So I tried my first Prime Brisket and cooked it to 180 internal on the PBC, wrapped in tin foil and threw it in the oven at 300 to finish. The point was probe tender when the flat was at 193 but I let it ride waiting for the flat to be probe tender. The flat loosened up at 203 so I thought I was golden.
Unwrapped it to let it cool a bit and then re-wrapped and cambro'd for 2 hours.
Imagine my chagrin when the end of the point and the end of the flat were both bone dry. I salvaged about 1/3 to 1/2 of the cook from the meat in between which was juicy enough. Just enough meat for the 8 guests so at least that worked out well. They left happy.
This is a new one for me. Both ends dry. Possible culprits?
- oven temp too high. I set it to 300 and I know it cycles very high so it might of been hitting 350 at the high point.
- I can't see cooking it longer since the Point got ruined. It was ready hours before. Also, this wasn't a case of it being tough, this was sawdust dry.
- so I have to assume I cooked it too long, but both probing for tenderness and therming to 203 led me to leave it in this long.
- I know I have to start injecting but I haven't had one this dry before AND I don't want to inject the point.
First, here is the beautiful asteroid before going into the cambro. It started off as a 12# Prime Brisket from Costco. You can see the point ended up twisted a bit from me trimming the fat pokets away. I now have fat for grinding hamburgers
I will show you the pretty stuff first. Here is the meat from the middle on the serving tray and on my plate.
But now here is the bad news. A dry point and flat.
I was trying to 'just let the PBC' do its thing so I didn't keep any notes. And I was trying just to cook to 'probe tender' so I didn't pay as much attention to temps as I usually do (or make notes).
The good news is my Wife has a hankering for Chinese Fried Rice with Brisket pieces, and I can't wait to have Meathead's beans again but this time with left over brisket. I know where the dry stuff is going!
Unwrapped it to let it cool a bit and then re-wrapped and cambro'd for 2 hours.
Imagine my chagrin when the end of the point and the end of the flat were both bone dry. I salvaged about 1/3 to 1/2 of the cook from the meat in between which was juicy enough. Just enough meat for the 8 guests so at least that worked out well. They left happy.
This is a new one for me. Both ends dry. Possible culprits?
- oven temp too high. I set it to 300 and I know it cycles very high so it might of been hitting 350 at the high point.
- I can't see cooking it longer since the Point got ruined. It was ready hours before. Also, this wasn't a case of it being tough, this was sawdust dry.
- so I have to assume I cooked it too long, but both probing for tenderness and therming to 203 led me to leave it in this long.
- I know I have to start injecting but I haven't had one this dry before AND I don't want to inject the point.
First, here is the beautiful asteroid before going into the cambro. It started off as a 12# Prime Brisket from Costco. You can see the point ended up twisted a bit from me trimming the fat pokets away. I now have fat for grinding hamburgers
I will show you the pretty stuff first. Here is the meat from the middle on the serving tray and on my plate.
But now here is the bad news. A dry point and flat.
I was trying to 'just let the PBC' do its thing so I didn't keep any notes. And I was trying just to cook to 'probe tender' so I didn't pay as much attention to temps as I usually do (or make notes).
The good news is my Wife has a hankering for Chinese Fried Rice with Brisket pieces, and I can't wait to have Meathead's beans again but this time with left over brisket. I know where the dry stuff is going!
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