Texas Crutch and Injecting Experiment (problems:)

[Hugh]

Tried a traditional smoked brisket but I injected and crutched for the first time. The meat was juicy but had a slight "Pot Roast" texture. Also, the flavor just didn't seem the same. I can't put my finger on it but I wonder if the injection changes the profile a bit?

I injected with Campbell's Beef Broth as per Meathead's instructions (although I did use more than he suggested). I followed the wrapping instructions for the crutch that Meathead provides. Created a canoe, wrapped tight, no air spaces. Maybe should have added another wrap to get air tight?

The cook - 9 pound hunk of point. Dry brine 12 hours (salt and pepper). Smoked on 22" Kettle with Slow 'n Sear for 3 hours. It was running hot and had hit 160 degree stall by then. Wrapped it after adding a wee bit of broth. Moved indoors to my oven. Ran hot there at 260 for a few hours. Realized I was WAY ahead and backed off to 220 when internal was around 185. Finished cooking at 220 in oven. 195 was probe tender. 203 was like a big bowl of beautiful jelly. Cambroe'd it in same tinfoil wrap for 4 hours. Still had an hour to kill so put it in oven still wrapped for 1 hour at 170. Then unwrapped and baked at 220 for 45 minutes naked to harden up the crust.

Crust was perfect. Smoke ring check. Salt was bang on. Juice was flowing.

Problem 1 - meat falling apart in places (see last photo above). Did it spend too much time in crutch or did I wrap crutch wrong??

Problem 2 - flavor was different than my regular brisket. Does the injection change the flavor profile slightly??

Thoughts, thanks. Hugh

[Spinaker]

The meat falling apart is from cooking it in the foil for too long and braising. Which is exactly what happens when you wrap for too long. I find that wrapping at about 185 F is about perfect, for me.

The injection will certainly change the flavor profile. In my experience, injecting always changes the flavor profile. I don't do it anymore, I used to inject with Meat Churche's injection and it made it taste almost "fake" if that makes sense. There was just way to much crap going on for me. I also have used beef broth and I find it does the same thing. I think the roast beef flavor gets even more amplified when you inject and wrap, because the brisket is braising in that broth.

[Huskee]

I agree with everything 100%

[Gunderich_1]

I agree as well. I injected one time. It was "ok" but not as good as my standard method. My brisket aficionado, my youngest daughter, said it was ok but not my best work, lol. It had exactly the roast beef flavor & consistency discussed here. I only wrap these days if I am in a bigger hurry.

[Troutman]

Yea I agree, you simply over braised it and turned it into pot roast. Hate it when that happens so I for one have gotten totally away from foil wrapped. Try going nekkid next time (you will eventually power through the stall) or wrap in pink butcher paper (which is what I generally do). Don't be afraid to up those temps either, I've settled on 275* as my sweet spot of late. Some guys push it above 300* without noticeable differences. That too helps power through stalls.

As to injecting I still do. I just can't stand dry flats. You can also try the Harry Soo method whereby he pours a can of beef stock all over the outside of the flat, letting it slowly soak in. He swears by it, but not sure that would be much different than injecting.

To me your sliced pieces look great !! Keep tweaking your method, cut back on the amount of time wrapped, try a different wrapping method and you will be there my friend !! Great work !!

[Henrik]

I’m with Spinaker, I don’t inject either. But I do wrap/crutch, also late (at 180-185). And yes, you crutched it for too long :-)

Get another brisket, modify one (1) thing at a time, and try again!

[Hugh]

Thanks Henrik - I know I should only change one thing, but I can't bring myself to waste another point. I'm not sure which I hated more the pot roast texture or the lack of brisket taste from the injection.

[fzxdoc]

I like to inject all the briskets and chuckies I smoke with Butcher's BBQ Phosphate, mixed usually with homemade beef broth . I like it because I can control the flavor profile and the amount of salt in the injection. I figure it's a good insurance policy against dry flats and less-well-marbled chuckies.

I'm always amazed when folks Texas Crutch the meat at 160°or so when, as Spinaker and Henrik note, the bark and flavor seem to be so much better if the meat is left to smoke until 180° - 185° internal. But to each his/her own, because taste, texture and the desired amount of bark is a subjective evaluation.

When I first got into serious smoking, I would wrap at 160° and would often get that pot roasty texture/taste, but within a month of joining The Pit, I started letting the meat ride to 180° or more, as many seasoned pitmasters here do.

You'll find just that right combination, Hugh , as you smoke more brisket. I wondered if, when you compared this point to previous briskets you've done, you were comparing it to flats that you've smoked? The fat content in the point is a game changer when it comes to comparing it to most flats.

Kathryn

[Hugh]

I have only been smoking full packers or else hunks of point. I did one hunk of flat with no success and haven't done since.

[MeatMonster]

I always use butchers paper for the wrap, never inject and it usually gets the job done. Never use foil. Ditto on everything else the lads and lassies said.

[Steve R.]

As others have said, that brisket just looks overcooked/overbraised. Also, you can sometimes cheat and slice at a slight angle instead of straight across the grain if it is trying to fall apart.

[Hugh]

Outstanding feedback everyone, thank you.

If I crutch at all (paper or foil), I will start later at 180-185. Should I be removing the wrap sooner too? Am I correct in leaving it on all the way through the camo? Not clear to me how I unwrap and still camo??

I injected the point and the flat. I will just inject the flat for a compare (I don't mind wasting a flat).

The good news out of this is that my wife can't believe I spent two days cooking a bad pot roast. She fully supports me getting a PBC now since that is what I need to fix the problem

[texastweeter]

keep injecting, use something with phosphates in it. use paper instead of foil, crutch based on bark not temp. Start checking for probe tender earlier, around 185-190. Rest well.

[Red Man]

You said it was probe tender at 195, but you took it to 203. That’s your problem. Take it off when it’s probe tender.

[parkerj2]

Agreed with Red Man . My last 2 cooks, I've abandoned the use of the probe thermometer only, and just used the ambient probe for my smoker temp. Gone by bark color and how the meat feels to the touch.

Wrap in butcher paper when the bark has the color I want, and when the meat has some "give" to it when I push with my finger, it is done and I rest in the cooler. 2 cooks in, and the results have been much better than they were when I went strictly by temp.

[Hugh]

Much appreciated folks. Summer project 2019 - better brisket.

[GuyG]

For some reason I tend to stall about 145F in a 225F pit. I’ve done two things with results my consumers find acceptable. 1: Wrap in foil after stall behavior clear, keep pit at 225F, remove wrap at 180-185F; and 2: increase pit temp to 250-300F, push through the stall, decrease pit temp back to 225F once meat at 180 or so. I’m interested in others’ critique of either method. If I was patient I wouldn’t need to do either I suppose. Both yield nice product with good bark and a ring and such

[Hugh]

Appreciate your experience. I must admit I'm confused about wrapping. I thought it was to get through the stall so leaving it till 180-185 seemed late. Still confused about when to remove the wrap. Looks like in option 1 you unwrap at 180-185. What temp would you have wrapped at prior to that?

[GuyG]

I wrap when I am stalled, usually 145 or so, and unwrap at 180-185, finishing at 200 or so.

[Hugh]

This is making more sense to me now. I needed to add an unwrap step. Thx

[Red Man]

I don’t unwrap until it’s time to slice. I use butcher paper and the bark doesn’t get soft in the paper.

[Hugh]

Took your advice and pulled when it was probe tender. Liked the results. I'll give butcher paper a try at some point.