Hi all!
This will be my first (real) post on this forum. Wish it were to tell you that I made some amazing food and show some pics, but such is not the case. Oh well, learning experience.
Anyway -- over the weekend I made my 2nd brisket ever, and it was very dry despite despite the whole process having gone almost perfectly by the book. Couple of things about the cook -- I used by LBGE, and the temps held steady at 225 (grate) for the whole cook. The brisket was a 4-pound choice point, with big bad beef rub, trimmed with probably 1/4" fat cap for most of it, with part of the cap trimmed a little too thin. The cook took about 17 hours to hit an IT of 203, and I did not wrap it. I let it go all by itself to see how it would differ from the first brisket I did, which was a 5-pound choice flat, Texas crutched to 203 IT, for what it's worth.
I let it sit for about 90 minutes wrapped in foil and towels in the faux cambro. I would have liked it to sit longer based on what I've read here, but I had guests on the way. When I went to cut it, I was pretty shocked at how tough it was. I couldn't even use my regular butcher knife -- only a serrated knife would cut through. It was super dry.
I should say -- it wasn't a loss by any means. My guests absolutely loved it and we had a wonderful cookout, which is all the actually matters in the end. But, I suspect they don't eat good brisket too often
In any case, I'm pretty baffled. Can anyone possibly shed some light on why it was so dry? By all accounts, everything went according to plan.
This will be my first (real) post on this forum. Wish it were to tell you that I made some amazing food and show some pics, but such is not the case. Oh well, learning experience.
Anyway -- over the weekend I made my 2nd brisket ever, and it was very dry despite despite the whole process having gone almost perfectly by the book. Couple of things about the cook -- I used by LBGE, and the temps held steady at 225 (grate) for the whole cook. The brisket was a 4-pound choice point, with big bad beef rub, trimmed with probably 1/4" fat cap for most of it, with part of the cap trimmed a little too thin. The cook took about 17 hours to hit an IT of 203, and I did not wrap it. I let it go all by itself to see how it would differ from the first brisket I did, which was a 5-pound choice flat, Texas crutched to 203 IT, for what it's worth.
I let it sit for about 90 minutes wrapped in foil and towels in the faux cambro. I would have liked it to sit longer based on what I've read here, but I had guests on the way. When I went to cut it, I was pretty shocked at how tough it was. I couldn't even use my regular butcher knife -- only a serrated knife would cut through. It was super dry.
I should say -- it wasn't a loss by any means. My guests absolutely loved it and we had a wonderful cookout, which is all the actually matters in the end. But, I suspect they don't eat good brisket too often
In any case, I'm pretty baffled. Can anyone possibly shed some light on why it was so dry? By all accounts, everything went according to plan.
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