Another Good - not great - Brisket - Advice Please


 
Lew Newby

Lew Newby

R.I.P. 1/26/2024
My first Brisket was cooked on my(now sold) ECB and it tasted good but was dry and tough. My second Brisket was my 3rd cook on my WSM and it tasted good but was dry and not tender enough. Next Saturday I'll try again.

Going into this I knew it wasn't going to be easy because I tried a half flat and that's what my family would eat. Probably a headwork error. I tried the high heat method with Chris's high heat rub. I slathered the meat with A-1 before adding the rub and that meant too much pepper for my wife. Not smart. I also tried cooking in a foil pan to catch the juice knowing I was sacrificing some smoke taste. I used almost a full chimney on top of my unlit coals and the temp quickly got up to 350 and stayed above 325 for the whole cook. I followed the script for the cook but used my meat probe to determine when to cover in foil and press on. The meat probed tender after 3 hours so I gave it a 40 minute rest as I cooked the corn on the cob on the lower rack.

I need to figure out how to keep the meat moist and I would like to get it more tender than this one turned out.
Here's the pics.
 
I cook briskets at lower temps. Usually between 200 and 225 at the top grate. Allow about 1 1/2 hrs per pound. So far that has worked pretty good for the flats I have cooked. I have done the pan as well as wrapping in foil halfway through the cook. Another thing to consider is marinating the flat before cooking. Moores marinade is pretty good.

In the end though you just have to try different methods and find one that suits you.
 
For a well trimmed flat I usually foil a little earlier, usually about 140 degrees internal temp. I start checking after about 45 minutes in the foil and then every 15 minutes after that, When the probe goes in with basically no resistance I pull it and tent it with foil.

I prefer to do brisket high heat although either way works fine so I'm ok with your temp.

When did you foil the brisket on the grill?

Clark
 
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