What did I do wrong? (Brisket on LBGE)

cctreeingwalkers · July 2016

I smoked my first brisket on my LBGE last week. I followed the Franklin method. I started out with an 11 pounder. I trimmed the fat some, trying to maintain the 1/4 fat cap. I added the rub and it sat out on my counter for bout 1 1/2 hours. I got my grill temp steady holding 250. I was expecting to cook 11 to 12 hours. To my surprise, it was done in 6 1/2 hours. It tasted great but was dry by the time my guest arrived. Why did it cook so fast?

bhedges1987 · July 2016

I don't see any way that was actually done. I think you needed at least 4 more hours. Where did you probe it?

bhedges1987 · July 2016

Or your grill temp is off by about 100. Have you calibrated your thermometer?

cctreeingwalkers · July 2016

It was probed in the flat and the temp was 203 when I pulled it. I let it rest for 30 40 min and then cut a few slices and it tasted great. but the longer it sat, the dryer it got. I did wrap it in foil and let it set in my oven until supper time. I still cant figure out why it cooked fast.

cctreeingwalkers · July 2016

not since last December before my first cook.

pgprescott · July 2016

Lean beef and the egg. Things cook faster in the egg. Lean brisket will not stall as long as fatty brisket b

lousubcap · July 2016

Sliced brisket will dry out before your very eyes. Next time slice on demand and that will help.
Since we don't know the post-trim weight I will offer the following, of late I have had them cook (Costco Prime packers) at a pace of around 0.7 hrs /lb with about 250-270*F on the calibrated dome. The cow drives the cook and the key is the probe like buttah feel in the thickest part of the flat which you had.
BTW-I would check the dome thermo calibration-I always check it before any L&S cook. It's the one indicator you have regarding the cook. FWIW-
Edit: Welcome aboard and enjoy the journey.

Dondgc · July 2016

lousubcap said:

... of late I have had them cook (Costco Prime packers) at a pace of around 0.7 hrs /lb with about 250-270*F on the calibrated dome...

Interesting comment. A friend cooked one over the weekend - he was expecting (based on my advice) an hour or more per pound. He should have asked you instead of me, because his experience matched what you are saying. And the brisket was ready way before he expected.

Hans61 · July 2016

Was the point in good?

lousubcap · July 2016

@Dondgc I wish I knew the deal but this has been consistent for several cooks. I am now planning for around 0.8 hrs/lb with a fudge factor and then riding the FTC til ready to serve. Friggin cow-still the most fun cook you can have.

cctreeingwalkers · July 2016

Im cooking my very first competition next week. the brisket turn in is @ 1:30, how much time should I allow?

Pmnaylor1986 · July 2016

I cooked a little flat this weekend 3.5lb ... Set the dome to 245 and it took from 10am till 6pm ... At 6 I had fat side temp at 192 and skinny side at 199 ... FTC for another hour and she tasted pretty darn good, super juicey and had a nice little smoke ring ... Great bark!! All in the meat fellas

bgebrent · July 2016

Briskest are individuals. The end point is probing like butter. A couple weeks ago I egged a SRF gold brisket. Took half the time I'd planned to be in the 190's running 260. FTC worked great. Next time I'll try burnt ends on the point. The flat was outstanding. For me, always best to cook a full packer, but I'm no brisket God!

smokeyw · July 2016

cctreeingwalkers said:

Im cooking my very first competition next week. the brisket turn in is @ 1:30, how much time should I allow?

I cook in a vertical gravity feed smoker in competitions. I put my brisket on at 10:00 PM at 250 degrees. I wrap at 4:00 AM and bump the temp up to 275. It is usually done at about 8:00 to 9:00 AM. I vent to stop the cooking and put it in the cambro at that point until box building time.

kl8ton · July 2016

My Costco briskets have been cooking quicker than I am used to. Put them on at 11PM and they are done at 6 or 7 in the morning. The last one I had for lunch instead of dinner. I just FTC until ready to eat. Previous briskets have taken 16 hours. I am going to try putting my next one on early in the morning of the day I want to have it for dinner. The whole packers i have been getting from Costco are usually about 12-15lbs before trimming.

tjv · July 2016

couple ideas to consider;

- the better the grade (prime, choice, select), the faster the cook.

- try buying the same cut, grade, lbs., thickness and shape on your briskets, consistent meat yields consistent cooks generally; same goes for all meats. 14lbs max packer on large egg.

- fat cap down to protect the bottom side;

- never hold in an oven, too dry an environment, a small cooler with plenty of towels is much better;

- if you cut the flat end to taste when you pull it from the grill, it can affect the overall juiciness in the flat.

- separate point from flat at very last moment.

- slice flat against the grain when ready to serve;

- if you only plan to eat some of it, best to eat the point first, after it cools and fat congeals, good chance you'll trim it to nothing next time because of all the fat. flat is leaner, so on reheats, can chop and sauce for end product.

- if only doing flats, try to go 5.5 lbs or more and choice at a minimum.

- the fat separating the point and flat in a packer does not run vertical, it runs at an angle and under the flat with the fatty side.

watch for small amount of fluids to pool or bleed on top of the brisket flat, good indication you are in the stall.

- my favorite rub is wetting with Worcestershire and heavy covering with dizzy pig's raising the steaks. I don't apply rub to the fat side, not going to eat that stuff.

- and as always, if it comes out dry for some reason (happens) => chop, sauce and tell the family.... you wanted it that way..........

t

What did I do wrong? (Brisket on LBGE)

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