So looking for some advice from experienced BBQ peeps out there. Tried only my second brisket on the egg recently and although it was quite tasty it came out dry again.
It was about 7 lbs, did a dry rub and smoked it overnight for almost until it got up to 195. Temperature held mostly steady at around 240 (grill temperature) although I know it spiked once or twice. There was a drip pan filled with water underneath set up in the normal indirect method.
My thoughts:
- make sure the temperature doesn’t spike
- don’t fill the drip pan with water (just steams the meat)
- either cook less or more but do the poke method to determine if its done or not (would love some experienced advice on this)
- trim less fat off next time |
Yeah, brisket can go wrong quickly, when you say overnight, how many hours are we talking? Shouldn’t need more than 8 hours from my attempts, once came out good, once came out dry... |
It’s hard to say, your method looks pretty good. Maybe wrap the brisket at 160, and let it cook wrapped until 195 or so. Another suggestion, after you remove from the grill, leave it wrapped in foil, wrap a towel around, and place in a cooler for several hours.
Also, what grade was the cut? |
Tips from the master:
The Wood:
http://www.youtube.com/watch?v=ucUy1k86GdA
The Smoker:
http://www.youtube.com/watch?v=gybrM6EQ6fg
The Prep:
http://www.youtube.com/watch?v=VmTzdMHu5KU
The Cook:
http://www.youtube.com/watch?v=pGZ39yYxeBk
The Payoff:
http://www.youtube.com/watch?v=sMIlyzRFUjU |
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Originally posted by egajdzis
It’s hard to say, your method looks pretty good. Maybe wrap the brisket at 160, and let it cook wrapped until 195 or so. Another suggestion, after you remove from the grill, leave it wrapped in foil, wrap a towel around, and place in a cooler for several hours.
Also, what grade was the cut?
Not sure on the grade but got it from a good butcher. Also it was wrapped up after it came off the grill for around 3 hours in a cooler but still quite dry.
Originally posted by OldGrowth
Shouldn’t need more than 8 hours from my attempts, once came out good, once came out dry...
Hmmm - think it cooked way longer than that but never got up to temperature... |
Any liquid added once you wrapped it in foil? Some apple juice and/or cider vinegar?
I think you may have cooked it a little too long as well. |
Originally posted by pushkinwow
Originally posted by OldGrowth
Shouldn’t need more than 8 hours from my attempts, once came out good, once came out dry...
Hmmm - think it cooked way longer than that but never got up to temperature...
Yeah, you were right in waiting until it hit temp. I usually do temp instead of cook time to know when it’s ready. |
Originally posted by jdb288
Any liquid added once you wrapped it in foil? Some apple juice and/or cider vinegar?
I think you may have cooked it a little too long as well.
You mean adding liquid once I take it off the BBQ and wrap it in foil? I didn’t do that.
When I do ribs I sometimes cheat and put them in foild for a couple of hours with some apple cider vinegar...open to doing the same with the brisket although don’t want to compromise the bark...when would you do that in the cooking schedule?
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Originally posted by egajdzis
Yeah, you were right in waiting until it hit temp. I usually do temp instead of cook time to know when it’s ready.
What temperature do you cook to (before taking it off and letting it rest)? |
What was the temp when you took it off, and wrapped it? Beef in particular will continue to cook once taken off the heat. Count on the temperature increasing once you pull it off. For brisket, I like to:
1. Cook at 250 F.
2. Check around the four hour mark. If it’s starting to get "wet-looking," it’s time to wrap it. If not, wait a bit.
3. Cook until the meat hits about 185 F. Take it out, and feel it. If it’s nice and jiggly, then it’s just about done. Stick it in a cooler, or in the oven (without the heat turned on).
4. The temp should go up another 10-12 degrees, which should put you in the 195-200 F range. That’s ideal for a quality cut of meat (Choice or Prime). If you’re working with a Select cut, then you may need to get a bit closer to 200-202 F.
The whole process should take 8-12 hours depending on how your stall goes. The trick here is to break down the collagen in the meat, without destroying the cell wall of the muscle. Once you hit 205 F, the muscles’ cell walls begin to burst, and your meat loses its ability to hold moisture. My guess is, that’s what happening here.
The moral of the story is, don’t rely on heat and time alone. They are just guides. Rely on the feel of the meat. It’s ready to come off when it is soft and tender, but not falling apart.
If you haven’t, be sure to watch the videos I posted above. They are done by pitmaster Aaron Franklin, and Franklin BBQ in Austin, TX is generally regarded as the best in the country. |
Originally posted by pushkinwow
Originally posted by jdb288
Any liquid added once you wrapped it in foil? Some apple juice and/or cider vinegar?
I think you may have cooked it a little too long as well.
You mean adding liquid once I take it off the BBQ and wrap it in foil? I didn’t do that.
When I do ribs I sometimes cheat and put them in foild for a couple of hours with some apple cider vinegar...open to doing the same with the brisket although don’t want to compromise the bark...when would you do that in the cooking schedule?
Yes, after the smoke period. You’ll lose a bit of integrity with the bark but, then again, you’ll still be cooking it for a while which gives the bark time to set up again. This has been my experience and has worked well. |
