Brisket fail

[BB-que]

Well brisket #2 was a fail. Point good, flat dried out. Must folks think I probably just overcooked it, and I think that’s no doubt about that part of it. What I don’t understand is how a prime packer injected (separated precook), could smoke at 225 for the first 10 hours and release no drippings - my last one, and first one- same deal although it was better than this crumbly one. This one I took too far, I have no doubt, but look at this pan that it was sitting directly above. That much evaporation doesn’t make sense As if it just slowly dried out throughout the smoke.

When other people cook well marbeled packers, does your brisket release that little drippings?

 

[gmc2003]

Well you said crumbly so I agree with the overcooked statement. I always use a skewer to check my flats for tenderness. Temp is only a ballpark figure to start probing. Also flats aren't going to give you a ton of drippings to begin with. So with that being said, and since you injected. Maybe the dripping leaked out of the injection holes slowly enough to burn on contact with the pan. Next time add some liquid like beef broth to help prevent this. If you still have the flat repurpose it into a hash or chili, and remember third times a charm.

Chris

 

[Misplaced Nebraskan]

Agreed with Chris. No such thing as a failed brisket. Just Chopped Brisket Sammies! Chop, toss with a little sauce and good to go! Just keep notes, make tweaks and you'll be on the right path soon.

 

[HalfSmoked]

As said there is no such thing as bad bbq some is just better than others.

Warren

 

[Jonok]

Obviously there are those with vastly more brisket experience than I on this board, but when I was starting out, I had the same problem. I approached it by smoking without separating the flat and point, until I had an internal temp of only about 140, and then foiling tightly and cooking until it was probe tender. It didn’t do a lot for the bark, but foiling before the fat began to seriously render and the grain began to loosen and release the injectate let me retain a lot more in the way of juice, and lent a lot more leeway with learning how to cook a $50 piece of meat without drying it out.

 

[BB-que]

That’s interesting, I want to avoid foil if at all possible. I’m thinking my temps are moving around too much as I try to have it done at a certain time - probably a bad idea. Gonna try hot and fast on a flat only soon, see how that turns out.

 

[SmokinAl]

Since you separated them pre-cook, you made it hard on yourself to get a juicy flat.
When I smoke a flat by itself I always smoke it in a pan with some broth, I like French onion soup.
Next time smoke them together & I think you will get a better result.
Al