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Brisket blues

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  • bigjohnt
    Former Member
    • Apr 2018
    • 3

    Brisket blues

    Struggling with dry brisket. Pit Barrel Cooker, pulling at 165 to wrap in foil. Pull again at 195 into A towel for a 3hr rest moist around the fat cap of course, but the rest is dry. Any thoughts?
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9898
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
      Slow 'n Sear XL for 26" Kettle (gift)
      Weber Smokey Joe Gold
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      Vortex
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      Thermoworks Thermapen w/ Back light (gift)
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      B & B and Kingsford Charcoal
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    #2
    Welcome BIGJON to The Pit!

    What are you buying and cooking exactly? Select, Choice, Prime......packers or just flats?

    Comment

    • bigjohnt
      Former Member
      • Apr 2018
      • 3

      #3
      6lb flat from BJ’s Club.

      Comment


      • customtrim
        customtrim commented
        Editing a comment
        Its choice
    • tRidiot
      Club Member
      • Dec 2015
      • 756
      • NE OK
      • Traeger BBQ124
        Yoder YS480
        Chargriller Duo gas/charcoal side-by side

      #4
      Might try injecting... what temp you cooking at? Brisket flats can be tough (no pun intended!).

      Comment

      • Jerod Broussard
        Moderator
        • Jun 2014
        • 9898
        • East Texas
        • Pit Barrel Cooker "Texas Brisket Edition"
          Weber One Touch Premium Copper 22" Kettle (gift)
          Slow 'n Sear for 22" Kettle
          Weber One Touch Premium Black 26" Kettle (gift)
          Slow 'n Sear XL for 26" Kettle (gift)
          Weber Smokey Joe Gold
          Weber Rapid Fire Chimney
          Vortex
          Maverick ET-732 White
          Maverick ET-732 Copper
          2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
          Thermoworks Thermapen w/ Back light (gift)
          Thermoworks Timestick
          Cambro Model 300MPC110 w/ Winco SS Pans
          B & B and Kingsford Charcoal
          B & B Pellets

        #5
        Was it a bit tough, just right, or overly tender?

        The flat is very lean piece of meat that we take waaaaaaaaay past well-done. They don't have to be very dry, however comparing them to the point (that is LOADED WITH FAT) puts them in a pretty dry category.

        Comment

        • bigjohnt
          Former Member
          • Apr 2018
          • 3

          #6
          Originally posted by tRidiot View Post
          Might try injecting... what temp you cooking at? Brisket flats can be tough (no pun intended!).
          PBC runs @275-300 degrees

          Comment

          • Mr. Bones
            Charter Member
            • Sep 2016
            • 10014
            • Kansas Territory
            • Grills / Smokers
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            #7
            Howdy from Kansas Territory, Welcome to Th Pit!
            Lookin forward to learnin along with, an from ya!
            Ya got yerself th right Brisket Advisour, Jerod Broussard , first time outta th gate...
            I'm certain ya'll get even more advice, from many accomplished Brisketeers, here afore too long!

            Comment

            • texastweeter
              Club Member
              • Jul 2017
              • 2932
              • Republic of Texas

              #8
              Inject from the side, then butterball the flat from the top. Follow your same recipe. Change one thing at a time.

              Comment

              • RonB
                Club Member
                • Apr 2016
                • 13517
                • Near Richmond VA
                • Weber Performer Deluxe
                  SNS
                  Pizza insert
                  Rotisserie
                  Smokenator 1000
                  Cookshack Smokette Elite
                  2 Thermapens
                  Chefalarm
                  Dot
                  lots of probes.
                  CyberQ

                #9
                Welcome to The Pit.

                Comment

                • lual
                  Club Member
                  • Jun 2017
                  • 19
                  • SW Georgia
                  • Chosen weapons :
                    Weber Genesis EP330 gas grill
                    Pit Barrel Cooker (PBC), original (18") version smoker

                  #10
                  In his book, Weber's Smoke, Jamie Purviance discusses a brisket recipe on page 70 of the book. There he points out in his prelude to the recipe that the selection of the quality of the meat is THE MOST IMPORTANT PART of the recipe. His description recommends something like "Certified Angus Beef" brand--or better. My understanding is that "certified angus" is a carefully chosen, high-end "choice" grade of beef. The recipe also shows a pic of injecting, parallel to the grain of the meat.

                  If a pro like Jamie is injecting a brisket that is (apparently) certified angus (or perhaps better)--what are we to make of this?

                  To make matters even worse--Meathead points out elsewhere here on the website (and rightly so) that brisket has a pretty good tendency to dry out after it's been sliced.

                  Thus--to answer your question: you can promise yourself that from now on...only buy a brisket that is "Certified Angus" brand grade--or better (i.e., Prime, or Wagyu).

                  You can also spritz the meat (with water...or beef broth, for example) periodically after a few hours into the cook.

                  To get around this same problem--for my part, I buy only "prime" grade briskets (whole "packers", from Costco) or Wagyu.

                  Note: All the above info really refers to brisket whole "packers"...and not just a lone "flat".

                  Given all the above--it follows that if you buy a brisket "flat" with little or no marbling in it you are basically setting yourself up for a disappointing experience.

                  Hope some of this helps...

                  Comment


                  • customtrim
                    customtrim commented
                    Editing a comment
                    Certified Angus means the hide has to have I believe it's 90 percent black, I have seen some holsteins that would pass this requirement
                • PaulstheRibList
                  Founding Member
                  • Jul 2014
                  • 1579
                  • Lake Charles, LA
                  • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
                    1.) A pair of Weber Smokey Mountain 22.5's
                    2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
                    3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
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                    Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

                    I'm loving using BBQ to make friends and build connections.
                    I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

                  #11
                  bigjohnt great to see you are cooking and are swinging for the fence, smoking a brisket!

                  My recommendation is that you...keep cooking them! Nothing like some repetition to get your feel and understand what you like and how to cook it on your pit.

                  The window between Tough (Undercooked) and Dry (overcooked) is a narrow one. The lower the grade, the smaller the window. When most folks say they pulled at 195, my going in guess is that it's a little undercooked.

                  Injecting helps. Dry brining 2 days ahead is also a help, and it's easier and cheaper than injecting. I don't inject unless it's a competition - it's a hassle.

                  As mentioned above, leaving slices exposed for very long before serving add's to the dry factor.

                  What thermometer are you using? A thermapen? I find it takes going past that to get dry.

                  Comment

                  • dshaffes
                    Charter Member
                    • Jan 2015
                    • 284
                    • NJ

                    #12
                    I usually inject the flat and let it marinate overnight (I used Stubb's Beef last time). I'll wrap when I like the color and the bark is set. Cook it until probe tender and make sure you let it rest for at least an hour. For the rest, I wrap in Saran Wrap first and then foil over that. Slice and serve immediately!

                    Comment

                    • treesmacker
                      Club Member
                      • May 2018
                      • 1009
                      • Grants Pass OR
                        • Rec Tec Trailblazer RT-340
                        • O-Grill 600 Portable Grill with O-Dock
                        • Cuisinart 360 Griddle
                        • Ooni Fyra (coming soon)

                      #13
                      Al of this makes me think I'll stick to other cuts such as tri-tip, rib-eye or (suggestions please); I really can't slice and serve immediately a whole big brisket because it usually is just my wife and I and the leftovers get vacuum packed and frozen - pork shoulder, ribs, chicken, etc... work great for this; suggestions for beef?

                      Comment


                      • treesmacker
                        treesmacker commented
                        Editing a comment
                        Got it, but what other beef cuts can be "smoked" besides brisket?

                      • bigjohnt
                        bigjohnt commented
                        Editing a comment
                        I smoked a beef chuck roast and it was outstanding.

                      • treesmacker
                        treesmacker commented
                        Editing a comment
                        Thanks, chuck roast I'll try.
                    • Milnerair
                      Club Member
                      • Dec 2016
                      • 11
                      • Rochester, NY

                      #14
                      I just smoked a flat which I got from BJ's. It was USDA Choice, 6.3 lbs.
                      Rubbed with garlic salt 12 hours before the cook then rubbed with Montreal seasoning. It took 9 hrs on a BGE @ 225 - 250.
                      Let is set for 1.5 hrs then served.
                      It was plenty moist and tender. Had rave reviews and hardly any leftovers (7 people).
                      I can't imagine how much better a higher grade would taste.

                      Comment

                      • Nuke em
                        Club Member
                        • Jun 2016
                        • 756
                        • Nj

                        #15
                        Also consider lowering the temp down. I noticed you was cooking at 275-300 range. Pork can take it but beef is pickier.

                        Comment

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