Any final words....


 
T

Todd Finchler

TVWBB Member
Looking for any last-second advice.

I'm smoking 3 racks of baby backs (rolled, top grate) and a 3.77 lb brisket flat on bottom grate. No problems with the ribs - I have them down pat. I have had less success with the flats - too dry. Hence, this post.

I'll be smoking in the 250-275 range. Last few times I've attempted brisket, it's come out dry. I am aware of the posts regarding high-temp brisket, but I'm keeping temps lower due to ribs. (Yes, now I'm thinking I should put brisket top grate due to higher temp.... if so, please feel free to scold me...)

To answer the next obvious question - Minion method with full charcoal chamber. Food on at 930am. At 10am, top grate temp is at 225 with temps climbing quickly. All vents fully open to start. I will partially close vents once I reach 250 or so, which will be within 10 minutes.

How would you play this hand? Based on what I've read, I should foil at 165 degrees and keep in foil until about 190-195 and then remove and let sit for a few hours.

The ribs will be served for dinner today - the brisket will be served whenever - does not have to be today.

Just trying to determine best way to avoid drying out brisket...

Thanks, in advance.

Todd
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">How would you play this hand? Based on what I've read, I should foil at 165 degrees and keep in foil until about 190-195 and then remove and let sit for a few hours. </div></BLOCKQUOTE>
Todd, Foil the flat when you reach an internal temo of 160º and cook til just tender. Start checking for tender around 185. You'll want the probe to go in like room temp butter, or just shy of. Carry over heat will cook it a little more once removed. It's done when it's tender, not at X temp. HTH
 
Since you've got a fairly small piece of a flat I'd suggest foiling a little sooner--160.

I would not wait till the temps get that high. I would suggest checking for tender when the flat reaches the low-to-mid 180s. If the probe doesn't enter smoothly, with no resistance, re-wrap and cook another 15 min. Check again; repeat if necessary. When tender, remove and rest on a rack on the counter, foil completely opened. 20 min is all it needs. Slce and eat or cool further, fridge till cold, wrap and retrurn to the fridge.

I do babybacks and briskets at 325, higher once foiled. Just saying.

Briskets flat pieces can be problematic. Shoot for full-sized untrimmed flats or packers if you can in the future.
 
Ok. Perhaps I'll amp up the temp a little and see how it goes. I've have much success with BB ribs at 250-275 and did not want to ruin a good thing.

I'll foil at 160 and keep checking with probe until probe goes in without resistance.

I have the Stubbs mopping sauce that I like to use on ribs - thought I might use it on the flat to keep it moist - although that may be a prophecy.

I am guessing 1.5 hours per pound of brisket, although I know that is only a guideline and the probe-resistance test is a better indicator than time or internal temp.

I'd love to get a packer, but have not found around my area (No. NJ).

Thanks again.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Todd Finchler:
I'd love to get a packer, but have not found around my area (No. NJ). </div></BLOCKQUOTE>
Todd, Wondering how you made out with your cook today? Not sure if you saw the NJ Tri-Tip thread but here's the link if you want to join us. Not sure where you are in NJ, location is left blank. Packers are not a problem here where I live. You can email me, it's in my public profile.
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Bryan:

Belatedly saw your post - and thought it rude not to reply at all.

Brisket came out too dry. Cannot get a flat to come out juicy - whether I finish in the oven or in the smoker.

I live in Morris County. Still have not found a source for packers. If you know of any, I'm willing to try.

My cat DID like the leftovers - were not too dry for Stanley!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Todd Finchler:
I live in Morris County. Still have not found a source for packers. If you know of any, I'm willing to try. </div></BLOCKQUOTE>
Sorry to hear it came out dry for you. Super Wal Mart Bud, I get all my packers there. They are $1.72 a lb. HTH
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Cannot get a flat to come out juicy - whether I finish in the oven or in the smoker. </div></BLOCKQUOTE>
Where one cooks it isn't really germane; doesn't matter. A 3.77-lb flat isn't really a flat, it's a piece of a flat, and that can be a problem in itself, especially if over-trimmed as pieces often are.

I'd urge finding packers or at the very least full flats (usually above 6 lbs) that aren't trimmed much if at all.
 
Don't think there are any Super Wal Marts by me... I'll have to look it up.

I refuse to give up on brisket until I've tried a packer... Brisket cooked right is tough to beat...
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Todd Finchler:
Don't think there are any Super Wal Marts by me... I'll have to look it up.

I refuse to give up on brisket until I've tried a packer... Brisket cooked right is tough to beat... </div></BLOCKQUOTE>
Todd, A Search yields these stores. Not sure if they are close or not? HTH
 
Thanks Bryan. These stores are 1 hour or more away from Morris County. I'll have to check with a butcher at my local supermarket - see if they can get me one. It really should not be that hard to get one...

I do know I've made 3-4 briskets - perhaps 3-4 pounds each - and they have come out too dry.... I am pretty sure it is the size as opposed to my methods...
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Todd Finchler:
Thanks Bryan. These stores are 1 hour or more away from Morris County. </div></BLOCKQUOTE>
I just used zip code 07960 from a Morris County web search. Good luck. If I ever get down that way on the Harley, I bring one or two along for you.
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