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first high temp brisket


 
J

Joe Watson

TVWBB Fan
I attempted my first HT brisket on Sunday with ok results. First off I'm no expert cooking brisket. I have only done a few and they were all slow cooks. I cooked a 4lb trimed flat. It had a small amount fat on it. I cooked it until 165 and then pulled it and wrapped it with some broth. Cooked it until fork tender. The brisket was ok not great. Some of the meat seemed to have a funny texture to it. Hard to explain. It was kinda soft? Mushy? Is that because I over cooked it? Or is that too much smoke?
 
It might be because of the broth. Hard to say. If you can, get a hold of either a whole packer or a larger, untrimmed (or less trimmed) flat--something in the 6.5-8-lb range (or heavier) and give that a shot. Just wrap in the 160s and try not adding liquid. The larger, less trimmed cuts often produce enough juices/renderings of their own not to require an addition.
 
Joe,
I concur with Kevin.
I don't think you over cooked it, I thinkl it was the broth.
I cooked a #9 flat friday I wrapped it at 165 and then unwrapped it at 195 I left it on quite awhile even after reaching 200 degrees. It was not over done it still cut nicely against the grain and just pulled apart with a fork.
The reason I unwrapped and put back on was for the bark.

Keep at it and don't try to hard to make it tender it will happen naturally.

Dave
 
thanks guys. So on a small trimmed brisket, don't use broth?

I also had another question about my WSM. I used my temp gauge from my performer and dropped in the top vent hole to monitor the temp. It consistently stated at 350 but never could get it higher than that. All vents open and even left the door off at times. I did use the water pan and made sure it was full all the time. Should I have not used it?
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Joe Watson:
thanks guys. So on a small trimmed brisket, don't use broth?

I also had another question about my WSM. I used my temp gauge from my performer and dropped in the top vent hole to monitor the temp. It consistently stated at 350 but never could get it higher than that. All vents open and even left the door off at times. I did use the water pan and made sure it was full all the time. Should I have not used it? </div></BLOCKQUOTE>
Water in the water pan will restrict the temps a good bit. The water in the pan acts as a heat sink, helping to keep the temps low. If you want high heat temps, just foil the water pan and leave it empty.
 
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