1st High heat brisket, good but dry in the flat

[KevinK]

I attempted my first high heat brisket (13.5 lbs full packer from Wallyworld) on Sunday and although the flavor was great, the flat was pretty dry and never did not get fork tender even after 5 hours and 40 minutes of total cooking time. From info I have read, 4.5 to 5 hours about as long as is needed for this cook.

I am interested in opinions as to where I may have made mistakes...here's how I proceeded:

I used a minion start with nearly a full ring of RO lump and 25 lit Rancher (I am now officially out of Rancher, but that's another thread). 4 small chunks of hickory and two small apple.

I trimmed very little fat from the cap and rubbed with Louis Charles Henley's Modified All Purpose Rub

I let is set at room temperature for about 45 minutes prior to cooking

After assembling the cooker (foiled, empty water pan) and putting the meat on, the temp went quickly to 290 at which point I adjusted the lower vents and settled in at 340. The temps hovered at 330-340/lid for most of the cook. The outside temp was 28 degrees with little or no wind.

I foiled at 2 hours and 40 minutes (a few sprays of apple juice at this point) and began checking for tenderness 1 hour later and then after every 20-30 minutes. After 3 hours in the foil, when I inserted the probe, there was a fair amount of resistance and when removed, the flat end lifted off of the grate (on overnighters, I am used to to very little resistance either way). It probably needed at least another half hour, but I needed to pull it at that point.

After removing from the cooker, I added another layer of foil and rested for 30 minutes.

Chopped the point, sliced the flat and served.

Again, very good flavor but dry in the flat and not very tender.

I am interested in any opinions as to what may have gone wrong.

 

[Craig Castille]

Sounds like you did everything right.

The culprit might be the cut of meat itself.

Packer's from WM are usually select cuts, and in this case a low end one.

Was the whole flat dry, or just the smaller end?

I did a 10.5 lb packer on sunday that took right at 4 hours. Usually mine take 4.5 to 5 hours.

This cut was an unmarked cut, and wasn't of the best quality that I have had either.

 

[Paul H]

Kevin, I usually let my briskets sit for at least a couple of hours in the cooler. They will continue to cook while in there so I always try to take the meat off when there is still some resistance when I insert my probe into the brisket. It'll finish off in the cooler

 

[KevinK]

Craig - I also was wondering if it might be the cut. It wasn't the best I have seen, in fact, it was the only one they had that day. I live in a very small community so Wal-Mart is the only affordable option for full briskets. The local grocery stores will order them but at something like 4.99/lb. At that price, I'll take my chances with $1.67/lb at Wal-mart.

The brisket was pretty dry in the entire flat.


Paul - that's also what I had planned for, 4 to 4.5 hours cook time and 1.5- 2 hours in the cooler. However, it was still too firm at 5 .5 hours to finish properly in the cooler.

Thank you both for your replies!

 

[K Kruger]

It does seem like maybe it was the meat. It's hard to tell without having seen it but though it sounds underdone that seems hard to believe. Were that to be the case your therm would have to have been off by 20+ degrees.

I cook till tender then rest, tented, 30 min or so. If needing to hold longer I'll cook till almost tender then hold loosely wrapped up to an hour. I try not to go longer than that. I prefer the 30 min rest.