moloch16 Posted October 16, 2017 Share Posted October 16, 2017 Tried my first brisket this weekend. It was edible, but a little on the dry side. This is how it went, looking for suggestions for a better brisket. Brisket quality: Wal-mart clearance brisket Cook temp: about 240 Cook time: about 9 hours (I was expecting 12+ hours lol) Wrapped: No Finish temp: about 203 Results: Good flavor but dry My thoughts for a better next time: Buy a better cut of meat (i.e. not Wal-mart). I'm frugile, so this will be difficult. Finish temp - maybe it was done at 190? Wrapping: Yes when temp hits about 150-160, I think this will help keep it moist What are your thoughts for cranking out a better brisket? Quote Link to comment Share on other sites More sharing options...
5698k Posted October 16, 2017 Share Posted October 16, 2017 You can get away with a lesser grade of beef if you wrap. In order to stick with your frugality, do just what you did, wrap at 160° ish, and cook until probe tender. Your final cook temp is about right. They can be done at 190°, but it’s rare. I believe the dryness was simply due to your individual brisket. TKOBBQ, ero4444 and K'man 3 Quote Link to comment Share on other sites More sharing options...
BURGER MEISTER Posted October 16, 2017 Share Posted October 16, 2017 Just got notification that C&C has brisket for $2.30 lb. Have had pretty good results with their briskets in the past. Quote Link to comment Share on other sites More sharing options...
SmoovD Posted October 16, 2017 Share Posted October 16, 2017 +1 on the wrap. The lesser the grade of brisket the more apt I am to doctor the meat to get the result. Inject, wrap with liquid, etc can all be used to try to maintain the moisture in the "cheap" briskets (even cheap brisket is pricey these days). K'man 1 Quote Link to comment Share on other sites More sharing options...
TKOBBQ Posted October 16, 2017 Share Posted October 16, 2017 Like @5698k pointed out brisket is done when you can stick a probe (I use a toothpick) into it and it feels.like it's going into warm butter. Temperature on.a brisket should only be used as a guideline. Quote Link to comment Share on other sites More sharing options...
Mironccr345 Posted October 17, 2017 Share Posted October 17, 2017 Those were the same results i got with my first wal- mart brisket. On my second brisket from WM, I did everything the same as you, but I wrapped it at 160 degrees, then started probing at 200 degrees. Turned out juicer than my previous attempt. Check me out slicing into it! Quote Link to comment Share on other sites More sharing options...
moloch16 Posted October 17, 2017 Author Share Posted October 17, 2017 Thanks everyone, I will go with the wrap to help keep the cheaper cuts juicy. Quote Link to comment Share on other sites More sharing options...
fbov Posted October 17, 2017 Share Posted October 17, 2017 On 10/16/2017 at 9:29 AM, moloch16 said: Tried my first brisket this weekend. ... Brisket quality: Wal-mart clearance brisket ... What are your thoughts for cranking out a better brisket? Try a full brisket. I just finished a packer brisket from Walmart. It barely fit on the 20" grill when raw, just touching the lid on either side. I find the meat benefits from the added fat around it. Pictures uploaded, but the upload fails, so you have to use your imagination. Frank Quote Link to comment Share on other sites More sharing options...
fbov Posted October 17, 2017 Share Posted October 17, 2017 No imagination needed. That's an Akorn behind the brisket. You have a trimmed brisket flat, that little red line along the bottom of this one. Quote Link to comment Share on other sites More sharing options...
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