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Lost a brisket again..........feeling defeated
0EggMan0
Posts: 17
For the third time out of three tries I have screwed a brisket up and can't seem to figure out why. I feel like I am following all the necessary steps.
Here is my process: Picked up a whole flat that weighed 6.4 lbs, and rubbed it with salt and pepper. I got the egg rolling at 240 (grate temp) about midnight last night, put a water pan under the grate and set the brisky on and went to bed. The temp dropped to 225 overnight so when I got up I made a slight tweak to the daisy wheel and up it came to 255 where I held it until it was done. I checked the brisket for the first time after 9 hours once it hit 185, the probe test was a a bit stiff so I left it on another 45 minutes until the internal temp hit 190. This time the probe slid right in and out so I pulled the brisket, wrapped it in foil, towels and set it in a cooler for 3 hours.
When I unwrapped the brisket there was a good amount of juice that had settled in the bottom of the foil so I thought I had nailed this one. When I went to cut the ends it started falling apart into a million dry pieces. I then went to the middle and cut and it was hard to cut; I was able to cut slices this time but they immediately started drying out as soon as I cut into it. I just can't seem to nail down a good brisket to save my life. It's so frustrating to smoke meat for 8-12 hours to get a below average final product.
What could I do differently?
Here is my process: Picked up a whole flat that weighed 6.4 lbs, and rubbed it with salt and pepper. I got the egg rolling at 240 (grate temp) about midnight last night, put a water pan under the grate and set the brisky on and went to bed. The temp dropped to 225 overnight so when I got up I made a slight tweak to the daisy wheel and up it came to 255 where I held it until it was done. I checked the brisket for the first time after 9 hours once it hit 185, the probe test was a a bit stiff so I left it on another 45 minutes until the internal temp hit 190. This time the probe slid right in and out so I pulled the brisket, wrapped it in foil, towels and set it in a cooler for 3 hours.
When I unwrapped the brisket there was a good amount of juice that had settled in the bottom of the foil so I thought I had nailed this one. When I went to cut the ends it started falling apart into a million dry pieces. I then went to the middle and cut and it was hard to cut; I was able to cut slices this time but they immediately started drying out as soon as I cut into it. I just can't seem to nail down a good brisket to save my life. It's so frustrating to smoke meat for 8-12 hours to get a below average final product.
What could I do differently?
Comments
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Either get a full packer or cook it hotter and faster.Be careful, man! I've got a beverage here.
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Try a packer instead of just the flat. Sometimes I take the flat up to 200. Grind it up, warm in broth and make hoagies. ..onions, pepper, mushrooms and cheese.
From @ dave in FloridaGreen egg, dead animal and alcohol. The "Boro".. TN -
What does a hotter faster cook accomplish?
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Buy a better cut.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
A packer is best. Flats come out dry. If I use a flat, it is only to make Pastrami. I agree about the temp, but maybe that is because it was a flat.
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2 cups beef stock, 1 tsp salt, 1 tbl worchestire, 1 tbl good bbq rub, 1 stick butter. Simmer 30 min. Inject when cooled. Simple, easy and good.Green egg, dead animal and alcohol. The "Boro".. TN
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Sorry...don't inject. Just warm the dry flat in it and drain.Green egg, dead animal and alcohol. The "Boro".. TN
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Did you cut against the grain or with grain?XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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Against the grain
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That looks like a good pre-cook injectionhenapple said:2 cups beef stock, 1 tsp salt, 1 tbl worchestire, 1 tbl good bbq rub, 1 stick butter. Simmer 30 min. Inject when cooled. Simple, easy and good.
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That's what dave posted. Haven't tried it but would on a flat.Green egg, dead animal and alcohol. The "Boro".. TN
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Is it possible that when I pulled it at 190 then wrapped it in foil, towels, and placed it in a cooler that it continued to cook past the point of perfection?
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yes, they will always continue to cook in the FTC. I use the flat for making burnt-ends.
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So once a probe slides in like butter should I FTC or just tent it with foil and let it cool?
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I'm here to offer some support-brisket flats are quite a challenge. You can do everything according to the best guidelines and still miss the target, The above suggestions are good but if about all you can find are flats then I would look at injecting toward the finish-line. They can dry out before your eyes. And I eggspect to enjoy the flat cook and if it's beyond a single then I enjoy the results...triples and home-runs are quite the reward but never quit! FWIW-Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.
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Lots of good recipes for mediocre brisket so there is an upside. As far as your cook goes I have to say you did everything right. The majority of briskets I have done were flats. I always root thru them to find one that is pliable and somewhat even thickness. I've had great results with CAB and not so great results with CAB. Do you always buy from the same grocer to buy your meat? If so try a different brand. 1 more thing. I've never had success with reheating brisket for leftovers. That's why It always makes great filer for chilli stew etc. don't give up you'll get it. What kind of thermo you usin to check the meat?LBGE& SBGE———————————————•———————– Pennsylvania / poconos
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Travis style for flats.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
0EggMan0, the flat will have a grain patern and you want to cut against the gain or it falls apart and can ruin it. Look at the flat and if the grain runs from the bottom to the top left, you want to tha opisite corner when cutting. Before you cook it cut small piece on the end where you would cut against the grain so you know which way to cut it.XL, WSM, Coleman Road Trip Gas GrillKansas City, Mo.
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I've done more flats than packers. Sounds like a i.t. issue being dry etc.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Once I tried injecting my Brisket flats I never cook it any other way. I also foil at about 160 to 165 and pull it off at around 200ish. One hour rest in a cooler wrapped in towels and if you click on my profile picture you can see the results.Dearborn MI
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I cut this in half, inject the flat, let it sit overnight in a glass baking dish and smoke.For some reason it won't attach the link. Go to Howtobbqright.com and search for brisket injection.Dearborn MI
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