Originally posted by fzxdoc
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Newbie Brisket Question
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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.
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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
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John "J R"
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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.
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