Brisket Issues

[MileHighSmokerGirl]

I was talking with a friend of mine tonight about my brisket issues and it dawned on me that all of my brisket issues started when I began buying full size packer briskets from Costco. They've all been USDA Choice briskets.

My first brisket was a 6.5 lb flat from King Soopers and it was amazing. No brisket I have smoked since has ever come close to the bark, darkness of the bark, texture, flavor, color, smoke ring, juiciness or tenderness as this one.

Since then I've had nothing but issues with brisket. A few partial successes but I've never had an entire packer come out right. Always dry or dry and tough.

So this weekend I'm going to grab a flat from King Soopers and give it a whirl on Saturday evening and test my theory.

Sunday I'll be smoking ribs and jalapeño cheddar brats as I'm having some friends over for a Labor Day weekend bbq.

Have any of you ever had any issues with Costco briskets?

And where else should I pickup brisket from?

I love brisket but I'm about at the end of my rope with continual brisket failures.

With two really good bbq joints nearby it's almost better to just go get it from there and enjoy it when I can.

 

[Compulsive Smoker]

I don’t have a Costco near enough to me to shop there, but I do know that brisket quality can vary from place to place!
Have you tried varying your method at all, to see if you can get different results?

 

[MileHighSmokerGirl]

I don’t have a Costco near enough to me to shop there, but I do know that brisket quality can vary from place to place!
Have you tried varying your method at all, to see if you can get different results?

I have. I injected, didnt inject. Changed from beef broth to tallow and still got the same results.

 

[Compulsive Smoker]

Have you ever tried only going part way on the smoker and then panning and finishing in the oven?
I always do a 4 hour smoke at around 200*, then pan it with about a 1/4 inch of apple juice cover with foil and finish it in the oven at 325*. Then I wrap the whole pan in a towel and stick it in an ice chest to rest for an hour or so…

 

[MileHighSmokerGirl]

Have you ever tried only going part way on the smoker and then panning and finishing in the oven?
I always do a 4 hour smoke at around 200*, then pan it with about a 1/4 inch of apple juice cover with foil and finish it in the oven at 325*. Then I wrap the whole pan in a towel and stick it in an ice chest to rest for an hour or so…

Yep. Done that numerous times. The first flat was done that way.

 

[Compulsive Smoker]

Yep. Done that numerous times. The first flat was done that way.

Oddly enough, I’ve picked up a few briskets at Walmart that turned out very well, you could try that…

 

[Chasdev]

I used to have the same problem but I did two things that finally solved all my issues.
First, I raised the meat higher in the cook chamber by placing the meat on a cooling rack with legs extended which took care of the radiant heat that was overcooking the underside.
Next I bought a Vevor holding "oven" and started pulling the briskets at 180 wrapping, panning and holding for 24 hours at 150.
No matter how you cook them or where you buy them or what grade you buy, pulling early and holding for at least 12 hours at lowest food save temps will change your bbq life.

 

[indaswamp]

Hey MHSG, how long did you rest the full packer wrapped or in the oven on warm? Time held when internal temp is above 180*F determines tenderness in a brisket. Allows all that collegen to breakdown and get ooey gooey.

 

[indaswamp]

Chasdev beat me to it...

 

[sandyut]

I have bought all my briskets at Costco, both prime and choice. Never really had an issue. I cook them all at 275 start to finish on a Rec Teq.

 

[MileHighSmokerGirl]

Hey MHSG, how long did you rest the full packer wrapped or in the oven on warm? Time held when internal temp is above 180*F determines tenderness in a brisket. Allows all that collegen to breakdown and get ooey gooey.

About 4 hours on the last packer. The point was excellent. The damn flat was dry and got chopped up for sandwiches.

 

[Danblacksher]

Not a fan of Cosco's choice brisket. They seem more like a select brisket than choice. I have always had good sucess with Sam's prime briskets and usually only use those.

 

[ReelFaster]

Others have beat me to it but the warmer is a game changer. For darker bark nice and smoky the first hour or so, run it up to 185-190 to maximize your bark and then pull, rest, and into the warmer. I just did one this way and turned out pretty awesome. IMO I think a smaller flat might get a bit more color being it's a smaller piece of meat. Trim is also key.....

 

[MileHighSmokerGirl]

I'm going back to my roots and documenting this one with a smoke log.

No trim.
Inject with beef broth.
Salt and black pepper rub (no kosher salt this time).
Prep tomorrow at 10:00 am
Let it brine for 24 hours in the fridge covered.
On the smoker at 11:00 am Saturday.
Fat cap down.

Adding two aluminum bread trays of water to the second rack directly under the flat for moisture.

I'm going to let it ride till the bark is firm then I'll wrap in foil and put it back on the smoker.

It's 6.2 lbs. So I'll plan on 9 hrs minimum. Then rest it...but for how long?

King Soopers USDA Choice

 

[Compulsive Smoker]

I usually let mine rest at least an hour once it hits 200*.

I really hope this one turns out for you! Looking forward to the finish!