Brisket Help

jeffjonestx

I have spent a lot of time looking at the threads on this Forum and wanted to ask for some advice from the experts on the process and any tips for better success.  Here is the process I chose:

• Buy good meat
• Salt and pepper only
• Heat Egg to 250 - 275
• Cook for about an hour per pound
• Enjoy several beers
• Take internal temp to 160 and then wrap in heavy duty foil
• Bring wrapped brisket to 200
• Remove, wrap in towel, place in cooler for at least 1 hour

Brisket #1:
Cooking time was actually less than 1 hours per pound.  Finished product was good but not great.

Brisket #2:
I let the temperature climb a little high - around 285 - for a time when I was not paying attention (rookie mistake).  Not sure how long but at least a couple of hours.  Hit a "stall" on the internal temperature but finally got it to 200.  Meat was pretty tough and had to throw the "finished" brisket in to the oven to save it.  Barley good.

So...I realize I am doing something wrong and wanted to turn to this group for help.  Nothing sacred in my process so willing to change anything except the beers .  My wife loves tender, "stretchy" brisket and I want to deliver!  

Any help or suggestions are greatly appreciated!

HellrodKC

You don't have to wrap it, but nothing wrong with doing so. Instead of going to 200 IT, go by feel. You should be able to probe it in the thickest part of the flat with almost no resistance. 200degrees is just the ballpark range for that. Otherwise, keep on trucking, you will get there. 

lousubcap

The brisket finish-line is when the thick part of the flat "probes like buttah" independent of temperature.  Temperature is only a guide as to when to start checking for the finish.
Regarding the remainder of the finish process-once you have declared victory then give the brisket a good 20 minute rest on a cooling rack (I will address the wrap process next) and then FTC (foil, towel and cooler) for around 3-4 hours if schedule allows.  
Wrap or no wrap-
give this video a look. 
https://www.youtube.com/watch?v=lnRRDSYgdmw
(Check out his entire brisket video series for some great insights.)
Wrapping with butcher paper is used once the bark is set to where you like it as it will not "steam" the brisket/bark like happens with a foil wrap.  Foil is generally used to power thru the stall (Texas crutch) to speed the cook.  Your bark will lose its texture in foil.
Nekked for the duration is the third option as addressed in the above video.
Always remember, "The friggin cow drives the cook."
That's enough-and nothing new in the above.
BTW-welcome aboard and enjoy the journey.  Above all, have fun.

dstearn

The Egg retains the moisture well, so wrapping is really not necessary vs cooking in an offset or traditional smoker. The biggest mistake I have made was to not let the brisket rest for 20 minutes on a cooling rack as stated above. If you do not let it cool down prior to FTC it will accelerate the cook and dry out the flat. Another thing I learned, do not slice until the internal temp is around 145 otherwise it will fall apart.

westernbbq

The only thing id do different is i would cook it at 210F dome temp for 1.5 hr per lb, AND id salt it amd leave in fridge uncovered for at least a day, and pepper it right before putting it on the grate..?

I would also trim it slightly but dont go crazy with this part
When MEAT probes at about 165 or so, give or take 10 degrees, wrap it, pour some beer in the wrapper and seal tight with foil, crank heat to 275.   I usually do this for the last 3 hrs of the process

But it really isnt time related as much as it is feel related.   I get a feel for when it needs to be wrapped and have more heat amd then when itfeels jiggly, its perfect
Hope this helps