2nd Brisket attempt


 
M

M Krulee

TVWBB Member
Ok – this Sat will be my second run at brisket. My first attempt, while good flavor, was dry. I almost definitely overcooked. For starters it was not a whole brisket but rather just a flat and a well trimmed one at that. Second, I only had an instant read thermometer (thought I could keep an eye on the temps) but after I got it foiled at 160° I assumed another hour and a half or so and by the time I checked it the temp had spiked to 205 – 208°. I did cooler it for a few hours after the cook but still dry. Again, not surprised given the temps.

I want to avoid this for attempt two, so I’ve got a larger 12lb brisket with point that looks pretty much untrimmed (hard to tell as it’s still in the plastic). I’ve also picked up a polder thermometer. I’m ready.

I’ve been reading as much as I can and have decided to do the midnight brisket. I like the idea of the journey as well as the destination (weird, huh?) The confusion that I have is that I’ve read all sorts of times and temps, when to foil or don’t foil at all and when to pull it off; everything from 165° up to 205°. I don’t want a dry piece of leather so if anyone could offer guidance as to timing and temps and if I should foil or not, etc...I would really appreciate it.

Also I know that internal temp is only a guideline and that it’s all about the “feel” of the meat. What exactly am I looking for when the brisket is “done”? How will i know when I've hit the sweet spot?

thanks for the help - and yes pics will be provided later.

mike
 
M,there is know perfect answer M, the 160-165 internal temp all it's telling u that the brisket is safe to eat all bacteria is gone, as for the brisket being tender no, i only check temp's till i hit 160-165 no need to check temps anymore, at that temp i wrap in foil for at least 1-1.5 hrs and start checking for tenderness i only want tenderness not pulled brisket. Checking for tenderness is a feel thing, u want to feel some resistance but not a lot of resistance. One thing to remember is that the more the brisket weighs the older the animal was harder to get tender but is doable. IMO the perfect weight is between 10-12 lbs, if u have to cook 2 briskets to have enough so what. As far at cooking low & slow or high heat, more room for error cooking low & slow. I cook briskets at 325-350 range normally.
 
I've only done flats, though quite a few of them. Here's the way I go about it. I shoot for 1.5 hours a pound at 250 or so. I usually won't temp it until I'm close to my target finish time. And I don't foil. So far I've been having pretty good luck doing it that way.... but ..I think I pull my flats off sooner than most here. I finish mine in the 170's. I slice mine thin for sandwiches. I've had no problem with tenderness as long as the slices are thin. Which is they we like it anyway. I know 170's sounds low but I've tried multiple thermometers. But it is what it is....lol. Good luck. By the way....I'm with you on the cooking it is just as good as eating part....lol.
 
To foil or not to foil... it's a personal thing. Foiling can (sometimes) keep the brisket moist, but you lose the crunchy bark (which I don't like to do). I've done high heat with foil; and midnight brisket, no foil. Both work well. Just pick a method this time and go for it.
I generally wait until I hit internal temp of 185, then discard the thermometer and check for tenderness from there on. Use the probe and check every 30-45 minutes thereafter. The probe should slide through the thickest part of the flat (from the side) like butter. The point, being a fattier piece of meat, will be tender already, so make sure to check the flat for tenderness. Overcooking the point is not a problem. It won't toughen up, just get crunchier on the outside (a very good thing, IMO).
Best of luck. Don't forget to have fun. - G
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> The probe should slide through the thickest part of the flat (from the side) like butter. </div></BLOCKQUOTE>
Hmmm...Never tried it that way. Do you temp that way too?
 
M like Gary says foil is an option some do some do not, i only foil when cooking low and slow which i have not done in sometime, foiling speeds up the cook when low and slow its steaming and braising the brisket. Try 2 briskets side by side one foiled the no foil see which one u like best. As long as the brisket is not over cooked it should be juicy and good. The only way to get dry or shredded brisket is over cooked. Any meat that is dry is just over cooked. Try different things see what works best for u. Know one cooks a perfect brisket every time.
 
Probing is the way to go for tenderness. Stick it with a kabob skewer in the thickest part and it should slide through nice and easy. To get an idea of feel try and poke it through the uncooked brisket and see how tough it is. If your last brisket was tender but dry you may have carved it to soon. Did you have lots of juice on your cutting board when you carved it?Let it sit longer and it will retain the juices better.
 
Thank you everyone for your advice / feedback. I knew i could count on getting helpful info.

I think this time i will try this one with no foil for better bark and will follow Gary's advice. If i were to foil then thank you Noe for the info - this sounds logical to me as well. the real issue for me (and probably everyone) is knowing when it's done. So i'll monitor temps closely and then around 180 i'll start checking for tenderness as described.

also Bob - FYI - the last brisket actually sat in a cooler for over three hours (was still hot!) so it wasn't a resting issue. I just simply overcooked the darn thing! Oh well - we all make some leather now and then....

I'm still intrigued with the HH method. maybe next one...


mike
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill S.:
I've only done flats, though quite a few of them. Here's the way I go about it. I shoot for 1.5 hours a pound at 250 or so. I usually won't temp it until I'm close to my target finish time. And I don't foil. So far I've been having pretty good luck doing it that way.... but ..I think I pull my flats off sooner than most here. I finish mine in the 170's. I slice mine thin for sandwiches. I've had no problem with tenderness as long as the slices are thin. Which is they we like it anyway. I know 170's sounds low but I've tried multiple thermometers. But it is what it is....lol. Good luck. By the way....I'm with you on the cooking it is just as good as eating part....lol. </div></BLOCKQUOTE>

i've just jumped on the brisket bandwagon, have done flats exclusively (5-7 lbs) and agree with bill...cook them to the 170s, slice them thin for sammiches and it turns out very good...at first i was cooking them into the 180s and 190s and they were too dry
 
well folks I'm finally getting around to posting the results from this cook and all of the great advice. I've made a few postings today on some past cooks to catch up...feel like i kind of used the forum in the sense that i got all the great advice but didn't post the results...
icon_frown.gif
and i know the rules...if there's no pictures it didn't happen!!!

so - here are the pics from the cook. reading my notes from that day (and foggy memory) it came out with great flavor. i pulled it off the heat at 190 F and let it sit for a little over 2 hours in the cooler. great smokey flavor but not too strong (wife not crazy about that). paired it with some good skillet cornbread, salad and a great homemade mac and cheese.

I served it with the #5 sauce found on this forum - that has got to be the best tasting sauce ever. I even took some of the left over drippings (had a ton) and added them to some of my other homemade BBQ sauces- talk about taking it up a notch!

anyway - enough babbling...here are the pics:

second brisket
 
To each there own but my flats are in the 190- ish temp when they are tender. Burnt ends from the POINT is what I really want though.
Also when it comes to tough pieces of meat, safe temp to eat @ and tender are not the same.
 
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