Brisket Questions

[indaswamp]

I don’t think it’s even releasing the juices into the pan. It’s eithet holding on to them or the damn thing is drying out somehow. We’ll find out this afternoon.

A lot of the juices will pull into the center of the meat where it is the coolest. As the center warms, the juices will release.

 

[BB-que]

A lot of the juices will pull into the center of the meat where it is the coolest. As the center warms, the juices will release.

Appreciate all the input. The flat is wrapped in paper and it the oven at about 175 to get thru the stall so I have time for a good couple hour rest. Poiny still taking on smoke until it hits 185 ish and gonna chop and make BE. Sitting next to the smoker with a cup of coffee on a perfect morning not a bad way to start Easter - pretty sure it’ll turn out well. I overthink this stuff - trying to get over it the over anal

A lot of the juices will pull into the center of the meat where it is the coolest. As the center warms, the juices will release.

i continue to learn. This one was dry, I had to rest it almost 4 hrs, mistake. Although with the lack of moisture releasing during the cook I’m still wondering why it’s drying out, it’s more than just the long rest I’m pretty sure. But it was a fun night as always!

 

[gary s]

May have just been the Brisket, it happens. Try to look for one with as much marbling as you can find.
You can also over cook it and dry it out. Also resting does not dry it out.

Gary

 

[BB-que]

Yeah possibly. I’m fairly confident I over cooked it, thought maybe resting it that long and that insulated continued to raise the temp but I know that the thickest part of the flat was probably north of 210 because I was trying to get the center above 200. It was probably a little too prove tender, but I continue to learn. It didnt go to waste so I don’t feel too bad, and the BE were fantastic