How do you prevent the bottom of the brisket from over cooking

First of all, you don't say but it looks like you cooked the brisket flat side down. I always cook mine flat side up. Since there is more fat on that side, it helps protect the brisket from the heat that is coming up from below.

And putting it on the bottom could have caused the problem in addition since it was closer to the heat source.

Fat side up,,, the entire time..... I was hoping that it being too close to heat source would not be the issue.... The brisket still had a good taste,,, it will fe another month before I smoke another one,,,, oh well

Thanks

Do you know what the temp of the brisket was in the flat when you removed it?

No,,, at the time I did not have a temp gauge,,,, but I finally bought one the other day,,, so I will be able to tell with future smokes,,,,

Btw,, in order for it to fit,,i had to bend the end of the flat upward ,, letting it rest against the back wall during the first hours of the smoke

That's just overcooked.

You have to monitor it to figure out when to pull it. Temp alone won't do it.

Bottom rack is hotter and it's also getting direct heat.

Like John said, put it fat side down when you wrap (that way the fat soaks up the fat in the foil). When done, defat the juices and keep what's there.

Thinking overcooked was the reason I asked about the temperature. SmokinOkie is right that temperature doesn't always tell the whole story... "When it's done, It's done" but it is a good indicator. I'd bet you were 200+F. Foiling in your case probably helped to keep some of the juices in and helped keep it from drying out as it cooked longer.

Some people like to bend the flat under so it is thicker and it also helps protect the flat. I'd suggest that before suggesting to rest it against the side of the cooker.

You'll have to learn your cooker to know how much hotter it is on the lower rack.

I think it still looks good... and would definitely be enjoying some of that brisket on a bun.

Two pointers to the great advice already put forth:

When selecting a brisket next time, look at the far end away from the point...choose one with the thickest end.

Buy a packet of wooden shish kebob skewers. Once your brisket hits 190, insert the skewer from top thru bottom in 2 or 3 points on the brisket. You're gauging resistance as you would using a toothpick to test ribs. You could also use the metal probe end from a dig thermometer in place of the skewer. The "feel" I look for would be similar to that of skewering a fully baked potato.

MaxQue makes a fine point on running the probe into the brisket to check for doneness...BUT,yes always a but...we are talking the flat and not the point end.

I like the thickest part of the flat to probe and my usual starting temp is up to 193, unless the brisket looks like a upper choice and then the temp will be a little lower. It is only to know when to start checking for doneness.

practice,practice,practice and even the mistakes are better than most back yarders best, just a thought!

Cool,,i will take everything into consideration,,,i like the idea of letting it cook fat side down when its wrapped,,,, I just have to find a place that sales USDA Choice, in my area....

Don't know how Smokin does it but I also cook fat side down before the foiling.

quote:

Originally posted by JAEJW1:
Cool,,i will take everything into consideration,,,i like the idea of letting it cook fat side down when its wrapped,,,, I just have to find a place that sales USDA Choice, in my area....

I cook fat side down for the entire smoke as well. No foil for me until it's done.

I like collecting the meat juice and adding it to my bbq sauce,,,, something I saw on food network,,,