How to keep a brisket moist?

gdenby

I did a small brisket yesterday, just under 5 pounds, which was the only one available at the market that would fit on the my medium. It had little fat on it. I gave it a generous coating of Red Eye Express over a mustard base. I had it above an inverted plate setter, with just some foil to catch the drippings. I managed to stay within 5 degrees of 225 for about 7 hours. Just as the brisket was climbing above 170, the fire began to go out. I was able to push the remaining coals to the center of the box, and after about 1/2 an hour, got the temp back to 225. The brisket temp would not come back up, having dropped to 168. So I took the temp up to 235+. After another 1 1/2 hour, the temp had reached 193, so I pulled the brisket off, and foiled it in a cooler for about 1/2 hour.[p]Although very tastey, and no gristle left, the brisket was quite dry. Did I let it get too hot? Was it the lack of fat? Did the break in the fire give it too much time? All of the above?[p]Any pointers, or remedies. Any way to re-heat the left over that might get some moisture in?[p]gdenby

thirdeye

gdenby,[p]Briskets are a difficult cook to say the least, and the size you had is the hardest of all to cook. The little ones lack the mass and the fat cap of an untrimmed one so they cook differently. You did everything almost to the book. Your set up and pit temp were fine. When you bumped the temp you were most likely in the plateau. That is one time period you don't want to rush through. I also think your rest was a little short.[p]On ones like yours, here is how I do them: I use a little higher pit temp on small briskets, between 250° and 275° measured at the grate. During the first three or four hours of the cook I turn them at least once to balance out the color, but most of the time the fat side is down. Once the internal temp reaches 165° or so, I remove and wrap in double foil, but keep the remote thermometer in, and it goes back on the pit or in a 225° oven. Once the temperature plateau breaks and the internal is 185° or so, I increase the pit temp to 300°. When the internal is between 195° and 200°, I remove and place in an cooler. I like to cooler them for at least 3 hours before slicing.[p]~thirdeye~

gdenby

thirdeye,[p]Thanks for the info. If cooking a larger brisket is the foiling as advisable?[p]Next time maybe I'll but a larger brisket, and cut off the point so it will fit in my medium. [p]prectice make perfect,
gdenby

thirdeye

gdenby,[p]Man..are you ever right about practice. Brisket success is hard to define because it's different for everyone. But we all know it when we see it! One of the first things I wanted to post on my website was a brisket page, but it's still in the works. My grandad taught me his method 40 years ago and I've been learning ever since. And I've learned a-h*ll-of-a-lot in the last 10 years![p]The foiling of large briskets is a subject that has been debated for years. Foil is a tool and not a rule. Not counting foiling before resting in a cooler, you should only use foil when barbecuing if:[p]1. You have problems getting a tender product from your cooker. 3-1-1 ribs are a perfect example of this.[p]2. You want to control color of your meats. I like a pretty finish so I tent with foil to protect the color I want to keep.[p]3. You want to reduce your cook time. [p]4. There is a good chance you will end up with a dry product. A small brisket or a chuck roast cooked for pulled beef are good examples here.[p]Sometimes, I think #5 should be foiling to control over smoking but if you learn to control your smoke this should not be a factor.[p]You need to try several both ways and see how they come out. 165° internal is also the temperature that you foil at for a whole one. One benefit of foil is that you get some amazing drippings to add to your table sauce, if you are into sauces.[p]~thirdeye~

gdenby

thirdeye,[p]Thanks for the even more info. I'm pretty much flying blind on briskets. Around here, pork ribs define BBQ, with pulled pork a distant second. I've never come across brisket, and the first time I ever had it was from a friend who hailed from K.C. The few times I tried it on a regular grill were way below acceptable. My Egg attempts have at least been edible.[p]gdenby