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Dry Brisket - - What Can I Do Differently Next Time?
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I agree with my esteemed colleague Huskee , flats are a bitch. The only exception (and I just cooked one last weekend) are wagyu briskets I've been buying from our local HEB. Those flats are full of fat and stay real moist. But even prime on down to select it's difficult. What I've found myself doing on those briskets is cutting off the front thin part of the flat, making pastrami out of it then cook the point. Why fight it, know what I mean?
(Here's the flat I made pastrami out of that wagyu brisket. Note the marbling, that's what makes the difference)
Last edited by Troutman; January 3, 2020, 02:33 PM.
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MtView - try a point next time if you can. I've done flats and they're just lean... they make great corned beef and/or pastrami, but the leanness makes them annoying to smoke. If you have a Costco or similar, see if they sell a full packer brisket and then separate it and trim it up, freezing some if you need to.
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Originally posted by Huskee View PostFlats will always be dry. Inject all you want. If you wrap a brisket in foil w/o having injected it at all, there's still juice in the foil at the end of the cook. Why? The muscle fibers squeeze juices out. To me, and this is simply my preference and my thinking behind it, I won't inject because it will come out anyway, and my flat will be dry. My best workaround for a delicious flat is dry brine 24-48hrs ahead, and then leave a generous fat cap (at least on the flat). I go 1/2" on the flat instead of the recommended 1/4". Then each slice has a little extra soft moist fat with each bite. If you overcook it might affect its dryness, but it will also make it crumbly. If you could slice it good and it didn't crumble too bad it may not have been overcooked, might just have been an ornery piece of meat.
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Flats will always be dry. Inject all you want. If you wrap a brisket in foil w/o having injected it at all, there's still juice in the foil at the end of the cook. Why? The muscle fibers squeeze juices out. To me, and this is simply my preference and my thinking behind it, I won't inject because it will come out anyway, and my flat will be dry. My best workaround for a delicious flat is dry brine 24-48hrs ahead, and then leave a generous fat cap (at least on the flat). I go 1/2" on the flat instead of the recommended 1/4". Then each slice has a little extra soft moist fat with each bite. If you overcook it might affect its dryness, but it will also make it crumbly. If you could slice it good and it didn't crumble too bad it may not have been overcooked, might just have been an ornery piece of meat.
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Make the Texas BBQ Juice from the free side and use it as you slice. I agree with RonB and Bobmcgahan though, sometimes it is just the brisket. I had a choice brisket from the butcher a few months ago that came out excellent, and I had a prime brisket earlier in the year from Costco that tasted great but the flat was dry as the desert.
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Sometimes the meat just won't cooperate, and you wind up with tough, dry, or both. My suggestion is to collect the drippings and add them back to the meat as you slice it. Some will remove the fat, and some won't. It's your call.
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I think it really depends on the quality of the brisket. The first time I did a "mostly flat" brisket bought from my local grocery store, I was very disappointed for the reasons you state above. I’ve done brisket since but I spent real money to get the highest quality; in addition, I used whole packers so as to get the marbling and flavor from the "point" end. Try a prime whole packer from Costco.
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