I'm going to stick my foot...

StarsandStripes · BBQ Fan Joined: 06 Mar 2007 Posts: 385

All of them have been dry and crumbly.

The ONLY thing I can think of is the heat. There has to be differentials in there somewhere and the brisket is just being cooked to death.

Man - I never knew cooking could be so depressing and have the ability to really pi$$ a dude off. I was ticked all day yesterday. Laughing

roxy · Posted: Jun 13 2007 Post subject:

Reflect · BBQ Fan Joined: 16 Nov 2005 Posts: 220

In the first post the thread originator stated:

BBQMAN · Posted: Jun 14 2007 Post subject:

roxy · Posted: Jun 14 2007 Post subject:

Or use it to baist the cut slices of brisket or add it to the sauce you serve with the meat...

Sounds like a win situation to me to have the juice rather than let it end up in the bttom of the cooker.
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StarsandStripes · BBQ Fan Joined: 06 Mar 2007 Posts: 385

I smoked the fifth piece of horse s*** this weekend. Didn't wrap at 160 and cooked it slow to 190. Dry as a bone...but awesome taste.

The only thing I can think of is I have a cabinet propane smoker and I have to open the door every 45 minutes to add more wood. Could this be an issue???

I also smoked two butts this weekend and they turned out tasting fabulous!

StarsandStripes · BBQ Fan Joined: 06 Mar 2007 Posts: 385

In addition, I stuck a fork into the flat at 180 degrees and it was tough to go in...but I could tell it was from being dry. I put it on at 0330 Saturday and I did the fork test at 1500. 11.5 hours of cooking an 11 pound, untrimmed Packer.

The smoker thermo could be wrong and I'm cook way too hot...or my Kitchen Masters thermo is wrong...or in the wrong spot.

I bought two digi thermos from Target over the weekend.

tucciim · Newbie Joined: 30 Nov 2005 Posts: 68

i hope you figure it out because i am having the exact same problem. I've tried 2 briskets. both fat side down on the bottom rack of the WSM. temp probe on the rack with the brisket and a probe in the flat. both times dry. first was dry adn cumbly and the second dry and a tiny stretchy. the second tiem i had 2 butts over it and they turned out amazing.

both briskets seemed to stall at 170 internal for hours and hours instead of the 165 like a butt. the second was much better then the first.

btw brisket flat chopped and mixed with some of the chopped point makes some incredible tasting taco's.

DawgPhan · BBQ Super Pro Joined: 12 May 2005 Posts: 3444

maybe you guys should try some fab....

I hear it does wonderful things for briskets...

better bbq through chemistry...

SoEzzy · Posted: Jul 25 2007 Post subject:

You said you are opening the door every 45 minutes to add wood in a propane burner.

How about setting up a water pan on your bottom shelf and the brisket on the top shelf.

Calibrate your thermometer and even pick up a second, third or fourth cheap analog thermometer.

Work on about 7.5 - 8 hours at 225 F at the grate level, then foil for 3.5 - 4 hours don't forget that you can stop adding wood for those last 3- 4 hours.

My best success with brisket has actually been with the fat cap down for the first 5 hours then up for 2.5 hours then down for the rest of the time, I also add 1/2 cup of Apple juice/Jack Daniels when I foiled it.

As to getting discouraged, DON'T!

If it was easy everyone could do it, and even at its worst you are still making better dog food than you can buy for your puppy! Laughing

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Markbb · Posted: Jul 25 2007 Post subject: Brisket

Both of you guys sounds like your cooking em to long hence the crumbly texture which is always a sign of over cooked, are you guys spritzing the meat with anything I do with apple juice and Jack (thanks kickass) and my brisket turns out good everytime and are you giving it a rest time for about 45min to an hour, I know once it comes off the grill you want to cut into it but give it a rest in some old towels....I rub smoke at 220 to 275, spritz every 45min fat cap up and score the fat cap for better penetration of the rub and spritz and never foil, and fork test for doneness.

tucciim · Newbie Joined: 30 Nov 2005 Posts: 68

not to hijack this thread, but i'm going to try fat side up next time. trial and error = lots of meat to use for other dishes.

i'm thinking that the chopped point and flat would make for good chile with a good consistency differennce between the 2 meats.

Markbb · Posted: Jul 26 2007 Post subject: Heck ya

Left over Brisket a number of things chili is good tacos,stew, sheperd pie, its all up to your imagination.

OddThomas · Posted: Jul 26 2007 Post subject:

Hi,

Two words - Brisket Pizza.

standupguymoon · Newbie Joined: 19 Jun 2007 Posts: 31

I think it has to be the temp that your thermometer is reading. I use an oven thermometer and just plop it down right next to the meat (about 2 inches away so as not to obscure the reading.) Like others have said, make sure it is calibrated and getting the right temp. It really sounds like your temp reading is too far away from the meat and therefor not accurate.
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SPOKANE SMOKER · Posted: Jul 27 2007 Post subject:

Stars ans stripes said:
In addition, I stuck a fork into the flat at 180 degrees and it was tough to go in...but I could tell it was from being dry. I put it on at 0330 Saturday and I did the fork test at 1500. 11.5 hours of cooking an 11 pound, untrimmed Packer.

The smoker thermo could be wrong and I'm cook way too hot...or my Kitchen Masters thermo is wrong...or in the wrong spot.

I bought two digi thermos from Target over the weeke

I think this could be your problem, as well as the reason for all the juice in the foil and the meat being dried out.

Never stick a fork in the meat to "test" it. Get a digital thermometer and take it to 190-195 deg. then pull and let rest for at least 30-45 min so the juices settle back in before you cut it or poke it. I leave the thermo probe in the meat till I'm ready to pull or slice so I don't risk loosing the juices.

Hope this helps.

Kevin Very Happy

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roxy · Posted: Jul 27 2007 Post subject:

Dawgfatha · Posted: Jul 27 2007 Post subject:

Man I know I would be scratching my head. The technique all sounds good.
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Doc1680 · Posted: Jul 27 2007 Post subject:

I'm with roxy and WIFES NIGHTMARE. Don't use a fork, knife, toothpick, ect.. After testing your meat a few times you will end up with a bunch of little holes in your meat that will let all of the juices run out. Always use your probe therm.

And I don't take my probe out until the meat is ready to be sliced or pulled.

Just my $.02
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