Dry Brisket

Ideas? Yeah, like you started off bad and just let it get worse the further along it went. Sorry. I guess I could have sugar coated that a little, but since included in your post is evidence that you haven't read any other posts about briskets, I thought I'd keep it brief. I am just joking, so don't take it personally.

Don't smoke a flat. Really don't smoke a select flat. If that's all you can find, smoke something else.

190* likely wasn't enough to get fully done, but then again it might have been overdone. That's why people don't smoke flats. You sound as if you cooked to temp and not to tenderness. Most brisket threads mention checking the meat for tenderness, and that tenderness may not occur until 200-205*.

The wrapping in foil was good, but setting it out for an hour didn't help anything, but it didn't hurt anything either, since you were cooking a flat, a select flat, and from that starting point, good results were going to be elusive.

Find a big packer brisket (try Wal-Mart) and try again. I think your results will be a lot better.

To chime into what Todd said; buy choice grade at the least, and try and find full packers. Flats are hard to cook, especially if you are new to smoking them. Also, when it reaches temp, probe the meat and your probe needs to penetrate like going into warm butter. You can't cook by temp alone! Go to find, type in briskets and read, read, read. It will get easier!!

Todd -- Agree with your "Really don't smoke a select flat" but to say "Don't smoke a flat," I have to heartily disagree! Most of the "briskets" I smoke is the flat portion, choice of course, and they turn out excellent.

Generalities may turn folks away from a pleasant experience. Just my humble opinion. Go ahead & smoke them flats and DO READ BRISKET 101!

I agree with Wheelz! I smoke choice flats all the time and they turn out great. Choice is a must however. I don't think you would have much luck with Select. I'm not sure I understand how packers can be that much better if they fit flat across the rack. Maybe if you fold the point over the top. Most of what I've heard is you have to pull the flat and then return the point to make burnt ends anyway. I'm not sure I see what contribution the point makes to the process. If you don't want the point just do the flat. IMHO

quote:

Originally posted by Wheelz:
Todd -- Agree with your "Really don't smoke a select flat" but to say "Don't smoke a flat," I have to heartily disagree! Most of the "briskets" I smoke is the flat portion, choice of course, and they turn out excellent.

Generalities may turn folks away from a pleasant experience. Just my humble opinion. Go ahead & smoke them flats and DO READ BRISKET 101!

You're probably correct that this was an over generalization on my part. The flats you see around here are almost always not smoke worthy, in that they have no(zip, zero, nada) fat on them at all, and they're about an 1" at most. They just don't offer much chance of success. I have seen a few at Sam's lately that are a lot better, like 2" thick with a decent fat cap, but they don't seem to have them all the time.

The ~1/2" fat cap on a packer gives you a lot of protection from drying out, so unless you do have access to well marbled flats with some fat cap, you're still looking at a challenging piece of meat to cook and have it come out the way you want it.

As to the removal of the point, I've read all the posts of late about removing it and cooking longer. I don't do that unless I'm trying to make burnt ends. I cook the whole brisket until the fat part of the flat is done, cooler it for a couple of hours, and slice the whole thing. Never had a problem with the point not being tender. I do slice it separately though, usually.

quote:

Posted By Todd G
The ~1/2" fat cap on a packer gives you a lot of protection from drying out, so unless you do have access to well marbled flats with some fat cap, you're still looking at a challenging piece of meat to cook and have it come out the way you want it.

I think Todd hit the nail on the head with the above statement. I believe that when cooking a flat the marbling is equally important to the fat cap. I cook only flats now since I'm only cooking for two. Every time I'm in a store I look over the choice flats in the bin checking for fat cap and good marbling, which by the way can not be found all that often. Whenever I do find one I buy it vacuum seal it and chuck it in the freezer for future use. Therefore, I have to agree with Wheelz and Ranger that flats can be done successfully.

As far as tenderness. two things. One, did you slice across the grain?

Second. Temp is a guideline, not an absolute. You need to lead to test it when it's time to pull. Depending on the method (braising in foil, flat, whole packer, etc) the finish temp just varies too much.

Do a search on "poke and prod" and we talk about how to test for tenderness manually.

quote:

Originally posted by TaktEZ:

I think Todd hit the nail on the head with the above statement. I believe that when cooking a flat the marbling is equally important to the fat cap. I cook only flats now since I'm only cooking for two. Every time I'm in a store I look over the choice flats in the bin checking for fat cap and good marbling, which by the way can not be found all that often. Whenever I do find one I buy it vacuum seal it and chuck it in the freezer for future use. Therefore, I have to agree with Wheelz and Ranger that flats can be done successfully.

Well, I'll give you points for diplomacy, but I think you're hiding the larger truth at work here, namely that all the folks heading west are buying up all the good briskets, flat or packers, and keeping them to themselves. I just got back from a run to Sam's Club and BJ's and after looking at about 20 choice flats, I passed on all and went with the one and only packer brisket they had. A tiny 10#.

FWIW, the flats at BJ's are a thing of beauty. Thick and very consistent in size, and also devoid of any fat at all, and $3.49 per pound too. The flats at Sam's were very disappointing tonight, being both small and thin with little fat. What I like in women just doesn't cut it with brisket.

I am not going to give up just yet (like my wife likes to say you are one stubborn son of a *^%X!)but a kind one ! Didnt question that remark and accepted it with grace since it has the word kind at the end .Looked on line at choices for briskets and purchased one from Paradise meats(kobe) and since our kids just finished college we can splurge a little now (less than 4$#)so looking forward to the next batch.By the way my dear wife (the one that called me "kind" said that the brisket was very good!Maybe i am setting my standarts a bit high? Anyway thanx all of you for the encouragement and info. Good smoke Felipe

Well if you've bought real KOBE, it's a whole different brisket. I would practice more before I did that, you've spent some money on it.

KOBE or WAGYU cooks up faster and has more marbleing and isn't something I'd ever recommend for someone just learning brisket.

Just don't cook a flat, find a whole packer.

To tag onto all the experienced cooks above:

Reading the Smokin'101,and the brisket forum.

The initial best product we all describe[packer],and the better than average quality of the meat[choice,or better] will control MUCH of your finished product.

Your experience,and great notes will be the rest of the package.

Remember a brisket could come from a 20 yr old dairy cow,or an old range bull-running the desert and mountains.

It could also come from a 1000 lb,less than two yr old steer,that has been standing around in good pasture,and supplemented with 13% protein creep feed.

The flat,could have been saved from that old range bull,and kept as pot roast,for nice little ladies.[the rest was ground and sold frozen in 50 lb blocks.]

Can Smokin',I,and a bunch of other cooks here cook both?

Certainly.

Would we love one,and attempt to pass completely on the other?

Certainly.

Like Smokin' says,-Am.Kobe can be a "funny ol' dawg" when it comes to cookin'.

Hope this helps a little.

quote:

Originally posted by Todd G.:... I have seen a few at Sam's lately that are a lot better, like 2" thick with a decent fat cap, but they don't seem to have them all the time..

My last brisket was a 9# choice flat from Sams. (no choice packers in town except special order $$)

It was about 2" on the thin end with full fat cap - came out about as good as I can cook them.

Hoss,that's about as good as that pony will ride.


Somedays,ya got to suck 'em up,and cook 'em.

They's a rite good reason,they say briskets separate the cooks,from ALL the rest o' the wannabees.

There's a good reason,the big dawgs,get the front seats down by the cooker-or so I hear.

Let ya know,when I get there.

I did talked to saleslady and she talked to her butcher who talked to his wife who talked to the milkman who then said cook to 170 degrees and it would be ok. What u think O Knowledgeble Ones?Thanx Felipe

Me thinks never trust a milkman........

quote:

Originally posted by Felipe:
I did talked to saleslady and she talked to her butcher who talked to his wife who talked to the milkman who then said cook to 170 degrees and it would be ok. What u think O Knowledgeble Ones?Thanx Felipe

No. Not only, don't trust the milkman, but the saleslady too. Ask her what smoker she has. Bet none of them do.

Acutally you meant that as a joke, right? But I died laughing at the story... good one... LOL

Probably not, it's funny how people get their food knowledge.

Tell them some guy, who's been cooking briskets since the mid 60's say you'll never get a tender brisket that way.

If you want the real answer, check out #10 on the List of ten Commandments for New Smokers (about half way down in the post):

Lessons for new Users

They have NO clue about briskets, since at 170 it's still probably in the plateau and if the plateau is a couple of hours, do you pull it at the beginning of the plateau or the end... lot.

Go for 195 for slicing, 200 maybe for pulling. Test your thermometer and let the "poke and prod" method of determining tenderness

Well,in one sense she was right.

Hot cook it in your oven,at about 375º and pull it out at 170º internal.

It will rise another 15º,to 185º.

Wrap in HD plastic wrap,and dbl HD foil,tightly.

Wrap in a sleeping bag,and into the tight cooler for six hrs.

Now,grate up about 8 oz fresh horseradish root,and 1/4 cup bottled prepared horseradish,salt to taste.

Get a loaf of really good,heavy crusted bread.

A jar of really good ,cold kosher dills.

Let your stick of imported butter come to room temp,to butter the slices of bread.

A couple liters of Smokin's fine ,cold homebrew.

About 30 mins,before dining,open the foil,slit the plastic a little,and let it work towards room temp.

Before slicing ,pour off and save the soppin's.

Have your Hobart commercial slicer ready on the kitchen counter.

Slice thinly across the grain,so you can read the newspaper thru it,until you get about 12-15 oz.

Butter up the couple slices of fresh bread,top it, openfaced, with the beef.

Pour about 1/2 cup soppin's over it,add horseradish on the side,and a cold dill.

Set out a fork and an appropriate sharp steak knife.

Uncap and pour the homebrew into a chilled mug.

Put on a little J.J Cale and some Oklahoma Swing,and you've got fine eats.

Thanx for the responses Smokin and Tom... Well just got kobe brisket today and what a difference in the marbling, going with Smokin in the temp. of brisket and with Tom in the beverage part with some Joe Crow and 7UP since Cant make a decent margarita to save my life or that of others. Will keep details and post results over the weekend. Thanx again and good smoke. Felipe

Margarita: 1 can limeade(frozen kind). Use the same can... add 1 can tequila...same can 1 can beer you choose)....same can 1 can water. Mix in a pitcher. Don't add ice to the pitcher. Server over ice with salt rimmed glass is desired. Garnish with a lime slice. Some substitute 7 up or sprite for the water but it makes it sweeter so I don't

Thanx Ranger but is it legal to mix tequila and beer ??