Is it me?

onpoint456

I have never been able to cook a good choice brisket. I tried it again this weekend but was disappointed in the results.

I happen to get my hands on a restaurant depot card so I headed there and picked up plate ribs and a 15.5lbs brisket. It was a choice brisket, but had a nice even thickness in flat and a good bend to it. Seasoned with black ops and smoked low and slow at 225 for about 15 hours. Most of the flat came out dry and chewy while the back portion of the flat under the point was ok. I didn't try the point, I vacuum sealed it and freezed it for later.

What gives? Is it just choice grade? I usually go with prime and haven't had any issues.

GrateEggspectations

It’s not you; it’s me. 

Botch

Do you cook to temperature, or time?  

saluki2007

It’s you…
I have cooked some great choice briskets, and some really crummy ones too. In my experience choice grade lowers the odds of a great brisket. As Cap’ always says the cow drives the cook. 

jdMyers

Curious on your time.  Just 15 hours.  Or was there any temps.taken just curious 

onpoint456

jdMyers said:

Curious on your time.  Just 15 hours.  Or was there any temps.taken just curious 

I was cooking to temp/feel. I pulled when the point was probing easy. At that point the end of the flat was toast. 

When I pulled, the point was 201 and the flat was 198.

lousubcap

The finish-line feel that drives it is in the thickest part of the flat.  The point is just along for the ride.  Many times the flat will release in the low 200's *F and the point is at around 210*F or more.  Aim for the flat.
And the quality of the meat going in does have an impact on the outcome but primarily because the finish-line window is narrower the lower the grade.  FWIW-
PM sent with some info that may help with your next brisket.  

Photo Egg

Like @lousubcap said…cook till the nicest part of the flat probes tender. Had them probe tender at 190, so I start checking about 185. Give it a 15-20 minute rest and then wrap tight in foil to hold till ready to eat. Just before you foil it, this would be the time to separate the point and cook it longer or make burnt ends. Resting for a few hours really helps things even out.

nolaegghead

GrateEggspectations said:

It’s not you; it’s me. 

If you ever hear that, pro tip: it's you.

blind99

nolaegghead said:

GrateEggspectations said:

It’s not you; it’s me. 

If you ever hear that, pro tip: it's you.

i second that emotion.

pgprescott

Some choice is close to prime and some is closer to select. As a rule , for cuts less than prime, I’m a proponent of injecting with Commerical injection w/ phosphate and wrapping in foil at 170. Yes you will sacrifice some purists love of the bark, but the window for moist juicy product is significantly widened. Also you can firm bark up pretty quickly at the end if that’s a must by unwrapping and returning to the cooker. For me, a non Texan, moist tender beef is far preferable to dry chewy bark. 😳

onpoint456

Thanks all

GrateEggspectations

blind99 said:

nolaegghead said:

GrateEggspectations said:

It’s not you; it’s me. 

If you ever hear that, pro tip: it's you.

i second that emotion.

C’mon guys…. Like, I’ve heard that many times and, obviously they were admitting they were just unstable. 

DavidCrumpton

GrateEggspectations said:

blind99 said:

nolaegghead said:

GrateEggspectations said:

It’s not you; it’s me. 

If you ever hear that, pro tip: it's you.

i second that emotion.

C’mon guys…. Like, I’ve heard that many times and, obviously they were admitting they were just unstable. 

I admit it!!! I'm unstable