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Newbie Brisket Question

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    #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.

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      #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.

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        #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.

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          #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

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            #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.

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