Help... Dry brisket

Smokin Cowboys Fan · May 2010

Ok, Where to begin....

This is my first post and request for help, but a long time reader of the wonderful posts here on the forum and a long time owner of a BGE. I have had extreme success with everything I have cooked except brisket.

I have done multiple briskets (10+ lbs from costco) and everyone comes out dry. I have followed all the advice I can find posted, including the great "ThirdEye", and Playing with Fire and smoke, etc.., but I still can't keep them from being too dry.

I cook at a grate temp of 225, pull the meat at 190 and then wrap in foil and in a cooler for another couple of hours or until ready to eat. No matter what I do, it comes out very dry.

I know that there is limited information here to go off of, but any advice or direction is much appreciated.

Struggling here as I prep for this Memorial day weekend celebration and I will be serving a good brisket this time or at least I better.

Thanks in advance and I'll take all the input I can get.

-Chris

Celtic Wolf · May 2010

One of two things come to mind..

Costco (least around here) trims all the fat off the briskets. Get the ones in the cryro-vac and not the Styrofoam packages That fat is really necessary.

Second, if there is a lot of fat on the brisket you may not have cooked it long enough. A brisket is done when you can stick a fork in it and easily twist it.

thirdeye · May 2010

Oh boy, your first post and you're using descriptive adjectives and me in the same sentence.... That can go to a guys head real quick. Heheee.

I've never even seen a Costco store, but if they are a common link to all the brisket you have tried, maybe it's time to shop around. I prefer whole briskets, and don't do much trimming. Do yours look anything like these?

You also might try coming off that 225° pit temp after hour 3 or 4 and see if that helps. Try 250-260 for the main portion of the cook.

Smokin Cowboys Fan · May 2010

Hey,

Thank you for the responses. To answer Thirdeye's question, they most of the time look like that so that doesn't seem to be the problem.

Might it have something to do with where I use the thermometer to gauge temp?

I usually take the temp from the middle of the brisket and not sure if that has something to do with it and pulling it off too soon.

-Chris

Celtic Wolf · May 2010

You should be measuring from the middle of the flat part of the brisket.

Middle of a whole brisket is fat. The thermometer should be in the meat.

MJF24 · May 2010

You are definitely getting advice from pros on this thread, so you are totally welcome to disregard my amateur suggestion. But I had your problem with my first few briskets. Since then, I have pulled them at 180 degrees, wrapped in foil with beef broth, and returned the wrapped briskets to the Egg to cook until they reach about 200 degrees (and pass the fork test). I have had much better results this way.

I know that real BBQ cooks don't need to do this to get brisket to come out tender and moist, but I'm not quite there yet. You might want to give this a try.

Good luck!

deepsouth · May 2010

i spray mine with 50/50 beer/apple juice every 30-45 minutes and cook it fat cap down....

thirdeye · May 2010

Here is a visual of what CW was talking about. If you were in the seam between the point and flat, you could be getting a false temperature reading. Note my probe is in the flat, but not in the overlap end or the rear (tapered) end. Just don't put all your faith in internal temperature. Here is a picture of that void area between the point and flat. Before cooking it is way more fatty. This is showing mostly flat, and the beginning of the point.

When you poke it for tenderness pay attention to the feel as your ice pick or fork goes in, and also when it comes out. I do my probing from the major surface, not an end or side.

thirdeye · May 2010

You know, you make a valid point here. If you don't know what you are after, (as far as tenderness goes) it's hard to reproduce it. A foil finish will get you to tender, no doubt about it.

And once you see what internals you are dealing with, and also the feel of your probe, you can begin to work backwards to get that result with less cooking time in the foil, or maybe just a foiled rest..... That is unless you like what you turn out with a little foil time. Usually with flats, I like a foil finish.

chrono · May 2010

I've always had issues with the flat drying out. I have been wrapping in foil when it hits 165 and had much better results.

EggSimon · June 2010

just a little late, but hope it still helps.

1. thing I would try / chance is pit temp. Increase your temp to 240 F over the entire cook.

2. wrap the beast @ 160 F interal in foil and add a bit liquid. White wine or beef broth, both works great. That destroys the bark, but helps to keep it moist. If ya have cooked some satisfied briskets, ya can start to cook w/o foil phase.

3. cook it fat side down

4. give injection a try. Butchers BBQ i.e. offers a great and easy to make marinade.

Hope that helps you on your way to the moist and tender beast

Help... Dry brisket

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