Dry brisket again. Advice needed...

Well,I'm no expert-but a couple bits of info might help us,help you.

Was the seven pounder a flat,a nose on flat,or what?

Was it a commercial,select,or choice grade?

What brand was it?

Did it ever have foil on it?

Had it been wet aged,or previously frozen?

Did you check the cooker probe temp against a remote therm,and several places with a consistent instaread probe?

195º could also be overcooked.

quote:

Originally posted by Tom:
Well,I'm no expert-but a couple bits of info might help us,help you.

Was the seven pounder a flat,a nose on flat,or what?

Flat

Was it a commercial,select,or choice grade?
What brand was it?

I bought it at Sam's Club

Did it ever have foil on it?

No

Had it been wet aged,or previously frozen?

I don't believe it had been frozen

Did you check the cooker probe temp against a remote therm,and several places with a consistent instaread probe?

No, the cookshack proba has been working well so far.

195º could also be overcooked.

True....

A couple thoughts would be to check the cooker probe,to be sure it is accurate.

If from Sam's ,it should be choice,and never frozen.

The kill/pack date will be on the cardboard case,and hopefully,it has been setting in the cooler a couple of weeks.

Sam's usually carries IBP,which is what many comp teams use.

The choice[they will be stamped on the cryovac] flats we've cooked from Sam's may poke tender down around 187º,when cooking at around 225º in a traditional Cookshack.

We would let rest 2-3 hrs in foil,in a cooler and they rise another 5º.

The CS cooks moist,so often foil isn't needed.

If we did foil,we would cook around 220º-240º ,until about 165º internal-or until it looks nice.

If you need the extra time,for timing,it won't hurt them to cook at 190º-200º for extra smoke,etc.,until you foil them.

You can overlap sheets of plastic,so they overlap and don't leak,and then heavy foil,and take the flat straight to it.

you can add 1/2 cup + beef broth/coffee/bbq sauce/beer/balsamic vinegar/wooster-whatever you like,to the wrapping.

Back in the cooker at about 250º,until about 190º internal and let rest in the cooler a couple of hrs.

Should be plenty of soppin's.

After a couple tries,you'll figure whether to cook a little more,or less.

Hope this helps a little.

Dave,

Maybe I'm not understanding you right, but If you dont set the meat in a pan or wrap in foil during the cooking process how are you supposed to collect any juice?

Its all going out your drain hole not?

quote:

Originally posted by GeiyserQ:
Dave,

Maybe I'm not understanding you right, but If you dont set the meat in a pan or wrap in foil during the cooking process how are you supposed to collect any juice?

Its all going out your drain hole not?

The pictures that I have seen show moist briskets w/o being in foil. To get a cup og gravy it will need to be in foil. It appears that 190 is too high an end point.

Hi Dave,

When your Brisket gets to internal temp 170.
Put the brisket in foil add some water and apple juice.
Then wrap with foil tight and put back in the smoker. The juice will be in the foil.

Check the fourm for my Brisket photos and info.
Brisket in the Amerique by bembring
(created on 14 May 2006 02:00 AM )

Thank you,
bembring

Dave,
I agree with Tom. Check it at 187 degrees internal. I try not to buy a flat if a packer or point is available. I have one secret for cooking just a flat, save some of the heavy fat you remove from your next full packer brisket and vacuum pack it.

Then the next time you cook a flat, thaw out the fat and toothpick it to the top of the flat and when smoked at 220 to 225 degrees you will find a juicer more tender piece of brisket.

smokemullet

that, is an awesome idea!!!!!!
i agree, flats are the hardest to prepare.
gotta cook them slower, and less temp, like 180.
fat side up for the last half of the cycle.
keep in mind, the precious little juice they have, you dont want to draw out with foil. perhaps inject them.