- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Brisket - What Did I Do Wrong?
Posted on 4/23/14 at 11:40 pm
Posted on 4/23/14 at 11:40 pm
Had some of my wife's family over this past weekend and I smoked ribs (came out great), chicken (good), and brisket (great flavor but meat was tough and little dry).
Hoping someone on here can help me improve my brisket skills.
I smoke on a large BGE, use oak, fat-side up, and loosely follow Franklin's method (obviously not that well).
I decided to 'overnight' the 9.5# brisket. My temp starting-out was a little low (220 degF) so I opened the vents slightly. Checked on it about 30-45 min later and it was a little high (275 degF). So I closed the vents a little and since it was almost 1AM and I was tired I left it at that.
When I checked on it Sat AM the temp was just above 200 degF. I hadn't used a water pan, didn't spritz it, and didn't wrap it. I left it on for approx. 10 hours total. It had a good bark, nice smoke ring, and very good flavor but was dry and tough.
So what did I do wrong? TIA
On his Youtube he demonstrates
Hoping someone on here can help me improve my brisket skills.
I smoke on a large BGE, use oak, fat-side up, and loosely follow Franklin's method (obviously not that well).
I decided to 'overnight' the 9.5# brisket. My temp starting-out was a little low (220 degF) so I opened the vents slightly. Checked on it about 30-45 min later and it was a little high (275 degF). So I closed the vents a little and since it was almost 1AM and I was tired I left it at that.
When I checked on it Sat AM the temp was just above 200 degF. I hadn't used a water pan, didn't spritz it, and didn't wrap it. I left it on for approx. 10 hours total. It had a good bark, nice smoke ring, and very good flavor but was dry and tough.
So what did I do wrong? TIA
On his Youtube he demonstrates
17
Posted on 4/23/14 at 11:48 pm to AlwysATgr
That big of a brisket I think you needed to go for at least 13 hours on a consistent temp around 230. Also you didn't add wood chips or, more importantly pan water, for several hours? Need to get some liquid into the mix somehow if you're going to short the smoke time.
Posted on 4/23/14 at 11:50 pm to AlwysATgr
In my experience, you'll need to do it low and slow. I used to work at a BBQ place and we cooked ours for 16 hours (but these were huge briskets). You'll need to baste it a little with some sort of liquid to keep it from drying out which in turn makes the meat tough.
You can reduce that some by doing a thing called the "Texas cheat."
You will need to take it off at a point in the cooking and wrap it in foil, then put it back on the grill. Move the coals or heat to one side and place the wrapped brisket over the bare part of the grill (indirect heat).
This video can explain it a little better.
Beef Brisket Texas Cheat 13:00 min
This isn't my video but it works. Just follow what they say.
You can reduce that some by doing a thing called the "Texas cheat."
You will need to take it off at a point in the cooking and wrap it in foil, then put it back on the grill. Move the coals or heat to one side and place the wrapped brisket over the bare part of the grill (indirect heat).
This video can explain it a little better.
Beef Brisket Texas Cheat 13:00 min
This isn't my video but it works. Just follow what they say.
This post was edited on 4/23/14 at 11:56 pm
Posted on 4/23/14 at 11:55 pm to Rohan2Reed
Thanks Rohan.
I add wood chunks on the front end but none afterwards. It didn't lack for smoke flavor. I take it that if it comes off dry that means it was overcooked; and if tough that it was undercooked. Mine was both.
I add wood chunks on the front end but none afterwards. It didn't lack for smoke flavor. I take it that if it comes off dry that means it was overcooked; and if tough that it was undercooked. Mine was both.
Posted on 4/24/14 at 12:45 am to AlwysATgr
I don't have any experience with a BGE so I'm not to sure quite how they work. I do all of mine on a bullet smoker so take it for what it's worth. I would never smoke a brisket without some type of water pan. It keeps the meat moist and juicy.
This post was edited on 4/24/14 at 12:46 am
Posted on 4/24/14 at 1:27 am to AlwysATgr
You absolutely need a water pan in there and spritzing during the cook helps as well. Also, you need to pull it off at 190 degrees internal, wrap in foil and a towel then let it sit in a cooler for at least an hour.
Posted on 4/24/14 at 6:30 am to AlwysATgr
you're not gonna believe this but, the best brisket I ever had was boiled in a crawfish pot (before we started boiling our crawfish) with the traditional crawfish seasonings for 30 minutes. we thin put it on the grill for about 30 minutes to sear it. wrapped in 3 layers of heavy duty foil and cooked it for 2 hours (rolling every 30 minutes). holy shite....it was unbelievable.
Posted on 4/24/14 at 7:23 am to AlwysATgr
Water in the pan, even though there is debate whether it actually adds moisture. And absolutely use the Texas Crutch... foil that sucker at 150.
Posted on 4/24/14 at 7:46 am to weaveballs1
quote:
You absolutely need a water pan in there and spritzing during the cook helps as well. Also, you need to pull it off at 190 degrees internal, wrap in foil and a towel then let it sit in a cooler for at least an hour.
This......except I take mine to 195 - 200ish.
Did you let it rest at all before slicing? If not........that's part of your problem. You have to let the meat "relax" and redistribute the juices.
This post was edited on 4/24/14 at 7:47 am
Posted on 4/24/14 at 7:47 am to AlwysATgr
Don't use foil, I've done a lot of briskets on the egg following his method exactly and they have all turned out great, wrap using butcher paper and be more concerned with internal temp than time. I think that is people's biggest mistake, don't get caught up in "oh I want to smoke this for 20 hours cause the people on tv do" check your temp and when it's ready, it's ready
Also for gods sake let the thing rest after you pull it, in the butcher paper, for at least 45 min to an hour.
Good luck!
Also for gods sake let the thing rest after you pull it, in the butcher paper, for at least 45 min to an hour.
Good luck!
Posted on 4/24/14 at 7:49 am to LSU-MNCBABY
quote:
be more concerned with internal temp than time. I think that is people's biggest mistake, don't get caught up in "oh I want to smoke this for 20 hours cause the people on tv do" check your temp and when it's ready, it's ready
Hit the nail on the head.
Posted on 4/24/14 at 9:32 am to CBLSU316
You don't absolutely need a water pan. You do need a heat sink. Not sue what kind of smoker you have but on the WSM I put a clay flower pot saucer in the bowl and it works really well and the clean up is very easy. Brisket is a tough cut to get right, just keep trying your hand at it.
This post was edited on 4/24/14 at 9:33 am
Posted on 4/24/14 at 10:20 am to AlwysATgr
I would go with a water pan and also would wrap the brisket afte.7-8 hours. I am a 275 temp person for 8-10 hours and i wrap my brisket after 6 hours of smoking. Wrapping insures moisture and tenderness
Posted on 4/24/14 at 10:21 am to Sherman Klump
I always keep some of the fat cap on it so it renders into the meat...was that done?
Posted on 4/24/14 at 10:24 am to AlwysATgr
Posted on 4/24/14 at 10:29 am to LNCHBOX
First mistake you made was not inviting a fellow Katy tiger over 
Basically I use the Franklin method, leave about a 1/4 inch of fat cap on the brisket, that will cook down and help to keep the brisket moist. Like someone else said, I usually wrap at around 150, and spray it down with the apple cider vinegar with hot sauce, like Franklin does. Then just spray every now and then. Take it off when it gets to 190. Wrap and let rest. Enjoy.
Basically I use the Franklin method, leave about a 1/4 inch of fat cap on the brisket, that will cook down and help to keep the brisket moist. Like someone else said, I usually wrap at around 150, and spray it down with the apple cider vinegar with hot sauce, like Franklin does. Then just spray every now and then. Take it off when it gets to 190. Wrap and let rest. Enjoy.
This post was edited on 4/24/14 at 10:30 am
Posted on 4/24/14 at 12:38 pm to Kingwood Tiger
I'll mention another common goof - cutting with the grain rather than across it.
I've done a few on my BGE and I pull it off when it hits temp, wrap in a towel and put in an ice chest. Has come out perfect every time even without spraying it or putting water in the grill.
I've done a few on my BGE and I pull it off when it hits temp, wrap in a towel and put in an ice chest. Has come out perfect every time even without spraying it or putting water in the grill.
Posted on 4/24/14 at 2:04 pm to AlwysATgr
I cooked a brisket on Sunday internal temp was 198 when I pulled it off.
I cook my briskets fat side down
This post was edited on 4/24/14 at 2:06 pm
Posted on 4/24/14 at 2:06 pm to zztop1234
Dat smoke ring
Page 1 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News