Brisket Help!!!! 1st Brisket made

[munir fernandez]

Hi guys,

Im writting as the tittle says, i made my first brisket. First of all i would like to make clear some pointers.

1. I live in Dominican Republic, here USDA meats are very expensive. There are no USDA prime brisket so i obught a choice.
2. I used the WSM 22.5 with hickory.
3. Smoking temp was 250F the whole way.
4. Salt and pepper only (used worchesteshire as a binder).
5. I wrapped at 165F (color was good).
6. Took it out at 203F.
7. I probe ate the point.

RESULT:

The flat had a good flavor but it was super dry. The point was ok, almost tender and juicy.

My questions that i would to here answer and youre thougts and experience are:

1. Because is choice, do you recomend to inject?
2. Should i probe at another spot?
3. What do final internal temp do yout take it out? do you probe for tenderness?
4. Should i use aluminum of butcher paper? (i have both)

Any answer will be appriciated. I intend to do my 2nd brisket next week.

Regards,
Munir

 

[Bearcarver]

I would personally probe the flat, and remove it for slicing at about 190°IT.
Then I would separate the point from the flat, cut the point into cubes, put in a pan with some BBQ sauce & put it back in the smoker for a couple hours for Burnt Ends, but that's just me.

Here's my Goto guy on Brisket (GaryS):
http://smokingmeatforums.com/index.php?threads/texas-style-brisket.243295/


Bear

 

[bregent]

>The flat had a good flavor but it was super dry.

Do not cook brisket to a specific internal temperature. It's done when you can insert a probe into it with very little resistance.

 

[radioguy]

You could've got one on the lean (dry) side. Try another, use temp as a guide, probe for doneness. You can inject too, just some beef broth, I use low sodium type so it's not too salty. Taste the broth and adjust salt in your rub accordingly. You can also foil it with broth, but the bark suffers.

Good luck
RG