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having some issues with brisket lately


 
R

Ryan Ko

TVWBB Super Fan
I have been very happy with my brisket results in the past, however the last few I have done have been a bit dry and tough. I did 2 6# flats over the weekend. I usually do packers, but most of the people I cook for want sliced brisket so the flats get frozen and rarely used. I figured I would be better off with flats. I did them the same as I always do. Slow and low (around 240) for approx 1-1.5hrs per pound (until tender). They usually seem to be tender at around 180-190 internal temp. These flats just didn't want to get to temp and the outside thinner part was starting to dry out so I pulled them. I foiled and held for about an hour. Then sliced. They were a little dry, but also a little tough. Any suggestions? I am sure some of you will tell me to do high heat, but I am not sure I want to mess with that yet.

Thanks!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Any suggestions? I am sure some of you will tell me to do high heat, but I am not sure I want to mess with that yet. </div></BLOCKQUOTE>

Ryan,

Foil at 160ish til tender and remember temps in foil are not accurate! From your description it was under done. Briskets are lean enough (internally in the flat) that they REALLY benefit from foiling to the finish!

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Flats can be tricky, especially if they are fairly uneven in thickness from end to end. I've only ever cooked flats two times, and I was not as happy with them as I am with a packer. Foiling with a flat seems to work well, but your doneness window is much narrower than with a whole packer. Sounds to me like yours were still underdone if they were tough, as overdone flat will be dry, but have a pot-roast texture. I bet if you fed some of the sliced wanters some burnt ends, they'd change their tune!
 
I have yet to try burnt ends. I have been wanting to. I need to come up with a method for it. I have a point in the freezer right now.
 
The flats are sliced a frozen now. I wonder if they could become more tender when they are warmed up? I will tell them to put some liquid (apple juice, broth, etc...) in the pan and foil it tight. Maybe they will braise a little and become more tender? Any thoughts on this?
 
The flats I've seen lately are trimmed way to much like no fat at all. I have to ask for a untrimmed flat. I do flats because they're about the only thing available around here and my wife,which I do have to agree,says a packer would be way to much meat for our family. Like stated above,I cook to about 165 internal,wrap in foil with about a cup of beef stock and finish to about 195-200, wrap with another layer of foil to rest.When ready to serve,pour juice into a cup or bowl,slice brisket and place in a shallow dish and pour the reserved liquid back over the meat.You can add a little extra stock if you like. This seems to keep it tender and moist. If you don't want to go through all of this,just chop and mix with some sauce.It may not be the most impressive looking presentation but it makes it edible.
 
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