Brisketastrophe

[smokyYank]

Howdy all,

A couple of months ago I made the best brisket EVER!

Last week I tried to do it again. followed the exact same routine; dry brined overnight, dalmation rub, put on the smoker. At about 160F I brushed the meat side with sauce and double wrapped it in foil (90 degrees to each other to make sure no air could escape), cooked it till 200 with a reliable Meater. took it out, warpped in towels, put it in a cooler and locked it up for about 2 hrs.

When I took it out it was still warm. But after slicing it (against the grain) I noticed it was a bit tough and rather dry.

Like I said, to the best of my knowledge, all the same as the previous one. Both "choice' meat, both flats, about 4 lbs.

Any thoughts, comments, or suggestions?

Thanks in advance.

[Oak Smoke]

It’s the dry comment that makes me think it was the brisket not you. You wrapped even earlier than I would have and still got a dry brisket. I can see it needing to have been cooked to a slightly higher temp on the toughness issue, but the dry has to have been that brisket. Did you slice all the brisket when you were ready to serve it. Those darned things are just looking for an excuse to let all the moisture out. I only slice mine as I serve it. Better luck next time!

[Donw]

Totally agree, but keep the faith that your next brisket cook will be like your first one. These things just happen randomly when you meet an ornery piece of meat.

[Draznnl]

I think Oak Smoke and Donw probably hit it. Your problem was probably the meat. The dryness could have been from slicing in advance.

[smokyYank]

Thank you. I actually just sliced it on its way to the dinner table...

[LA Pork Butt]

Choice meats can vary especially on flats. Even though they are the same weight one can be thinner than the other or have more fat content. I agree with Oak Smoke. It’s the meat.

[Jerod Broussard]

If you've never been humbled by a brisket you haven't smoked enough brisket.

[58limited]

What he said!

[Oak Smoke]

+2

[smokyYank]

Touche!

[Sid P]

If you don’t learn anything else from The Pit, please learn this: Brisket is done when it’s tender, not when it reaches X temperature. The only reliable way to test doneness is to test with a temp probe or toothpick, and you don’t pull it until the probe goes into the meat as if it were butter.

Having said that, I’ve never had a brisket that was anywhere near done at 200° (keeping in mind that it can take a couple hours to go from 200° to 205°), so I’d be inclined to suggest that you got lucky the first time, and the 2nd piece was closer to "normal".

The temperature you’re smoking at can also make a big difference. Were you smoking at the same temps both times?

[Oak Smoke]

He’s absolutely right.

[smokyYank]

Hmmm, hadn't thought about that. Yes, both at a supposed 230, which in real life was probably +- 20F.

[58limited]

"Choice" comes in different subgrades in my opinion: some are almost Prime but some are closer to Select. Plus you sometimes just get a bad piece of meat. Cooking temperature makes a difference plus brisket isn't done until its done: probe tender and jiggles like jello; might be at 195^o or 210^o. Chop it for chopped beef burgers or sloppy joes.

[texastweeter]

Yep, CAB is the top of choice for example.

[Sweaty Paul]

As others have said I too suspect it was just a difference in the brisket that you had. Sounds like your plan was solid and that you executed it and then Mr. Brisket got you. Guarantee you'll get it next time!

[smokyYank]

Hey, thank you all. Good learning opportunity. I guess if I'm making it for company, have a "Plan B" ready to go!

Any opinions on fat vs meat side up? And, flip before the stall?

[Sid P]

Planning for a 6-8 hour rest leaves you plenty of slack on the back end. No need for "Plan B".

[Panhead John]

For a flat, whether it’s right or wrong, I do fat side up…..with the hope the rendered fat will penetrate the meat for a little more juiciness.

[smokyYank]

And another thing: anything to check visually when buying the brisket?

[texastweeter]

You want the flat to be as thi k as possible and even. Also I like briskets that are more flexible in the middle. Means there is not a huge layer of fat between the flat and the point that will struggle to render (around here its referred to as deckle fat). I also try to make sure no big butchers cuts on them.

[texastweeter]

Cook to probe tender, not temp.