brisket vac packed

[SMOKING HOG]

HI
i have been suppling a local restaurant with hickory smoked brisket on my ole hickory cto,been getting some really good results ,moist ,very nice smokey flavour etc,i have been pulling brisket out at 203f letting it rest for a few minutes and then cutting into 2kg packs ,vac packing ,chilling it down immediately and putting in chiller for next day delivery,doing the same with pork shoulders which they are happy with but they are saying the brisket is to dry ,i could not believe this as that cook was one of the most moist briskets i had ever done, but they are good guys and would not lie to me,
anyone got a better ways of looking after brisket for a while say up to 7 days, also my shrinkage is nearly 50%, cooking until 150f then wrapping brisket that hurts as well
many thanks for any advice on these matters cheers guppy hog

[RonB]

Could you put a tray under the briskets to catch the drippings. Then skim the fat off and deliver the brisket with the a ju. Or put it in the bag with the brisket before sealing.

[DWCowles]

Welcome SMOKING HOG

[Jerod Broussard]

1. I'd let it rest a couple hours before slicing

2. Keep slices tightly together so they don't oxidize

3. As mentioned above little au jus won't hurt

4. Wet-aging for 30-40 days before smoking helps.

5. Trim, then dry brine 72 hours before smoking.

[Powersmoke_80]

How are they warming it back up? Are they slicing and letting it sit before serving? What do they expect for left overs!

[fuzzydaddy]

Welcome SMOKING HOG! We'd love to get an intro from you over in the Introduce Yourself channel when you get a minute.

[SMOKING HOG]

hi anyone got any good ideas on shrinkage from my brisket and my pork butts losing nearly 40% on a normal cook

[Jerod Broussard]

I get 40-42% yield on briskets with heavy trimming of all fat (I leave 1/8-1/4" on back of the flat), and 56% yield on butts removing all the fat.

[smokinfatties]

That seems about right

[smokinfatties]

are they reheating in the vacuum sealed packages by submersing it in hot water??

[SMOKING HOG]

i will ask how they are getting it up to temp, what do you reckon on not vac packing the brisket straight away and letting it rest like i would usually , i might give this a try this weekend

[smokinfatties]

I couldnt comment on the impact on resting more or less before slicing and Vac sealing

[Danjohnston949]

SMOKING HOG, Keep us informed as you Solve Your Dry Brisket Concerns! One thought was the Brisket previously frozen? If so for How Long?
I think your after Cook Yields are about right!
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan

[SMOKING HOG]

they were frozen ozzy grain fed briskets could be the problem will cook up some fresh cornish ones next time ,good point