Brisket Issues

[philpom]

Since you seem to have good luck doing flats alone (which cook way different than points) have you considered cutting the flat off of the whole packer before smoking and just treating them as separate cooks? When I say cut the flat off I don't mean the actual flat muscle group exactly but instead the visually flatter section (will likely include a bit of point). I do this regularly with great results because I can Taylor times and methods to each.

 

[jcam222]

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.

I have to try this. I wonder if I can use my Smokin Tex for the gold period set at 140F which will average 130-150

 

[zwiller]

I have to try this. I wonder if I can use my Smokin Tex for the gold period set at 140F which will average 130-150

I totally would! Time for Auber LOL. MES and other electric smokers is PERFECT for a "holding cabinet". A roaster oven would also work. That said, if you wanna geek out and grab an Alto Shaam they can had cheap.

 

[banderson7474]

It's hard for me to believe your first brisket being a flat turned out that great. It's very hard to get a flat that good especially it being your first time.

 

[MileHighSmokerGirl]

We are all set for tomorrow. The brisket has been brining since 11:09 am MDT. Rinsed, patted down with salt and pepper. Injected with beef broth and covered with Press N Seal and it is in the fridge.

It's hard for me to believe your first brisket being a flat turned out that great. It's very hard to get a flat that good especially it being your first time.

My Dad guided me through my first one. I've never been able to duplicate the results. Look through my post history. Back to 2020 some time I think. I made a thread about it.

 

[indaswamp]

Since you seem to have good luck doing flats alone (which cook way different than points) have you considered cutting the flat off of the whole packer before smoking and just treating them as separate cooks? When I say cut the flat off I don't mean the actual flat muscle group exactly but instead the visually flatter section (will likely include a bit of point). I do this regularly with great results because I can Taylor times and methods to each.

Kind of like the way Chef jimmyj use to cook thanksgiving turkey...part it out and cook each part to temp... I like this idea.

 

[indaswamp]

One thing not mentioned here is that the point is more forgiving in a brisket. It's usually the flat that can be problematic. So best to forget about the point, and probe for tenderness on the flat. especially under the deckle fat where the point and flat meet. If the flat is cooked to probe tender, the point is usually tender too...

 

[sandyut]

One thing not mentioned here is that the point is more forgiving in a brisket. It's usually the flat that can be problematic. So best to forget about the point, and probe for tenderness on the flat. especially under the deckle fat where the point and flat meet. If the flat is cooked to probe tender, the point is usually tender too...

100% Point is always done first. The flat is what you wait for doneness on.

I struggled with doing only a flat. It was the first few briskets I tried and I was badly frustrated, they were pretty aweful...Then I tried a FP and life was good again.

 

[forktender]

I've found that most brisket issues come from technique and nothing more. I've done plenty of Costco Choice grades, Costco Primes, and even a few Waygus from Wild Fork. All had similar enough results for me to decide it's not worth the extra money for the Prime are even Waygu, Choice is fine...and bbq is intended to be cheap, not gucci.

The method I've been using with great results:

I spray the brisket down with beef stock as a binder, then apply a very light dusting of Adolf's meat tenderizer (not for tenderizing, it really adds to the overall saltiness in the end), then a thick coating of my brisket rub. Into my pit at 275-285°. When bark is set, I wrap in butcher paper. Before wrapping I wet the paper by spraying more beef stock on it, then a little beef tallow, and wrap. It then goes back on until 190°, then off and into a long hold at 175° for 5 hours. Pull it from the hold, rest 30 mims, and slice.

This method gives a great result every time, it's the little details in technique moreso that grade that make a world of difference. In fact, I have a Select grade going on the smoker Sunday...local grocery store has them on sale for $2.79/lb. Did one a few weeks ago without realizing it was Select (never seen select grade at the store before) and it turned out just like any other brisket.

I suck at brisket, but after reading your method, I'm heading down to Sam's to pick one up to cook for my parents this Sunday.
I'll let you know how it turns out.
Thanks for the post.
Dan.

 

[forktender]

One thing not mentioned here is that the point is more forgiving in a brisket. It's usually the flat that can be problematic. So best to forget about the point, and probe for tenderness on the flat. especially under the deckle fat where the point and flat meet. If the flat is cooked to probe tender, the point is usually tender too...

Saved this info as well, I'm due for a good brisket, the last two I made were meh, OK but not what a brisket should be like.
I'll post up how it turns out.
Thanks a bunch.
Dan.