Observations and questions on brisket

We love to cook and we love to hear what others are cooking. With pics of course!
Post Reply
User avatar
KarateDoc
SmokerBuilder Addict
SmokerBuilder Addict
Posts: 161
Joined: June 15th, 2016, 11:27 pm
Title: Member
BBQ Comp Team Name: Doc's Kick Butt BBQ, Not competing yet...
Location: Bay Area California

Observations and questions on brisket

Post by KarateDoc » May 30th, 2018, 8:55 am

Hey guys, I did a brisket and pork shoulder this weekend and had a few observations and I have a few questions.

Prime brisket (19.1 lbs before trimming) injected and dry rubbed, cooked at 220 in my gravity feed. Brought up to 170 degrees in the point before foil wrapping and adding a coke. Started probing at 190 and noticed around 203 it was about done in the point but the flat was close. Let it go a little longer and the temp started to drop to 199 degrees. I pulled it and rested it for several hours. The point was awesome as usual. The flat was tender but seemed dry to my taste. Everyone loved it, I'm not a big fan of the flat, maybe because it it too lean.

Wondering if it was losing moisture when the temp was dropping.

Should I have pulled it earlier?
How can I get the flat to come out better?

What are some of the things you do to perfect your brisket?


Looks at a piece of meat and wonders how many ways can I smoke that.

Here is my build of the Stump's Clone viewtopic.php?f=56&t=5280

User avatar
Dirtytires
Expert
Expert
Posts: 2284
Joined: November 24th, 2015, 12:36 am
Title: It ain't broke...yet
BBQ Comp Team Name: Dont compete...cook for events once in a while
Location: Phoenix, Az

Re: Observations and questions on brisket

Post by Dirtytires » May 30th, 2018, 4:13 pm

I paper wrap my brisket to retain the moisture. I also then to split my point/flat so i can pull each one as its ready.



User avatar
Rodcrafter
Moderator
Moderator
Posts: 8456
Joined: July 21st, 2012, 5:46 pm
Title: Member
BBQ Comp Team Name: Not competing yet...
Location: Orlando, Florida

Re: Observations and questions on brisket

Post by Rodcrafter » May 30th, 2018, 9:05 pm

I check the temperature in the thick part of the flat only. I wrap it in a foil pan with some marinade and a little beef broth in the pan at 155*. I pull it at 200* and set it aside covered still allowing it to come down in temperature to about 160*. I slice it then and put it in half pans and pour separated liquid over it cover and keep warm to serve. They will think God made it for them.


Sent from my iPhone using Tapatalk


Current Smokers: Backyard RF Offset and Hybrid RF Offset trailer rig with Cowboy cooker and fish fryer, always room for more........

User avatar
Dirtytires
Expert
Expert
Posts: 2284
Joined: November 24th, 2015, 12:36 am
Title: It ain't broke...yet
BBQ Comp Team Name: Dont compete...cook for events once in a while
Location: Phoenix, Az

Re: Observations and questions on brisket

Post by Dirtytires » May 30th, 2018, 9:17 pm

Dog on you.....im gonna haveto do a briskett this weekend. I was only going to do a half case of ribs and pork belly....lol



User avatar
Rodcrafter
Moderator
Moderator
Posts: 8456
Joined: July 21st, 2012, 5:46 pm
Title: Member
BBQ Comp Team Name: Not competing yet...
Location: Orlando, Florida

Re: Observations and questions on brisket

Post by Rodcrafter » June 1st, 2018, 5:41 am

:beer:


Current Smokers: Backyard RF Offset and Hybrid RF Offset trailer rig with Cowboy cooker and fish fryer, always room for more........

Post Reply

Return to “FOOD!”