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Made my first brisket yesterday. Tasty by dry. Suggestions?

Unknown
Unknown
edited November -0001 in EggHead Forum
Newbie here. I fired up the BGE yesterday for the first time and made a brisket. Slow-cooked it for five hours at 240 degrees. The taste was to die for but it was rather dry. Any suggestions to keep it moist (and maybe a bit more tender)?[p]Thanks in advance and glad to be here!
JRC
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Comments

  • dhuffjr
    dhuffjr Posts: 3,182
    JimiRayClapton,
    That sounds quick. Did you cook it direct?
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  • Bordello
    Bordello Posts: 5,926
    JimiRayClapton,
    Here is a link to get you started. Not sure if you had a flat or a whole packer brisket or how many pounds.[p]Good Luck,
    Bordello
    [ul][li]Dizzy Pig [/ul]
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  • Unknown
    Unknown
    If you cooked a brisket in 5 hours and didn't complain that it was chewier than shoe leather then I'll guess that you cooked a 2-3ln trimmed flat rather than a 8-13# full packer cut. [p]If I am right, then your brisket just didn't have enough fat to tender things up... If you do it again try topping with a bunch of bacon slices to add fat & a little flavor.
    A full packer usually takes me 12+hrs at 225° without foil. [p]I did a "hurry up" flat a few weeks ago by trimming up a whole packer to separate the flat from the point (see http://www.azbbqa.com/articles/brisket-trim.htm) and I reserved a bunch of the trimmed off fat and put it on the smoker on a rack above the brisket so the rendered fat would drip onto the trimmed flat. It turned out pretty good and I'd do it again. Lots of contest folks do flats only and use FAB-B (www.theingredientstore.com) and cook at a higher temp than normal sometimes with foil...they can get a passable brisket well within 5 hours.
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  • Unknown
    Unknown
    JimiRayClapton,
    240 degrees is on the high side of the slow range, but fine.
    What was the weight of the brisket?
    Did you have a plate setter in place?
    How did you prepare the brisket before you put it in the Egg?
    What was the internal temperature of the brisket when you pulled it?
    Mike
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  • Sandbagger
    Sandbagger Posts: 977
    JimiRayClapton, folks comment that "Select" grade briskets can be dry. I stick with "Choice" grade. Tom

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  • Unknown
    Unknown
    JimiRayClapton, I had the same problem with briskets until I started injecting them, this pumps up the moisture big time.
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  • fishlessman
    fishlessman Posts: 34,568
    JimiRayClapton,
    first thought is that you didnt cook it long enough. what size was it and what was the internal temp that you took it off at. i cook them inderect and they take about 12 hours at 235 for a 7-8 pound choice flat. when its tender ( 190-200 internal, but check for tenderness) i remove them and wrap in foil and rest inside a cooler for a couple of hours. i always cook a picnic above the brisket which will be foodsavered and frozen for later ( why waste all that lump if you can fill the egg and get more out of the cook). this bastes the brisket during the cook. when taking the brisket out of the foil save the drippings and add to a light brothy style sauce which can be poured over the sliced brisket, brisket seems to dry out fast after slicing so serve quickly. this is what has worked for me, im not no expert on brisket though i like the way they come out this way.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • mollyshark
    mollyshark Posts: 1,519
    JimiRayClapton,[p]First thought is, as mentioned, you cook a flat that was nice and trimmed with little or no fat cap. If you're going to do this, get a hunk of fat from the meat dept and lay it on top of the brisket while you are cooking. If that fat isn't there to seep into the meat, you're going to end up, as you said, tasty but dry.[p]I have done choice and I have done select and really found little diff. Some briskets are just more dry than others and that is the way it is. Also 240 is a tiny bit high. Try sitting around 225 and drawing it out a bit longer.[p]You're probably getting over-helped here so good luck and try again![p]mShark
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  • Unknown
    Unknown
    Wow. Thank you all for your suggestions and comments![p]In response to your questions, I had ~5-6 lbs of meat with little or no fat. I cooked it indirectly and the thermometer registered 152 internal when I removed it. I wrapped it in foil for 15 minutes and waited. Based on what I'm reading here, I might have done some things differently.[p]In any event, it was my first shot on the egg and it kicked my Webber grill's ass.
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  • egginator
    egginator Posts: 569
    mollyshark,[p]There is no such thing as being over-helped by "Iron Chef" Mollyshark! Love my therampen by the way.[p]Thanks,[p]Ed
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  • stike
    stike Posts: 15,597
    JimiRayClapton,
    believe it or not, at 152 it's dry, at 185 or better it's moist.[p]185 is also techinically overcooked, dry and had the moisture cooked off (just as at 152), but now it's ALSO bathed in gelatin (which used to be collagen, and breaks down around 165 or so). the collagen is what makes brisket and pulled pork moist[p]
    ed egli avea del cul fatto trombetta -Dante
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  • Unknown
    Unknown
    JimiRayClapton,
    The connective tissue in the brisket is where the moisture comes from. That connective tissue does not start to break down and release it's moisture into the brisket until it reaches 160 internal and higher. [p]Brisket needs to go to 185 plus and then rest for a couple or hours or more in a dry cooler to continue tenderize.[p]You need fat cap to protect the brisket from drying out from the heat rising in egg during the cook, I would suggest you cook fat side down at 225 to 230 pit temp.[p]Even a small flat will need time to breakdown the connective tissue so go by internal temp and time as your guide to judge the end of the cook.[p]Jim

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  • bbqdiva
    bbqdiva Posts: 192
    Hi JimiRay,

    Just wondering what your prep was on the brisket? To me the prep is 90% of the final product :) This has been know to give a great tender brisket: Inject, jaquard, apple cider vinegar and a good dry rub 8 hrs prior to cooking works for me. Low and slow @ 225. Wrap in foil last 30 mins of cooking. Final internal temp should be no less that 190. Always cook fat side up. Trim before slicing :-) Happy BBQing!
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  • Bordello
    Bordello Posts: 5,926
    Jim Minion,
    Always nice to have your input on the forum. Whenever I see your name I will read the thread and learn from it.[p]Regards,
    Bordello
    aka
    New Bob
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  • Unknown
    Unknown
    stike,
    that's interesting -- the hotter, the moister. Not sure I understand but I'm gonna give it a try again this weekend. Thanks

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