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Started By
Message
I keep on striking out with my briskets, help
Posted on 5/15/20 at 1:01 pm
Posted on 5/15/20 at 1:01 pm
last weekend for mothers day, i picked up a trimmed 5lb brisket from costco. I applied a dry rub and placed the fat cap down. I preheated my kamado joe to 250 before i put it on. It reached an internal temperature of 190 and began to fall. i watched the temperature continue to fall until it reached 185 or so before i pulled it. The temperature of the pit was a constant 250-275 range. All in all i think it was on the grill for 5 hours.
the brisket looked beautiful from the outside, it had perfect burnt ends. Once i started to cut it, i noticed it had almost perfect smoke rings as well, but it was though and a little dry. Did the brisket reach a second stall and needed to be cooked until 200 internal?
the brisket looked beautiful from the outside, it had perfect burnt ends. Once i started to cut it, i noticed it had almost perfect smoke rings as well, but it was though and a little dry. Did the brisket reach a second stall and needed to be cooked until 200 internal?
8
Posted on 5/15/20 at 1:09 pm to bayou choupique
I did one the other day wrapping in pink butchers paper and it came out dry. I am a brisket novice so my next I will just wrap in foil and sacrifice some bark.
Posted on 5/15/20 at 1:10 pm to bayou choupique
At 5lbs I’m assuming you just had a flat. Which has less fat and should be cooked a lower temp and possibly further from the fire than what you had it. And you need to wrap it at 160 and baste
Posted on 5/15/20 at 1:51 pm to LSUballs
What LSUballs said. Exactly what he said.
Posted on 5/15/20 at 1:51 pm to Ruxins Rascals
quote:
I did one the other day wrapping in pink butchers paper and it came out dry. I am a brisket novice so my next I will just wrap in foil and sacrifice some bark.
Butcher paper had nothing to do with it coming out dry.
Posted on 5/15/20 at 1:54 pm to LSUballs
i do believe it was a flat. i did try to keep the temp at 250ish. i did have both heat deflector plates in use as well.
Posted on 5/15/20 at 1:54 pm to ruger35
quote:
Butcher paper had nothing to do with it coming out dry.
quote:
A highly porous butcher paper solves most of these issues by allowing the steam to escape, while keeping the contents protected from the full assault of the smoker.
Care to explain
I am not doubting I messed something up, but wrapping in foil would definitely be more forgiving than wrapping in paper.
This post was edited on 5/15/20 at 1:57 pm
Posted on 5/15/20 at 1:58 pm to bayou choupique
If you're doing a flat that size next time shoot for 225 deg cooking temp, spritz with apple juice in the event you open the grill, and wrap at 160 internal. A small water pan in there might not hurt either...
Posted on 5/15/20 at 1:59 pm to LSUballs
anyone have any idea on why it reached 190 then began to fall?
Posted on 5/15/20 at 2:00 pm to bayou choupique
quote:
fat cap down.
Fat Cap Up
not down.
Posted on 5/15/20 at 2:00 pm to bayou choupique
The temp of the environment it was in began to drop. Only possible explanation...
Posted on 5/15/20 at 2:02 pm to Ruxins Rascals
Posted on 5/15/20 at 2:06 pm to CBLSU316
quote:
Fat Cap Up
not down.
100% incorrect. you want that fat layer protecting the brisket from any flare ups and you don't lose all the rub from the 'good side' of the brisket due to it dripping down into the fire or burned from being over a hot spot. you're cutting off the entire fat cap when you remove it anyway so who cares if the bottom was too close to the fire. its like an insurance policy
if you go low and slow and you cook a whole brisket (point and flat) it will be moist and delicious plus its way cheaper to buy a whole packer.
250 degrees is WAY TOO HOT if you don't know where the hotspots are; your brisket wouldn't be dried out if that was the hottest point in your smoker. i would try again at 215 and report back.
also i don't waste alot of rub on the fat cap; i may put a miniscule amount on it but save the rub for the top and sides of the brisket where its meat.
i pull mine between 195 and 200 and i never pull it from the smoker unless i run out of fuel before its done.
This post was edited on 5/15/20 at 2:17 pm
Posted on 5/15/20 at 2:13 pm to CAD703X
Gotta inject the brisket with a mixture of vinegar, sugar, salt, and MSG.
Posted on 5/15/20 at 2:14 pm to Fat Harry
quote:
Gotta inject the brisket with a mixture of vinegar, sugar, salt, and MSG.
i have never ever injected a brisket or butt in my life and haven't had a dry one yet.
Posted on 5/15/20 at 2:15 pm to LSUballs
quote:no. the day was getting hotter and i raised the temp of the pit as well.
The temp of the environment it was in began to drop. Only possible explanation...
Posted on 5/15/20 at 2:16 pm to bayou choupique
250 is fine. And stay with the cap up, just wrap around 160 and let it finish wrapped. Pull at 195-200
And obviously letting it rest for a long while will help retain moisture too
Eta: I prefer to put a foil pan of water underneath on the shield, hence my preference of fat cap up
And obviously letting it rest for a long while will help retain moisture too
Eta: I prefer to put a foil pan of water underneath on the shield, hence my preference of fat cap up
This post was edited on 5/15/20 at 2:27 pm
Posted on 5/15/20 at 2:19 pm to CAD703X
If I can't get a whole packer, and flats are the only option I will just go without brisket. Flats aren't as tasty and are finicky as hell.
Were you rotating the brisket in the smoker? If so that might have caused it due to hot or cool spots. I'd move a probe around to the different spots on the smoker and kind of get a heat map, so you know where those spots are.
It also might have just been a shitty cut of meat that didn't have a lot of marbling throughout. I'd hold out for prime.
Were you rotating the brisket in the smoker? If so that might have caused it due to hot or cool spots. I'd move a probe around to the different spots on the smoker and kind of get a heat map, so you know where those spots are.
It also might have just been a shitty cut of meat that didn't have a lot of marbling throughout. I'd hold out for prime.
Posted on 5/15/20 at 2:19 pm to fillmoregandt
quote:
And stay with the cap up
No, this is wrong. Why are you saying cap up?
Posted on 5/15/20 at 2:20 pm to bayou choupique
quote:
no. the day was getting hotter and i raised the temp of the pit as well.
Well if the ambient temperature is getting hotter, your Kamado Joe is getting hotter, and your brisket inside the Kamado Joe is getting colder I can only assume someone in your household divided by zero.
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