Brisket frustration

[shapp76]

Another dry brisket. Cooked a choice flat on the Egg on Friday. Cooked at 250 then foiled in butcher paper. Then bumped temp to 275. Started probing at 198 and finally got the "buttah" test at 206. Then rested for an hour. I'm still not getting it moist like I see on YouTube. Doing everything that I know to do from reading and watching books. Could it simply be that even though it's Choice, that cooking the flat by itself is keeping me from getting moist brisket? Bout ready to throw in the towel. I can cook great BBQ with everything except brisket

 

[noboundaries]

Don't beat yourself up over the flats being dry. Flats will drive you insane. They'll get tender, but can taste dry and chalky. I gave up on flats long ago.

I'll buy packers and points, but I NEVER buy just the flat to smoke. I'll use them in chili, stews, soups, and for braising, but not if a point is available. Why? Because with flats, the muscle is compromised, giving a path for the melted collagen to escape the meat. Others may be able to get juicy flats, but like you, it just wasn't worth the frustration to me.

Choice is a solid grade of meat, the most common grade sold in the US. I'll pick up Select (next lower grade) when the sale is too good to resist (under $2/lb), and will occasionally pick up Prime, but I've not noticed a huge difference between Choice and Prime when it comes to brisket.

The point of a brisket is the Boston butt of beef. Due to the significantly higher flat content, it is extremely forgiving, always comes out juicy and tender. Look for a point the next time you're in the mood for something less than a packer brisket. All your frustration will go away.

 

[bregent]

Did the flat have a decent layer of fat? Most flats I’ve come across are trimmed too much for smoking and are way too thin.

 

[shapp76]

Appreciate the response and glad to know I'm not alone. There's only select wholes around here including Sams where I got the choice flat. Brisket is a new ball game to me so I've been shying away from the select whole. I may just have to try it before I throw in the towel

The flat did have fat on. Had a good bend when I picked it out. I'm getting them tender but just too dry like a roast beef texture

 

[myownidaho]

Ditto. I don't smoke flats anymore, unless is of really good quality with good marbling(for a flat). They do make great corned beef and pastrami.

 

[wanna-be-smoker]

i dont even bother with brisket anymore because its just to darn expensive ( 8.99 per lb) around here. And when i find one thats decent price its way to big for my needs. I get these sirloin tip slabs of meat in 3-5 pound chunks and take them to 205 just like i would a brisket and they are soooooo good and juicy and just the right size for us.

 

[shapp76]

Just got back from a new grocery store, and they actually sell whole choice briskets. So I guess I'll try one of those next time and see how it goes. Appreciate the feedback

 

[hardcookin]

Was you probing in the thickest part of the flat?

 

[wahoowad]

I haven't done a brisket in years as my last 2 were dry. Been so long I forget what I may have done wrong. Probably just what is already stated in this thread. Maybe this thread is what I need.

 

[shapp76]

Was you probing in the thickest part of the flat?

Yes. And I checked in several spots for doneness. Started checking at 198 and checked every 3 degrees

 

[smj18]

I had an issue with a flat over the weekend too. So you’re not the only one. I got t from Sam’s. I use a kamado style cooker also. Bark turned out great. Never wrapped it and I accidentally fell asleep then woke up the next morning to an IT that was at 171 before I fell asleep and over night got down to 110 so I didn’t chance it. Cut into it somewhat of a decent smoke ring and the meat was dry also. I won’t be doing anymore overnight cooks but I’m thinking the flat only will be a tough one to keep moist. Maybe injected it might be better. But I’m going to go with packers from now on too. Good luck on your next cook brother!

 

[r2 builders]

Hi Wanna-be,

How did you cook that sirloin?

r2

 

[SmokinAl]

I always smoke a brisket flat in a pan with some French onion soup for moistness.
I let it sit in it's own juices & smoke it fat side down.
If you have to do any trimming of fat just put the fat on a rack above the brisket & let it drip on it for extra moisture.

Al

 

[wanna-be-smoker]

Hi Wanna-be,

How did you cook that sirloin?

r2

hey there sorry just saw this.

i now cook with a camp chef pellet smoker and figure i would cook it just like i do brisket. I went with high smoke ( 225 average) and take it to 205 but i ran out of time and pulled this one at 185 but im pretty sure i could have have went to 205 with no issues. I have two more in the freezer and plan to cook one later this week. Ill update with a new thread when i do

http://smokingmeatforums.com/index.php?threads/something-different.269840/#post-1768105

 

[r2 builders]

hey there sorry just saw this.

i now cook with a camp chef pellet smoker and figure i would cook it just like i do brisket. I went with high smoke ( 225 average) and take it to 205 but i ran out of time and pulled this one at 185 but im pretty sure i could have have went to 205 with no issues. I have two more in the freezer and plan to cook one later this week. Ill update with a new thread when i do

http://smokingmeatforums.com/index.php?threads/something-different.269840/#post-1768105

 

[r2 builders]

Thanks for getting back to me.
I was curious if you had rotisseried it?

I have some options as to how to cook a chunk of sirloin.

Just reaching out to see what others are doing.

r2