first brisket, wasn't that great, suggestions?

glousteau · February 2009

Cooked my first brisket today on the egg. It came out dry, see the pics below. Comments are appreciated.

I followed Elder Wards recipe as best I could. It was a thin one that I got at Costco.

I got the egg fired up and stabilized at 275ish, added my wood, then placed the brisket on the v rack. Thermometer inserted in thickest part. It only took about 2 hours to get to 202 degrees. I then pulled it, wrapped it in foil and towels, then placed it in my ice chest. About an hour later, I sliced it. Flavor is good, just dry. The beans came out great!

Should I have gone indirect and used the plate setter? I didn't see that in the instructions, but want to get to a good known recipe for the brisket.

thanks

El Jefe · February 2009

yes, use the plate setter

Cory430 · February 2009

Maybe check this out tjv from earlier today on thinner briskets;

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=585415&catid=1

Mike in Abita · February 2009

Any time I'm cooking brisket or butts it's an indirect cook. Can't cook a tough piece of meat like a steak. I don't think 275 was your problem, you just cooked it too fast. Set up with the platesetter or some other device and cook one that small until it's 165 internal. Pull it wrap it in foil and add about 1/2 cup of beef broth to the package. It will help keep it moist as it steams it. Continue cooking till 195-200 internal.

Easy to mess up a brisket as they are a fickle cook. You can do everything just perfect and still have less than optimal results. Here are two good links to briskets, they should help.

http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html

http://virtualweberbullet.com/brisketselect.html

Austin Smoker · February 2009

Curious what the pre-cook weight was...I find small flats to be very challenging.

Slotmercenary · February 2009

Greetings,
welcome to the cult, brisket is a project that takes practice and whatever your preferences are for a "GOOD" final result.
First off the best will turn out with an indirect cook in the 230-250 range at the grate.
Whenever i do a lean flat i always use a layer of bacon to replace the fat.

there are as many ways to cook brisket as those offering opinions so you have to find out what works for you and perfect it.
i never foil or add broth, but that is my preferred way of doing it. i let mine get to an internal of 195+ then pull and let rest before slicing. If you don't like the first couple of cooks then just chop them up and add them to a soup, stew, or beans, no harm no foul.Once you hit on the method that works for you then it will all be worth the trouble of learning. keep it simple and practice makes perfect..

remember 1.5-2/hr per lb.

first brisket, wasn't that great, suggestions?

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