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Brisket Blues

 
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fender





Joined: 18 Feb 2014
Posts: 25


Location: Vermont

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After a month on my 36 everything has come out very good except brisket; the briskets are 3-4 lbs. I apply a good rub, cook at 225-250 (fat side up) spraying with apple juice every  45min. When the internal reaches 195-200 I wrap in foil and put in cooler 1—1-1/2 hours.  They look great but come out tough dry and tasteless. The last one I threw out for the coyotes and was surprised they didn’t return it.  Any advice or suggestions?
Post Posted: Fri Apr 25, 2014 6:30 pm 
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Eddie Z





Joined: 16 Jul 2013
Posts: 163


Location: romeoville il

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Was it just the flat? Try an injection, keep temp closer to 215, and wrap at 160 then bring it to 195+. Are you using a digital pit thermometer? If you're relying on the thermometer that comes with the cooker, your temp where your meat is may be much higher.
Post Posted: Fri Apr 25, 2014 6:39 pm 
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fender





Joined: 18 Feb 2014
Posts: 25


Location: Vermont

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Eddie Z wrote:
Was it just the flat? Try an injection, keep temp closer to 215, and wrap at 160 then bring it to 195+. Are you using a digital pit thermometer? If you're relying on the thermometer that comes with the cooker, your temp where your meat is may be much higher.
 
Yes pit/meat and handheld digital. Brisket is new for me, the meat grains run in two directions. Sounds like I'm over cooking?
Post Posted: Fri Apr 25, 2014 7:04 pm 
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Eddie Z





Joined: 16 Jul 2013
Posts: 163


Location: romeoville il

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By the size of it I'm guessing its just the flat. The whole brisket with the point attached will have grain running in 2 different directions be cause it is 2 muscles. Point has more fat to it. Keep your temp low and wrap sooner. Put it back in the pit to finish cooking. That will keep your brisket tender and moist.
Post Posted: Fri Apr 25, 2014 7:20 pm 
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fender





Joined: 18 Feb 2014
Posts: 25


Location: Vermont

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Eddie Z wrote:
By the size of it I'm guessing its just the flat. The whole brisket with the point attached will have grain running in 2 different directions be cause it is 2 muscles. Point has more fat to it. Keep your temp low and wrap sooner. Put it back in the pit to finish cooking. That will keep your brisket tender and moist.


Great , I'll try that, thanks for the help !!
Post Posted: Fri Apr 25, 2014 7:24 pm 
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jsk404





Joined: 23 Oct 2013
Posts: 26



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Definatly try injecting it with a beef broth or bullion. I injected my last brisket with a half bottle of beer and a spoon full of a paste type beef bullion. It came out real tasty and juicy, I do need to work on the bark a bit more though.
Post Posted: Thu May 01, 2014 7:16 pm 
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dsarphie





Joined: 08 May 2014
Posts: 58



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trim the fat off, leaving about 1/4".  cook it fat side down so that you get a good bark going.  I agree with Eddie on the temps and when to wrap.  You've got to wrap.  Once your flat is at 195, unwrap and put it back in to let the bark harden up again.  just be careful of the juices in the foil.

I think you can keep your cooker temp closer to 250.

Post Posted: Tue May 13, 2014 3:40 pm 
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