Brisket - Where did I go wrong?

mcneguy

Had a 4.5lb brisket flat from Costco with the fat cap trimmed off, got the egg between 240-250 dome, coated the brisket with Dizzy Pig, stick in the thermometer and let it do its thing.

I now have about 4 pounds of material to resole shoes. The thing got up to 190 in about 4.5 hours, I took it off, packed it in foil and sandwiched it between towels in a cooler for two hours. I just cut it up, very dry. I dropped a little chunk on the floor for the cat and she wouldn't eat it.

I tried some myself and it does taste good, just dry.

I'm beginning to wonder how accurate my thermometer on the egg is. Where could I have gone wrong?

Hoss

Briskets are TRICKY.First,check and calibrate your dome thermometer,second,try a whole packer brisket.12-15 pounds.I seem to have MUCH better luck with whole packers than just the flat.

Cobra

The thermometer may be a little inaccurate, there are several postings on calibrating your dome thermometer. Another thing to remember is that the temperature at the grate will not be the same as it is in the dome. I cant remember if its hotter or cooler that at the dome, but there is definitely a difference. Im sure some of the experts on here will chime in on the temp difference.

I personally have had better luck around 225-235 with brisket, but I use a Guru to assist in controlling the temperature that low.

fire egger

All briskets are fairly tricky, as Hoss said, I personally just dont do flats under 6 lbs.not much fat, they tend come out dry and tough. also, if you havent, do calibrate your thermometer.

Shiff

I generally aim for 225 at the grid.

I've never pulled one at 190 - that is the temperature that I start testing for tenderness with a fork. It is usually ready between 195 and 205.

Every brisket is different, but packers are much more tolerant of cooking conditions than a small flat.

mcneguy

If I let it cook longer to get it ip to 205ish, wouldn't that just have made the meat dryer?

Fidel

No exterior fat is a recipe for disaster on a small brisket. Brisket is tough enough without the aid of the external fat to protect the meat from the heat.

You probably should have foiled it at 160 or so with some beef broth or other liquid to braise it to a finish.

bubba tim

opps

bubba tim

where to even begin,,,,indirect? 220 grid? fat side down? Trim too much fat? Coat in mustard? 1 1/2 hours per pound is a guide but not the law. Start here:
http://bubbatim.com/Bubba_s_Brisket.php Then try again. May the bbq Gods be with you... :woohoo: :woohoo: :woohoo:

mcneguy

As George Costanza would say...AH HAA!!!!

My thermometer when dropped into boiling water registered, at it highest temperature, 160ish degrees which means that, at best my 250 dome was probably more like 320. I have calibrated it properly now and look forward to better cooking.

I think that my days of buying flats at Costco are over. There is a Fresh Market near me who tells me that if I give them 24 hours notice they will have whatever I want waiting for me. I'm going to try that route.

For the record, we ate it anyway and it really wasn't that bad

tjv

On flats, I prefer at least 5.5 pounds, choice grade and even thickness across the flat. Even thickness includes some of the fatty point for needed moisture.

Or small packer, 12 +/- pounds, and trim the point yourself. Can grind the point for burgers using a grinder attachement on the kitchenaid mixer. makes great burgers......

Here is a picture of what I mean by including some point under the flat........usually 7+ pound flats typically this way.

Hoss

Eggcelent advice! I like briskets but they can be a PITA!

tjv

thanks, I live in Texas so brisket is bbq. I just figure no reason to make a challenging cook more challenging by using small size cuts and "Select" grade meats.

Generally around me, a 7 pound flat costs as much as a 12 pound packer, kinda shows the differences in price per pound on each.......