Brisket Attempt #3


 
C

ChristopherCG

TVWBB Fan
So my first two attempts at cooking briskets have not gone very well though my last one was at least edible. I did both high heat and really struggled to get the meat tender.

I picked up a 6.7lb angus flat from my butcher. I had him trim away some of the fat cap leaving about 1/4 inch. I was going to do this one low and slow. I'm wondering if I need to foil. I did a pork butt recently that came out spectacular with no foil. The bark was just amazing. I'd like to get that same result on the brisket so my inclination was not to foil.

I was planning on starting Fri morning (early, like 7am). Fire up the WSM with Royal Oak and let it rip at 225-250 for as long as it takes. I know briskets don't have as much fat as butts so I'm just worried it will dry out without the foil.
 
My vote would be to foil, increases your chances of having a moist brisket. Since you're doing it low and slow it won't have as dramatic of an effect on your bark either. My .02
 
foil can be yer friend. but after doing two that way i tried without and found it to be to my liking. i just cook mine around 275-325. i just cook till i'm at the 195 deg area and then start checking for softness. i don't go really soft cuz i want a little chew and not shredded meat. so far three have come out just how i lke it.
 
Originally posted by LarryR:
My vote would be to foil, increases your chances of having a moist brisket. Since you're doing it low and slow it won't have as dramatic of an effect on your bark either. My .02
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So cook to about 160 then foil til it gets to 180 or so then finish unfoiled checking for fork tender?

I'm torn. Can't decide.
 
So cook to about 160 then foil til it gets to 180 or so then finish unfoiled checking for fork tender?
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Yes,you can do that. The foil will affect your bark somewhat but shouldn't be a big deal. With briskets, remember specific temps aren't important; they're done when they're tender regardless of temp or time in the smoker. Higher temps cook them faster. Foiling speeds things up also. Your 1st attempts sound like you didn't cook them long enough; as they weren't tender.

Paul
 
Well I'm underway. Started about 90 minutes ago. Lid temps holding steady in the 235 range. Internal meat temp is already at 130 degrees. Do briskets stall like pork butts? Will I get to a certain temp where it will just hold for a long time?

I'm not really in any rush today so I don't need to speed things up. My goal is to have a really tender piece of meat. Almost falling apart.
 
Yes they stall but not as long as a butt, larger briskets stall longer.

With the 6.7lb your cooking it won't take to long to finish, maybe 8-10hrs. Less if you foil.
 
Well I'm underway. Started about 90 minutes ago. Lid temps holding steady in the 235 range. Internal meat temp is already at 130 degrees. Do briskets stall like pork butts? Will I get to a certain temp where it will just hold for a long time?
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yes. also be wary of internal temps for brisket. If you aren't in the center you may not be getting the lowest temp. use the probe as an estimate. I find even with HH and foil at 160*, it'll take a couple of hours to get to tender (note: I no longer temp once its foiled).
 
Just like my pork butt, the brisket has slowed down quite a bit. It's at 160 and holding for quite a while. The bark hasn't totally firmed up yet. There are still some parts that look a little wet. I would expect after almost 5 hours for the bark to be well formed.

Do I need to flip this thing over? It has a thin 1/4 inch fat cap. I'm cooking fat side down (on the grate).

I think I'm just going to leave it unfoiled. I'm worried if I foil now it will ruin the bark. We'll seee. It smells good.
 
Glenn - yes. Exactly.

So I'm passing the 6 hour mark. Temp has stalled and even fallen 2 degrees to 158. I'm assuming this is good/normal.

Royal Oak is burning nice and even today. Holding a very steady 235 at the lid.

I haven't foiled yet doubt I will.
 
I would not foil until it is time to rest in a cooler etc........

Or if it is looking like your time is off and you need to speed it up, but doubtful. I bet in the next hour the temp will start to rise.
 
Based on your prior two brisket efforts, I'd foil that baby around 160 - 165, but that's just me
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Originally posted by LarryR:
Based on your prior two brisket efforts, I'd foil that baby around 160 - 165, but that's just me
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The temp fell another degree so I tried reinserting the probe. It read 165 and climbed to about 167. I decided to foil after all. I put about a cup of beef broth inside 2 layers of heavy duty foil. I also had to add more fuel.

The bark looks killer but the meat is not even remotely tender. I'm hoping the foil does it's job. Oh and after re-inserting the probe once I foiled the temp now shows 163. I don't get it.

I was going to raise cooker temp to 300 per the instructions in the cooking section.
 
Wow I have never seen a brisket that small stall that long. I tell ya it amazing how quick foil will bring it up though!

Let us know!
 
Originally posted by Glenn W:
Wow I have never seen a brisket that small stall that long. I tell ya it amazing how quick foil will bring it up though!

Let us know!
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It is small but it has really nice thickness. I should have started earlier but I was lazy.

It's been in the foil for about 60 minutes. Temp is already at 189. It's really flying now. I'll check it for tender at 200. But I'm not pulling until it is fork tender.
 
It hit 200 a few minutes ago. I checked it for tenderness and it didn't feel even remotely close to fork tender. I had to really jam the fork in there. The bark is also softening up quite a bit.

I guess I'll just leave it for another hour in the foil. This is always the toughest time for me. I always worry if I leave it too long I'm overcooking it but there is no way this thing is ready.
 
Originally posted by Christopher_C_ G:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Whiting:
235 at the lid is fairly low at the grate. thats okay if time is not an issue.
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My grate is always about 30 degrees hotter than my lid temps. </div></BLOCKQUOTE>

Am I confused? Shouldn't it be the other way around?
 
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