I'm about to give up on brisket...

[realdocBBQ]

Did a small prime brisket flat today, a hair over 2.5 lbs. Salted last night, let it sit in a Ziploc overnight, then this morning threw some BBBR on it, let it sit in the fridge another couple hours.

I didn't think it would take too long, as it was pretty thin, maybe 1.25-1.5" max. Took 8.5 hours or so to get to 203, took it off, put it in the faux cambro for about 2 hours, then took it out and sliced it. Salty. Not as tender as I'd like. Too much pepper in the rub.

WTH.

I guess maybe I need to do the Texas crutch, and maybe I need a different rub. And not to salt it. I don't know. I'm just pretty frustrated right now. Pork, I have no problems with and it comes out stellar. every. single. time. But I've done brisket a couple of times now and have never been pleased with the result. I feel like I'm following instructions, but it's just not coming out right. <sigh>

[realdocBBQ]

I guess maybe tomorrow I'll just turn it into chili. <sigh> Helluva thing to do to a Prime brisket, especially after spending all this time preparing and cooking it.

[Jerod Broussard]

Don't fret it. My first was a Prime flat, I OVERCOOKED that thing so bad I have had Selects come out way better than that thing did. I injected, I crutched, I held it...the works....

Now I just let it ride until it gets plenty bark, wrap when plenty dark and check internal temp and tenderness so I will get an idea how far I am from ready.

Use white pepper instead of black pepper at 1/3 the rub rate.

How much salt did you use??

[PaulstheRibList]

White pepper, huh? I'm in love with the black pepper from Penzey's. I'll have to try some white. Why did you switch?

[Atalanta]

According to my BF, black pepper can get bitter and nasty when heat is applied. He uses white instead. Black pepper is cracked fresh at the end. About the only time he doesn't do this is steak au pauve.

[lschweig]

DO NOT GIVE UP!

Really good help is available on this site.

I am still on the fence about wrapping or not and after my last one (whole packer) (without wrapping) have pretty well decided to wrap once the bark gets to where I want it as the God's of brisket have whispered to me like Jerod Broussard and others.

The rub and salt balance is mostly a matter of taste and proportions. Do remember that you can always add pepper and salt at the table, but cannot take it away.

From what I have seen and learned brisket is one of the most difficult things to master and I also am trying to master this, but thank God to this site I and you will get the advice we need and face the challenge.

More info would be helpful. Where are your probes located for the cooking chamber? What average temps are you cooking at? What equipment are you using and etc.?

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[realdocBBQ]

I don't really know, I don't ever measure the salt when dry brining. I just went back and read Meathead's brisket article again, and he recommended, I think, 1/2 tsp of kosher per pound. At that rate, I should have used about 1 1/2 tsp at most, I would bet I did a lot more than that. Probably 2-3x. It's never been a problem with my pork, I usually just eyeball it, but admittedly I DID go a bit heavier on this brisket.

I'm worried now that my other 2/3 of this brisket that are currently curing for corned beef and pastrami will come out similarly poor. I did a pastrami last Christmas and I was really disappointed - way too salty because I didn't have enough time to soak it properly and I found it very very tough in spite of cooking it slowly all the way to 203. But I didn't rest/cambro it like I did this brisket. I think part of it is just that it was a flat, prime or not. It IS a bit more tender than my pastrami was last Christmas, but I'm doing another one this year and I don't think I can take the blow to my BBQ soul and ego if it comes out bad a second year in a row.

Dangit.

[realdocBBQ]

My cooker is a Traegar pellet smoker. I've changed out my thermostat and helped some with the variations I used to get, but generally it runs between 220-250 most of the cook. I used apple pellets this time because that's what I had. I don't like mesquite, and hickory is just ok. I use almost exclusively apple on pork, sometimes pecan.

<edit> As for probes, I have Maverick dual monitor - BBQ probe is located near the back of the smoker about 1-1.5" off the grate. Meat probe is deep in the thickest part of the meat.

[lschweig]

Jerod Broussard is absolutely right with using white pepper as black pepper, as I remember, either loses heat or burns.

[GadjetGriller]

I agree with @Ischweig that you can always add salt and pepper at the table but its hard to take back! Sounds like you are over salting. you can soak the meat in Water to to pull out some of the salt (for the pastrami, but I think you do that anyway right?) Wrap when the bark is set! But the one that took me forever to get was dont cook to a set temp. cook to prob tender. Prime meats seem to be done earlier at around 195 or so, at least that's the temp to start probing when the prob goes in and pulls out with no resistance and no heavy residue on it that Brisket is Done well ready to be put in the cooler for a couple hours. So its not about Temp its about doneness! (look I invented a word!!)

[realdocBBQ]

Yeah... I am thinking I obviously did oversalt it. I will be soaking the pastrami longer this year, so that should help a lot. And the point is what's becoming the pastrami off this prime packer, so that should help with the tenderness/juiciness as well. Going to have to watch it alot closer and just be ready to pull it off and cambro it. I think the point was only about 3lb and a few oz.

I guess I'm not ready to give up, I'm just a little bit frustrated... and ready to go back to pork! lol

[lschweig]

Endeavor to persevere. We all get frustrated, sometimes a lot, The spoils go to those that face the challenge and not back away from the challenge.

[David C]

FWIW, a small piece of the flat is probably the hardest brisket to get to come out right, and the easiest to have come out dry. So I think you set yourself a pretty-tough challenge. (Of course, those also seem to be the easiest to find in the store).

[scottranda]

Try the point. Way more intramuscular fat makes it much easier to get tender. I gave up on choice flats, and now only do choice points. (I can't find prime brisket around here). Give the point a try, nail it, then go back to flats.

[LA Pork Butt]

I am with you on poke shoulder. It always comes out great. I just started doing Brisket this year since the prices on Brisket are more agreeable since moving to Texas. I have been mostly pleased with the result. The next time you do a flat play it safe by injecting with beef broth (no salt) and wrapping. If you are happy with the results, try cooking with the injection only or no injecting and wrapping. Then do one more run with with no injection and or wrapping and decide which you like most. Keep the meat quality the same, but stay away from select. If you are still unhappy stay with pork. It's my favorite. What temperature did you cook it at?

[Oakgrovebacon]

Try this-I have always bought packer brisket at Walmart, cut in half, trim heavy fat layers off. A package of McCormick Mesquite marinade. Mix marinade and put brisket pcs in zip lock or vac bag marinade for 1-2 days in fridge. Cook at 225 for about 3-4hours in smoker. Then put in foil pans and cover loosely with foil. Back in the smoker, about 9-10 hours total should get to 206 it. One of my family's favorite. Great as leftovers, just warm a few slices in microwave (does not even need bread)

[RonB]

You've got to remember that smoking is like any other new endeavor you take up. It takes time and practice to get to where you want to be. Cooking a brisket only once or twice a year will take some time to perfect.
As with any hobby, there are expenses. You need a cooker or two, or ten... You need accessories and fuel. And you need meat. All these things are the cost of leaning how to smoke. Some things last a long time and some need to be replaced frequently. Meat and fuel are continuing costs of learning to smoke. I suggest you try cooking brisket more frequently and consider it a cost of learning. Even if you have to cut it up for chili or tacos, you need to practice - maybe with a cheaper cut like choice.

Having said all this, I wish I could convince my wife that I need to cook brisket more often.

[Willy]

Brisket was a tough one for me, too, mainly as regards being too dry when done. Persevere and FOLLOW, especially as regards salt. If you measured the pastrami/corned beef will be fine assuming you MEASURED the ingredients, especially the salt and the curing salt (Prague Powder). Too much cure is dangerous; that's why the cure is pink so it doesn't get confused with regular salt.

[DWCowles]

If I gave up when my first cook didn't go well look at all the $$$ I could have save. 😂