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Requesting Assistance.......

post #1 of 10
Thread Starter 
Hi all,

I did my 7 pound brisket this weekend and I can't say I was fully satisfied. It had great taste from the rub and sauce, but it was a bit dry. It was just a point with not a lot of fat on it (I got it at th grocery store- cryvac wrapped and I froze it for about 2 months). It only took four and a half hours to get to 190. Here's my process: maintained temp between 225 and 250; put it on fat side up and got to 155 in about 2.5 hours spraying down hourly with the mop sauce. I then sprayed it down, sauced it up and foiled before I put it back on and an hour and a half later was at about 192. I pulled it off and put it in the cooler for about 4 hours. It wasn't exactly tough, but just a bit dry. I've had this problem before - did I leave it on too long, or maybe not long enough. The other thing that was recommended was to foil sooner- if so, how much sooner. Can't say it was a complete wreck because I've been eatin' it for lunch the past few days -just got to be sure to sauce it up enough. Thanks for any suggestions.

post #2 of 10
Matt, don't take me wrong, but are you sure you had a point. From your discription of very little fat and the weight of 7# sounds more like a flat to me. I have had problems with them being a little dry also. the last one I did I smoked in a foil pan and placed an old grill grate over the top of the pan. On the grate I placed 2 boston butts to cook at the same time. The drippings from the butts and the juice from the brisket kept the brisket moist and it turned out real good. Just the way I did it and thought it might help you.
post #3 of 10
I have'nt seen any points getting cooked alone, typically to point is the juiceiest part of the whole packer briskets i have done. may have just been the piece of meat, or could have been the "solution" that it was cryovaced in, your time and process seem fine. try again, and again, you will get many good'ens, they can't all be perfect, or at least mine are'nt.
post #4 of 10
I save the end cut of points just make burnt ends (my Mentor Dacdots taught me that trick) they're usually very juicy. Makes great bark! Flats are good for pastrami because they're brined they don't dry out much.

Try wraping the next one at about 160 with a bit of juice in the wrap.
post #5 of 10
i concour it was most likely a flat. points are full of fat, flats are lean. i only buy packers. if the store is out of them, i go to another store. stay away from the "trimmed" briskets. they trim off the needed fat. now, i don't eat fat. i trim it after i smoke it. hth.
post #6 of 10
You didn't mention your smoker temp.

I wonder if it was a little high for a flat?
post #7 of 10
Yeah, it sounds like you got yourself a flat... they are not very forgiving when trying to get them juicy and tender. When I do a flat, I place it in a disposable aluminum pan to catch the juices. I'll cover it in foil at 160 or so, add a little apple juice and seal, then cook until it hits 195-205 (temp depending on if I slice or pull it...). I'll let it rest, wrapped up and in a cooler for a couple of hours. That "usually" does the trick, but if you get a lean piece of meat, you really need the fat content to make it tender.

I really like Shortone's stacking method... great idea!
post #8 of 10
Your questions have been pretty much answered...........you had a flat, not a point, and it was trimmed of all the fat that makes it moist.
Your cook was fine, don't change anything, next time tell your butcher you want a packer (flat and point) or at least a flat with some fat left on it!biggrin.gif
P.S. 4 1/2 hrs is a pretty fast cook, check your thermo.
post #9 of 10
Thread Starter 
Once again,

Thanks for all the help. Shortone, I like your idea- I just might have to try it. The interesting thing is that the packaging on the meat said untrimmed and whole; when I opened er up, I was a bit surprised because it was only the one piece and less fat than I had assumed. We'll just have to try er again........Thanks again.
post #10 of 10
ALL good advice you have there K C B ... also if you end up with a very lean piece of meat , you can always ask your butcher for a big piece of fat to lay on top your meat ,while it's cooking ,then discard it .... usually ...they will give the fat to you at no charge when you're buying from them, I do it at work all the time,when ever anyone asks.
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