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Why is Brisket so "Tricky?"

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CigarSmokinEgger
CigarSmokinEgger Posts: 213
in EggHead Forum

I admit that I've done many more pork butts and ribs compared to briskets but it seems that with pork, it's season up, slap on and pull when tender.  With brisket, I've seen so many issues discussed with dryness, tender, etc. that it's just baffling.  Call me curious, thanks!

Mark

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  • MOvikingsfan
    MOvikingsfan Posts: 80
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    Not positive but I'm pretty sure it's because of the fat content. Brisket is a much leaner piece of meat. I know pork tenderloins can dry out also...and they have low fat content.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    When you figure it out, please be sure to let us know!. They really are finicky but once you kind of "get it" they fall in line and behave. I really wish I knew how to better articulate it but they just take several cooks under your belt to fully understand how they work.

    I think brisket as a cut of meat is not so hard to figure out. I mean, it's a roast, right? But if you've ever had a brisket done right (bbq) you realize that there is a whole other world out there for this surly cut of greatness. crazy thing is, only a handful of restaurants (even down here) do it right. The ones that do are small, independent operators that can't reproduce it on a grand scale. It's almost, like they take on the personality of the cook. I know that sounds weird but they do not take to mass production well, and when a pit boss leaves, his brisket leaves with him.It can shut a place down. 

     It's definitely as much art as science when it comes to good bbq brisket. Anyone can learn the science; it's readily available on here and hundreds of other places. It's the art of it that takes so long to learn.

    again, when you figure it out, let us know. I'm all ears!


    Keepin' It Weird in The ATX FBTX
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  • CigarSmokinEgger
    CigarSmokinEgger Posts: 213
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    Great input and hopefully I didn't sound like I knew, because I most certainly don't!  I'm definitely on a mission to conquer the beef beast and with the help of this forum and all the great info, maybe one day I'll get there :)
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 22,961
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    CigarSmokinEgger said:
    Great input and hopefully I didn't sound like I knew, because I most certainly don't!  I'm definitely on a mission to conquer the beef beast and with the help of this forum and all the great info, maybe one day I'll get there :)
    It's a fun ride. I still learn every time I do one. Nothing like nailing one. Especially if others are around to witness. Nothing worse than cooking "your best one ever" for yourself! It's like hitting that great golf shot when nobody is looking. Like "hey! did anybody see that? It was awesome!" :))




    Keepin' It Weird in The ATX FBTX
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  • henapple
    henapple Posts: 16,025
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    three words..." The Travis method" =))

    he hates me
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • JRWhitee
    JRWhitee Posts: 5,678
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    I am with CT, I have only done 5 Packers and they have been better each time. The last one turned out excellent. I have learned a little more with each cook. You need to pay attention to the minor details and be very attentive the last hour of the finish. 5 degrees too much at the finish can mean a dry brisket IMO.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • lousubcap
    lousubcap Posts: 32,337
    edited April 2013
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    <P>It's a challenge-and you can read all you want as C-T says; here are a few links that more than cover all you can ever assign to the science-and then there is the art..and therein lies the mystice. I truly enjoy the challenge of "getting it right". To use baseball metaphors since today is Opening Day, (you Texans can argue about Sunday's game) I experience many more singles (and the occasional strike-out) than I do triples and home-runs.  But I enjoy the opportunity to get another "at-bat" aka brisket cook.  The bigger the challenge the greater the satisfaction of hitting the elusive home-run.  FWIW-</P>
    <P>And the links-<SPAN style="FONT-FAMILY: Tahoma; COLOR: #3a393e; FONT-SIZE: 12pt; mso-fareast-font-family: 'Times New Roman'; mso-ansi-language: EN-US; mso-fareast-language: EN-US; mso-bidi-language: AR-SA"><A href="http://www.amazingribs.com/recipes/beef/texas_brisket.html" target=_new><B><FONT color=#31834a>http://www.amazingribs.com/recipes/beef/texas_brisket.html </FONT></B></A><BR><A href="http://www.bubbatim.com/" target=_new><B><FONT color=#31834a>http://www.bubbatim.com/</FONT></B></A> <BR><A href="http://www.nakedwhiz.com/recipes.htm" target=_new><B><FONT color=#31834a>http://www.nakedwhiz.com/recipes.htm</FONT></B></A> <BR><A href="http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html" target=_new><B><FONT color=#31834a>http://playingwithfireandsmoke.blogspot.com/1996/03/brisket.html</FONT></B></A> <BR style="mso-special-character: line-break"><BR style="mso-special-character: line-break">Enjoy the journey!  That brisket is one hell of a ride. </SPAN>:)>- </P>
    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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