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Brisket Attempt #3

MileHighSmokerGirl

Smoke Blower
121
239
Joined Nov 29, 2019
My very first brisket was amazing. Flowing with juices, tender and like butter.

my second one was dry and tough. Very disappointing.

My third one wasn’t as good as the first one, but much better than the second.
Still it seemed like it didn’t have as much moisture as the first one and I injected it very thoroughly with beef broth. Put temp was around 260° for the duration of the smoke.

Maybe my fire was too warm? I’ve had better fire control since moving the smoker out of the driveway and onto the front porch.

I just did standard Texas style brisket (kosher salt and pepper) but I noticed my bark didn’t set up like the first one either.

But it was still good. Taste was fantastic, just mildly on the dry side and not as tender. Wondering if I took it off too soon (200° Then stuffed it in a cooler wrapped in towels for 2.5 hrs)?



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chilerelleno

Legendary Pitmaster
OTBS Member
SMF Premier Member
7,910
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Joined Oct 17, 2016
First off, you're cooking a Flat not a full Packer.

Flats are much more challenging to get right, maybe the most challenging cut of meat to smoke there is and get right with consistency.
Not much fat in a Flat to keep it tender-n-juicy.

Full Packers are much more forgiving and easier to get right due to the extra meat and fat keeping everything tender-n-juicy.

In other words you're making it harder on yourself.
So if you got two out of three acceptable so far, I think you're doing pretty good.
Keep up the good work, your brisket looks really good.

Flats can be made somewhat easier by incorporating moist cooking methods such as braising, either by panning or wrapping.
Some also inject with marinades or beef broth.
If using broth use a low sodium style, some injectable marinades use phosphates to maintain moisture which many swear by.

But by far it is simply pulling that Flat off the fire at the optimum time, too soon dry and maybe tough, too late dry and maybe falling apart, just right maybe perfect or maybe a bit dry... Frustrating cut of meat sometimes.
Probe tender is the sweet spot, somewhere between 195° and 210°, the probe knows.
 

MileHighSmokerGirl

Smoke Blower
121
239
Joined Nov 29, 2019
First off, you're cooking a Flat not a full Packer.

Flats are much more challenging to get right, maybe the most challenging cut of meat to smoke there is and get right with consistency.
Not much fat in a Flat to keep it tender-n-juicy.

Full Packers are much more forgiving and easier to get right due to the extra meat and fat keeping everything tender-n-juicy.

In other words you're making it harder on yourself.
So if you got two out of three acceptable so far, I think you're doing pretty good.
Keep up the good work, your brisket looks really good.

Flats can be made somewhat easier by incorporating moist cooking methods such as braising, either by panning or wrapping.
Some also inject with marinades or beef broth.
If using broth use a low sodium style, some injectable marinades use phosphates to maintain moisture which many swear by.

But by far it is simply pulling that Flat off the fire at the optimum time, too soon dry and maybe tough, too late dry and maybe falling apart, just right maybe perfect or maybe a bit dry... Frustrating cut of meat sometimes.
Probe tender is the sweet spot, somewhere between 195° and 210°, the probe knows.
my first brisket was a flat too and it was incredible. (These are the pics from that smoke).




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jcam222

Master of the Pit
OTBS Member
SMF Premier Member
4,883
4,339
Joined Jun 13, 2017
I still have good and bad briskets sometimes with no explanation. Part of it is the meat itself. Like Chile said flats are hard to get right. Try injecting with double strength Minors beef broth. Alternatively Butcher BBQ Prime Brisket is a great commercial injection that also has phosphates to help retain moisture. Great stuff.
 

BrianGSDTexoma

Master of the Pit
SMF Premier Member
1,993
1,858
Joined Aug 1, 2018
Another thing that will help some is to cut a small piece off against the grain before you cook it so you know how to slice it afterwards.
 

DRKsmoking

Smoking Fanatic
SMF Premier Member
477
305
Joined Jan 27, 2021
Nice looking briskets, that bark looks fantastic,
something way down my list to do right now, until i get a great handle on my smoker
David
 

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