Mopping a Brisket ?


 
J

James Harvey

TVWBB Pro
Hi All,

I'm doing a 12# brisket overnight tomorrow and wondered what, if anything, people use as a mop? I plan on trying the Kirk (?) 1/2 time turn and mop technique (rough times), expecting to mop and flop at 8hrs/12hrs/14hrs depending on internal temp. Remove the point for burnt ends at 165F, foil the flat until it hits 200F and then leave it coolered for an hour or more until service.

Any ideas fore that mop?

Thanks,

JDH
 
I agree no turning or mopping, i do spritz just to control the bark the way i like it no other reason. The simpler you keep it the better the finished product will be.
 
Well, you guys burst my balloon.
My 3 previous brisket attempts gave me a very tender, tasty but dry product.
I thought that the mop/turn would help fix that.
I spritz ribs but not butts because of the collagen but thought brisket may be improved by some sort of interim liquid help.

Now my question is, understanding this is a hugely variable question, how do I get a moist brisket?

Kevin - I'm using one of your brisket rubs I found on here modified due to my ingredient limitations:

3 T coarsely ground black pepper
1 T Sugar in the Raw (used Dermarara)
1 T granulated onion (used onion powder)
1 T granulated garlic
1 T Guajillo powder (used Ancho)
1 T Aleppo (added because I just got it)
2 t chili powder (simple grocery store)
2 t coriander
2 t thyme
1 t cayenne powder
1 t cumin
1 t green peppercorn ground (used white pepper)
.5 t marjoram

Thoughts?
 
In most cases by not overcooking it. In some, by not undercooking it. If the brisket was tender but dry it was overcooked. (If on the tough side and dry it is undercooked.)

Mopping can slow or speed cooking somewhat depending on its composition. But mopping does not 'add moisture' to the meat or anything like that. The moisture is already in the meat.

Me, I much prefer high heat for brisket with its accompanying foiled phase. But briskets can certainly be low/slowed. Foiling can help there too. (Foil the brisket, if a packer, ~165-170?; lower if a flat - 165 if thick and nicely marbled, 160 tops if not. I'd highly recommend packers or at the very least thick flats.) Foiling is not required but it does even cooking.
 
Thanks Kevin. The brisket is a full packer. I trimmed off what I call the Gross Jelly Fat and took some off between the point and flat but left quite a bit more than my last attempts as I've never separated the point and flat before for a further point cook.
Per my earlier post, I'm going to try and do burnt ends this time as this is my first no-pressure cook with a brisket.

I've mentioned a few times before, worst case, I get a great, smokey beef stew from my errors but I'm hoping this one will be my best.
 
I've been experimenting with completely seperating the point/flat when prepping and cooking them seperately. I try to leave as much fat on the flat as possible.

I'll put the point in at least 2 hours earlier than the flat and monitor both. I'll take the point to about 200~205 and I'll begin checking the flat at about 180. Then when the flat comes out, remove the last of the un-rendered fat. So far it's working out pretty darn good.

I do not mop or turn. I will give the bark a spritz of apple juice if the bark is hardening up too much.

Russ
 
James, the main thing is not to over cook the brisket, also keep in mind that the smaller the brisket the younger the animal, easier to get to tender without overcooking, i try to find a brisket in the 10-14 lb range, over 14 lbs your window of getting the perfect brisket are small. The main thing is cook the brisket to tender regardless of what temp or how long your cook has gone.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Noe:
keep in mind that the smaller the brisket the younger the animal, easier to get to tender without overcooking, i try to find a brisket in the 10-14 lb range, over 14 lbs your window of getting the perfect brisket are small. </div></BLOCKQUOTE>

Noe dropping knowledge in here!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Noe:
...the smaller the brisket the younger the animal, easier to get to tender without overcooking, i try to find a brisket in the 10-14 lb range, over 14 lbs your window of getting the perfect brisket are small... </div></BLOCKQUOTE>

Never heard that, Noe, and one of the best briskets I've ever had started off as a 17 pounder untrimmed. I'll defer to a Texan though.
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Over 14 lbs can get pretty hard to fit in my cooker, anyhow.
icon_smile.gif
 
In Fla I have only a few packers to choose from at any given time. I've often done 17-118 pounders - crammed between the grate handles as Dave notes. No problems. Never had issues with tenderness either.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
In Fla I have only a few packers to choose from at any given time. I've often done 17-118 pounders - crammed between the grate handles as Dave notes. No problems. Never had issues with tenderness either. </div></BLOCKQUOTE>

Kevin, no wonder you got the award this year! 118lb briskey on a WSM. It must be magic!!!

Hope all is going well with you.

Mark
 
james.. i also marinaded the last brisket and i think it helped. i also got the best smoke ring ever, i think the moisture helped the meat absorb the smoke. i simply patted dry and applied my rub.. i never knew how many things went into the brisket smoke but i just luv trying too get it perfect.. good luck glenn in SC
 
Would love to see the pic of the 118lb brisky, lol, just saying a smaller full packer is a lot easier to cook than a huge 16+lb brisky.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">118lb briskey on a WSM. It must be magic!!! </div></BLOCKQUOTE>
I can barely see what I write when I post on my phone!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
No turning, no mopping. I don't see the point. </div></BLOCKQUOTE>
Is that a brisket pun, Kevin?
 
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