Dry Crumbly Brisket

[J-Melt]

I have now done 3 briskets on my Weber kettle. I use slow ‘n sear and billows. All 3 of my briskets have come out with my flat being dry and crumbly. The point is usually pretty good moisture wise, but also tends to fall apart.

Today, I set my fan to keep it near 225. I wrapped at 170. When my probe said it was at 194, I opened up my foil and checked the temp of the overall piece with my thermopen. It was a range from 180-198 at different spots on the brisket.

I packed the brisket back up and continued cooking. The temp of the brisket dropped to about 189 and stayed at about that temp for over an hour. I went back and checked it and ended up leaving it on until I got to any 194 again and decided to pull it based on feel and measuring 200 at many other spots in the meat.

Do y’all have recommendations on what I can do differently. I know I need to pull it off earlier, it’s just odd to me that if I get it up to temp at around 200 that it is over cooked.

I’m doing another for my workplace in two weeks, so any help is appreciated!

[texastweeter]

What grade, do you inject, and do you have pics. Sounds like a combination of being overcooked and a lower grade.

[Bogy]

Don't worry so much about temps, except in general terms. When it gets to about 190 probe it and pull it when the probe goes in like into warm butter.

Have you read this? Best article I've ever seen as a place to start. Where I learned to do Brisket. https://pitmaster.amazingribs.com/fo...brisket-method

[bbqLuv]

T L D R

[Bogy]

bbqLuv, which, what I wrote, or Eric's writeup? Then just scroll on by, why bother commenting?

[Jerod Broussard]

What grade, do you inject, and do you have pics. Sounds like a combination of being overcooked and a lower grade.

Ditto. Crumbly is overcooked. Flat is going to be dry compared to just about every other piece of meat on planet earth, including the point. That is why BBQ places slice where there is flat AND point, and where there is just flat they tend to just chop it up.

[bbqLuv]

I cook on a pellet grill, brisket on Traeger no problem. Since cooking is time and temperature, so that should not matter. Cook to temp in the flat, the brisket is done when probe tender. Don't forget the rest, 2-4 minimum'

BTW, the last time I injected a brisket it was with beef broth, works well.

Keeping a cooking journal/log really helps.

happy bbq to you and PBR too.

[DavidNorcross]

Did you rest? If so, how long?

[jfmorris]

Not sure where you are putting the probe to monitor the meat, but I always put it in the thickest part of the flat. I don't bother monitoring the point - at all. The point has plenty of fat and can take care of itself. The flat is key. Be sure to avoid the fat layer (deckle) between the point and flat when you insert the probe.

Also, due to concerns with drying out the flat, brisket is one of the few things I wrap (foil in my case). I wrap it once the flat hits about 170F. You are out of the stall and have plenty of bark by that point. Start checking for tenderness once the flat hits 195ish, but often mine go to 202 to 205 before they are done.

Also, the faux cambro hold for 1-2 hours is important as well.

I've had one brisket out of maybe a dozen or so full packers turn out dry and crumbly, and blame it on a combination of letting it get a little overcooked, along with a less choice than usual choice brisket. I've never had a fail with a prime brisket.

[J-Melt]

Thank you everyone! This was a choice brisket. I did inject with just beef broth and I used the recipe from Meathead and I’ve read the whole write up. I pretty much read his write up once a year since that’s how often I’ve done a brisket and am a perfectionist. I put the probe in the flat at the thickest part of the meat as I’ve made mistakes with that in previous years.

I rested in a faux cambro for about 3 hours.

I definitely think I need to switch to testing demented by feel instead of by temperature.

[DaveD]

I fully endorse demented testing! Good luck - I am doing my very first one tonight!

[Bogy]

Just wanted to make sure you realize, there is the "official" write up by Meathead, and then there is the "other" writeup by Eric ecowper that I linked above. Put them together and you have everything you need to know about cooking brisket.

[J-Melt]

Thank you Bogy! I didn’t realize it was a post and not the recipe on the free side.

[J-Melt]

I usually do prime, but the butcher only has choice this time😰

[Smoked Transistors]

Chud's BBQ version of smoking a brisket on a Weber Kettle

https://www.chudsbbq.com/all-recipes/brisket-on-the-weber-kettle

[mrteddyprincess]

When I buy a brisket I try to take into account the part of the flat that is usually about half as thick as the rest of the flat. I trim that thin side of the flat off the brisket and keep it for ground beef at a later time. I only try to cook the flat that is of uniform thickness. Since I've been doing this I haven't gotten a dry part of the flat. It's kind of like giving up and taking away the chance of the thinner part of the flat drying out :-)

[MsTwiggy]

My 2 cents here is to save the fat you trim and render it in the oven. You can inject this into the flat and it will help if you can't get a prime grade brisket. If you are reading MH's method you are on the right track!🔥🔥🔥❤️🐿

[J-Melt]

Just did another Brisket for my work and thanks to y’all’s suggestions, it came out amazing!!!! I have come to accept that once I open up the foil at around 190 to check it, it will inevitably drop in temp. At that point, I must rely in feel, not temp. This time I did a prime 18.77 pounder that I had to cut down to even fit. Done in 12.5 hours and amazingly moist! I did learn that I need a sharper knife for cutting it after the cook. Do y’all Have any recommendations?

[mrteddyprincess]

Great pics! Congrats on a great cook.

[Redwng]

I have a Victorinox 12" slicer and kick myself for waiting so long to get one. My wife loves it for tomatoes and slicing any protein.

[STEbbq]

Mercer Culinary M23011 Millennia Black Handle, 11-Inch, Slicer https://a.co/29dmcQJ

[Draznnl]

Ditto on this Mercer.