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I think I took my brisket too far!

PhilXman
PhilXman Posts: 18
in Beef
Hello Everyone. 
I just got my first BGE for Fathers Day. 
Just joined the forum last night. 
Last night I started a 14 lb brisket at 10.
Stalled at 164
Watched it rise to 170 ish and wrapped with BP. 
Started checking for tenderness at 190. 
It looked good at 190. 
But under the BP it was wet and roast like. 
Put it back on the egg unwrapped for 30 minutes to try and bet back the bark. (I think this might have been where I went wrong)
After this the flat seemed like it was going to pull not slice nicely. 
Average IT was 190. 
Put it in foil and in a cooler now it’s resting. 
I will post pics when it finishes. 
QUESTIONS
Should I have just skipped putting it back on the egg and took it right to the cooler?
Do you BP wrapped briskets maintain the bark?

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Comments

  • lousubcap
    lousubcap Posts: 33,854
    edited July 2018
    Cannot comment on the use of BP as I get lazy as the cook closes in on the finish-line, although I have gone down that road a few times.  You may be pleasantly surprised by the magic properties of the FTC (or not).
    The key to declaring victory with any brisket cook for me is the "feel in the thick part of the flat." If probing smooth, "like buttah" you are there.  
    And always remember, the friggin cow drives the cook!
    This link may give you some insights:  FWIW-
    https://www.youtube.com/watch?v=lnRRDSYgdmw
    BTW- welcome aboard and enjoy the journey.  Above all, have fun.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Hans61
    Hans61 Posts: 3,901
    I think you’re golden, it’ll be good!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • PhilXman
    PhilXman Posts: 18
    edited July 2018
    Thank you lousupcap
    What is FTC?
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  • PhilXman
    PhilXman Posts: 18
    Thanks Hans61
    I’ll post pics soon. 
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  • Leopoldstoch
    Leopoldstoch Posts: 1,182
    PhilXman said:
    Thank you lousupcap
    What is FTC?
    Foil, towel, cooler resting method 

    Brandon - Ohio

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  • PhilXman
    PhilXman Posts: 18
    Leopoldstoch said:
    PhilXman said:
    Thank you lousupcap
    What is FTC?
    Foil, towel, cooler resting method 
    Ahhh! Thanks Leo
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  • nolaegghead
    nolaegghead Posts: 42,109
    typically the butcher paper wrap is something you would use to arrest further bark development while it needs more time cooking.
    ______________________________________________
    I love lamp..
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  • PhilXman
    PhilXman Posts: 18
    edited July 2018
    nolaegghead said:
    typically the butcher paper wrap is something you would use to arrest further bark development while it needs more time cooking.
    That’s what I was thinking noaegghead but it softened it. At least during this cook it did. 
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  • PhilXman
    PhilXman Posts: 18
    edited July 2018
    It was a good meal. It wasn’t great brisket. It was dry. I took it too far. I should have stopped at 185 when it was tender. Of course everyone said it was fantastic. But we all know that guests will say it was. Still a great time with friends. Its a learning experience. Next time watch out!!  
    I'll be cutting into the point tomorrow. I’ll see how that turned out. FYI if you noticed the condiment in the pic, the wife always puts out horseradish. No one used it. 
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 20,478
    edited July 2018
    Fyi, dry brisket is usually under done.  If it crumbles apart it is over done.  In my experience, the magic mark is over 200.

    oh, and horseradish is always out at my house too.  I love horseradish.

    Maybe your purpose in life is only to serve as an example for others? - LPL


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  • bluebird66
    bluebird66 Posts: 2,785
    Welcome, that meal looks good to me!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • lousubcap
    lousubcap Posts: 33,854
    You are in for a treat if you haven't tried the point yet.  Enjoy.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • dmchicago
    dmchicago Posts: 4,516
    I’ll bet the Tito’s got used!
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
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  • Foghorn
    Foghorn Posts: 10,049
    Looks awesome to me.  But it's hard to determine moist/dry from pics on the interwebs.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • bird_dog0347
    bird_dog0347 Posts: 1
    201-203 is when it's done... 190 wasn't there yet.
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  • PhilXman
    PhilXman Posts: 18
    bird_dog0347 said:
    201-203 is when it's done... 190 wasn't there yet.
    That’s what I thought bird dog  but the flat was dry. I think my probe needs to be fully in the flat when monitoring temp. 
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  • PhilXman
    PhilXman Posts: 18
    dmchicago said:
    I’ll bet the Tito’s got used!
    Tito’s was gone brotha 
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  • PhilXman
    PhilXman Posts: 18
    lousubcap said:
    You are in for a treat if you haven't tried the point yet.  Enjoy.  
    Lou- you were correct it was the better part of the brisket. That being said since the flat was dry and the point was better. What did I do wrong?
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 20,478
    PhilXman said:
    lousubcap said:
    You are in for a treat if you haven't tried the point yet.  Enjoy.  
    Lou- you were correct it was the better part of the brisket. That being said since the flat was dry and the point was better. What did I do wrong?
     If it was dry, but not crumbly, it was under done.

    Maybe your purpose in life is only to serve as an example for others? - LPL


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  • lousubcap
    lousubcap Posts: 33,854
    PhilXman said:
    lousubcap said:
    You are in for a treat if you haven't tried the point yet.  Enjoy.  
    Lou- you were correct it was the better part of the brisket. That being said since the flat was dry and the point was better. What did I do wrong?
    As you are aware, a packer brisket is two different hunks of protein, the points nd flat.  the point contains a whole lot more fat than the point-that's why the finish-line is determined by the flat as the point can handle whatever amount of cook-time to get the flat to yield.  
    Since the flat is effectively lean it has a very narrow window when finished (between under and over-cooked).  The key is to declare victory when the great majority of the flat "probes like buttah"; give the cow a cooling rack rest then FTC for a few hours til slicing on demand.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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