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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?

IMG_20171014_075436480.jpg

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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. 

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+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).

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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?

IMG_20171014_075436480.jpg

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

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