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Brisket...tried a technique that went wrong....why?

 
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bbqbrisket



Joined: 23 Mar 2005
Posts: 8

PostPosted: Mon Jul 16 12 9:28 pm    Post subject: Brisket...tried a technique that went wrong....why? Reply with quote

Tried a little different method of finishing off the brisket.
Put it on the smoker for 8 hours at 200-210. Then took it off and put it uncovered in the oven at 200 with a water pan for safety, for an additional 5 hours til tender.
Took it out, wrapped in 2 layers of butcher paper and then foil.
Put in back in the oven to keep warm at 115 for 4 hours.

Opened it all up and in the

End, even though it was done and tender, it was DRY.

Any ideas on why it went dry on me?
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patruns
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Joined: 03 Mar 2010
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PostPosted: Mon Jul 16 12 10:26 pm    Post subject: Reply with quote

How much of a fat cap was on it when you started? How big was the brisket? Did you use a water pan in the smoker? If not, did you turn it part way through?
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bbqbrisket



Joined: 23 Mar 2005
Posts: 8

PostPosted: Mon Jul 16 12 10:28 pm    Post subject: Reply with quote

patruns wrote:
How much of a fat cap was on it when you started?


8 lb'er
1/4 inch cap
yes to water pan in the smoker as well as in the oven
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SoEzzy
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Joined: 13 Oct 2006
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Location: SLC, UT

PostPosted: Mon Jul 16 12 10:55 pm    Post subject: Reply with quote

Does your pit cook "wet or dry", by wet I mean is it often full of moisture while you cook, or is it a dry heat?

Sounds to me as if you cooked it all the time in a dry cooker, there is not much of a chance to maintain moisture on a cook that long in a "dry" cooker.

Cook it hotter and faster, foil it before the stall, pan it and lid it so that you are protecting that moisture content.

Or cook it low and slow, but be prepared to foil if your cooker works dry.

On my UDS's cooking low and slow will dry them out, on the offset it does not, so if I want to cook an unfoiled state.
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ace27705



Joined: 26 Mar 2012
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PostPosted: Tue Sep 18 12 6:45 am    Post subject: Reply with quote

ok short and sweet..i trim a lot of the fat off my brisket bottom and top...a lot..like i want to see just fat marbleing .i inject my brisket and set overnight.remove from bag and rub it.if you are cooking a whole packer cut out all the fat from the flat and point too.Smoke 250 if cooking slow...for about 4 to 5 hours. remove and wrap or put in a alum pan and cover cook for another 4 hours or untill you hit 200 to 205 in the middle of the flat.Remove and cover with towels or blanket for about an hour.If cooking fast smoke at 350 for 2 hours..wrap and cook for 1 1/2 ..blanket for 2 to 3 hours.un wrap and enjoy.
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BluDawg
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PostPosted: Thu Oct 11 12 12:47 am    Post subject: Reply with quote

Your making brisket jerky at those cooking temps. Crank up the temp to at least 250. My bottom low temp is 275 no matter what is on the pit. This pic is of a slice from a 14 lb packer start to finish 6.1/2 hrs cooking and a 2 hr rest tented on the counter.

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brdprey
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Joined: 23 Sep 2010
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PostPosted: Thu Oct 11 12 2:11 am    Post subject: brisket Reply with quote

but the only thing that bothers me is you cooked by time and smoker temp. i dont see anywhere that you took internal temps of the meat or am i missing somthing? Sad
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Toga
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PostPosted: Thu Oct 11 12 5:35 am    Post subject: Reply with quote

brdprey once you get used to your pit and cook long enough you don't need a thermometer. Some may disagree however you can tell by color and feel. For brisket I stick a metal skewer it it. Once it slides in and out just the way I like it Laughing It is done Wink
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