Dr. BBQ's Competition Brisket

Unknown

Cooked first whole brisket competition style...my butcher overtrimmed the fat cap to the point where some meat was showing through so I don't know if it affected cook...brisket untrimmed was 14 pounds...[p]Only variance to Dr. BBQ's instruction was at about 13 hours maverick read 182 and it was moving up slowly - I fork tested flat for tenderness and did not like the toughness so I wrapped in foil and 1 hour later it hit 190...result was wonderful flavor with flat being dry in spots, somewhat moist in others and the point was extremely tender and moist...if I was turning this in for competition I would have entered the point...[p]How can I keep more moisture in the flat as it seems I am overcooking?...do you ever take off immediately after plateau to avoid drying out the meat...and is this normal or should the point have a lot more fat remaining?[p]Thanks, Dr. No

BabyBoomBBQ

Dr. No,[p]That's a question I wrestled with for years. When I finally found untrimmed packer cuts(2.50 /lb for choice), I started trimming them myself. There always seems to be a place where the fat is way thicker than other areas, so I trim it in strips and place it under the thiner parts of the flat and/or any place meat is showing through the fat cap. Give it a try. I'm making the best briskets I have ever eaten using Dr. BBQ's recipe. Good luck and let us know how your next one turns out.[p]BP

Unknown

Dr. No,
I bet it was dry where you did the fork test. NEVER ,NEVER, NEVER, stick a fork into a brisket and let the juices run out of the brisket.
360 guy----gary

Unknown

360 guy,
There weren't any juices running, Gary

Unknown

Dr. No,
Your buthcher must have trimed off way to much fat.I buy the packer pac and dont trim or stick with a fork.
Better luck on your next one.
360 guy--gary