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Started By
Message
My first brisket came out... ok. But not great. Help me figure out where I went wrong.
Posted on 7/6/19 at 1:02 am
Posted on 7/6/19 at 1:02 am
So I started this post a few days ago and got lots of different opinions.
TD F&D LINK
The brisket cam out ok. Everyone loved it, but to me it was too dry. It definitely wasnt melt in your mouth and wasnt near as juicy as I was hoping for.
So here is what I did...
I trimmed it up, probably a bit more than I normally would have. I was serving some fat haters so I didnt want them to freak.
Put on a rub of Black pepper, salt, bit of cayenne, bit of onion powder, bit of garlic, and bit of paparika.
I started at 235. I cooked it to about 180 and I had seen a few mentions in the post and elsewhere about going on up to 300. So, I bumped up to 275. I did not wrap though.
Probed it at 190 (temp probe was in the thickest part, but I slide into the flat to check tenderness. At that point it still felt tough. Tried again at 196 and got about the same results.
At 200 I had to leave to get my dad from the airport who was flying in. And it felt pretty good when I probed it. So I was like I'll pull it and let it rest while I'm gone.
That was right at 3:30. We get back a little after 5. Finish cooking sides and I start slicing at about 5:45.
Everyone was grabbing pieces and saying how great it was. I thought it was a little dry and not juicy enough. But still ok.
After starting this thread, I popped a piece in the microwave and it came out much more juicy and tender. So maybe it was just that I let it rest too long and cool off too much. It was a little over 2 hours before I sliced.
Outside of that I'm thinking I shouldnt have trimmed off so much fat...and I should have just left it at 235 and never bumped to 275.
Thoughts?
TD F&D LINK
The brisket cam out ok. Everyone loved it, but to me it was too dry. It definitely wasnt melt in your mouth and wasnt near as juicy as I was hoping for.
So here is what I did...
I trimmed it up, probably a bit more than I normally would have. I was serving some fat haters so I didnt want them to freak.
Put on a rub of Black pepper, salt, bit of cayenne, bit of onion powder, bit of garlic, and bit of paparika.
I started at 235. I cooked it to about 180 and I had seen a few mentions in the post and elsewhere about going on up to 300. So, I bumped up to 275. I did not wrap though.
Probed it at 190 (temp probe was in the thickest part, but I slide into the flat to check tenderness. At that point it still felt tough. Tried again at 196 and got about the same results.
At 200 I had to leave to get my dad from the airport who was flying in. And it felt pretty good when I probed it. So I was like I'll pull it and let it rest while I'm gone.
That was right at 3:30. We get back a little after 5. Finish cooking sides and I start slicing at about 5:45.
Everyone was grabbing pieces and saying how great it was. I thought it was a little dry and not juicy enough. But still ok.
After starting this thread, I popped a piece in the microwave and it came out much more juicy and tender. So maybe it was just that I let it rest too long and cool off too much. It was a little over 2 hours before I sliced.
Outside of that I'm thinking I shouldnt have trimmed off so much fat...and I should have just left it at 235 and never bumped to 275.
Thoughts?
This post was edited on 7/6/19 at 1:09 am
17
Posted on 7/6/19 at 1:18 am to NATidefan
This brisket really keeling you up at night
Posted on 7/6/19 at 1:25 am to tiger rag 93
I work evening shift. Dont usually go to bed til 3. But I'm about to.
Posted on 7/6/19 at 7:37 am to NATidefan
quote:
I was serving some fat haters so I didnt want them to freak.
This is your 1st mistake.
Never let your feelings get in the way of doing what is right. Either they will eat it or they will not. Brisket will be fatty/greasy. That is just how it is.
Your next one will be better.
Posted on 7/6/19 at 7:47 am to NATidefan
I think your fatal mistake was over trimming. Trim until you have 1/4” across the top.
I wrap in butcher paper after it hits 165-170
When resting, wrap in towel and place in cooler. Definitely do not let it rest without being covered and insulated.
I wrap in butcher paper after it hits 165-170
When resting, wrap in towel and place in cooler. Definitely do not let it rest without being covered and insulated.
Posted on 7/6/19 at 8:13 am to NATidefan
quote:
I did not wrap though.
I believe this is your answer
Posted on 7/6/19 at 8:28 am to Lookin4Par
I kinda wrapped while it rested. Left it the pan and covered with a towel. But I didn't wrap after it hit 165ish
Posted on 7/6/19 at 8:29 am to NATidefan
That looks dry as frick. You probably pulled it too early before it was completely done. In the words of a well-known brisket maker and seller.
What the frick?
quote:
If that flat was dry I’d suggest it wasn’t quite done cooking. It seems counter-intuitive but the number one reason for dry flats is being underdone. My flats typically probe much closer to 210 (upper choice angus). That looks like a select, which should finish upwards of 210 in the flat.
quote:
I popped a piece in the microwave
What the frick?
Posted on 7/6/19 at 8:31 am to VABuckeye
quote:
quote:
I popped a piece in the microwave
What the frick?
It was right before bed. I wasnt heating in the oven for half a piece.
Posted on 7/6/19 at 8:33 am to VABuckeye
quote:
That looks dry as frick. You probably pulled it too early before it was completely done. In the words of a well-known brisket maker and seller.
Also, that piece on the plate is out of the fridge, cold.
Posted on 7/6/19 at 8:44 am to NATidefan
quote:
It was right before bed. I wasnt heating in the oven for half a piece.
Meat and microwave just don't work for me.
Read what the owner of Buck's BBQ said about pulling too early. Too many people think you just cook brisket to a temperature. That isn't true. You cook brisket to a temperature where you start probing for doneness (and 190 is way too low to begin probing IMO). Then you continue to cook it until it's finished. A brisket is done cooking when it's done.
This post was edited on 7/6/19 at 9:01 am
Posted on 7/6/19 at 8:48 am to NATidefan
First was it cooked on a smoker grill? What kind unless a Komodo type it should be smoked heavy for four maybe five hours at the temp 225-240 then wrap with butcher paper, then finish to 189-200 internal temp. You should hav a pan of water in the gril as well. I don't see any signs of smoke , no ring and it looks like you oven cooked it??
For get all the other spices as they will or could burn and turn bitter. Use corse black pepper and plenty of it. I like to rub mine with Worchester sauce first then s and p then sit in Refridge over night. Also when it is done wrap the wrapped brisket in a towel and put in a cooler for an hour or two then slice and serve, cut across grain.
Was this a whole brisket, point and flat? Or just flat, can't tell.
For get all the other spices as they will or could burn and turn bitter. Use corse black pepper and plenty of it. I like to rub mine with Worchester sauce first then s and p then sit in Refridge over night. Also when it is done wrap the wrapped brisket in a towel and put in a cooler for an hour or two then slice and serve, cut across grain.
Was this a whole brisket, point and flat? Or just flat, can't tell.
Posted on 7/6/19 at 8:56 am to NATidefan
A better explanation of the process that needs to happen for the brisket to be moist. I agree with others that say you overtrimmed. I've been guilty of that in the past. I also agree that if you cooked a flat only you're going to have a much tougher time getting a moist brisket in the end.
quote:
your primary concern should be the conversion of collagen to gelatin rather than the amount of marbling in the meat. This conversion to gelatin is what's going to make your brisket both tender and moist.
This post was edited on 7/6/19 at 8:57 am
Posted on 7/6/19 at 9:24 am to BIG Texan
quote:
First was it cooked on a smoker grill?
Masterbuilt Electric smoker. Hard to get a smoke ring with them I hear. But the smoke flavor was great. Whole brisket. Only big issue was how moist it was really.
This post was edited on 7/6/19 at 9:25 am
Posted on 7/6/19 at 9:41 am to NATidefan
So you didn't take an internal picture after slicing, only after it sat in the fridge for hours?
Posted on 7/6/19 at 9:55 am to KosmoCramer
quote:
So you didn't take an internal picture after slicing, only after it sat in the fridge for hours?
No, I had just returned with my dad who flew in from colorado. Everyone was hungry and he was chatting me up. Just wasnt a good time.
I'll pop some in the oven this evening and take a pic.
Was great in the eggs I made this morning.
This post was edited on 7/6/19 at 10:43 am
Posted on 7/6/19 at 10:36 am to NATidefan
I’ve got two words for you:
1) LOWER
2) SLOWER
1) LOWER
2) SLOWER
Posted on 7/6/19 at 10:47 am to NATidefan
quote:Sounds like you had too much going on.
No, I had just returned with my dad who flew in from the airport from colorado. Everyone was hungry and he was chatting me up. Just wasnt a good time.
Even at the camp, my buds know if I’m cooking, don’t come ask me to go do something else. I’m focused on and committed to what’s on the pit or in the pot, etc.
This post was edited on 7/6/19 at 10:48 am
Posted on 7/6/19 at 10:53 am to NATidefan
This brisket is making me thirsty
Posted on 7/6/19 at 11:07 am to NATidefan
Looking at the picture of the pan with it resting, was there any "juice" in the bottom of the pan from the brisket? My thought is probably needed a little more time. Also even when I don't wrap when smoking, I always wrap, then put in an ice chest wrapped in paper towels when resting.
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