Dry Brisket

just the flat,are well trimmed and difficult to keep moist. when you foil maybe add some apple juice and broth & wrap tight, maybe go to 200-205. if all else fails chop it up, pour sauce on it and tell them "damn that's good". Or go to different wally world ,see what they got.

Might try checking the brisket - is it Select or Choice? It does make a difference.

Might try pouring the broth over it as opposed to injection just before foiling. Never heard of injecting at the foiling point. Pores may be too tight/closed to retain much liquid.

If it's dry, might also try the entire cook at 225* as opposed to cranking it up.

Change a few things & keep good notes. Good, moist brisket is on the way!

Both cooks,above,gave workable solutions.

You probably have an Excel cutter,commercial,etc that should have been ground fot burgers.

I don't recommended this for anything-because the smokette cooks really fine briskets.

If all else fails.

Get a cheap plastic syringe from wallyworld.

A can of losalt beef stock from swansons.

Shoot it up,at least 8 hrs before cooking.

Try to get the whole can into a 5-6 lb flat.

Smoke at 225* ,until 165* internal.

Remove and lay on a couple long sheets of HD foil.

Sprinkle a handful of light brown sugar on the foil,and rest the flat on it.

Paint the flat with 1/2 + cup red bbq sauce.

Cookshack mild is the absolute best for this particular technique-but do what you have to.

Sprinkle liberally with Lee and Perrins wooster sauce and sprinkle another handful of brown sugar over the top.

Yeh,yeh,yeh,I know real Texans never use sugar and only cook with salt and pepper.

Roll the foil tight,with as little air as possible.

Cook at 250* to at least 196* internal and try to run the probe thru the flat.

If it doesn't pass like butter,cook 5* more.

When it does,wrap tightly with insulation, into a small cooler.

Let set at LEAST 3 hrs,before you check it.

Let set on counter,gradually open foil,and let it come close to room temp.

Pour off and defat liquid.

Taste liquid for balance,add water,beef broth,etc until you might like to eat it.

Slice around a pencil thickness,ACROSS the grain.

If tough,slice thinner,if too tender,slice thicker.

Set out a Shiner Bock,and 3-4 oz of a moderate gold tequila.

Fire up a little Tulsa Swing,drink both while you slice and serve.

It won't be the best you'll ever serve,but it will be the best they ever ate.

Now that's a great explanation.

LOL Tom!!! Love that "technique!" Seriously! If the brisket doesn't knock em dead the Shiner Bock / Tequila will - or is it the other way around?

Great post!

Well now,as some of ya'll know,this ain't our first rodeo.

I'm giving a "worst case",not what a CS is cabable of doing

It can cook the best packer,you can buy.

I REALLY DON"T recommend this as "the technique".

Someone might want to save the post,as it works on camels,ostrich,llamas,west Ky mules,buffalo,beefalo,real old sheep,goats--what have been eatin' prickly pear,wild onions,and assorted weeds.

Now,some of these would benefit by a pint o' wooster sauce.

I don't know about the rest of the country but here (upstate NY) the local Walmart sells brisket better suited for dog meat than anything else.
I think they are below cutter grade if that is possible. I gave up on them 2 years ago.
That may be your problem

Yeppers,that is why I reserve this technique,for them what is partial to their ol' hound.

If this might work for you,print it out.

I probably won't do it for another year,as I'm gettin too old.

I've already bookmarked this page. In northern Cal we find a lot of flats, and what whole packers I've seen (Walmart) are "select". So the technique will probably come in handy.

Anybody know where I can get "choice" brisket around Sacramento?

The old thing about a poor workman blaming his poor tools,we know isn't always true.

Yes,we've had the opportunity to cook with/against a number of the very best cooks out there,as Smokin' has.

All are GREAT cooks,but spend all their waking hours to find the quality packers to compete with.

In KCBS ,you could achieve a perfect score of 180 points,from six trained/schooled/experienced/certified judges.

The cooks cook to a standard,not compared!

The computer calculates out to four decimal places.

Yes,human error for taste-or dumbness.

The top half dozen cooks ,in a big money contest,may be seperated by 0.0005 point.

That is a week on the road,thousands in expenses,and thousands in prize money.

Plus,prestige,and places at national invitationals.

We all carefully guard,or share where you can use witchcraft,influence,and large dollars to acquire these packers-by the case.

Trust me,when I say,there is a big difference between a 20 year old dairy bull,and a 20 month old,black and white faced cross steer,standing in a 1/4 acre lot,being fed 13% creep feed,and never exercising.

But,some good cooks can produce good briskets,and Cookshacks were designed to do that.

Smokin' does a great job of steering us to at least "GOOD",and that is often GREAT.

Just my $0.02

quote:

Originally posted by Pags:

Anybody know where I can get "choice" brisket around Sacramento?

Pags
Try any IGA store. The one in Susanville will order me one, point and flat, and it gets here in 3-5 days. It is choice and pricey.

Thanks nmaggie69. There's one about 8 miles from me. I'll give it a shot.