Dry Brisket help

BigChar · April 2008

Well, my first brisket cook met with only moderate success. I did a full brisket with both the flat and the point - about 11 pounds. it cooked for 21 hours unfoiled. The flavor was great, but the flat was pretty dry. I cooked it to 192 degrees. Any thoughts? Suggestions? Thanks everyone!

Nature Boy · April 2008

Howdy Char
I've found that with the really long cooks, that the flat is actually done closer to 180 than 190. When your meat is cooking for that long, the collagen gets completely rendered at a lower final temp....since the process has been going on longer. The key to a moist brisket with the real slow cooks is to pull it off right when it hits the point where it is tender, or just before if you are resting it in the cooler for a while.

Once the collagen is rendered, and the meat is almost tender, further cooking will continue to dry the meat.

Better luck next time!
Chris

tjv · April 2008

Man, I hear ya on extended times. Any time my brisket flat (6-7 lbs.) cooks go longer than 12 hours to reach fork tender or to temp, I worry.

Look forward to having a beer or two with ya in a couple weeks. T

pop-a- top · April 2008

That's a long time for a brisket.

Dry Brisket help

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