Another Brisket (XL BGE)

DFW

Greetings All!

Just another brisket post - my first brisket cook, but damned if it will be my last.  My egg is the best birthday present I've even gotten - Thanksgiving 2016, just so we're all on the same page here (and to set the stage for an early defense!).  In my short 'egg-life', my cooks have been amazing - crispy turkey, awesome pulled pork and melt-in-your-mouth ribs, etc.  Today, I have mixed feelings.  

Enter:
The First Brisket.

Worst critic? Definitely me.  Ripping myself apart on every step....after hours and hours and hours of reading the boards - still me.  The awesome egg-gift-giving wife, kids, and family all say it was great, tasty, beef.  Me?  Felt dry...I need to do another brisket immediately to shake the damn beef bugs I'm feeling.  Anyway, here are a few photos of the cooks progression, please please please comment and help me get better, so I can help someone else get better!  

lousubcap

Welcome aboard and continue to enjoy the journey.  You may be aware that today is National Brisket Day so your timing is spot-on.  
The Post Oak Blvd shot clearly was not by chance so you must be somewhere in Texas or appreciate the central Texas Q achieved with post oak.
The key to any brisket finish-line (as you have likely read in several threads) is the "probes like buttah" feel in the thick part of the flat, temperature be damned (usually in the low 200's*F).  Beyond that just go again and enjoy the cook.  (More details about your process  will likely elicit more detailed responses).  FWIW-

DFW

Thanks for the speedy response!  Yes sir, I certainly knew about the NBD for timing, and the post oak blvd photo was my TX hello.  The  Brisket region (DFW area for me - Arlington, if anyone wants to compare notes and help me build a table!) is tough - perhaps more than my brisket!!

I probed, and it was definitely a 'buttah' situation, but perhaps not soft enough.  The ol' Thermapen Mk4 serves its purpose for instant reading a temp, but not the final disposition of brisket cooking, it would seem!  Alternatively, I could be incredibly wrong, and the meat could have been perfect and I just don't know...it is, after all, my first brisket cook.  That said, it just seemed a tad bit dry to me.

Starting and Finisning Cook Stats:

toddfb

I live in Irving. Thanks for the post..  Where'd ya buy the brisket?  BTW, I usually run my brisket to 205 or 206 and make sure to let it rest.  I take mine off, wrap it in foil and set it in a cooler for about an hour before tearing into it. 

DFW

We were living in an apartment on Lake Carolyn in Las Colinas before we bought the house here in Arlington.  Loved the long walks around the lake - hated the communal life.  Also, I can have more grills now!

I picked the brisket up on a whim at Sam's, tossed it in the freezer and then started my homework. I was so excited I didn't even realize it was select-grade until I started reading about best cook methods. I think my final temp was 203 when I pulled it off, and then let it rest for about an hour before slicing.  Rested on a sheet tray, wrapped in foil - and the tray was just on the stove, with a towel beneath it.  Will probably take the FTC route next time, but had a few drinks and decided to skip that step on this one. 

Definetely noticed the Costco Prime packers after I bought the Sam's Select. Won't make that mistake again. 

Happy Memorial Day to you all,

JB

bgebrent

lousubcap said:

Welcome aboard and continue to enjoy the journey.  You may be aware that today is National Brisket Day so your timing is spot-on.  
The Post Oak Blvd shot clearly was not by chance so you must be somewhere in Texas or appreciate the central Texas Q achieved with post oak.
The key to any brisket finish-line (as you have likely read in several threads) is the "probes like buttah" feel in the thick part of the flat, temperature be damned (usually in the low 200's*F).  Beyond that just go again and enjoy the cook.  (More details about your process  will likely elicit more detailed responses).  FWIW-

He is a brisket God so review his posts.  Happy Memorial Day!

DFW

I have, will again and certainly have some reading to do on all your posts as well!  Thanks!

The Cen-Tex Smoker

You are using a select grade brisket. If you can get those consistently right, you are a better cook than me. Try to find a choice or better and see if that gives you better results. I'm afraid your issue began at the store on this one. 

The Cen-Tex Smoker

DFW said:

We were living in an apartment on Lake Carolyn in Las Colinas before we bought the house here in Arlington.  Loved the long walks around the lake - hated the communal life.  Also, I can have more grills now!

I picked the brisket up on a whim at Sam's, tossed it in the freezer and then started my homework. I was so excited I didn't even realize it was select-grade until I started reading about best cook methods. I think my final temp was 203 when I pulled it off, and then let it rest for about an hour before slicing.  Rested on a sheet tray, wrapped in foil - and the tray was just on the stove, with a towel beneath it.  Will probably take the FTC route next time, but had a few drinks and decided to skip that step on this one. 

Definetely noticed the Costco Prime packers after I bought the Sam's Select. Won't make that mistake again. 

Happy Memorial Day to you all,

JB

Sorry- didn't see this before I posted about the select brisket. You are on the right track. The all natural briskets at Central Market and Whole Fooods are very good too. Pricey but their choice is better than Costco prime (at almost double the price though). 

dsrguns

If you didn't,  make sure to let it rest without foiling for 20-30 minutes after pulling from the egg. Then you can wrap in foil and  towels for a rest in a cooler. I have found better results with a rest of 2 hours or so. I pushed the limits on my last brisket and went 6 hours on the rest. I don't know if it matters but I have cooked all of my briskets fat cap down. Keep at it as many good eats await.

DFW

Thanks guys.  I'm no stranger to the joy of my local Whole Foods meat department - or the expense!  The Mrs. loves their rib eyes, so we usually have them several times a month.  Pricey, but damn tender beef.  Will keep an eye out for larger cuts, and will ask what they have behind the counter next trip.  

@dsrguns, I didn't rest uncovered at all after this cook.  Thanks for the tip.  It makes sense now though, to let it cool just a bit before covering/ resting. 

Happiest of Memorial Day's to you all.  I'm going to toast to my grandfather and Dad one more time this evening, and the rest of those who served, and call it a night. 

JB
Arlington, TX