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8 replies

Dry Brisket

FM Former Member
Hi group--- I have been looking at all the postings on brisket and followed the directions but my brisket came out dry. The brisket was a flat 6.7lbs, cookshack rib rub (overnight),3oz hickory. At 9am started the brisket at 225deg. and at a temp of 163 I wraped it in foil and back into the smoker until 190deg. about 7hrs. There was lots of juice in the foil but not much in the meat. We were able to eat the brisket and it had a great smoke flavor but again very dry and just a little tough. I'm thinking that the temp inside might be hotter than the dial setting. This is my first brisket on the smokette. Sure would appreciate any thoughts or suggestions.
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FM Former Member
Hey DonW. The first things that come to mind for me would be that maybe the brisket wasn't quite fatty enough. I got a brisket a while back that looked over-trimmed. Was it cooked with fat side up? Did the meat have a chance to rest before it was sliced? Just my two cents worth.....
FM Former Member
DonW... Take a look at the options you'll see when you search as Smokin' suggested. There are a lot of ways to help keep a flat moist. For some reason, all I can find in the Chicago area are trimmed flats, so I've tried a few methods. So far, the best brisket I've made was when I injected the brisket according to a suggestion by prisonchef323 (Jack) in this thread...

http://forum.cookshackamerica.com/cgi-bin/ultimatebb.cg...;f=3;t=003333#000011

The brisket came out great... Nice and moist and it had a great flavor.
FM Former Member
quote:
Originally posted by Richard B.:
[qb] Don,I personally think you cooked it at too high of a temp,& too quick.brisket is one of the toughest meats to cook period.But the CS doe's an excellent job.remember LOW & SLOW
read smokins brisket 101 & you will learn a lot.hope this helps.

Just my 2-cents worth

Richard [/qb]
Thanks Richard I think it was to hot also. I think my smoker is running hotter than the control know shows. I'll try 200deg. next time and see what happens.
Again thanks for your reply.
DonW
FM Former Member
quote:
Originally posted by SmokinOkie:
[qb] Flats, by their nature, don't have a lot of fat on them. If it was trimmed close, that missing fat won't help add flavor to the flat.

Do a search on "brisket flat" and see some of the ideas.

Smokin' [/qb]
Thanks SmokinOkie,,,,,, The brisket seemed to have a good fat cap on it. The foil was FULL of juice (used it to put on the meat). I can't help feeling that the smoker is running a lot hotter that the dialed in temp. I'll try it at 200deg next time and see what happens.
Thanks for your reply.
DonW
FM Former Member
FWIW, I've done many a briskets at 250 and 275 and they don't dry out.

One good trick is to wrap the flat in plastic wrap and then foil. That what the juices don't have anywhere to go. Most plastic wrap is food safe to 325 degrees, and since CS's only get to 250, you'd be fine.

Russ
T tomMember
Like Smokin',I'm not concerned about the Smokette temp.

At 190� internal,how easy did the temp probe pass through the flat.

Sometimes 185� might work,sometimes over 200�.

When you foil at 160�+,you might add 1/4 cup stock.

When it finishes,cooler for a couple hrs,then set out on the counter,with the foil partly open.

Let come down to around 100� and then slice across the grain.

Just a couple things to try.

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