Brisket fail - where did I go wrong

Volfan98

Experienced BGE user with about 6 years of making excellent flank steaks, steaks, wings, turkeys, pork butts, ribs, and just about everything else. Yesterday I decided I would finally give brisket a try and it unfortunately, it turned out awful. Perhaps someone can explain where I went wrong.

Meat: Flat brisket from costco, seasoned with salt and pepper

Egg: Indirect with water pan, stable temp at 275 with BGE charcoal and pecan chunks

Cook: Meat on the grill (fat up) for about 6 hours when I check the internal temp which was at 150, figured I am right about in the stall. Checked it again at 6.5 hours and I'm at 165. Bark is perfect and I wrapped in butcher paper. Went back on the grill for another 4 hours and my last temp check was at 199. Total cook time was 11 hours

I immediately noticed a problem when I picked it up and it felt stiff. I knew something was wrong so I took it inside to let it rest, it was game over. I sliced it (perfect bark) and the fat was rendered great, but the meat itself was as dry as jerky.

Thoughts?

bikesAndBBQ

Dry typical means underdone. If it was just the flat, it could’ve just been a very lean cut of the flat. You may not have really messed anything up then.

lousubcap

The flat presents a narrow window to nail the finish. That said, the cook is finished when the thickest part of the flat probes like buttah, independent of temperature. If you went solely by temp (199*F mentioned above) and not the feel then as suggested, it was undercooked. With a few rare exceptions I see briskets finish in the 202-205*F range. FWIW-

Next time score a packer if you can but if only a flat then wait for the feel.

Shiff

I think you'll have much better luck with a Packer brisket. Most Costco's are now selling Prime Packer briskets. Our local Costco sells them at $3.49/pound which is probably cheaper than the flat. Look for one that is flexible and doesn't have a large amount of hard fat. Don't give up. You can grind up the one you cooked and make some great chili out of it.

Theophan

I LOVE my Thermapen. I do. It's a great tool.

But... sometimes it's the wrong tool! Steaks and chicken breasts need the right internal temperature. Ribs, pork butts, and briskets need to be cooked until they are tender, REGARDLESS of the internal temperature. Doesn't seem to make sense -- why would one be tender at 196° and another one not until 205°? Dunno. But it's true. The temp can tell you when you're getting into the final stretch, but it just plain can't tell you when it's done. Probe a brisket in several places and if it doesn't go in very easily, then it's not done, yet. If it felt stiff when you picked it up, it needed to go right back in the Egg.

GoooDawgs

Harry Soo says to probe until it feels like you're sticking the thermopen in a jar of peanut butter. Your family will judge you, but comparing the brisket feel to the jar of JIF was very helpful to me. I found it a more accurate guide than the typical probes like buttah method. Just my two cents! Practice practice practice is all you need!

Gravytrain84

As others have said, I’d recommend going with a whole packer. They are more forgiving. You can always vacuum pack leftovers if there’s too much.

Volfan98

Thanks for the tips guys! I'll go with a packer next time.

ibanda

Welcome to the challenge of being a brisket cook! There is a learning curve for sure but t's fun when you can regularly get them to come out excellent.