Put this 10# brisket on at 0200. Hit 203 at 1700. Put it in faux cambro for two hours. Used BBBR and a brine injection as well as salted over night. I think it was dry because I cut off too much of the fat cap. As ideas?
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
First, how did you decide when to pull it? Did you go by temp, or something else? The most reliable way to tell it's ready is when it's probe tender, not by temp.
Second, how long before serving did you slice it? Brisket starts to lose moisture the minute you slice it, so if you sliced it and let it sit a while, it would get drier as it sat.
Third, did you collect and save the juices? Most here pour the juices over the meat when serving.
Forth, what grade brisket did you cook. Prime cooks a bit faster than choice, and is normally ready at a lower temp than other grades.
I hope this helps.
Almost forgot - the rendered fat does not penetrate the meat, so does not directly contribute to moistness. However, I'm not sure if the presence of a fat cap helps to hold moisture from the meat in. I have over trimmed the fat and still wound up with a moist brisket.
I would just add, did you wrap the brisket or let it ride the whole time? How long did it take to cook?
The fat cap protects the meat from the most intense heat, decreasing the evaporation. At least I believe that's why so many put the fat cap towards the heat. Not sure if that holds true on the SnS
Dry is usually an indication of overcooked, I did the same thing to the last brisket flat that I tried. I checked it at 190 and it was not probe tender so I let it go to 200 and it was for sure probe tender, I then took it off and put it in a cambro for a couple hours. The only problem is that it was probably done and probe tender at 195 but I can't say for sure because I did not check it at that temp. Next time I will be a little more diligent checking it for probe tender rather than temp.
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
RonB is on the right track, I think. 203F is around the temperature that they are ready, but each Brisket is different. Go for probe tender.
An an option for next time would be to wrap tightly once you have good bark - typically between 170 and 180F. Keep it wrapped in the foil until ready to carve. Only carve the slices that you're serving. Use the juices from the wrap to drizzle back over the slices.
I wrapped it when it hit 170 til 203. It was on the smoker for almost 15 hours. Then put it in a faux cambro. That pic is taken right after I sliced it....no juice!!! I dont know what grade the meat was. I got it from the local butcher. Whats "probe tender"? The brisket was really good just not moist.
Use the probe of an instant read thermometer to check your meat starting at 190-195F. When the probe goes into the meat with no resistance (like butter), the meat is done. Regardless of the temperature.
Looks like a big ole Select flat with a little point attached.
Select flats are Super lean. The only way to combat dryness is with a mop sauce. Slicing the whole thing at one time allows the slice surfaces to REALLY dry out.
There's a reason Smoque BBQ in Chicago cuts off a portion of the brisket for chopped beef.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Well, you sure did everything good, right up to testing for probe tenderness, NYFINEST . Trim, inject, dry brine overnight, rub, wrap at 170ish, cambro for 2+ hours...all those good boxes got ticked as you did the prep and the cook. It's looking more and more like it was overcooked. That said, some pieces of brisket are just ornery and never smoke up moist.
What smoker/fuel did you use and what was the smoker temp?
Chop it and use it, sauced, in sammies or in tacos, meat marinara, chili, lasagna, etc. It'll still eat good I bet.
I used a 26in Weber Kettle with a SNS using blue bag charcoal. Stayed 225-240. Don't get me wrong... it was all gone by the time dinner was over. Just wished it was moist. I used a "bargain" thermometer for the cook. Maybe it was off. I have a smoke coming in the mail this week.
Comment