Brisket...tried a technique that went wrong....why?

[bbqbrisket]

Tried a little different method of finishing off the brisket.
Put it on the smoker for 8 hours at 200-210. Had a 1/4 inch cap on it. Then took it off and put it uncovered in the oven at 200 with a water pan for safety, for an additional 5 hours til tender.
Took it out, wrapped in 2 layers of butcher paper and then foil.
Put in back in the oven to keep warm at 115 for 4 hours.

Opened it all up and in the

End, even though it was done and tender, it was DRY.

Any ideas on why it went dry on me?

 

[Dutch]

Hey bbqbrisket, sad to hear that brisky turned out dry. A couple of comments that might help out in the future. . .

13 hours for the brisket- you didn't mention what type of brisket-whole packer; flat; point nor how much it weighed. 13 hours at 200-210 would might be plenty of time for a 6 pounder but anything larger and you could find yourself running into problems. I typically run my smoker(s) between 240° & 250° figuring 1.5 hours per pound of brisket.

When you wrap the brisket did you add any liquid to the foil-1/4-1/2 cup?  This will help keep the brisket from drying out. Double wrapping with heavy duty aluminum foil will help retain the liquid should you happen to spring a leak in the first layer of foil.  Or you can place the brisket in an aluminum foil pan with your liquid and cover with foil.

What was the internal temp of your brisket when you pulled it from the smoker?  When you placed the brisket in the oven at 200° I would have gone ahead and done the double wrap with liquid or the covered foil pan route with liquid and worked the foil around by thermometer probe so the IT could be monitored.

Knowing the type and weight of the brisket will help in answering your question.

 

[bbqbrisket]

(packers cut////9 lb'er)

I did not bother checking the internal temp when I pulled from smoker and transferred to oven since it was going to continue cooking anyway.

I knew it was done because I pulled a strip out of the center and it was right on the money...

the problem came 5 hours later.  I was hoping not to add any liquid during the wrapped time as I did not want to add anything thing that would alter the flavor.  I guess I could have added 1/4 cup water but was afraid that it dilute the flavor.
 

 

[Dutch]

When I used to foil briskets, I would use some reduced sodium beef broth-keeps the beef flavor there.

I'm thinking that at 200°-210° for 13 hours wouldn't be long enough to allow the connective tissues to break down and add all that juicy goodness that you were looking for.  At your temps, it would take about 18 hours for the connective tissue to break down figuring 2 hours per pound.  The 1.5 hours per pound is pretty much spot on if you're running your cook chamber between 245°-250°.

Hopefully some of our members that do briskets pretty regularly will chime in and share their knowledge

 

[bbqbrisket]

I used to use canned beef stock but the "can" flavor kept coming through and I finally did away with it.
 

 

[s2k9k]

I'm curious if the butcher paper had anything to do with it. Paper absorbing moisture along with 4 more hours at 115* after it was done. I don't know, just throwing it out there.

 

[smokinhusker]

Sorry to hear it was dry. I'm thinking the time in the oven, wrapped without any liquid contributed to the dryness. I don't use beef bouillon cubes or beef broth in the can, if I don't have any homemade stock, I use Better Than Bouillon Beef Base. It's a paste and you mix it with hot water. Works out great every time.

 

[bbqbrisket]

re the bullion base, I have used that at one time and found it added too many additional unpleasant flavors for my liking.

the butcher paper was standard brown butcher paper off the roll.  When I took it out, I surprised to see no juices at all; not even the paper was damp.  Yet, it was moist before the wrap.