Cause(s) for briskets tasting like pot-roast?

schlotz · Aug 9, 2017

I've have some good results and some not so good ones that end up tasting more like pot-roast. Eatable and tender but the flavor was not even close to what I call smoked brisket (thinking of Franklin's as an excellent example of how it should taste). So what are the variables that cause smoked briskets to end up being more like pot-roast?

Matt

noboundaries · Aug 9, 2017

Not enough smoke would be my guess.

Matt, what was your technique?

3montes · Aug 9, 2017

Not enough smoke or wrapped and braised in juices. I pan my briskets with a little juice in the pan usually beef broth and some whiskey but I never cover them. The idea is to catch the brisket juices to make au jus.

Let me add that I don't pan them for the first 5 hours or so.

bonedadddy · Aug 9, 2017

I feel fat content is crucial. I have had some brisket that was trimmed way back and bam...pot roast it is :-) I would say some of the best briskets I have made were Packers that I did not even trim.

Another factor is "to wrap" or not "to Wrap"...if you do wrap, make sure it is tight...double up the foil and make sure there are no air pockets. Nothing kills a brisket like steam.

Rings Я Us · Aug 9, 2017

Plain salt and pepper. And plain beef juice from the brisket when wrapped would be ideal. I think it can take care of itself if not over trimmed .

Wrapped like when you marinate meat in a plastic bag. You squeeze out all the air and that marinade really covers the meat good. It should be like that in the foil too.
If over done , the meat won't hold the liquid no matter how much it sits in. Gets dry even sitting in liquid.

I would try pulling apart the flat and point from each other if I wanted to save the flat to be wrapped and kept moist. No knives involved if possible.. and continue cooking the point.

I've only cooked like 4 briskets.. Lol but I understand the basic concepts from cooking everyday for 40 years.
You loose some crust on the end of the flat that was under the point section. But gain much more quality

schlotz · Aug 10, 2017

Noboundaries said:
Not enough smoke would be my guess.

Matt, what was your technique?

Using a MAK 2 Star, usually with hickory plus a smoker tube which lasts about 4-5 hours.

Fat cap trimmed to approx 1/4 inch.

SPOG.

Smoked at 180° for the first hour then bumped to 250°

Have tried both butcher paper & dbl wrapped foil, once the stall hits. Sometimes the wrapped produced good flavor other times its pot roast.

Probe for tenderness, usually that occurs around 200°

Let sit in cooler with towels for 2 hours.

noboundaries · Aug 10, 2017

Quote:

schlotz said:
Using a MAK 2 Star, usually with hickory plus a smoker tube which lasts about 4-5 hours.

Fat cap trimmed to approx 1/4 inch.

SPOG.

Smoked at 180° for the first hour then bumped to 250°

Have tried both butcher paper & dbl wrapped foil, once the stall hits. Sometimes the wrapped produced good flavor other times its pot roast.

Probe for tenderness, usually that occurs around 200°

Let sit in cooler with towels for 2 hours.

There's absolutely nothing wrong with your process. Here's a link you might find helpful.

http://www.smokingmeatforums.com/t/99060/smoke-flavor-on-a-pellet-grill

kam59 · Aug 10, 2017

When it reaches probe tender do you vent the brisket before wrapping in towels and a cooler for two hours? If not then that could be your only problem. Vent it with a probe in the flat and when the temps drop a few degrees close it up then let it rest.

I finish my briskets in a pan covered in foil. When probe tender I place them either in my cambro or oven still covered to rest no towels.

schlotz · Aug 10, 2017

Noboundaries said:
Quote:

There's absolutely nothing wrong with your process. Here's a link you might find helpful.

http://www.smokingmeatforums.com/t/99060/smoke-flavor-on-a-pellet-grill

Yup, I read that sometime back. Basically doing it with my tube as mentioned above. Going to try by borrowing the tray version I got the kids last year to use in their MES. Figure I'll run the smoker at 170° for 2 hours then bump to 250°.

schlotz · Aug 10, 2017

kam59 said:
When it reaches probe tender do you vent the brisket before wrapping in towels and a cooler for two hours? If not then that could be your only problem. Vent it with a probe in the flat and when the temps drop a few degrees close it up then let it rest.

I finish my briskets in a pan covered in foil. When probe tender I place them either in my cambro or oven still covered to rest no towels.

Hmm... I may not be letting it vent enough before putting in the cooler.. I just guessed how much time, but your point about using a probe to see the temp has dropped a bit is spot on. Duh... why didn't I think of that?

RE: using a pan. Do you start out on grates then move to a pan foiled over at the stall? Assuming by the above you do not vent prior to going into cambro or oven when using a foiled pan?

kam59 · Aug 10, 2017

I start on the grates. When it is time to wrap I pan and foil cover then finish to probe tender. I do not insulate it with towels when resting it stays foil covered in the cambro or oven till it rest s down to 160/165 for slicing.

schlotz · Aug 10, 2017

Just want to make sure on the venting. You don't before going into rest mode, correct?

Search

Search

Cause(s) for briskets tasting like pot-roast?

schlotz

Master of the Pit

noboundaries

Epic Pitmaster

3montes

Master of the Pit

bonedadddy

Smoke Blower

Rings Я Us

Smoking Guru

schlotz

Master of the Pit

noboundaries

Epic Pitmaster

kam59

Smoking Fanatic

schlotz

Master of the Pit

schlotz

Master of the Pit

kam59

Smoking Fanatic

schlotz

Master of the Pit

Similar threads

Latest posts

Hot Threads

Spammer PMs, Anybody Else?

Lost my dad yesterday

On the Edge of Trying Sausage Making

Took a stroll this afternoon

Don't let your Meatloaf