My first Beef Brisket...I need some tips and advice

[ben4633]

I did my first brisket over the weekend, it was a small 5-6 pounder.  Had a nice smoke ring, and decent flavor, but way to dry in my opinion, and didnt just fall appart easily.  All I used was pepper, salt, garlic powder and hickory chips for the smoke.  Had it cooking for about 8 hours total.  The first 6 were in the smoker at 230-250 degrees.  Once the internal temp got to 160-165 I took it out of the smoker, wrapped it in plastic wrap a few times and then heavy duty foil.  I had my oven preheated to 250 degress and I had it in there for about another 2 hours until the internal temp got to 190.  I wanna know what I can do to keep it from drying out.  Was it the cut of meat?  Maybe not enough marbling?  Too dry in my smoker?  I had to refill my water pan once during the process.  I am going to be doing 3 racks or st louis style ribs this weekend and am praying they arent going to dry out.  Any tips, suggestions, advice would be greatful on the brisket and the ribs.  Thanks in advance

 

[s2k9k]

A small flat like that is kind of hard to get just right. I think a little lower smoker temp, 225*, would help and also adding some liquid like beef broth to the foil stage will help. Did you hold it after you took it out of the oven? Holding it wrapped in foil then wrapped in a towel and placed in a cooler for at least an hour will help redistribute the juices as it slowly cools.

As far as the ribs, the 3-2-1 method is very popular and almost foolproof:

http://www.smoking-meat.com/july-12-2012-221-baby-back-ribs-on-big-green-egg-ceramic-cooker.html

 

[so ms smoker]

  Don't know that i would wrap in plastic. However at 160 I would put it in a pan, add some (about 1 cup)  beef broth, then cover with foil. Continue cooking to 190, let rest 20-30 mins, then slice.  Also, cook fat side down so you don't disturb the rub/bark.

Mike

 

[ben4633]

Yeah, I did let it rest for about 45 minutes and then sliced.  What is the best size brisket to smoke if 5-6 is hard to get right?  As far as the wrapping in plastic wrap I followed this guys method, although he uses a 8-10 brisket.  http://www.deejayssmokepit.net/brisket.htm

 

[papaw bbq]

 i take briskets and soak them in allergo hot and spicy over nite, take out of fridge let set 1 hour, sprinkle some red pepper flakes on it, then to the smoker fat side up for 3 hours. after 3 hours wrap in foil and back on smoker fat side up for 5 to 8 more hours depends on size of brisket i always cook packer briskets. smoke temp i try to hold 325 first 3 hours and then drop to 275-285 to finish up with.

 

[bruno994]

Spitz the ribs with apple juice or beer or some liquid every hour or so during the cook.  I usually use a mix of Jack and apple juice.  If your using the 3-2-1 method, foiling after 3 hours of smoke, this will really help them from drying out as well. 

 

[ames]

Question.....

Smoked a 9 lb brisket overnight. Reached ideal temperature in only 11 hrs. Don't plan to eat for another 6 hours. Should I wait 6 hours to slice or just wait the 30-45 minutes as suggested and put the sliced brisket in the fridge for 6 hours?

 

[bruno994]

Ames, sorry that we missed your question and hopefully your brisket tuirned out nice.  To answer your question, the choice is yours.  After your brisket has rested for at least an hours, slightly vented (create a small opening in your foil to vent some of the steam and heat), then slicing it should be fine.  Just cascade the slices in a foil or serving pan and pour some of the juices (au jus) over the slices to keep them moist and juicy when it comes time to eat.  As far as reaching idea temperature, every brisket is different, I stopped cooking to temps a long time ago, I cook to probe tender.  usually I use a toothpiick and probe the flat portion of the brisket in several places, once the toothpick slides in and out with little resistance, she's done.  Give it at least an hours rest and then slice and enjoy.

 

[rdknb]

You need to re-read that plan.  Wrapping in plastic and then putting in oven is different then wrapping in plastic and putting in the cooler.  For me either way I would only use foil.  Plastic melts.

 

[bruno994]

You need to re-read that plan.  Wrapping in plastic and then putting in oven is different then wrapping in plastic and putting in the cooler.  For me either way I would only use foil.  Plastic melts.

I have wrapped a number of briskets in saran wrap and thrown them back into a 250 degree pit with no melting.  I do think I have read that the melting point is somewhere between 250 and 275, though, so saran wrapping to hold in a cooler would probably be a better idea.  The heat of the meat will make the saran shrink, seemingly imparting a higher pressure than the typical double wrapped alum foil to the  meat.  Oven safe plastic bags are readily available, a buddy of mine uses them when he smokes brisket, of course he smokes them for 4 hours then throws them in the bag and into the oven.  I scorn him everytime he talks about his brisket.  Just not right!  I have also read a number of threads elsewhere on wrapping in butchers paper.  This will allow the meat to stay in it's natural juices (somewhat) and not be steamed, ruining the bark you built up.  To each his own.

 

[oldschoolbbq]

Actually the plastic wrap and Foil thingy is used in commercial cooking often ; with the foil on the plastic does not melt . It does draw-up and seals bettet and act somewhat like a Pressure cooking...i.e.- it will soften the meat , however as mentioned , it destroys the "crunchiness" and texture of the Bark.

Small Flats will lose moisture easily due to size and less fat. If you have a friendly Meat man , he could get some cap fat for you , or put a layer of Bacon over the meat , thus providing moisture. By using a Packer (whole from the packaging-slaughter-house), you get an auto basting product , takes more time , but...

I do Briskets all the time and they are always juicy and tender ; I don't even wrap with foil during the cook with no drying out.

The obligatory slice to the ring of red 001.JPG

• oldschoolbbq
• Oct 8, 2012

works with a multiple smoke too:)

Betty 013 - Copy.JPG

• oldschoolbbq
• Oct 8, 2012

 Have fun and...

 

[bruno994]

I always love oldschools pics, he's a man after my heart because the pits always full.  If your going to spend the time to cook some meat, cook alot of it!

 

[pipesdaddy]

It is a matter of fact that beef is much more soft than pork. if you rub it with a good amount of olive oil, it will be much more soft. you can enjoy the taste to the extreme. just try  it.