Brisket trouble as we speak (help my meat!)

Freeeire1916

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Hey everyone, so my 6 lbs brisket flat is now on for 7hrs. I smoked it at 225 for about 3hrs then bumped it to 250. I wrapped it in butcher paper when it hit internal temp of about 165 and bumped temp to 275. it's now been on (wrapped) for about an hour and a half. Here's my issue. Part of the brisket is toothpick tender but the fatter end is not. Do I just keep on keeping on with the process or did I do something wrong and should I salvage what I can?....yes, this is my first brisket. I'm using the Pitboss, 850 pro series using the pittboss hickory and apple pellets. I use therma-pro grate probes to monitor grill temp. Thanks everyone
 
You should be within a 1.5 hours of being done. You mentioned no temps and I'm a firm believer in probe tender. Id pull it If going to be held for a long hot rest
 
Hey Jim, I'm not sure what you mean about "no temps" but you were spot on with the 1.5hrs. I actually pulled it right at the 1.5 hrs time when the thicker side was probe tender. I Let it rest for about an hour. Boy did I dry the hell of of that brisket lol. The side closest to where the point would have been wasn't too bad moisture wise and the flavor was really nice. Just way to dry like a roast. I'll have to do more research to improve next time
 
Hey Jim, I'm not sure what you mean about "no temps" but you were spot on with the 1.5hrs. I actually pulled it right at the 1.5 hrs time when the thicker side was probe tender. I Let it rest for about an hour. Boy did I dry the hell of of that brisket lol. The side closest to where the point would have been wasn't too bad moisture wise and the flavor was really nice. Just way to dry like a roast. I'll have to do more research to improve next time
Did you inject the brisket?
 
No, bought from local butcher, set it out for an hour on the counter, seasoned and set on smoker
Give one of these a try:
  • 1 heaped teaspoon of beef base
  • 1 tablespoon of Worcestershire sauce
  • 1 tablespoon of soy sauce
  • 2 cups of water

Myron Mixon recipe
  • One quart of water
  • Three tablespoons of beef base
  • Three tablespoons au jus concentrate

Inject with the grain and make sure you slice against the grain. Give it another try and if you think it's going to be dry, go ahead and wrap it and add some of the injection.
 
Give one of these a try:
  • 1 heaped teaspoon of beef base
  • 1 tablespoon of Worcestershire sauce
  • 1 tablespoon of soy sauce
  • 2 cups of water

Myron Mixon recipe
  • One quart of water
  • Three tablespoons of beef base
  • Three tablespoons au jus concentrate

Inject with the grain and make sure you slice against the grain. Give it another try and if you think it's going to be dry, go ahead and wrap it and add some of the injection.
When you say "...go ahead and wrap it" should I still wait until the thicker part hits temp? That was part of my problem last night. The thinner area hit temp and tenderness at about 168 degrees. At that same time the thicker, fattier side was still in the mid 150s and not probe tender. Would you have wrapped it then or continues to cook? Also, I used pink butcher paper because I saw a video of someone saying it kept the bark nicer than foil. What do you usually do? And this is a dumb question but If I wrap In butcher paper can I still pour some of the fluid in with it or will it just seep put all over?

all in all the seasoning was great, the smoke was pretty solid with the smoke tube, and it had really good flavor. Just way drier than i had hoped.

Thanks for the assist
 
When you say "...go ahead and wrap it" should I still wait until the thicker part hits temp? That was part of my problem last night. The thinner area hit temp and tenderness at about 168 degrees. At that same time the thicker, fattier side was still in the mid 150s and not probe tender. Would you have wrapped it then or continues to cook? Also, I used pink butcher paper because I saw a video of someone saying it kept the bark nicer than foil. What do you usually do? And this is a dumb question but If I wrap In butcher paper can I still pour some of the fluid in with it or will it just seep put all over?

all in all the seasoning was great, the smoke was pretty solid with the smoke tube, and it had really good flavor. Just way drier than i had hoped.

Thanks for the assist
If you think it's going dry go ahead and wrap it .... doesn't matter what the temp is. Your not competing I take it, your just going to eat it? Every piece of meat will cook a little different. You just need to know your cooker and if things are not going your way make adjustments, either in temp of the cooker or how you treat the meat. Always put the thickest piece of meat toward the hot spot. I would always inject as well. Play it by ear, have a plan if it's not going well. Give it another shot...i'm looking forward to hearing how it goes.
 
If you think it's going dry go ahead and wrap it .... doesn't matter what the temp is. Your not competing I take it, your just going to eat it? Every piece of meat will cook a little different. You just need to know your cooker and if things are not going your way make adjustments, either in temp of the cooker or how you treat the meat. Always put the thickest piece of meat toward the hot spot. I would always inject as well. Play it by ear, have a plan if it's not going well. Give it another shot...i'm looking forward to hearing how it goes.
Wanted to add that these are my opinions but, based on cooking in competitions for a number of years. Others may have equally good opinions and suggestions as mine. You have to find what works for you!
 
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