Horrible Brisket

crunk

Ok, so I tried my first Brisket this weekend and it was absolutely the dryest piece of meat I have ever cooked. Good thing i cooked a butt along side it or I wouldnt have had anything to serve our guests.

Could anyone tell me where I went wrong?

I applied my rub on Friday then sat it in the fridge until Saturday night when i brought it back out and did another small layer of rub. Let it rest on the counter for approx 45 minutes while i fired my egg up. Cooked indirect overnight at 250-275 until internal was around 180-185 (which equaled about 11 hours of cook time).

Took it off and rested in cooler for 1 hour. I cut into it and it was absolutely horrible!!

Did I cook it too long?

Crunk

Kailas

I don't know.. I cooked one this weekend too. I cooked it at 215 degrees overnight, and then upped it to 225. Took 15 hours and was the juiciest thing ever.

Could be the brisket you bought. Make sure it is well marbled..

Little Steven

Might have been undercooked.


Steve

ChokeOnSmoke

crunk wrote:

internal was around 180-185 (which equaled about 11 hours of cook time).
Crunk

You need to get the internal temp of the brisket closer to 195-205.

Kailas

I pulled mine out at 185 and wrapped it in foil and towels and stuck it in a cooler for 4 hours.

asianflava

ChokeOnSmoke wrote:

crunk wrote:

internal was around 180-185 (which equaled about 11 hours of cook time).
Crunk

You need to get the internal temp of the brisket closer to 195-205.

Agreed, the collagen doesn't break down till around 190.

crunk

Thanks guys....live and learn i guess...Ill leave that sucker on there longer next time!!

Crunk

gdenby

Don't feel bad. I don't do brisket often, and I can't say I've had much success. As above, try for a higher temperature, but do note that there is a lot less moisture in brisket than butt. Once cut, the slices dry out pretty fast. Also, make sure there is at least 1/4" of fat cap. If there is too much fat left at the end of the cook, that can just be cut away. Lots of people use the "Texas crutch," a foil pouch, to help with moisture retention. Also, brisket has both collagen and elastin. The elastin does not break down from cooking. Some folks use a Jaccard tenderizer on brisket before cooking.

Frank from Houma

Follow this for good results

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

I take it out of the fridge, rub, and put it one the egg. If your rub had salt in it, it may have affected the taste/texture. Rubbing a butt the night before with salt in it will result in more of a "hammy" taste which is okay if that is what you want. Pull around 195 or so but check it with a temp probe - should go in like butta.

Wonder if you can still turn the leftover brisket into "burnt ends"?

Another good brisket rambling (but don't tell him I said so"

http://www.bubbatim.com/Bubba_s_Brisket.php

Good luck with it.

crunk

Good idea for the leftover Frank...I may have to try that!

howmeisterg

I have also found that using rubs high in salt tends make my brisket drier than those without a lot of salt. Just my two cents.

Parcall

Here is an interesting article that describes what happens to meat at various temps.

Parcall

Oops, here is the link: http://www.edinformatics.com/math_science/science_of_cooking/slow_cooking.htm