Risked help!

[ZeroEvol]

okay, I don’t know what I am doing wrong... I’ve read so many recipes and I pretty much followed the rules and it’s not working. I did not use a rub, just salt and pepper, brought the meat to room temp, 225 for about 8 hours until it hit 170, took it out and wrapped in butcher paper, back in until meat hit 200. Took out and let sit for a bit, but it’s dry. Should I have kept it wrapped while it sat? Should I have added some juice, moisture to the wrap? Help!

 

[smokerjim]

You didn't say what you are smoking, I'm assuming it's brisket .

 

[smokerjim]

Could be different reasons, what type of thermometer do you use, are you sure it's accurate, maybe try pulling meat out at 185-190 because it could climb another 10 degrees while resting.

 

[SecondHandSmoker]

Was it a point or flat? Fat cap? Weight?

 

[schlotz]

Assuming you meant brisket: Was this a full packer or just the flat? What was the trimmed weight? If a packer, how thick of a fat cap did you leave? Knowing your actual grate temps is important since built-in therms are notoriously inaccurate. Are you using a calibrated thermometer or just the built-in? Key to being done is not really time or temp based, but rather it being probe tender all over (no resistance in or out) by using a toothpick.

 

[ZeroEvol]

Sorry, yes, brisket. I cut most of the fat cap off, was that my problem? I used the thermometer in the smoker.

 

[SecondHandSmoker]

Sorry, yes, brisket. I cut most of the fat cap off, was that my problem? I used the thermometer in the smoker.

Okay, you had a couple things that probably didn't work in your favor.

Leave a quarter inch (1/4") of the fat cap on the brisket.
Secondly, do not go by a built in thermometer or meat probe unless you have verified its accuracy using ice cold water and boiling water.
And as scholtz said above, you are probing for tenderness.
Also, adding some liquid when wrapping can help.

I am sure the brisket is still edible...

 

[ZeroEvol]

It’s def still edible, but not like others I’ve had in the past. Moistures def wasn’t there. I haven’t tested the accuracy 100% on the prob and I will def add some liquid for the nest one. I was following a recipe my cousin gave me and his are ridiculous!!! Apparently there is something he is leaving out. Ha Ha

 

[SecondHandSmoker]

I guess I am extremely lucky that both the controller temp and the built in meat probe on my smoker are dead nuts.
I have a Thermopro T20 that hardly gets any use.

 

[loosechangedru]

I've recently discovered that dry flat makes excellent chili meat. Great way to make a mistake taste good again :)

 

[SecondHandSmoker]

It’s def still edible, but not like others I’ve had in the past. Moistures def wasn’t there. I haven’t tested the accuracy 100% on the prob and I will def add some liquid for the nest one. I was following a recipe my cousin gave me and his are ridiculous!!! Apparently there is something he is leaving out. Ha Ha

Keep in mind, no two peices of meat are exactly like.
Next time your cousin does a brisky watch what he does...a twelve pack does wonders too!

 

[ZeroEvol]

Keep in mind, no two peices of meat are exactly like.
Next time your cousin does a brisky watch what he does...a twelve pack does wonders too!

He texted me how he does it, but I think he’s leaving some stuff out, ha

 

[SecondHandSmoker]

He texted me how he does it, but I think he’s leaving some stuff out, ha

What type of smoker are you using?

 

[SecondHandSmoker]

I've recently discovered that dry flat makes excellent chili meat. Great way to make a mistake taste good again :)

Yep! Nothing gets wasted. We can still eat our mistakes.

 

[ZeroEvol]

What type of smoker are you using?

Masterbuilt electric

 

[gmc2003]

To me:
dry = undercooked
crumbly = overcooked

Use the temperature only as a gauge, probe the brisket in various spots to ensure it's done. The probe should slide in like like a knife going into peanut butter.

Chris

 

[daveomak]

Add some tasty liquid when you wrap... warmed up beef stock, vegetable stock, beer... etc... maybe 3-4 ounces....... leave the brisket wrapped after you pull it from the smoker.... add some layers of insulation to the brisket like a towel or 2... You can even put it in an insulated cooler to stay warm... (skip the ice part)..

 

[ab canuck]

As Dave said above^^^ I have been doing it that for awhile with lots of success. Also when it hits that 195 point use a toothpick and probe it. If it goes in smooth and easy with almost no resistance pull it then wrap and put in the cooler for awhile, I like 2-4 hrs to sit. If there is resistance with toothpick leave it for a bit. BUT a GOOD trustworthy thermometer is always a big help and investment. IMO.
Every brisket is a little different yet the same so probing to me is the best indication for doneness. It can vary 195-210 IT Good luck hope to see you posting Q-view on the next one.

 

[ZeroEvol]

Thank you very much for all the help!!! Merry Christmas!!

 

[SecondHandSmoker]

Thank you very much for all the help!!! Merry Christmas!!

You are very welcome. As you can tell, SMF is chock full of folks willing to help out.

Merry Christmas to you as well.