Brisket semi-fail

[Barrettd]

Yesterday, I hung a packer brisket (about 13 lbs before trimming), and, while the flavor was great, the meat wasn't anywhere near as tender as I'm used to getting. My usual method is smoke on my kettle using the snake method for about 4-6 hours, then wrap in foil and finish in a 275 degree oven for 6 hours. It's foolproof, and always provides great results.

The brisket yesterday, I trimmed quite a bit of fat from between the flat and point, probably too much in hindsight. It was quite a bit smaller (thinner) than the briskets I usually get, so that didn't help matters. I hung it until it reached about 160-165. PBC ran between 285-300. I was going to let it hang through the stall, but I figured I'd better go ahead and wrap it. I still had beef ribs hanging, so I couldn't put the brisket on the grate. I wrapped in foil, stuck it in a 250 degree oven until it hit 203 all over.

When I sliced it, the meat was very firm, not as tender as usual. Not anything like I've seen in all the videos I've watched. The taste was excellent (salt and pepper rub), but I wasn't happy with the end result.

Anyone have any truly foolproof methods or suggestions for what might have gone wrong? I'll admit I was kind of flying by the seat of my pants, trying to take in all the advice I'd read/watched and apply it as I went. In the end, I know I can always fall back to my kettle, but I'd really love to master the brisket on the PBC.

The beef ribs were great, though!

[Spinaker]

Well the number one thing that you can do is buy USADA Prime. This will help you out a lot. Especially in the flat, where you need more marbling.

Sometimes you just get a stubborn piece of meat, some are dryer than others.
I would also leave it in your PBC. The cooking environment in the PBC is much more humid than your oven. Don't feel like you have to wrap at 165 F. If you were cooking at 280 F to 300 F, you probably would have plowed right through the stall and ended up with some gorgeous bark on the sucker. You can let the brisket go till 185 F before you wrap or don't wrap at all. I rarely do. I am all about bark with the PBC and briskets. It stays plenty most in the cooking chamber so I never worry about wrapping, injecting, anything like that. Buy Prime and you wont have to worry about it. Costco and Sams are great places to look.

[Barrettd]

Good to know about not wrapping it. I'll try and let it ride next time.

[slopoke76]

Thanks Spinaker, I was also wondering about wrapping, debating between foil or butcher paper. I guess at the end of the day, I'd prefer not to wrap it at all.

[Spinaker]

Wrapping has its place. But if you don't need it. Let it roll! slopoke76

[RonB]

The best way to tell if it's ready is to use a probe. It should go in like a knife in room temp butter - almost no resistance at all. If you cook to probe tender and cambro it, or put it in your oven around 170* to 190* for a few hours I think you will be very happy.

[Barrettd]

Yeah, it felt pretty good when I probed it but I wasn't comfortable with it and still pulled it out. My fault. I've never had to pay much attention in the past, so I'm learning.

[JeffJ]

If you go with prime it'll be ready at 195.

[PappyBBQ]

That's been my experience as well. I start probing at 195 and it's usually ready to pull and cambro. I'll never do anything less than prime... Few more bucks but WELL worth it.

[JeffJ]

When I've done Choice they've come out perfectly well. But, seeing as Costco occasionally has Prime and their pricing is REALLY good (I paid 3.99 per pound for my last Prime).....@PappyBBQ