometer, no it was not. I'll check that out. right away. The prep was simply trimming reasonable amount of fat leaving

a 1/4" and smoking fat side down.

 

I believe internal was 165.

 

And thanks for your interest.

 

Once all comments are in I'll give another try next week

I've gotten some good meat from costco before, i highly doubt that's the issue.

 

Your thermometer is your best friend in this endeavor, factory therms are notoriously bad.  Check the one you have with boiling water and with ice water.  

 

Your internal temp was way too low.  You needed an additional 30-45 degrees.  A brisket isn't like other cuts of beef, it needs to cook a LONG time and needs to get past 195° before it really begins to break down into something that resembles tender.  Also, the fat and connective tissue didn't have a chance to break down at that low of a temp.

 

Try it again just like before but try the following

 

Rub as usual

Smoke at 225

When it gets to ~165 IT, wrap in foil

Allow to continue cooking at 225 until the IT reaches at least 195, 200 is better for this go around.  

After the IT is reached, place the still wrapped brisket into a cooler with some towels on bottom and then cover with towels and let it rest for at least 30 minutes.

Then, open it up, slice and enjoy...

post #5 of 7

Subbing.  I just posted something similar in the main brisket thread.  Looks like this is a common issue. 

 

1) Go with the whole brisket (~10lbs)

2) Smoke to 203F internal temp.

 

http://www.smokingmeatforums.com/t/181613/lets-talk-brisket/380#post_1498162

post #6 of 7

Crank, do you let the brisket sit in a cooler while still in its original foil?  Im thinking that if the brisket lies in all those juices, it will 1) continue to cook post pull, and 2), it may change the texture of the meat or the fat may begin to solidify if it sits too long.

 

Any thoughts on this?

post #7 of 7
Quote:
Originally Posted by mummel View Post

Crank, do you let the brisket sit in a cooler while still in its original foil?  Im thinking that if the brisket lies in all those juices, it will 1) continue to cook post pull, and 2), it may change the texture of the meat or the fat may begin to solidify if it sits too long.

Any thoughts on this?

Yep! Leave it in the juice. By doing so, it allows the brisket to reconstitute a bit.

If you leave it for many hours, the fat may begin to solidify, but if you lay down towels, place the wrapped brisket on top, and then cover tightly with more towels, it'll be hot for quite a while. I had them still to hot for bare hands after 6 hours.

Will it continue to cook? Yes, somewhat, but it's already tender as all get out, a bit more will be ok. This is for family and friends, not a comp turn in. That's different. biggrin.gif
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