I Messed Up The Brisket... Send Help

tymaier

I smoked at 225 almost the whole way. A little at 250-275 near the end. Was 11lb after trimming. Took 11.5hr. Pecan chunks. Water pan. I trimmed it. Only kosher salt and coarse pepper. Probed like butter in almost all the flat and for sure all the point. Was 208 when pulled. Let rest on rack for 30min. Then four hours FTC. The majority of the bark is too tough to eat. Well over half of the bark. It’s nowhere as smokey as I wanted. It’s more roast like flavor than bbq brisket. It was angus choice from RD. Guys where did I go wrong... is it because I didn’t wrap?

DoubleEgger

Seems like you overcooked it. 208 is high and then you had the carryover from the resting. 

bgebrent

DoubleEgger said:

Seems like you overcooked it. 208 is high and then you had the carryover from the resting. 

This^^^.

Jeremiah

Make chili and try again. 

DoubleEgger

Also, ditch the water pan on the next go around. The egg isn’t a dry environment like a stick burner. 

lousubcap

Given the feel and the 30 minute rest (at that point there shouldn't be much carry-over) before the FTC then I doubt that contributed to the bark and flavor profile.  Smoke flavor can be perceived as lacking since you were in the smoke all day.  Did the guests comment on the smoke?
BTW-a sure fire way to know when to terminate the rest and then FTC is to watch your thermo and once the meat temp starts to fall you are good to go.  From your description I can't see any obvious hic-cups.  Sounds like not your first brisket?
And I have been in the 204-208*F temp range in the flat for the finish-"The friggin cow drives the cook.  FWIW-
Upon slicing the flat (across the grain) did it crumble or hold together well?  A solid indication of whether over-done or not.

JohnInCarolina

Use post oak for smoke.

Wrapping will help.

Try the brisket rub at chef steps for better flavor.

Thatgrimguy

time to make some Chili!!!

http://eggheadforum.com/discussion/1163322/award-winning-smoked-brisket-chili-from-salado-eggfest-after-party-2014/p1

The Cen-Tex Smoker

I would have wrapped it before it got that dark. Tha’s the only reason i wrap is to preserve the bark where I like it. Sometimes I don’t wrap at all if the bark looks good.

I’ve had several non-Smokey efforts over the years in my BGE. I think 225 is pretty low for many reasons but one is the fire is so small it’s hard to be in contact with wood chunks/chips the whole time. I liked it better at like 260-275. 

You were actually very close on this one. Try again and wrap it up if the bark gets dark like this one. Just keep in mind it will speed up the cook once wrapped

tymaier

The smoke was more evident is some places. Honestly,  most of the flat came out better than the point. This was my first brisket. It was sticking to the grate pretty hard when I took it off. I do think I overcooked it at least somewhat. Was just very surprised at how tough the bark came out.

The Cen-Tex Smoker

This would be a good candidate to make some burnt ends with the leftovers. Cube it up and throw it in a foil pan with some sauce and smoke it a couple more hours, The sauce will soften up that bark but it should still hold up nicely since its to crusty in spots

lousubcap

For the sake of my closure here-any comment?

"Upon slicing the flat (across the grain) did it crumble or hold together well?  A solid indication of whether over-done or not."

BTW- given the high fat content of the point I am surprised that it had any overdone characteristics.  Sometimes the friggin cow wins.  

drumdudeguy

Try Beef Tenderloin on a direct high rack at 375 - 400 degrees. Much quicker and can't miss!

tymaier

lousubcap said:

For the sake of my closure here-any comment?

"Upon slicing the flat (across the grain) did it crumble or hold together well?  A solid indication of whether over-done or not."

BTW- given the high fat content of the point I am surprised that it had any overdone characteristics.  Sometimes the friggin cow wins.  

Sorry! Thought I had commented back. It did not crumble.

lousubcap

@tymaier If it didn't crumble then the meat texture was fine from a cook perspective.  Obviously the measure of success is from those who consumed.  Based on all I can tell your process was fine, can't explain the bark issue or the hosed up point.  "Some days the elevator, some days the shaft."  Thanks for following thru.  Back in the saddle as you will nail the next one.
Happy New Year-

StillH2OEgger

Just wanted to say that I appreciate when folks share their less than perfect cooks so the rest of us can also learn some potential dos and don't along the way.

ColtsFan

Chop it up and make chili. I have yet to nail a brisket, but I always end up with bomb-aas chili 

The Cen-Tex Smoker

StillH2OEgger said:

Just wanted to say that I appreciate when folks share their less than perfect cooks so the rest of us can also learn some potential dos and don't along the way.

Totally agree. I like trying to figure out how it went down and what could have been done to fix/change something that I or they didn’t like about it. I still learn every single time. 

GrateEggspectations

Regardless of how badly you messed up your brisket, your photos more than make up for it. Them be money shots!

tymaier

I am making chili tomorrow! I’m pretty set on doing a blend of Italian sausage, ground beef, and ground turkey though.

Gonna serve brisket samdwhiches tomorrow as well with leftovers.

GrateEggspectations said:

Regardless of how badly you messed up your brisket, your photos more than make up for it. Them be money shots!

Thanks for that!

caliking

How aggressively did you trim the fat off? 

tymaier

caliking said:

How aggressively did you trim the fat off? 

I trimmed a lot everywhere. There were parts of the fat cap I know I went to thin as well. Maybe that’s part of the reason honestly.