Dry Brisket

Discussion in 'Beef' started by jfineman, Dec 14, 2015.

  1. jfineman

    jfineman Newbie

     I dream about Franklin's Barbecue but would settled for deep meaty flavor and a flat that bends when I retrieve it after 12 hours.

    I failed. Dry, good crust from mix of charcoal and chips in my electric smoker. 225 was the temp.

    Can anyone put me on the path?
     
  2. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Welcome to the forums!

    Just a flat or a packer?

    When you said you cooked it at 225, was that a measured temp from a known good thermometer?  Also, how did you prep the brisket and what IT did you take it to?
     
  3. jfineman

    jfineman Newbie

    A flat only. Costco. I know, I know. Once I get the recipe reasonably down I will search out the best packer in the area

    Re thermometer, no it was not. I'll check that out. right away. The prep was simply trimming reasonable amount of fat leaving

    a 1/4" and smoking fat side down.

    I believe internal was 165.

    And thanks for your interest.

    Once all comments are in I'll give another try next week
     
  4. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I've gotten some good meat from costco before, i highly doubt that's the issue.

    Your thermometer is your best friend in this endeavor, factory therms are notoriously bad.  Check the one you have with boiling water and with ice water.  

    Your internal temp was way too low.  You needed an additional 30-45 degrees.  A brisket isn't like other cuts of beef, it needs to cook a LONG time and needs to get past 195° before it really begins to break down into something that resembles tender.  Also, the fat and connective tissue didn't have a chance to break down at that low of a temp.

    Try it again just like before but try the following

    Rub as usual

    Smoke at 225

    When it gets to ~165 IT, wrap in foil

    Allow to continue cooking at 225 until the IT reaches at least 195, 200 is better for this go around.  

    After the IT is reached, place the still wrapped brisket into a cooler with some towels on bottom and then cover with towels and let it rest for at least 30 minutes.

    Then, open it up, slice and enjoy...
     
  5. mummel

    mummel Master of the Pit

    Last edited: Dec 14, 2015
  6. mummel

    mummel Master of the Pit

    Crank, do you let the brisket sit in a cooler while still in its original foil?  Im thinking that if the brisket lies in all those juices, it will 1) continue to cook post pull, and 2), it may change the texture of the meat or the fat may begin to solidify if it sits too long.

    Any thoughts on this?
     
    Last edited: Dec 14, 2015
  7. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Yep! Leave it in the juice. By doing so, it allows the brisket to reconstitute a bit.

    If you leave it for many hours, the fat may begin to solidify, but if you lay down towels, place the wrapped brisket on top, and then cover tightly with more towels, it'll be hot for quite a while. I had them still to hot for bare hands after 6 hours.

    Will it continue to cook? Yes, somewhat, but it's already tender as all get out, a bit more will be ok. This is for family and friends, not a comp turn in. That's different. :biggrin:
     

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