SOS...My 2nd try with Brisket Tomorrow

[danbono]

Hi All

 I'M getting ready for my 2nd try with Brisket, try tomorrow Sat. The 1st came out DRY but tasty, so I'm going to give IT another try.

This time I'm using my brand new Maverick 732 for temps

Last time I used 2 chunks of Hickory, the smoke flavor was surely there!!!

Here's is what a have from a local supermarket" 3.39 USDA  Choice beef chuck fresh Brisket flat cut.

Any tips/suggestions for a juicer Brisket.

My post from last time, with my problem!

http://www.smokingmeatforums.com/t/118583/why-brisket-and-where-to-get-it/20

Thanks Dan

PS I'm also smoking a 4.09 Pork Pinic Shoulder for pull pork..I have done 8-9 lbs shoulder  in the oven.

Always came out great for me that way, cooked the shoulder overnight in the oven, till the temps read 190. then pulled.

Smoker: Master Forge Electric

 

[daveomak]

Dan, evening....   Next time try 1 chunk... that should give more than enough smoke.... About your temps... I smoke whole meat muscle at about 210 deg F.... The water won't turn to steam I figure.... I learned that from one of our long time members....    Others smoke at 275-300...  gotta keep a close eye on the meat and maybe foil at 160 after smoke and cook the rest of the way....  

Smoking meat and obtaining perfection takes practice and taking notes on everything you do.... Good smoked meats is rocket science so to speak.....   Dave 

 

[alblancher]

It's not a crime to add a bit of finishing sauce when you foil.   Also a lot of people like cooking with the entire fat cap still on,  I don't but they say it makes it easier to get a juicy brisket.       If you have a thin flat with very little fat you might consider foiling a bit early, you won't have as much of that delicious smoke taste but you will have more control over the moisture and tenderness

Good luck,  don't forget the Q view

 

[danbono]

Hi All going to foil at 165 , cook until 190 then into a cooler with towels.Hoping IT's better then the 1st one.

My plan is to put the meat in the smoker at 10am giving it 6 hrs,should be done around 4, then into the cooler.

Will post back with the results..

Thanks Dan

 

[danbono]

Cook time	Times	732 Temps	2nd grill temps	Dome temps	Meat temp/732
xxxxxxx	10:30 am	219	xxxx	xxxx	52
30 mins	11	232	240	200	131
1:30	12:00	230	230	200	145
2:00	12:30	234	222	200	151
2:30	1:00 PM	230	2101	200	151
3:00	1:30	205	200	180	149
3:30	2:00	237	225	200	160 Foiled
4:00	2:30	237	225	210	151
4:30	3:00	217	225	200	160
5:00	3:30	203	200	190	160
5:30	4:00	226	225	200	162
6:00	4:30	207	200	190	162
6:30	5:00	237	250	210	165
7:00	5:30	250	250	200	165
7:30	6:00	248	260	200	171
8:00	6:30	264	250	220	153
8:30	7:00 PM	271	260	220	192

Just some #'s I'm Getting hungry.

 4 lb Pork shoulder temp 150 after 7 hrs.

At times my meat temps drop alot????


Had to run out and get a Pizza for dinner

Results tomorrow


PS the pork shoulder is still on temp at 172 after 7 hrs.

 

[danbono]

Hi All After 3 1/2 hrs the brisket was foiled with some beef broth 169, placed back in the smoker. 5 hrs later the temp reach 192.
Tonite I will reheat, foil the brisket with some beef broth and put in the oven , till it reaches 192 again.

Thanks DanB
 

 

[danbono]

Hi All The 2nd try with Brisket was another disaster. I reheated IT in the oven tonite with some beef broth, still was way too dry for my taste..The hickory smoke flavor was right on, at least I did something right..Maybe next time I have two things to try1.Try smoking the point. 2. Get up early enough to eat the brisket the same day,spending the night in the fridge,didn't help the outcome

DanB.

PS The pork shoulder for pulled pork, came out alright, even after spending the night in the fridge.

 

[smokin vegas]

I have never had good luck with briskett.  Tried trip tip (bottom sirloin) and it is perfection everytime!!!   Are you brining it first and adding meat tenderizer? 

 

[danbono]

Hi Vegas: "Are you brining it first and adding meat tenderizer? All I'm doing is a Brisket rub, fidge for 24 Hrs, then in the smoker.

The Brisket is real tasty, the smoke flavor & the rub come thru, but IT's DRY!!!

Question: I also did a 4 lb Pork shoulder on the bottom rack.The Brisket was on the top, the Brisket had much more Hickory flavor then the Pork.???

Thanks DanBono

 

[smokin vegas]

I usually brine all meat  and use  meat tenderizer except for double smoked ham.  We just don't like brisket.  Tri tip is just a better cut of meat it is not stringy like brisket.  Tried brisket twice then I was in Smart and Final talking to a professional chef and he recommend the Tri Tip said it is a much better cut of meat than the brisket.  Tri tip always has a really nice cap of fat.  Plus at S & F the price on the tri tip is half as at the regular grocery store.  I tried it we loved it and have not used any other cut.  Even for making pastrami.

Did the beef have more marbling/fat?  Fat really absorbs the smoke flavor.  Perhaps the pork being closer to the heat sealed the outside and it would not absorb the smoke.  That is weird. 

 

[danbono]

Vegas: Tri Tip isn't a popular cut here in New Jersey..I don't remember seeing it, IF ask the butcher in my local supermarket, I'll have a chance to get IT.

I'm going to give a Brisket another try one of these days..I got to get IT right, sooner or later.

The 3.39 lb Brisket, took almost nine hrs to reach 192. In my opinion I think that is way toooooo long. I wonder if IT would have reach 192 sooner, IF I didn't have the 4.0 lb Pork shoulder on the bottom rack.I like to take full advantage when the smoker is cooking.

Thanks Dan

 

[smokin vegas]

Some parts of the country turn bottom sirlon into hamburger.  That is ashame because it is so good.  Here it is so popular it sells for $5.99 in local chain supermarkets.  I go to wholesaler and get it for $3.29.

 

[puddy]

What was the weight of the brisket?

 

[andersen]

I have never tried this but someone told me to place a pan on the rack below the brisket to collect the juices and then inject those juices back into the brisket to assist in keeping the meat moist. Maybe someone here can comment on this method.

 

[danbono]

Puddy:The brisket  was 3.39 lbs.

Thanks Dan

 

[puddy]

Sorry Dan, I thought that was the price per pound. I think you will have a better idea of what is happening if you get up early and put it in around 5 or 6 a.m. then foil right when you think its stalling with some liquid. Finish to 190-195 and into the cooler. Then give it a shot after its been in the cooler for 2-3 hours. Also try keeping the fat cap on if at all possible.

 

[bama bbq]

Dan,  when I do a brisket I plan for 1.5 to 1.6 hours per lb at 225* and add 2 hours for comfort.  I usually do not wrap a flat up to ~ 6.5# but I do use water in the pan.  I also do not cut the fat cap off a flat: I score it (~ 2 inch squares) down to the meat so the rub gets down in there.   A whole packer I trim a bit but not a flat that has already been prepped by the butcher. I don't use a rub with too much salt either. Some like to use high heat, my opinion: low and slow is the key to moist tender brisket.  I try to keep temps about 225*.  I also do not wrap and put in a cooler.  When the meat is done I place some foil over it loosely and wait for everything else (hopefully ~ 30 mins) cut it and eat.  I hope this gives you some ideas.

 

[danbono]

Bama/Puddy: Next time I will start real early in the morning or maybe the night before.Say around midnight, so when I get up the next morning the brisket will be pretty much done.Next is keeping it warm till dinner time.

Question shoud I try a whole brisket next time 8/10 lbs or maybe but just the point.Is the point good for eating? and not just for brunt ends?

Thanks Guys

 

[puddy]

It would be better to do a whole packer if you can, It's easier to keep a large piece of meat moist then a smaller one. The point is just as good but the grain is rotated about 90* from the way the flat is oriented. So to slice the point you would want to separate the two at about 160* and then apply rub to the bare spots from where the point meets the flat. There is a pronounced fat seam that separates the two so once you find that seam just follow it with your knife point. Then finish the two as any other piece of meat but I think I would keep a close eye on those temps just to be sure.

 

[slownlow]

I know you are using your brand new Maverick, but I would try testing the meat thermo in boiling water to make sure it is correct.