What Temp for cooking Briskets and how to get moister flats

I guess I'm not the best guy to answer this question, me being a Newbie, and only having 6 packer brisket cooks under my built.

I would have loved to have had a few more packers cooked,but as you stated it is hard to find decent briskets. I have had the pleasure of doing 2 of those select briskets. Can't say they needed sauce. I cut mine with a fork on my plate and dang if they ain't tastey.

I have learned that in my cs020 it makes a big difference the way I load that packer in it. My flats tend to finish better( like melted butter) if they are by the door, like I said I'm a Newbie with just a few cooks so this could have a lot to do with the briskets itself. Quite the animal, so they are.

If I could only cook lean briskets, hate to say, I would consider foil and broth.

Still don't think it would hurt to let them cook to long as opposed to tuff brisket, but hey what do I know?

I've been setting the FEC100 on 170 for six hours and then bumping to 240 and finishing with no foil. Should I try less time on 170?

Like Smokin' says"the meat you start with" will have most to contribute.You say,that they are Prime.Might we ask whose Primes they are,and whether they fall into the company's upper,or lower prime?

How thick is the flat,and what does the packer weigh.What actual temp are you cooking at,and what kind of cooker?You mentioned cooking in the "upper 190 s to lower 200 s".Is that cooker temp,or internal temp?

How long is it taking from start, to pull off the fire for the packer .

Are you using any kind of marinade,or a jaccard to tenderize?

Are you using any kind of injection,such as stock,or one of the couple of popular beef enhancer/injections?

Are you foiling and holding,after cooking,and for how long?Do you add any kind of liquid to the holding foil?

Do you foil any time during the cooking,and do you add any liquid?If so,when do you foil?
Have you tried cooking comparable packers,the same way,and pulling one off at 190º and the other at 205º?Which was closer to suiting you?

I realize these are mostly questions,rather than solutions,but they may give a hint to the experienced cooks on the forum,as to where to start.

I like to start with a 14# CAB packer. If I can pick and choose thru a case, I like to see as much fat as possible running with the lean on the underside of the flat. I also like to see the flat end as thick as possible.

I'm now a firm believer of injecting the flat with Butcher Brisket injection. The phosphates definitely help preserve moisture. I inject at least 6 hrs prior to smoking. My current FEC100 method is to set the COOK temp for 174 for 8 hrs and HOLD temp to 250. I'll double foil with a little beef broth at an internal temp of 170. I find this gives me more smoke flavor. Once the flat reaches 190, I'll start probing it for the "butter" feel, which will kick in anywhere between 195 - 208. Once there, let the meat rest in a Cambro for at least an hour...to allow the juices to settle.

This seems to work for me, your mileage may vary.

Keep in mind, this is a basic brisket question, not a FEC specific question.

Tom,

I don't know what cut of prime, but it's an old time butcher shop with real butchers, not a meat counter called a butcher shop. The briskets they get do come in cryovac and are usually between 10-13lbs untrimmed. My cooking methond is six hours at 170* and then bump to 240* until finished. The flat thickness depends on the brisket, I'm generalizing as most of my cooks have left the flat a little dry in my opinion.

I don't foil durning the cook and don't want to. No marinade or injections. I do use a dry rub. Usually cookshack or salt and pepper.

I do foil after the cook for a couple of hours and throw in a cambro or cooler.

I've yet to have a proble slide thru the flat like butter. When it gets "easier" I take it off. Anywhere between 190*-205* roughly depending on feel.

I too have been 'creating' really dry flats... and never really had a good toothpick test on any flat.

The last brisket I did was a prime flat (as marked on the cryovac - USDA Prime) and as usual, it came out after about 12 hrs at 225 and was pretty dry. However, the next day when my wife warmed it up in foil, in the oven, I noticed it was quite moist and a lot more tender. It could be due to the extra cooking time (but the oven wasn't that hot) or it could be due to adding some moisture and letting the juices work themselves into the meat.)

Now, I have to say that usually when I do brisket (or anything else) I fail to properly plan ahead and I usually have to take the product out of the smoker and put it right on the table. Not good.

So the next time I do a brisket or a butt, I am going to allow at least 5 hrs of hold time, and FTC the thing with some broth or other moisture. This should allow enough time in the cook to at least give me a 3 hr hold if the cook takes longer than I think it will.

So we need another slogan: "Proper Planning makes a Perfect Product"

About Beef Grading,which may take around 20 seconds,could be The marbling and
other lean flesh characteristics specified for the various grades are based on their appearance in
the ribeye muscle of properly chilled carcasses that are ribbed between the 12th and 13th ribs.

Following is the gov't standards that will be considered?

Beef Grading

Now,having raised cattle ,and both my boys running bloodstock operations,I've seen them hang at the slaughterhouse,graded??by the gov't experts,and had a few adult beverages with the good ol' boys that did the grading.

One more reason that I ask questions,rather than provide these yes/no answers folks seem to want.

Yep,I like to see the USDA PRIME stamped on the cryovac,so I know that maybe 20 seconds was spent evaluating the hanging carcass with a coring needle,up there in the loin between the 12 th and 13 th rib.

Now the particular company may have it printed in RED,or BLUE.

I heard that extra time in some heat might make a product more moist and tender.

We heard of a team that held packers nine hrs in the cambro,with lots of other hot meats,before turnin and had a state championship win.

Hmmm?

We rarely hold less than four hrs.Hmm?

"If It ain't tender,you ain't cooked it enough",came from an old brisket cook that has won more TX/OK/KS brisket championships than most of us have been around.Hmmm?

Let's see,if we overcook it,we risk it being tough and dry?

The downside of cooking more,could be tough/dry....or MAYBE good.

Worst case,ya make tacos,enchiladas,chili.

Kansas City comps make you cook yardbirds,pork ribs,pork shoulder/butts and most everybody can cook them well.

Woops,I almost forgot,just when it seemed easy,them folks tossed in BRISKETS at the end.

Now,the cooks get separated from the "bbq cooks and wannabes"

Welcome to the "world of briskets".

When its good,it's great,when it ain't-it is terrible.

Now,we see why the six step,easy formula,isn't always that easy.

Some good experienced cooks above have given some thoughts,but each step,is just a piece of the puzzle.

YOUR technique.

Smokin' keeps sayin',take good notes,make one adjustment at a time.

These folks will get you there.

Do you get the probe to go in like warm butter when you don't foil during the cook? When checking doneness do you probe top to bottom or through the side of the flat?

How about my cooking temps?

SO-You haven't answered?

Yep,

"It's done when it's done", we all know who speaks this wisdom. I'm saying when the probe slides in from the top to the bottom and it feels like butter. There is a good chance it's done.

I don't have a FEC100, but if I did I would start right where your temps are and adjust to my taste.

There's no magic, but good notes and cooking a few will help. Cut the flat across grain, pencil width, and if you have to pull futher than 1/4- 3/8" to pull apart. Then cook LONGER the next time, but keep good notes.

If the piece can't be cut without falling apart. Then next time don't cook as LONG,but keep good notes.

Quit looking for all the secrets and go cook a few. Or maybe your next brisket keep good notes and post your results. We will help!!!

SlimJim,

Assuming you have a FEC100, your temps should be fine, at least as a baseline to tweak upon.

Lot of good tips above.

Cooking more,and making those small adjustments,will get you better.

In comps many teams just hope to get good scores on the first three categories,chicken,pork ribs,pork butts,and try to turn something in on time to survive the "awful brisket" category.

The judges all look forward to the first three categories,and truly ,truly dread having to judge the brisket category.

Many teams will cook three packers,and we've seen as many as six,and try to get enough good to build their box.

If there was a magic formula,they would all have it.

I've had really good luck so far pulling the brisket when the flat is 190 and the point is 195-200. I FTC for 2-3 hours then slice. For sure the quality of the meat makes a diff, I have smoked Choice and Select and the Choice was less dry on the flat. The points were about the same. I've only got 2 under my belt, going for #3 (choice) this weekend, so my experience is not that wide-spread.

The quote "just go cook something" is so true. It's not very expensive and you can make yourself crazy trying to get it "perfect" before you even start.

What about the great fat side up versus down debate? I've cooked all of mine down (this has not been easy for me) but that's what I've read from many of you. All opinions you'd like to share are welcome.

Many cooks like to keep the fat between the heat source and the flat,for protection.

Other than that,I like to cook in KY blue T shirts,and Smokin' kinda likes Okie Red-makes the same difference.

I've been cooking fat side up, but I should try one with it down to see if it makes any diff.

I'm with Tom, there is less than 8" between the element and where my brisket lays. I like the thought of having some insulation between my flat and that element.

I also like the thought that my seasoning is on top of the flat to pool up the juices and flavor as opposed to dripping directly off the bottom, but to each his own.

quote:

Originally posted by SlimJim:
SO-You haven't answered?

Your correct I haven't.

Guys are doing such a great job, I don't reply to everything. Too many posts to do that

Are briskets that are not foiled during the cook more likley to be less moist than those foiled? Or can you achieve moisture nirvana consistently without foil during the cook?

Well,I'm no expert,but I'll vote for "it depends on the meat you start with".

Cooking a noroll,cutter,or ungraded,I can trick it into tasting like a potroast,with foil.

Cooking a better choice,or better,I can trick it into tasting like a potroast,with foil.

Now,since I just like my potroast,falling apart with mashed taters,brown gravy,sweet peas,butter beans,and buttermilk cornbread....

and I like my brisket sliced,with chopped onions and jalapeno peppers,with a side of pintos,tater salad,blackeyed peas,and buttermilk biscuits,

I'll let ya decide.

I want to eat at Tom's house. Tom, you need to try some speckled butter beans and yellow spots if you haven't already. Mighty good eating.

Yessir Todd,been there and done that.