Dry Brisket

BigGreek

I did my first lo-n-slow brisket this weekend w/ mixed results. Great flavor (thanks to Cowlick), but very dry inside. Egg temp ranged from about 225-245. It took me about 16.5 hrs to reach the 180's internal temp which I monitered with a Maverick. Is it possible my BGE dome thermometer isn't calibrated properly? Any advice on the problem? Any suggestions for next time? Thanks in advance.

Nature Boy

Howdy Big Greek,
Sounds like your cook went really well. There are several things that can affect the final moisture level...one being the actual cut of meat that you had. [p]Just a cupla questions, and maybe we can figger out the problem. Was your brisket extremely tender to the poke when you removed it from the cooker? Did you get some "resting time" wrapped in foil in the cooler??[p]It does not sound like it was overcooked to the point of beng dry....I have a feeling it could have used a bit more time...at least wrapped in the cooler (where it continues to render collagen)...but it is hard to say for sure based on your info. Was it a choice brisket? Plenty of marbling?[p]Better luck next time!
Chris

BigGreek

Nature Boy,[p]I think it was a nice cut of brisket. However, I did not do a cooler rest! Hopefully that is the problem. Thanks for all your help, and the Dizzy Pig/raw sugar rub did come out w/ an excellent flavor! Thanks again.

Nature Boy

Big Greek,
Yeah, a brisket is kinda like a tightrope act. Since they aren't near as fatty as pork butts, it seems like it is always a touchy issue to try and get all the collagen rendered without forcing the moisture out. Briskets, to me, are really highly dependent on the gelatin from the rendered collagen....and they just don't have the internal fat content to give you the same "cushion" you get with a butt.[p]The cooler rest really does help a lot. Glad the flavors worked forya anyways. Sounds like it is time for another try! Strike while the iron is hot baybee!
Cheers
Chris

BajaTom

Big Greek,
The grade of the cut is really important. I've tried both select grade and choice grade in briskets. The choice always comes out more moist and tender. LOL on your next brisket cook. Tom

jake42

Big Greek,
I usually wrap mine in foil once it reaches about 175 and return it to the Egg until 180 0r 185. Sometime even 190 and it still comes out moist after letting it rest in the cooler for awhile.

eggor

Big Greek,[p]Did the new damper get there in time for the cook?

BigGreek

eggor,[p]Lucy did get here in time. Thanks for sending it so quickly. I installed it on Fri. before my big cook but didn't mess around w/ it too much this weekend. I do plan on playing around w/ it sometime this week so I can learn the temp variations per hole. Thanks again!

BigGreek

Nature Boy,[p]Thank y'all for all the help and advice!

Charbon

Big Greek, I still haven't made one which didn't turn out like corrigated cardboard. I'll keep trying. As far as temp guage you can put digital thermometer or Maverick probe into dome to check each one out to see if they are correct.

Unknown

Big Greek,

Bajatom has a very good point. The select grade of beef has very little flavor or marbeling. Buy a select ribeye and a choice ribeye and cookem, even if they are marbled the same the select grade will have little if no flavor at all. The stores will do a "sale" to get ya!

N'awlins

sam

Big Greek,[p]I Not sure how many use this technique (old trick), but when i select a brisket I always fold it to see if both ends touch. I always pick the one that folds the closest but if it touches its going to be the most tender and juicy one of the bunch.

Nessmuk

Nature Boy,
I understand that brisket tends to be dry. I rank/grade/judge giving point(s) to taste & tenderness vs. a moist product.