Brisket tastes like Roast

I sometimes do something similar but instead of using "water" I use some of my homemade BBQ sauce diluted with apple cider vinegar. Toss it in a cooler, not the fridge. Always gets great reviews. Might give it a try with whatever sauce you are using.

Just my $0.02

quote:

Originally posted by johndough:
... we wrapped it in foil with about 1/4 cup of the drippings/water mix and put it in the frig overnight...

Foiling is the problem.

Foiling is braising and will give you that effect especially if it sits in there longer.

Smokin -- Are you saying that after smoking the brisket naked in the CS to 190º internal that foiling and putting it in the fridge is the problem? Maybe I am missing or not understanding something here.

I think foiling is foiling whether it is done in the smoker or the meat finishes cooking in the foil out of the smoker.

UH-OH. I don't want to start a foil or not foil argument, I mean discussion.

My briskets that never touch foil, don't take like roast.

From the description provided, all things being equal, in his description, foiling with broth was the issue.

Try one without the foil.

Most people love Roast and don't notice this, but you've be surprised in contests, how many entries for Brisket taste like roast.

Hmmm.

Don't suppose folks out there are whores to the judges,do ya?

quote:

Originally posted by SmokinOkie:
My briskets that never touch foil, don't take like roast.

From the description provided, all things being equal, in his description, foiling with broth was the issue.

Try one without the foil.

Most people love Roast and don't notice this, but you've be surprised in contests, how many entries for Brisket taste like roast.

Would changing the broth I used change the taste? Maybe add some liquid smoke?

john, john, john.

You haven't been around long.

First you foil, now you want to use Liquid Smoke?

Old timers get banned for asking those questions

try this, so you can get a relative taste comparison. Smoke a brisket, no foil and then let it rest a few minutes (just turn off the smoker). Cut and taste it.

How does it taste?

If it taste like roast at this point, it's probably your seasoning, your taste buds, something else. You can use this to eliminate broth/foil as the cause.

You just need to try some process of elimination for figure out your taste profile.

John,

I really don't like just adding water to any meat. It gives no flavor, and there by it must dilute the flavor that is there.

I do wrap, during the cook and then I pull it off and unwrap it to let it cool. Then it goes into a cambro to stay warm till turn in.

A cooking class I went to had two top cooks that did this, and they win with it. And the flavor was top notch.

Maybe the next one try not using the mustard, and then add the cookshack brisket rub, and see if it tastes like a roast. Everyone is looking for a different flavor, thats why there are so many rubs. Just find one you like.

Mine didn't taste like roast today, but it sure took a long time. I told someone on here I would try the next brisket on 200*. Well I did. Put it on at 0700 friday morning and took it off 1330 saturday. 30.5 hours. It was 9.5 pound select, trimmed, about as fresh as they come. Still had alot of fat on it. Pulled it off at 195*. Kept dial on 200* all 30.5 hours without opening the door. Some of it was dry, some tough, most of it was very tender and very good. Used 2 oz. apple in front end of box and it almost was all burnt up Only the very core was still intact and black, the rest was white ash. Smoke was just right, not too smoky, but could taste it. Used an all-purpose rub marketed locally from a little town about 30 miles east of here. I know the only employee. Rambling now. Good night!

I agree with all of the above posts about avoiding the foil. After re-reading the original post, I just noticed that Johndough mentioned mesquite "chips". I'm thinking you wanna be using "chunks" in the Cookshack. Also, John, I'm guessing you re-heated this brisket after foiling and cooling. Re-heating a brisket is a different animal as opposed to cooking a brisket for immediate consumption.

A wise cook once said:

"try this, so you can get a relative taste comparison. Smoke a brisket, no foil and then let it rest a few minutes (just turn off the smoker). Cut and taste it.

How does it taste?

If it taste like roast at this point, it's probably your seasoning, your taste buds, something else. You can use this to eliminate broth/foil as the cause."

I think that is your best course of action. Worry about re-heating once you get your original product right. I do apologize if I've mis-interpreted your comments about the foiling and cooling. Also, make sure you're using chunks of wood in the CS, not chips. At least for a baseline brisket!

Good luck, and have fun experimenting!

You are correct in that I do freeze most of what we cook. Here at my facility we serve brisket all the time and cant serve right out of the smoker due to the volume we serve. We are cooking briket all week. I should have said I use 'chunks" my bad.

I have purchased some cookshack brisket rub and will use that instead of the mustard. The original reason we experimented with changing the way we did things was to add more flavor and tenderness.

And to Smokin Okie, my humblest apologies Please dont ban me! I was extremely satisified with the way the brisket turned out using foil with the exception of the roast taste so I was grasping at ways I can continue using that process but improve the taste. And hey, how bout those Sooners?!?!

Like Smokin ,we've cooked alot on 150 s.

Maybe switch to hickory,or pecan chunks.

If you don't have enough smoke,add some more about 1/2 way through.

That 150 could handle a lb.

Since you must cook ahead,a little of the drippin's/beef broth could be alright.

Or none at all.

Cookshack's Brisket Rub should help.

Use enough !

Hard to match fresh off the cooker,but maybe these could help with the roast taste.

Hope this helps a little and let us know.

BTW,spent much of my formative years in Lawton.

Hot in the summer,cold and windy in the winter.

Tom the weather has changed alot in recent years. Not so many 100 degree days and it hardly freezes anymore, but you can count on it being windy

I would like to thank everyone that made a reply in this thread, your help is greatly appreciated!

Very intresting topic. I cook in my 08 and when the brisket get to 190, I foil wrap it then towel it and cooler it until time to eat. Some times 4 hours. It always seems like a great brisket. Should I try just leaving the brisket in the cs and just turn it way down until its time to eat. Pull it 15-30 mins before, let it rest and cut it up?

derek,

How does it taste to you? If your method is working, I wouldn't change at all unless you want to experiment.

quote:

Originally posted by SmokinOkie:
derek,

How does it taste to you? If your method is working, I wouldn't change at all unless you want to experiment.

Bingo!! If your stuff tastes good to you then there's nothing to do. It's only incorrect if you don't like or are not satisfied with the taste.

I like to screw around with my flavors when dinner's NOT on the line. I'm never completely happy with my stuff. I guess I'm searching for some sorta magic potion.

Good point guys. But. I want to experiment. What do ya'll do. Try to time it perfect? Foil it? Turn the temp down to hold it? Etc...

Well i ended up doing a "foil" and a "non foil" and tried different seasonings. The non foil method had better taste while the foiling method had better texture. It seems I just need to fine tune the non foiling method to get the right tenderness then I'm set.

I do have one question. Do most of you guys keep your drippings?

Experimentation is good, let us know what you decide on

Yes I'll keep drippings, but only if it's not a lot of trouble, then I'll just defat them and add them to sauce.

I am kind of confused about foiling, I was under the impression that once brisket hits your target temp, you want to wrap in foil and put in cooler with towels for at least an hour or longer to let the juices distribute through out the meat.

Smokin--Do you just let it sit on the counter to cool for a certain amount of time or do you leave it in the smoker at a lower temp?

I want the flavor to be like a sliced piece of brisket at a good BBQ restaurant that doesn't taste like roast. How do they hold it or reheat it so that it doesn't tast like roast?

Thanks.

Brett

I think it's just different people have different tastes.

Until this post, I don't remember anyone saying their brisket tastes like roast. So was just trying to help him.

Plenty us foil with no issue. I just hold it in the smoker until serving, not on the counter. Sometimes I'll "cover" with foil, but not wrap.