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Brisket Emergency - SOS!
Comments
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I'm no expert, but injecting might help . . .aka marysvilleksegghead
Lrg 2008
mini 2009
XL 2021 (sold 8/24/23)
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
@lousubcap to the rescue, hopefully he is in still in leo and not escape velocity.
Maybe your purpose in life is only to serve as an example for others? - LPL
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If it is truly a packer, and not just a flat, then it should be fine. I trim the fat cap off mine, too.
If you are worried, then @loco_engr is correct, just inject that bad-boy and wrap for the finish.
Keep the temps low (<275° dome) and pull when tender. Inject, and add some broth when wrapping in foil to keep it moist. Worst case, you chop it and sauce the heck out of it!
Good luck!Clinton, Iowa -
I did a couple of those when I only had pellet grills. I smoked them at 230 for several hours, them wrapped in foil with beer. Turned grill up to 275. Took them to 203 internal and they turned out super moist. Not much bark, but still damn good brisket.
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The external fat cap has nothing to do with internal moisture. The fat cap, when handled properly, binds the salt/pepper/fat into the best bite on the brisket, but its all about flavor. Having zero fat cap deprives you of that “sugar cookie” bite that makes brisket so special but you can still cook a moist brisket without it.What makes brisket moist is the broken down connective tissue and rendered intramuscular fat (the marbling). The fat cap does not melt back into the meat or anything like that. Its all about flavor.The one thing it does do is protect the outside layer if meat from getting leathery/crispy for too much heat/smoke exposure. I have never cooked a brisket without a fat cap but if i had to, i would cook until the bark set and wrap as soon as it did.Keepin' It Weird in The ATX FBTX
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Can you post a photo of your brisket. Not poking fun, but never seen a packer that small.Thank you,DarianGalveston Texas
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Photo Egg said:Can you post a photo of your brisket. Not poking fun, but never seen a packer that small.
Size does matter.Clinton, Iowa -
Listen to @The Cen-Tex Smoker. He is the brisket whisperer. I'd probably get a little chicken and wrap a little early - during the stall - before the bark was truly set - to err on the side of "moist meat" over "good bark". I'm not saying that's the optimal thing to do, it's just what I'd probably do.
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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Photo Egg said:Can you post a photo of your brisket. Not poking fun, but never seen a packer that small.
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OK. That looks like the side that is supposed to be "lean". Do you have a pic of the other side?
If I'm seeing things correctly (I may not be) the thick strip of fat in the upper right of the meat is the fat layer between the two muscles that make up the brisket - and the meat to the right of it is the "point" meat that is fattier.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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Late to the party but @The Cen-Tex Smoker and @Foghorn have addressed it better than anything I could add. As with Foghorn- mosist brisket over bark every time. Still in LEO- but cruising in a splendid state. 🥃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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Foghorn said:OK. That looks like the side that is supposed to be "lean". Do you have a pic of the other side?
If I'm seeing things correctly (I may not be) the thick strip of fat in the upper right of the meat is the fat layer between the two muscles that make up the brisket - and the meat to the right of it is the "point" meat that is fattier.
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crog1967 said:Foghorn said:OK. That looks like the side that is supposed to be "lean". Do you have a pic of the other side?
If I'm seeing things correctly (I may not be) the thick strip of fat in the upper right of the meat is the fat layer between the two muscles that make up the brisket - and the meat to the right of it is the "point" meat that is fattier.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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Thank you all so much! This is my second attempt at brisket. The first time I just did the flat. My wife was trying to be helpful and “prepped” it for me. Can’t really get mad, she was just being her normal sweet self.
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and the finished results were what?aka marysvilleksegghead
Lrg 2008
mini 2009
XL 2021 (sold 8/24/23)
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
A pic for future reference: FWIW-
BTW- Nice marbling there. Just go with the feel and enjoy the ride. Always remember, "The cow drives the cook."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. -
loco_engr said:and the finished results were what?
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Hey look up hot and fast bye Harry Soo he will show you how.
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I’ll post photos of the finished product tomorrow. Thanks again for all your advice!
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PM sent with some info that you may find useful on the next one.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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Keep at it. It took me so many to finally figure it out. I’m embarrassed to say how many I murdered trying to understand it. It was pre-internet/ forums so it was all trial and error. You are way ahead of the curve but it still takes effing up a few to get it right.I tell everyone who asks my opinion: the biggest mistake most people make when cooking brisket is at the grocery store. If you don’t know what to look for, you are behind the 8-ball from the start.The cook can seem daunting but once you understand the basics, it’s all about choosing the right brisket and trimming it correctly. I’m sure @l@lousubcap or any of the other brisket pros would be happy to walk you through that. I don’t cook nearly as many as I used to but I will be glad to chat with you any time. Pm any of us and we will be glad to pass the baton.Keepin' It Weird in The ATX FBTX
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BTW @crog1967 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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How did it turn out?
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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Foghorn said:How did it turn out?
Maybe your purpose in life is only to serve as an example for others? - LPL
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