Brisket help

[shapp76]

Need some tips on brisket. Bought Aaron Franklin's book and have read countless forums and watched videos. Cooked a choice flat on my egg yesterday. The tenderness was there as it passed the pull test and folded over nicely. However, it was just too dry. I maintained 225 till I pushed through the stall and got the right color (around 168). Then wrapped in butcher paper and took it to tenderness.

I'm trying to eliminate variables and about ready to throw in the towel, but I'm determined to get this right. Don't have good brisket here in north Louisiana so I'm trying to figure out how to duplicate what I've tasted in Texas. My next cook I'm gonna try out temp at 275 bc i think 225 is too low for brisket based on what I saw yesterday. Any advice from the ones who have figured out brisket?

 

[phathead69]

Sure the pros can help more. There is a very very lengthy thread on here. It took me cpl days to read thru but what I pulled out of it is it's done when it's done, toothpick test. After reading it I smoked my first one ; flat 8lbs. Tender and moist. Next time tried a packer , tender and moist with exception of could have trimmed a little more fat off.

 

[gary s]

Great, glad it turned out

Gary

 

[tallbm]

Need some tips on brisket. Bought Aaron Franklin's book and have read countless forums and watched videos. Cooked a choice flat on my egg yesterday. The tenderness was there as it passed the pull test and folded over nicely. However, it was just too dry. I maintained 225 till I pushed through the stall and got the right color (around 168). Then wrapped in butcher paper and took it to tenderness.

I'm trying to eliminate variables and about ready to throw in the towel, but I'm determined to get this right. Don't have good brisket here in north Louisiana so I'm trying to figure out how to duplicate what I've tasted in Texas. My next cook I'm gonna try out temp at 275 bc i think 225 is too low for brisket based on what I saw yesterday. Any advice from the ones who have figured out brisket?

Hi there and welcome!

I smoke in an MES not an egg, but a few things that may help is to put a couple of meat probes into the brisket flat (middle and portion under the point). When the lowest temp hits about 200F start your toothpic testing. I have found I need to take my to about 205F usually in my setup. Your setup may be different.

Also, trimming the brisket is something that helped me out. I got over my fear of cutting way the thinner portion of the flat so that what is left of the flat is just about the same uniform thickness throughout. This elminated the the super crusty, dry, and mostly burnt up portion of the flat I was getting. I instead take that good meat and throw it in the pan I put under the brisket to catch the drippings. There in the pan the meat comes out anywhere between soft-moist-tender to good burnt end consistency.

Here is a visual for reference:


Finally, a water pan with water in it may help. I use an MES and it naturally keeps great levels of humidity in the air so I don't use a water pan. Your set may benefit from it to help keep the brisket from drying out to much and/or getting too crusty. I don't wrap or foil at all and man I get great juicy brisket!

Let me know if any of these suggestions sound feasible. Best of luck! :)

 

[browneyesvictim]

My only advice is that wrapping is done to help get you THROUGH the stall. Don't worry about the color at that point. Try wrapping a little earlier. You can even upwrap towards the end if you wanted. A 275 smoke temp isn't so bad, but me personally, I like somewhere in the middle at 250'. Your trial and error method for you will still be tasty!
Would love to see pics of your Q!

 

[shapp76]

I used to wrap during the stall but Franklin says in his book to wait till AFTER the stall to wrap. First time doing it that way so I may go back to wrapping earlier. I used a water pan as recommended which I never do. I don't think the Egg needs it so I'm probably going to leave it out next time

 

[tropics]

What was the finished IT ?
Richie

 

[shapp76]

Pulled at 198 and rested an hour

 

[ab canuck]

I don't know about the BGE, I use a pellet pooper, The last couple I have done, I have put in at 225 and go to the stall 175-185 then I will pan it with some beef broth. bring until done ( toothpick test ) 195-205. I pull it wrap it in paper with some broth then towels and in cooler 3-4 hrs. Before wrap I pull the point if that is what we decide for burnt ends. I do the burnt ends until brisket is ready to pull out of cooler. I only started the pan thing last couple.I do find it more moist. I never did it before, just cooked until it was toothpick ready and I have always wrapped and put in a cooler to rest. All but my first one turned out good. first was overcooked but it was still ok. my 2cents. Tallbm has good advice as well. I have done it that way and turned out good. Hopefully this spring I will be in Texas and get to try a Texas brisket!!!!

 

[tropics]

Pulled at 198 and rested an hour

You may want to take it higher,I take the temp and use a tooth pick to check if it is done
Richie