This weekend I cooked my first brisket in my Smokette. I was all excited based on the vast amount of discussion on this forum.

The brisket was a flat from Sam's and weighed 7.07 pounds. It was not choice though-so I may have got stuck by Sam's on this one. After having read all of the threads relating to brisket on this forum and finding out that cooking brisket can be quite tricky, I decided to use all of the information that might be helpful. So I washed it, and then moderately sprinkled with rib rub, mustard, pepper, Montreal Steak Seasoning and brown sugar. I let it sit in the refrigerator for 14 hours. I put 1 1/2 oz. of hickory and 2 1/2 oz. of pecan and an organge peel in the wood box. I put the brisket in at midnight at 195 degrees after injecting it with about 1/3 pound of melted butter and placing thick slices of fatty beacon over all of the top of the brisket (completely covering). I also threw about 3/4 lb. of fat taken from rib steaks onto the top center of the brisket. At 8:30 AM, I checked it with two probes and it was at 178/179 (opposite ends). I then increased the temperature to 220 degrees. I checked it a couple of other times on the half hour and finally at 11:45 AM I pulled it at 192/196 degrees, put in plastic bag, put in about 1/4 cup of beef stock, foiled that, wrapped in a towel and put in picnic cooler for 2.25 hours.

Now the results were less than I was hoping for. First of all, while it appeared moist on the outside, it appeared and handled like a solid piece of "rubber". It was fairly tender and moist but not real tender and juciy (like I expected). It tasted good but not "very goood or excellent". And it had a limited amount of smoke flavor.

Does anybody have any suggestions regarding the next attempt?

Was this a brisket from a big tuff older breeding animal since its size for a flat was not that different from the sizes dicussed on this forum for whole packers?

Was 195 degrees and 220 degrees too low of a cooking temperature?

Should I have left it in to an internal of 200 or more?

Should I have foiled it for the last hour?

With some beef stock?

Should I have done something else different?

Any comments would be appreciated. I know there are many experts out there.

Thanks.

MIN Que

I'm not an expert but I have had good sucess with briskets. The ones I have been buying at a local super walmart are packer cuts that weigh 8 to 10 pounds and that includes plenty of fat on the brisket. It sounds like if your's was just a flat with little fat that it would be fairly large if it was still a packer cut. One thing I learned on the forum is to look for the small tender ones. I always take the smallest ones in the case as there are always lots of 13-14 pound ones in there. Also I start smoking at 225 and if anything bump it up to 250 if I need to get it done faster. Hope that helps.

Hi MIN Que

Sounds like you did everything right. You may be right in saying that it came from a big ole steer....biggest flats I have ever found were about 5 pounds.

I think 195� is about 10� to high. I shoot for 185� and then wrap and rest. Not sure if that would have made a big difference.

The quality of the meat could also be a problem. The lower the grade, the less the marbling, the less the juiciness.

I think a brisket is a perfect example of a piece of meat that likes it lo and slo, so your temps sound OK. I was taught by a Texan who cooked it at 200� for the entire cook.

I say just keep practicing!

Howdy,MIN Que.

Stogie is pretty square on my experience with a CS.

If you cooked two or three flats in it,you would have different results still.

IMHO the flats are going to be the most difficult to do consistently of whatever you cook.

The beast itself seems to want to have an opinion.

I'd agree that with your CS,you should check it around 185� and if it is close,foil it for a couple of hours in a cooler.

The more you practice ,the more stories you'll have on those flats.

But,they'll still eat good.

MQ,

Based on your description of the final product, "solid piece of rubber, fairly tender and moist but not real tender", makes me believe it was under-cooked. Overcooking a brisket tends to make it very dry but still fairly tender.

The resting period of 2.25 hours should have been enough to finish the cooking, unless you added cold beef stock and your picnic cooler was large. The loss of heat may have slowed or stopped the cooking process.

The beef stock could also be the cause of the lack of flavor. I've found that a brisket that cooks or sits in liquid tends to taste like roast beef rather than BBQ. When it's time to wrap and rest my brisket, I do it with the fat side down so I don't loose the bark or the seasoning. No, it doesn't get dry.

The next time you're cooking one and it's ready for wrapping, try wrapping it in foil, fat side down, with no added liquid. Seal the foil tightly. You can place it back in the smoker and hold it at 140 for 2-3 hours to finish cooking.

And try to buy briskets graded "choice or better".

Quick question (I only have time for a fast answer today).

How did you slice it? It's possible to undercook just a little and slice it wrong and have a chewy end product.

Just thought I'd ask since I do my briskets in the 185 to 195 range.

We'll help you out. When I can, I'll stop in with some more detailed comments.

Smokin'

Okey dokey, Boys, finally scored a "brisket". It IS a brisket and yet it has a label that sez "beef in a bag". Huh? Anyway, it's a whole 5.66 lbs., well marbled, and cost me 3.87 a pound. So...my point being when you say "you have to experiment" you must be talking to rich people! I cannot experiment, nor will I, with expensive meat. I cannot afford to play with my food. It's get it right the first time!

Gonna do it this Memorial Day. I've done my studying, Folks, and have a plan.I am not the least bit unsure about the end result. Instinct, you know. What I wanna know is, what's the way you guys serve it? I'm thinking about the beans underneath thing. That's cool! But, on serving the meat...ya just slice and offer a sauce? Or place on bread? What? What constitutes a complete Brisket Dinner (outdoors) to "ya'll"?

Thanks for all of your replies. They are very much appreciated.

Now, before I go further, I want to appoligize for not understanding what some of the abbreviations mean. Specifically could someone tell me what "LOL" and "IMHO" stand for. I have been able to decipher others, but not these and in reading these threads, one gets frustrated without understanding the meanings of abbreviations.

Let me also correct something from my original question on "Brisket Mystery". After going to Sam's last night, it is my understanding that the brisket was "choice" which is stated on the tag hanging on the cooler with the price. It had a 1/4 to 3/8 inch fat covering over about 65 percent of the top. But it had very little or no fat marbling.

And while I said it was "fairly tender and moist" what I meant was it was not dry but at the same time not juicy either and it was just mildly tender. Perhaps this is a slightly better decription than I gave yesterday.

As to SmokinOkie's question, I sliced it about 3/16 inch thick.

And another question was the temperature of the beef broth and cooler-they were both at room temperature.

As I recall, there was some mention of a "poke test" for the ideal doneness on a brisket in addition to the internal temperature. Is anybody of aware of this type of test and how specifically would one go about it and what is the interpretation of the results?

Again, appreciate your excellent comments?

MIN Que

MIN,

It sounds like your brisket, for the most part, was successful. It may not be what you had in mind, but believe me, I have cooked and sampled much worse. As another member put it, each brisket is its own animal. The cooking times will vary from brisket to brisket, sometimes more than you would expect. Also, the moistness and texture will vary.

As for the "poke" test you mentioned, in time you will get to know what it feels like. I think it's hard to describe accurately. The best description I have heard was this: if you put a fork in it and you can twist the fork easily, it's done. Personally, I use both temperature and "poke", only I poke with an instant-read thermometer instead of a fork; double duty that way. Perhaps some of the other members can describe the "poke" a little better.

Smokin' mentioned something important, and that's how you slice it. Be sure to slice across the grain.

One other comment if you don't mind; I think you will find that adding all the extra fat really doesn't do much. At least that's my opionion, which is based on my brisket experiences. But, the most important thing is to have fun. Do whatever turns you on and keep on doing it.

Cheers, beers, and burnt-ends to ya,
Killer George

Andi,

If that "beef in a bag" really is brisket, that's one expensive brisket. I guess it has a lot to do with your location. I thought briskets were expensive in Southern California; running close to $2/lbs retail for packer trimmed choice or better.
At your prices, I'd stick with Moose.

As for eating brisket, I think it makes the best sandwiches. I'm not much for eating a plate full with beans, but slap it on some bread with BBQ sauce and it's a winner.

Cheers, and enjoy.

MIN & ANDI
IN THE 10 MONTHS I'VE HAD MY CS 50 I'VE SMOKED OVER 600 BRISKETS, 1500 CHICKENS, 3000 SAUSAGES, 300 PORK BUTTS, 500 RACKS OF RIBS, 50 TURKEYS, 50 DUCKS, 3 LAMBS, AND AN OSTRICH. I'VE YET TO HAVE A BAD RESULT AND HAVE THE REPUTATION OF HAVING THE BEST BBQ IN 1000 MILES (WELL WHERE I LIVE THERE AIN'T MUCH REAL BBQ WITHIN A 1000 MILES). MY ADVICE TO YOU IS STICK TO THE BASIC CS RECIPES ON THIS WEBSITE AND DON'T GET TOO WRAPED UP IN ALL THE BS.
FOR BRISKET, WE BUY SAMS CLUB USDA CHOICE PECHO ENTERO (WHOLE BRISKET) FOR 34 PESOS A KILO ($1.71 A POUND). OPEN THE BAG, RINSE, PUT IN CS, FILL BOX WITH MESQUIT, SET TO 175. 12 HOURS LATER, UNPLUG. IN AN HOUR OR SO REMOVE FROM CS, TRIM, WRAP, THROW IN COOLER FOR TODAY OR FRIDGE FOR TOMMOROW.
SLICE ACROSS THE GRAIN, SERVE ON FRESH BREAD WITH PICKLE, ONION, HOMEMADE BBQ SAUCE AND NOTHING ELSE. YOU'LL BE A HERO. SO FAR ITS ALMOST BEEN FOOLPROOF.( WITH MY STAFF IT WOULD HAVE TO BE).
IT'S MY FIRST CHANCE TO SAY SO ON THIS SITE, BUT I BELIEVE THE CS SMOKER IS THE BEST THING THAT'S HAPPENED TO BBQ SINCE THE INVENTION OF SAUCE. MOSTLY BECAUSE ITS SO HARD TO SCREW-UP.

Minn Que,I think KG probably hit it on the head and you did too.

You may do it identically next time and have a very different feel about it.

I'd say ,vary one item and do it the same next time.

Remember a flat is maybe the most difficult of all to nail consistently.




I think with some practice,you might be pleased.

Another thing about explaining your level of tenderness,if you slice across the grain to the thickness of a #2 pencil and you can pick up a long slice by one end without it falling apart and you can then hold each end between the thumb and forefinger and gently pull the slice in two;you have gotten about as close to texture as you may get."In My Humble Opinion",of course sometimes it makes me" Laugh Out Loud".

If all else fails,and you can only get flats-there are some techniques that have you cook to a certain temp. ,foil and continue cooking to a higher temp.,and then rest in the cooler for several hours.

MIN
LOL (Laugh out loud)
IMHO (In my honest opinion)

As far as the slicing, very specific question. If you slice it with the grain, it can be tougher, if you slice across the grain, it will definitely eat more tender. IMHO

KG described the poke test well.

If you inserted the temp probe in the right section (and it didn't read hot) then the 192-195 range should have been fine. That's why I suggested the question about cutting. It does make a difference.

Desperado

Wow, you've been smoking a lot, no wonder you haven't had time to post. Please do not type in all CAPS. To most on the internet, that's shouting. Plus, it makes it easier to read.

Thanks,

Smokin'

Andi,the only thing I'd add to desperado's sandwich would be some pickled japs and a small scoop of tater salad on the side.

'Course I can eat beans as a side for anything.

Desperado......

I have to wonder what kind of brisket you are serving.

You say to set the temp at 175� and then in just 12 hours turn it off and let it sit for a couple hours? Quite honestly, that makes no sense to me.

To get a good tender brisket, you need the temp up around 185-190�. That collagen is still rendering at temps between 170-175�...which is the max your meat will ever reach. Plus, in just 12 hours, I can't see a whole brisket getting to that temp.

I learned to cook brisket from a Texan. Most of these folks cook it at 200� and it takes them 20-30 hours to finish. The meat temps were always right around 185-188�.

I realize there are many ways to cook BBQ and every one has their own "style". There is no right or wrong way, I am just in doubt that a brisket cooked for 12 hours at 175� is tender.

Again, not saying right or wrong, just curious.