Side-by-side brisket cook off. Tested wrap vs unwrap, detailed results...

[SpeedyB]

Still learning the ways of the brisket and I couldn't stand waiting to do two smokes to try separate methods. My last brisket was too tough and I described my concerns with being at 6,000 ft elevation. Here's the process:

Started with two 4.5 lb flats with ~ 1/4" fat cap. Purchased from the local meat market, was told they were both "Choice-plus", and that they do not know the exact designation. But at $8.50/lb I expect they were solid quality.

Dry brined with Morton's kosher, 1/2 tsp per lb for 12 hrs overnight.



This morning, injected with Beef Stock



Seasoned with Meathead's Big Bad Beef recipe



All set to go!





Set smoker to 250, did have some fluctuation but the small Traeger is just a little temperamental

Pulled one at 162 degrees and wrapped in butcher paper





The wrapped one was already about 4 degrees warmer but it catapulted up to 179 really quick while the other unwrapped one hovered around 160 for a bit.

The wrapped one was stuck at 199 for probably 45 min to 1 hour. I've heard at higher elevations that some folks struggle to get it over that. Finally at 201, it probed well and I pulled it.

TOTAL COOK TIME WRAPPED = 6.5 HOURS

Let it rest, wrapped in an towel in the Yeti cooler about 4 hours. When I pulled it, it had firmed up a good bit. The texture was very good, but unfortunately still dryer than I prefer. I expected moisture to pool, but very little did.









THE UNWRAPPED FLAT TOOK A WHOPPING 11.5 HRS. that's crazy to me on a 4.5 lb brisket. Is what it is.

FINAL UNWRAPPED TEMP = 198

Again, it was dryer than I would have hoped.





Side-by-side. Wrapped on left, unwrapped on right.



I didn't let the unwrapped rest very long but I can say the bark was intensely crispy, and that brisket overall had more flavor. I preferred its texture more.

NOTE - I did not have room to put a water pan in the Traeger

Ultimately, I am bummed that they are not more moist. After hours of research, I am resolving myself to trying one of these methods next (but very open to suggestions):

1. Smoke in a foil catering tin with some juice
2. Place a water bowl at the hotter end (will have room with only one flat)
3. Drape bacon on the non-fatty side to retain moisture
4. Cook hotter @ around 300-325. My thought is less cook time at this arid elevation would be less time to dry out

Please feel free to chime in. Lots to learn...

[Polarbear777]

I have a suggestion. Do this again on point cuts or whole packers.

The only way I’ve cooked a flat I liked was with the QVQ process.

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/sous-vide/470975-"two-week-qvq-pastrami"

[SpeedyB]

I dig the points, but unfortunately my wife hates the fattiness and texture.

Wasn't familiar with the QVQ, but searched and found Troutman 's post here. Interesting, but there has to be a way to succeed with flats on the smoker too....

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/beef-steak-brisket-roasts-prime-rib-etc/570575-qvq-medium-rare-brisket-step-by-step

[texastweeter]

With choice and down I crutch in foil. Use an injection like butchers with phosphates in it instead of just broth. Foil will retain more moisture in the leaner grades, and the nitrates will bind moisture inside the fibers and make it retain more fluid.

[SpeedyB]

Thanks. I could look into phosphates, I just question how much improvement there will be over beef stock.

[texastweeter]

SpeedyB A LOT especially in select or choice.

[holehogg]

I find when I use a water pan I get better results (In my verticle gasser).
I have never injected.
Both look really good I thinks you may have gotten a moister unwrapped result of you had let it rest.

Nice first cook in your new Traeger.

[SpeedyB]

sthomasaz thank you for sharing. What brand/model?

[sthomasaz]

It's a Lone Star Chef is what it says on the front of it. HomeDepot lists is as Lifesmart. Got it on Sales for $500

https://www.homedepot.com/p/Lifesmart-Pellet-Grill-and-Smoker-with-Single-Meat-Probe-PID-Digital-Control-and-Extended-1160-sq-in-Cooking-Surface-in-Black-SCS-P1160/305938077

[SpeedyB]

Thx for sharing!

[Huskee]

You will never have a flat be "moist", even Wagyu, they are just a lean cut of meat. My suggestion is leave a thick fat cap on flats, go 1/2"+. That jelly-fat will add to the moistness in your mouth. If you foil wrap, whether you inject or do not inject you will still have moisture in your wrap- it comes out of the meat whether you put extra in or not...therefore I suggest skip injecting flats. I have found the best bet for a delectable flat is wet age 40+ days, leave a generous fat cap on, and foil wrap after the stall (180ish). Then drizzle some of the jus back on the slices when serving. But alas, this is only a suggestion, it is not the "right" way, there are 50 right ways.

[SpeedyB]

Ok. Just called Butcher's Phosphates?

[Huskee]

SpeedyB I believe he's referring to Butcher BBQ, this: https://www.atbbq.com/butcher-bbq-ph...injection.html Amazon has it as well but I can only find larger jugs in a quick search https://www.amazon.com/Butcher-BBQ-P...mazingribs--20

[SpeedyB]

Got it. Thanks Huskee !

[Ahumadora]

All good suggestions above. I cook at 300- 325f and wrap early as I am used to cooking lean briskets, (I don't inject). Don't try and imitate internet photos of huge whole packers on the pit for 12+ hours. There's not enough time to form bark. Just be happy with a moist juicy brisket that's not all dried out. I can knock a small brisket out in 4 hours.

[SpeedyB]

Ahumadora what's your elevation down there?

Do you find your flats render well cooking that high for shorter times?

[Ahumadora]

Probably 100 meters Buenos Aires is on the river (widest one in the world).
Yes, high heat shorter time works. I wrap in foil .

[LA Pork Butt]

I think injecting will help, but at 6000 feet I would think rapid moisture evaporation is an issue. Next time try wrapping in foil when you reach 140. 0ne pitmaster contends that meat quits taking on smoke at 140. Unfortunately for those who want lean meat the flavor is in the fat. I find the point flat less appetizing than the point. I separate the flat and the point when cooking them and always wrapt the flat, but no the point.

[SpeedyB]

LA, for thoughts make perfect sense. I may attempt an earlier wrap next time around.

[Lock Stock and Barrel]

All thoughts above have been proven methods. My experience has been wrapping in 2 or 3 layers of foil very tightly will stop moisture loss. Butcher paper does not. Must have large pan of water to keep humidity up to slow evaporation. Spritzing might help. Try pouring some water or apple cider vinegar or something into the foil as you wrap. Using an long aged brisket..30 days will make more tender and prime of course improves tenderness. After faux cambro for 2 hours place in oven at 375 for 5 to 10 minutes in oven and crisp up bark since it is soggy. The posts I have read on pellet poopers are that they do not attach as much smoke flavor, hence bark, as sticks burners. I absolutely agree with LA Pork Butt above. Cooking a packer instead of the dry flat will aid in keeping moisture in. Separate the 2 after faux cambro and call the neighbors since your wife does not like the fatty point. If cooked whole for the entire time and the the fat removed down to a 1/4 inch between the flat and point, the deckle, the fat will be rendered almost completely out and your wife will probably love it! I have avoided fat all my life..can not stand it attached to my meat but I have grown to love this cut when prepared with exactness.

[SpeedyB]

Appreciate that feedback!

I have spritzed previous iterations and not sure there was much difference.

I think I get lots of smoke on this little Traeger (check out smoke ring - meat was not super cold when I put it on either). The downside is I cannot cook packers on it because the hopper is tiny. Almost impossible to cook while sleeping because I'll run outof pellets every 2-3 hrs if it's cold out. This 4.5lb flat took 6.5 hrs, can't imagine a 14 lb packer.

[Troutman]

This is exactly why I cut of my flats and corn them for pastrami. I just don't like dry brisket flat.

[Potkettleblack]

Point pastrami is more my jam, but given the marginal utility of flat, seems like a good idea to pastrami the flat and smoke the point.

[Polarbear777]

Yep me too. I have one in the bath right now.

[texastweeter]

On select and choice packers, I try to wet age 30-45 days. When trimming I leave the internal deckle fat, and take the cap on the flat down to 1/2 inch. Point gets about 1/4 inch. I dry brine and inject with my injection that contains salt, sugar, and phosphates All of which help retain moisture especially the phosphates. I come back and inject the flat with small amounts of oil all over. All of that is done 48 hours in advance. Just before smoking, I rub with my salt free brisket and steak rub. Immediately into the pit over oak/mesquite mix at 225°. I smile uncovered until 165° and then start checking for good bark formation. This usually happens around 170°, but I want to catch it as early as possible. Once bark is set, I crutch in foil. Keeping the pit at 225°, I take the brisket up to 190° in the thickest part of the flat. @190° I start checking for probe tender. Once probe tender is achieved, I pull and hold in a preheated quality cooler for 4 hours. After 4 hours, I unwrap, saving the drippings and put back on the pit at about 325° for about 30 minutes to try to tighten up the bark as much as possible (foil crutch always softens bark more than paper). Pull slice, set in try with 1/2 the drippings in the bottom. Once sliced pour the rest of the drippings over the top an serve. Prime and Waygu are similar, but 1/2 inch fat all the way around, remove most of the deckle fat, no oil in the flat, paper instead of foil, and no need to crisp up the bark.

[SpeedyB]

I bet it's spectacular texastweeter!

[Ahumadora]

Damm, after all that you are probably so hungry you eat the whole brisket yourself!

[texastweeter]

Ahumadora that's why I almost always cook Prime, lol.

[SpeedyB]

UPDATE: I warmed up the crock pot with some stock. Set some of the flat in for 45 min. Drizzled a little jus on top and it was even better than last night.

Confirmed the texture was excellent. Must say, I loved the bark on the unwrapped flat. With the jus, was fantastic. I've just got to save the trimmings on the next one for drizzling and I think I'll be stoked!

[parkerj2]

No disrespect, especially since I love all the tips you guys are giving that I can try....but perhaps you're trying a bit too hard.

I have made nothing but whole packers, and my wife doesn't love the fatty part either. I trim them myself, follow Aaron Franklin's method pretty much to a T, and the flat never comes out super dry. I just separate before slicing after a (very) lengthy rest.

[JPGators17]

I've never smoked a choice, but check Costco for a prime whole packer. I've yet to have one not turn our perfectly, and at least then you'll have a "quality of meat" variable added to your testing. They are less than half of the price per pound of just the flat at $3.49/lb ($2.99/lb in some areas), which I've never understood.

[Polarbear777]

The flat by itself is difficult. The surface needs to dry to form bark and it pulls that moisture from inside. Tough to keep the center juicy.

You could wrap but then you get pot roast.

Cooking slow to get the inside and then wrapping and finishing with a fat flash or deep fry might work.

The reason QVQ works is because the inside and surface can be cooked somewhat separately. For a pure smoke, I’d investigate a finishing fry step because that will dry the surface without having time for too much heat to penetrate.

[Troutman]

Or there's the Harry Soo method of dowsing the entire flat with a can of beef stock slowly until it's literally absorbed into the meat. He does this during the cook to keep the flat from drying out. He seems to achieve bark as well, although not the dark, black bark I get doing Texas style.

Everytime I see that guy doing things like that I want to scoff, until you go into his 2-car garage and literally see wall-to-wall trophies for bbq cooking awards. The guy must be doing something right !! Regardless, I'll stay with injecting with beef broth and phosphates. Regardless I've never had the thin part of the flat come out to my liking unless I QVQ it or make it into pastrami.

But that's me, and sometimes I have no clue as to what I'm doing

[SpeedyB]

So he drowns it or bastes it? How does he keep temps up on the brisket that way?