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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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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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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That does look like a heavy application of pepper (just the way I like it, though ) The only thing I would do differently is wait until the bark is fully formed before wrapping. I think this will also help your "peppery" issue, as the pepper mellows out a bit with the bark formation. You could also try using a more coarsely ground pepper.Last edited by Steve R.; June 3, 2020, 07:16 AM.
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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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Originally posted by fzxdoc View PostNice 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
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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
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Hi
Follow up to my last post. Had another go at Brisket and this one turned out really well. Some interesting points:- Meat from a different supplier. Flat brisket with much more fat that certainly helped.
- Simple rub of salt/pepper/garlic powder in 60/40 split with half an ounce of garlic.
- Hotter cook. Normally I'd cook at 250F but this time I cooked at 285 - 290F.
- Removed the Brisket at when internally at 163F and wrapped in butcher paper before putting back. I think this made a HUGE difference to the end result.
- Brisket stalled at 178F for 1 hour before it picked up again.
- Removed it at 196F and let it rest for an hour.
Thoughts fellow smokers?
Thanks
KB
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Do keep us posted, kidbwapo , when you cook something else or another brisket.
When my briskets "speed" through a stall, I take it to mean that I'm cooking a bit too hot for the cut of meat. That said, you had a really small and skinny brisket flat there, so it may just be how that particular brisket chose to ride through the cook.
Kathryn
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Welcome from the California Delta. Brisket can be stubborn and independent. Keep at it and you'll get the hang of it. Good advice so far.
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i've had meat fly through the stall as well and it came out dry. i figured it means that there isn't enough material to create a stall which also means there isn't enough to keep it moist. that being said, dry brining is always a good idea especially for lean cuts like a brisket flat (or white meat chicken). also i would guess taking out at 88C was a little early unless it was prime grade equivalent.
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Git yerself over to the interducin yerself page & interduce yerself! Welcome, eat good and have fun!
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Hey
Thanks all, what a friendly bunch! Some additional clarification:- Good quality Flat brisket but I thought it looked too lean. I don't know if that makes a difference. Schwyy
- A few inches thick, not pre-brined nor injected nor FC'd. It looked dry when checking it after 4hrs when it was sitting at 70C. fzxdoc
Thanks
KB
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