Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Newbie Brisket Question

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    #16
    Originally posted by fzxdoc View Post
    Nice brisket cook. You sure took a quantum leap up the learning curve on that one. Kudos to you.

    Like many, I never wrap a brisket until the bark sets, which is usually around 170-180°F. That helps preserve all that wonderful barkiness that we love on a brisket.

    Kathryn
    Hey thanks Kathryn. It turned out so good. Next time i'll try and leave it a little longer before putting the paper on.

    Comment


      #17
      Brisket is one of the harder cuts to cook which makes it that much more satisfying when you get one right. If available, you are certainly ready for a whole brisket (packer) so you can experience the true love (lust if done right ) a brisket point can provide.

      Comment


        #18
        Brisket being the animal it is depends a lot on the quality of the piece of meat you are cooking. I just looked up the UK grading system and your Good grade is the 4th grade down from the best. Normally we try to use the top 2 grades. I believe that was the problem with your 1st try. In the future try to use the best grade you can afford.

        Comment


          #19
          The second cook was with a very high grade brisket. Organic, grass fed, no hormones or antibiotics. I think that helped enormously. Have ordered another Brisket from them to try again.

          Take the point y'all made on letting the beef cook a little longer before the wrap. Will have a go at that on the next cook.
          Thanks
          KB

          Comment


            #20
            Keep in mind that a grass fed steer will be leaner than a corn fed one. So they do tend to dry out easier when cooking.

            For the bark, I like to let the brisket go until I have the color I like. That is usually around 185 F or so. Then I will wrap. If I am using Wagyu or a good prime grade brisket, I will let it go all the way, without wrapping at all.

            I also tend to spritz the brisket for the first 3 hours or so. Mostly because I don't run water pans in my smokers. The spritz helps to keep those corners from drying out too fast. It also allows for more smoke adhesion. I use Champagne Vinegar, Apple Cider Vinegar, Liquid Aminos and water for my mixture. (Equal parts)

            Holding the brisket in a faux cambro is a huge part of the cooking process. I like to shoot for at least 2 hours for the rest and up too 4 hours. The longer the better. This will make a big difference in tenderness and moisture retention.

            Last thing, I also make sure to not slice the meat until I am ready to serve it. Once you slice it, it will start to dry out.

            Comment

            Announcement

            Collapse
            No announcement yet.
            Working...
            X
            false
            0
            Guest
            Guest
            500
            ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
            false
            false
            {"count":0,"link":"/forum/announcements/","debug":""}
            Yes
            ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
            /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here