Im dry brining for about 6 hours. Then using either mustard or oil along with a thick layer of dry rub. Sits overnight in the fridge.
Egg grill surface temp using a Maverik at 220-230. I've also done 210-220. Dome temp has been calibrated using boiling water and always reads higher by about 20F.
Ive tried wrapping at 165. I've tried wrapping at 180. I've tried pulling off at 180 and wrapping foil then towel into an ice chest for a few hours.
I've wrapped at 180 and cooked to 205. I've done 160 and wrapped until 195.
you name it, in tried it. Perhaps 10 briskets. A few have been quite good upon first slice but terribly 10 min later being served. Always dried out as heck.
Have you tried injecting? I followed MH's instructions as far as injecting and crutching. Picture below is after the cook completed and right before it went into the faux for about an hour. --Ed
Personally I would try running a little hotter like 250 - 275. lower temps mean longer time and more time to dry out. yes Indirect heat , beef broth and dry brine 24 -48 hours. inject and rub just prior to smoking and spray mist when it starts to dry on the surface. Here is an injection I think was from Ray Lampe Big Cow Beef Injection
Makes 2 and one-fourth cups 2 cups beef broth
one-fourth cup Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
one-half teaspoon cayenne pepper
Combine all ingredients in a bowl, mix well and refrigerate before injecting.
Last edited by Powersmoke_80; September 4, 2016, 06:12 PM.
My first brisket is in the freezer, but I have heard and/or read that brisket dries quickly when sliced. I know that at Franklin's they don't slice it until you are there to get it, so the 10 min wait between slicing and serving may be too much. Maybe you should slice at the table.
rip1877 - that's easy enough to do. Just put one slice to the side for 10 min or so and then cut a fresh slice after waiting to compare. I would suggest using the second or third slice after the wait for comparison in case the first slice has started to dry.
I have a Large BGE and have done approx 10 brisky's and all have come out fantastic. Myself, I like to keep things simple. Salt/Pepper 275 degrees, temp controlled by PartyQ. No kind of water at all. I pull at the stall (approx 160) wrap in butcher paper, finished @ 203
I then pull and put it in my cooler for approx 4 hours and let the cooler do it's magic. When we're ready to serve, I don't cut the whole brisket, I only cut as needed so it doesn't dry. If I can help in any way, please message me. Tim
yes final temp is in the thickest part of the flat and do not get near the fat band where the point is attached if doing a whole packer. and of coarse the 275 is ambient at the grate.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Buying a Prime brisket will make a difference. Also, try dry brining overnight. Skip the mustard. Skip the oil. Just salt, then add the rub right before the cook. Wrap that brisket tight as you can when you do wrap and put some low-sodium beef broth in the foil.
I also agree with what others are saying, inject that bad boy. Sometimes I render the fat from the trimmings and then inject the rendered fat into the flat. This has worked for me when I cooked select briskets. (but I always try to cook PRIME) You can also try injecting with beef broth, but I would use low sodium broth to avoid the doubling up on the salt.
When I cook briskets in my Kamado, I cook at about 275 F. This might help to mitigate the dryness that your experiencing as well.
Don't give up. There is hope!! Breadhead is also a great resource for BGE stuff. Shoot him a PM or wait for him to chime in. Please let us know how things go. We want to help you get this figured out. WE will get this figured out, one way or another.
I appreciate all the advice greatly. Like I said, pork and chicken are a no brainer and my family and friends think I'm a BBq god. I hate to disappoint with the brisket.
Comment