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      The Challenges are Back!   05/08/2017

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therocketmanbk

First brisket - how to improve?

8 posts in this topic

I tried to impress my wife with my first brisket for Mother's Day. I'll say it came out good but not great. I wanted to ask for some improvement tips. 

I had it dry rubbed for about 18 hours. That came out great. 

It hit a stall around 165 so I wrapped it in foil. I let it get to 195 and then wrapped in some towels for about 45 minutes before cutting and serving. I'd say it was a little tougher than expected. 

Did I cook too long?  Not long enough?  Other thoughts?  

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Couple of thoughts. Did you use choice or prime? The extra day from prime does make a difference. Also I've noticed that the temperature when pulled is less important than whether your temperature probe goes in like butter, which takes later in the flat than in the point.

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Give some more details please. What grade of brisket, whole or part, and where on the brisket did you get your temp?

As already stated, probe tender is key, not necessarily temp. It's likely your brisket wasn't done, which would explain toughness.


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Grade of brisket I am not sure off the top of my head.  It was a flat - a touch under 3lbs.

I had 2 thermometers (as I was taking a new wireless one out for a spin and wanted to see how it compared to my existing) and so had 2 probes at about 25% from each end.

 

So by that - you think I should have done more probe tests rather than just go on temp?  At what temp would you start probing?

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2 hours ago, therocketmanbk said:

Grade of brisket I am not sure off the top of my head.  It was a flat - a touch under 3lbs.

I had 2 thermometers (as I was taking a new wireless one out for a spin and wanted to see how it compared to my existing) and so had 2 probes at about 25% from each end.

 

So by that - you think I should have done more probe tests rather than just go on temp?  At what temp would you start probing?

Flats are much tougher than points. By nature they don't have intramuscular fat- at least not the ones I have been able to get a hold of. You can get them to be tender but never as moist as a point. Picking up a packer or points (if you can get them) is the way to go. I haven't made just a flat since my first time making brisket. 

 

Like The others say- go to probe tender- not a specific temp and prime grade brisket if you can get it. If you have a Costco nearby they typically have them, reasonably priced as well!

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You can start probing at 190°, but 95% of the time 203°ish is the magic number.


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save the juice from wrapping! brisket gets dried quickly after cutting. and use point instead of flat, big difference. 

i've been doing 225 in the jr. for 15~16 hrs, no wrapping. I'm not against wrapping but i found if I cut brisket into 3 parts (2 halves flat, 1 point) they don't need wrapping to power through stall. 

this is my process

 

1 half flat sous vide at 145 for 24~30 hrs, when done smoke for another 4~5 hrs to reach 200

1 half flat smoking in Akorn Jr at 225 for 15 hrs, when done put the sous vide flat on

1 point after all flats are done, 6~8 hrs at 225 to reach 200

 

that way my cooking time is minimized and I can do them all in the Akorn Jr

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there is a comparison pic, to the left its' the 16 hr smoked brisket flat and to the right it's the SV + smoking. They were both tender but the SV is more dense in texture.

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