2nd Brisket Success!

[banderson7474]

I didn't know the grain runs differently on the point vs the flat?

 

[texomakid]

Yeah take a real close look at the brisket before you apply rub and you will see. It appears this same concept is used to slice up Tri Tip as well. Probably goes unnoticed on a few points since most points are so juicy and tender, more so than the flat which in my opinion is a MUST to cut across grain. I have started separating the point and flat before carving but there are others here that might be able to explain this better? I try my best to cut across grain on every slice (if I'm slicing) and thin slices with just a little bark on the outside - Man, I'm hungry now.....

 

[PorkBones]

I didn't know the grain runs differently on the point vs the flat?

I've seen where some people cut off the tip of the flat perpendicular to the grain while trimming, making it easier to know which way the grain runs when it's time to slice. I haven't done this personally. I just make a mental note.

 

[PorkBones]

That's a very nice brisket! I think once I figured out to cut against the grain and the fact that the direction changes from flat to point was a big improvement in my brisket experience. For sure you nailed this one by the look of those pics. Congrats. Now, you'll be smoking one of these at least once a month (or more). They get easier with each one. Brisket is one of our fav's in this family :)

Thanks! It was definitely a hit with the family.

 

[PorkBones]

I had the same problem on my first brisket, have not pulled the trigger on the second attempt yet.

Your first one was dry and tough too? It was the first thing I ever smoked. So I didn't know how to control the heat. It kept running hot. I ended up propping the lid open for a few hours, which of course let all of the moisture out. Rookie mistake. This time I only opened the lid very quickly two or three times to reposition so it smoked evenly. Don't be intimidated to try it again! I successfully smoked pork butts, spare ribs, and spatchcock chicken after that first brisket. That really let me learn the smoker and increased my confidence.

 

[noboundaries]

Your first one was dry and tough too? It was the first thing I ever smoked. So I didn't know how to control the heat. It kept running hot. A dry and tough result for muscles heavily used on the animal means it is undercooked...period. You can cook/smoke juicy tender briskets at 225 or 375 and everything in between.

I ended up propping the lid open for a few hours, which of course let all of the moisture out. Rookie mistake. Letting all the moisture out is an assumptive statement with no basis in fact. Heavily worked muscles get their juiciness from melted collagen, not moisture in the meat or chamber environment. I dry smoke and never spritz, in an area with extremely low humidity. Briskets still turn out tender and juicy.

This time I only opened the lid very quickly two or three times to reposition so it smoked evenly. Don't be intimidated to try it again! I successfully smoked pork butts, spare ribs, and spatchcock chicken after that first brisket. That really let me learn the smoker and increased my confidence. Now THAT is a truly valuable statement for those ready to try a brisket.

tv

The great thing about SMF is factual information. Cooking instincts are valuable, but assumptions can steer people down a rabbit hole. Heat-meat-time-blue smoke makes great BBQ. Opening the smoker let's heat out, not moisture, extending the finish time. Some smokers can take 15 mins or more to recover from lower temp. Others stoke the fire with additional airflow, causing temp spikes. Knowing your smoker, believing that looking ain't cooking, and having patience is all part of the art of smoking, creating a beautiful piece of meat like your brisket.

 

[PorkBones]

tv

The great thing about SMF is factual information. Cooking instincts are valuable, but assumptions can steer people down a rabbit hole. Heat-meat-time-blue smoke makes great BBQ. Opening the smoker let's heat out, not moisture, extending the finish time. Some smokers can take 15 mins or more to recover from lower temp. Others stoke the fire with additional airflow, causing temp spikes. Knowing your smoker, believing that looking ain't cooking, and having patience is all part of the art of smoking, creating a beautiful piece of meat like your brisket.

Yes! That's why I love this place. I learn so much here. Thank you for clearing up what is probably a common misconception. I remember reading that frequently opening the smoker releases both heat and moisture. But now that you explain it, that doesn't really make sense. Much appreciated!

 

[tallbm]

After a less than impressive first attempt at smoking a brisket a couple months ago, I tried it again on Saturday. The first one was drier and tougher than I had hoped. I really wanted this second one to turn out well. I didn’t have the time to smoke the 12 lb brisket at 225 like I intended. My alternate method was to smoke at 250 for 6 hr, then finish off at 300 until the IT hit 205.

I trimmed, rubbed, injected with a little beef broth, and wrapped it the night before. It went in the smoker at 9:30am. Hickory and a little apple were the woods of choice. I wrapped it when the IT hit 150, mostly because that’s when it stalled. It hit 205 IT right at 6:00. I wrapped it in foil and towels and let it rest for one hour before slicing.

This thing turned out amazing! It was juicier than I could have ever imagined, with perfect texture and flavor. Even the flat was juicy and tender. I was absolutely thrilled with the results. The kids (9 and 5) and the wife loved it! I felt redeemed, and a little proud of my efforts.

I apologize for the hack job slicing this thing up. I wasn’t too concerned with presentation!

Hi there and welcome! Great job on your second attempt!

On your next attempt remember that a brisket is done when it passes the tenderness test. It passes when you stab all over with a kabob skewer and it goes in like butter. The Internal Temp (IT) will simply tell you when to start checking for tenderness.
I start checking at an IT of 198F and usually it is good to go between 202-204F.
Simply following this guideliness will help ensure CONSISTENTLY good and finished brisket.
Once you know you are going well with your method then feel free to try a brisket unwrapped the whole way, you will be amazed!

Oh one last thing. Briskets and pork butts don't care what temp you smoke at so don't be afraid to go higher. An unwrapped brisket at smoker temp of 275F with no opening of the lid until tenderness checking, will have a brisket finishing at just a hair over 1hr a pound. So keep this info in your back pocket for timing purposes.

Best of luck on the next brisket! :)

 

[PorkBones]

Hi there and welcome! Great job on your second attempt!

On your next attempt remember that a brisket is done when it passes the tenderness test. It passes when you stab all over with a kabob skewer and it goes in like butter. The Internal Temp (IT) will simply tell you when to start checking for tenderness.
I start checking at an IT of 198F and usually it is good to go between 202-204F.
Simply following this guideliness will help ensure CONSISTENTLY good and finished brisket.
Once you know you are going well with your method then feel free to try a brisket unwrapped the whole way, you will be amazed!

Oh one last thing. Briskets and pork butts don't care what temp you smoke at so don't be afraid to go higher. An unwrapped brisket at smoker temp of 275F with no opening of the lid until tenderness checking, will have a brisket finishing at just a hair over 1hr a pound. So keep this info in your back pocket for timing purposes.

Best of luck on the next brisket! :)

Thanks! I neglected to mention that I did give it the poke test in multiple areas. It passed with flying colors. I appreciate the feedback and info. I'm not at all opposed to smoking unwrapped the entire cook. I just often don't have the extra time to wait out the stall. I'll be sure to try it in the near future.

 

[Smokin' in AZ]

Your first one was dry and tough too? It was the first thing I ever smoked. So I didn't know how to control the heat. It kept running hot. I ended up propping the lid open for a few hours, which of course let all of the moisture out. Rookie mistake. This time I only opened the lid very quickly two or three times to reposition so it smoked evenly. Don't be intimidated to try it again! I successfully smoked pork butts, spare ribs, and spatchcock chicken after that first brisket. That really let me learn the smoker and increased my confidence.

I had done a couple of butts prior to that and was feeling confident (only opened the lid every 60-90 minutes) and I keep a large aluminum pan with water in it inside. I think i just ran out of time and did not get it started early enough and could not wait out the stall. I also have since learned I can go up a bit in temp when it hits the stall to power through it.

It was only the flat, as that was all that was available at Costco. Next time i am going to do the whole thing.

Just waiting for the weather to cool down a bit as I have to baby sit it.