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APL Style Brisket - the good and the bad

NJ_BBQNJ_BBQ Posts: 77
edited August 2013 in EggHead Forum

Yesterday I cooked my first ever brisket following the APL Serious BBQ recipe and had mixed results. It was only a 7# whole brisket from the butcher.

The good - the flavor was outstanding and scoring the meat created more surface area and therefore more flavor. Also the BBQ sauce with the meat jiuces was equally outstanding.

The bad - it was a bit dry, not too dry to eat for dinner but certainly enough that the leftover will go to making hash & eggs this morning

So what did I learn

1 - buring oak is the best smell in world

2 - foiling wasn't enough to keep this moist, I'll try an injection next time

3 - scoring the meat works great to build the flavor of the bark

So what do I still need to learn

1 - still a newbie, need a routine as this is the second cook in a row where I forgot to add the wood before starting the meat so I had to unwind the grid and PS

2 - I'd welcome any suggestions for a brisket injection

3 - what is the coorect area of the brisket to take the temperature; using a thermapen I had readings of 186 in one area and 200 in another. I know the Travis brisket cooks to 205 but the APL recipe cooks to only 195. I opted to continue the cook unitl the lowest reading was 205 which could be another reason it was dry.

4 - this cooked at 275 and I cannot see how I could ever get the egg to a lower temp without extinguishing the coals. The bottom vent was only open the width of a quarter and daisy wheel had only the top holes open a slight bit

Knowledge comes with time and effort I guess.

 

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Comments

  • henapplehenapple Posts: 12,856
    Cook till tender... Period. I'm doing one today Centex style. Rub, oak, beer, wait till tender. Last time I cooked one I did place hdaf under the flat once I got near. Did you slice against the grain?
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • NJ_BBQNJ_BBQ Posts: 77
    Yes, or at least I think so if the picture is any proof of that.
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  • henapplehenapple Posts: 12,856
    I'm on my droid... Looks like it's with the grain. Sorry if I'm wrong.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • lousubcaplousubcap Posts: 5,688
    The general concensus as mentioned by @henapple is to cook til you can probe the thickest part of the flat with no resistance.  Anywhere from 190 to the low 200's. 
    Louisville
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  • NJ_BBQNJ_BBQ Posts: 77
    henapple said:
    I'm on my droid... Looks like it's with the grain. Sorry if I'm wrong.

    Believe me, I appreciate any and all feedback or clarifying questions
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  • NibbleMeThisNibbleMeThis Posts: 2,246
    For an injection, try using a cup of beef broth with 1-2 tablespoons of Bragg's Liquid Aminos.  The liquid aminos tastes like a concentrated soy sauce and really enhances beef flavor. 

    Also, I like using beef base as a slather for brisket to hold on the rub [Chris Lilly's technique].  It helps keep it most but more importantly, when you foil, you will get a luxurious au jus and au just can help hide a dry brisket if necessary. 
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  • NJ_BBQ said:
    henapple said:
    I'm on my droid... Looks like it's with the grain. Sorry if I'm wrong.

    Believe me, I appreciate any and all feedback or clarifying questions
    It's sliced correctly



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  • henapplehenapple Posts: 12,856
    I'll shut up... I did find an Allegro brisket marinade I've never seen. I didn't use it... Centex threatened me.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • henapple said:
    I'll shut up... I did find an Allegro brisket marinade I've never seen. I didn't use it... Centex threatened me.
    It was not a threat. it was a gentle reminder that you should always take your family's safety into consideration when cooking. We would all hate for bad things to happen. That is all.



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  • LitLit Posts: 3,276
    I would say best thing you can do is cook a whole brisket not just the flat. Much more forgiving that way. I have only cooked 1 flat ever than came out really good but packers usually come out atleast good.
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