i hate briskets,,, aauugghh

[dawg]

Ok so what is the secret to briskets???? I've done eight briskets to date and only ONE was good. I just did one today on my new DPP, it was a six pounder did the soak in Dr. Pepper, mustard slather and rubbed. Put it on at 7:00 a.m. took off at 4:30p.m. at 185° , foiled and rested. One hour later took out and sliced and as usual its DRY, why???? Temps were 225-250. The dino bones and the fatties done today turned out fine. I think briskets are my enemy!!
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[Jarhead]

dawg, you might try foiling at about 160°, then take it on up. That may screw up your bark.
I haven't done a long cook on my Fat 50 yet, that's why I have UDSs
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[k.a.m.]

dawg, was it just a flat and if so was it trimmed heavily? You might try a whle packer and give it a whirl. I agree with Jarhead on wrapping at the 160° to 170° mark if the cut is lean. It makes for a real challenge trying to keep a cut like that moist for that long a burn.
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[SoEzzy]

I go even lower with flats, I'll foil a flat after the 140's internal have been reached, at that level it still has plenty of juice in it, wrap and take it to the 187 - 192, then if I want to firm up the bark, I open the foil, remove the juice, leave the top of the foil open put the meat back on for the last 30 minutes to dry the outside just a little.

I wouldn't do that for competition but I will do it for the family.
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[DunnRite]

I always do whole packers, and I don't trim anything until after the cook. Some will say they come out greasy this way. The only dry briskets I've had were trimmed.
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[SVonhof]

The first brisket I did was a small flat that was trimmed pretty good and it came out dry. I didn't foil it at all and it was like leather when re-heated the next day.

The second time I did brisket, it was a whole packer(13lb) that I cut in half and then trimmed the fat layer to just over 1/4" thick. It came out partially moist, but not as moist as I would have liked, but it was tender. I did foil it, but not until about 175 (should have done it a little earlier). I still have the rest of the flat as well as the point in my freezer that I need to find a weekend to smoke so I can also do some burnt ends.
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[Mike Lawry]

Next time maybe try the kikaxe way.

Just put a full packer brisket in a foil pan for your smoke.

Heck, the bottom is just fat + you will save all the juices + keep your bark on the top.

I either do this or just foil @ 160ish. I want da juices.


Mike Lawry.

[Pit Boss]

I can say that I've never cooked a dry brisket.

#1 - I don't cook flats...especially the 4-6# overtrimmed things you find in the typical grocery.

#2 - I have never foiled a brisket...never had the need, don't understand the need.

IF you MUST cook one of those tiny flats that have no fat on it, I would recommend covering the top with some pretty fatty bacon.
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[fatirishman53]

I'm probably lighting a fire here, but I always notice a difference with the quality of meat. For about a minimal increase in cost, I make sure to get USDA Choice or CAB. I figure I'm spending at least 12 hours on the darn thing, might as well chuck out a few more bucks for a better quality piece of meat. I have never regretted this decision. The result is noticeably more tender and moist.

Though, there are those who are much more experienced than I that can turn a turd into gold.

[BluDawg]

I buy the least expensive packer brisket I can find of the highest quality available where I shop:USDA Select, it is all they carry.
I remove the plug and trim the cap to 1/4" Rubbed with Worcestershire, K salt, black pepper, coffee and brown sugar. Cooked over Mesquite in a NO FOIL ZONE, however I do cook it in an aluninum pan at 230-240 deg. Foil over the pan at the end of the cook , rest in a cooler about 1 hr before slicing. de fat the juices and pour over the slices placed back in the same pan. Always moist and as tender as yo Momma's luv!
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[RollinontheRvr]

I did a cookout for work last week and it turned out fabulously. I did a 3 hour pre-cook the night before then wrapped it and iced it down to cool it off quick. The next morning it was on the grill at about 6:30 and cooked for about 7 hours until it hit 160°. At that point I foiled it and let it cook for another hour and 20 minutes until it hit 190° exactly.

My prep was to cross cut the fat cap to the meat which was about 1/4" thick and then inject it with a Jamaican marinade I found here at the smoke ring. Thanks by the way to whomever posted that recipe. I also rubbed it with brown sugar, kosher salt (3/1), onion powder, garlic, & fresh ground black pepper. I kinda wish I had held off on the rub, the bark turned black like it was burnt and was hard to cut through. The meat though was super moist and cut like butter. Surprisingly enough though, the guys still wanted the burnt looking bark. Go figure huh?

When I cut it I cut it across the grain and not with it like I did on my first two. That made a huge difference in the tenderness.

I am not trying to brag here just share my experience with you. I have cooked three brisket's so far, my first two sucked bad. Thanks to folks here my third one turned out really good. Keep trying different things, you will get the hang of it. Good luck to you.

Sorry I don't have any pic's to show. The guy with the camera was using film not digital...
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[SVonhof]

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