Post by: ctwiggs1 on May 26, 2020, 12:01:09 PM
When I order brisket at the restaurant, it's fall-apart-in-your-mouth tender. When I smoke my own, it's this-should-be-called-jerky.
I am pretty sure I'm doing mostly the right things: trim, smoke @200 until 130, remove and wrap in foil, back in the smoker until 190, remove, rest for 1 hour.
Any tips on how to get this thing restaurant-good?
Thanks in advance!
Curtis
Post by: Blacklab on May 26, 2020, 12:24:17 PM
Post by: Stein on May 26, 2020, 12:29:49 PM
My guess is yours is undercooked. 200 is pretty low, as mentioned, bump it up to 225-250. I smoke until the crust is set then wrap and finish in the oven.
I cook at 250 and it's about 12 hours total. 200 would take a LOOOONG time to finish.
Post by: WSU on May 26, 2020, 12:32:30 PM
Post by: ctwiggs1 on May 26, 2020, 12:40:45 PM
Post by: WSU on May 26, 2020, 12:44:11 PM
Post by: ctwiggs1 on May 26, 2020, 12:45:20 PM
hitting that higher temp breaks down all the connective tissue and is what makes it moist and tender.
Ahh.. ok. Thanks!
I've got one more brisket in the freezer. I'll pull it and trim it for this weekend. Would you recommend pulling around 195-200 then?
Post by: 92xj on May 26, 2020, 12:46:36 PM
Post by: ctwiggs1 on May 26, 2020, 12:48:30 PM
Curtis
Post by: Stein on May 26, 2020, 12:49:59 PM
I'm pretty confident you are either undercooked or you bought a really bad piece of meat, or both. The big problem is that the good Costco briskets were $90 last time I was in there and that makes experimenting pretty painful.
Post by: 92xj on May 26, 2020, 12:50:04 PM
Post by: Stein on May 26, 2020, 12:51:08 PM
What point do you guys pull to wrap?
Curtis
I wrap when the crust is set and it's the color I want. Depending on what you wrap with, it will stop the smoking process and may speed up the cooking if you wrap with foil, but not much difference in cook time with butcher paper from my experience.
Post by: Blacklab on May 26, 2020, 12:52:38 PM
Post by: ctwiggs1 on May 26, 2020, 12:53:06 PM
Brisket needs time and temp to render it down and make it tender. I don't use a thermometer as it seemed really inconsistent - one would be done at this temp, the next one underdone, the next one overdone. The couple of times I did more than one at the same time they finished at different times and different temps. If you look at the internet, you will probably find people saying anywhere from 190-210 is done which isn't too helpful.
I'm pretty confident you are either undercooked or you bought a really bad piece of meat, or both. The big problem is that the good Costco briskets were $90 last time I was in there and that makes experimenting pretty painful.
Definitely not bad meat. These are usually 1.5 year old steers that we butcher. I don't pay for the briskets, but I know their value so it is a real bummer when it turns out not so great.
I appreciate all the advice guys! I'll report back this weekend.
Post by: Stein on May 26, 2020, 01:02:45 PM
hitting that higher temp breaks down all the connective tissue and is what makes it moist and tender.
Ahh.. ok. Thanks!
I've got one more brisket in the freezer. I'll pull it and trim it for this weekend. Would you recommend pulling around 195-200 then?
I pull it when it's done. You can jiggle it around and poke it with a skewer and get a very accurate notion of whether it's done or not. I've heard of some people using the wrong end of a plastic fork since it's the size of a tooth and poking it with that. A skewer should slide all the way through with very little pressure but it takes a few times to get the hang of it.
Mine are usually about 9 hours in the smoker, then wrap and oven finish 2-3 hours checking after about 90 minutes.
Post by: Crunchy on May 26, 2020, 02:24:34 PM
Post by: Tenkara on May 26, 2020, 02:55:40 PM
Post by: NOCK NOCK on May 26, 2020, 08:48:30 PM
PS the cooler part of this works extremely well for Traegered turkeys too.
Post by: wadu1 on May 26, 2020, 09:21:11 PM
Post by: spin05 on May 27, 2020, 03:10:06 AM
Post by: The Weazle on June 11, 2020, 05:47:01 PM
Try peach paper instead of tin foil too.
I was just going to suggest that also.
Post by: Blacktail135 on June 11, 2020, 08:52:08 PM
Post by: Buckjunkie on June 11, 2020, 09:54:55 PM
I started cooking on the Traeger for 12-14 hours to 200 and things fell into place. Wrap in butcher paper and towels in a cooler and let rest for a couple hours. After I got that down it’s all about the seasoning.
Post by: BD1 on June 11, 2020, 10:30:54 PM
Post by: Mossy on June 15, 2020, 05:44:21 PM
I do think the bringing to room temp prior to smoking has been valuable...sorry if this is a repeat but I haven't read the whole post....hell brisket is always good...but sometimes better than others. Have fun :tup:
To room temp on pretty much everything :tup:
Post by: 270Flat on June 15, 2020, 06:06:25 PM
Post by: Timberstalker on June 15, 2020, 06:54:06 PM
Post by: Mossy on June 15, 2020, 08:09:36 PM
My pull out game isn’t very good...
Pull and pray works pretty well for me. You may have missed a step :chuckle:
Post by: PsoasHunter on June 15, 2020, 10:17:37 PM
Post by: gutsnthegrass on June 18, 2020, 09:37:50 AM
Post by: bigdub257 on June 19, 2020, 04:54:55 PM
Post by: Jolten on June 19, 2020, 05:10:20 PM
https://www.google.com/search?q=separating+brisket&oq=separating+brisket&aqs=chrome..69i57j0l4.14269j0j7&client=ms-android-verizon&sourceid=chrome-mobile&ie=UTF-8#
Post by: The scout on June 19, 2020, 05:41:10 PM
Post by: Tenkara on June 19, 2020, 05:43:11 PM
I wouldn’t separate it. For one when you slice into the brisket you lose a lot of juice, and it won’t seem as over done. I have never cut it off and it always turns out good.I wouldn't either, I've done a few that were16-17 lbs and they turned out great.
Post by: Stein on June 19, 2020, 06:04:40 PM
Post by: bigdub257 on June 19, 2020, 06:56:51 PM
Post by: Jpmiller on June 19, 2020, 07:27:22 PM
Post by: Tenkara on June 20, 2020, 11:35:06 AM
Ok, so if I leave it whole just temp probe the thickest part and pull it when that reaches 200 -205? I plan to wrap in foil and towels and place in a cooler for at least a couple of hours before serving.Yes, this exactly what I do expect i pull mine between 198-201, it will stay plenty warm in a cooler wrapped in towels.
Post by: ctwiggs1 on June 21, 2020, 04:38:19 PM
Post by: Caseyd on June 28, 2020, 09:48:59 PM
Post by: KFhunter on June 28, 2020, 10:04:35 PM
What point do you guys pull to wrap?I pull it when the thermometer slides in the right way.
Curtis
if its firm to push in...it needs more time
If its like warm butter, bit too long!
Sent from my SM-G965U using Tapatalk
Post by: The scout on June 29, 2020, 07:01:50 AM
What’s everyone’s favorite seasoning/method?
For brisket I just do salt and pepper, maybe some garlic salt. Try and wrap around 155-160 but sometimes the temp will stall at 150 or so and then I wrap, the last couple I have done I season it a couple days prior to smoking and inject with beef broth, pull it when the internal is from 202-205 let rest for 2-3-4 hrs and it will be dialed. 2hrs very minimum on the rest time.
Post by: Caseyd on June 30, 2020, 10:34:51 AM
Had to split it up like jolten posted as it wouldn’t fit in the Bradley. Little concerned with moisture retention with the muscles separated. Might of trimmed a little heavy also :chuckle: my hands just started moving and processing
Post by: WSU on June 30, 2020, 10:50:46 AM
Post by: HUNTINCOUPLE on June 30, 2020, 06:55:52 PM
I've tried a dozen different ways to season it and have never noticed that large of a difference. It all ends up tasting like smoked brisket with little taste of the seasoning.
That's what I found with ribs as well. :dunno:
Post by: Jolten on June 30, 2020, 08:15:47 PM
Brisket went in this am.
Had to split it up like jolten posted as it wouldn’t fit in the Bradley. Little concerned with moisture retention with the muscles separated. Might of trimmed a little heavy also :chuckle: my hands just started moving and processing
Just watch your temps and you'll be fine. Also when you wrap you can add some beef broth for moisture.
Post by: Boss .300 winmag on June 30, 2020, 08:38:32 PM
https://m.youtube.com/watch?v=57pDaaEGAR8
Post by: Blacktail135 on August 15, 2020, 12:51:30 PM
Post by: Magnum_Willys on August 15, 2020, 01:32:37 PM
Post by: Blacktail135 on August 15, 2020, 01:38:57 PM
Post by: Blacktail135 on August 15, 2020, 01:58:37 PM
Post by: Stein on August 15, 2020, 03:06:43 PM
So if internal temp is 205 then is it brown in middle rather than pink ? Just used to prime rib where you pull at 135 or so and 165 is well done.
You will only eat medium rare brisket once.
Post by: Bigshooter on August 15, 2020, 03:18:24 PM
So if internal temp is 205 then is it brown in middle rather than pink ? Just used to prime rib where you pull at 135 or so and 165 is well done.
You will only eat medium rare brisket once.
Oh how very true.
Post by: Jpmiller on August 15, 2020, 04:30:46 PM
Post by: Blacktail135 on August 16, 2020, 03:29:16 PM
Post by: Magnum_Willys on August 16, 2020, 03:42:46 PM
Yesterdays brisket was great. A tad bit salty on the bark for my taste but tender and juicy. Internal temp was 152 or 157 at time of serving.
Awwww no pics ?
Post by: Blacktail135 on August 16, 2020, 07:06:37 PM
Post by: huntndoc on August 19, 2020, 01:29:36 PM
A great YouTube series on brisket is by Aaron Franklin. Dude teaches Brisket University at Texas A&M, owns the famous Franklin's BBQ, and has some awesome Q with some good tips.
https://www.youtube.com/playlist?list=PLJXFUkVvL7g4-ic-vMvL0VYovXzAQ3EUu (https://www.youtube.com/playlist?list=PLJXFUkVvL7g4-ic-vMvL0VYovXzAQ3EUu)
--
Personally - I use Texas "Dalmatian rub" (50/50 coarse salt / coarse pepper - it's not a "brand" that I know of!), inject a broth based liquid source (pick your style -- many different types. Butcher BBQ or Cosmos Q are 2 popular brands), cook low for really big size differences (like super chubby on the point side and skinny on the flat side), and I Texas crutch (wrap) with pink butcher paper instead of foil when it enters the stall (somewhere between 150-160 depending on the cut). Also -- good meat! The best quality you can afford and / or find will yield better results!
The bark from the butcher paper has seemingly more caramelized goodness and a really good mouth feel for me. If you have never tried it -- it made probably the biggest differences to me when I switched from foil as the smoke is still penetrating the meat through the paper.
you can cook fast or slow - but slow gives you much more opportunity to evaluate the meat when you are first figuring it out as it doesn't go from under to over cooked nearly as fast. You have a much narrower window sometimes on a fast cook to get it right.
I cook at 205-210 for really big briskets that have large discrepancies in point / flat sides because I think it tends to bring the entire mass of meat up to the same temperature and I find it easier to determine when you're done as there is some trade off between the thick and thin sides sometimes with these bigger briskets.
I never check just one place on the brisket -- probe several locations. Temps are funny sometimes as the juices redistribute inside. Especially if you inject. you can have a sudden temp spike that isn't "real". Move the probe around and you'll see that it didn't actually rise 10-15 degrees in 45 minutes!
If you are unsure of what done actually feels like -- take the next brisket and experiment. This is WAY WORTH it. Start probing at about 185 and you will feel the difference in texture change as the meat softens. At first you will feel some moderate resistance. Close it back up and check 2-3 degrees later. Once a skewer passes with very little resistance, then ya got er dun no matter what the temp is! Checking the "wobble" factor works too.
Lastly -- cook a lot of em :-)
Post by: KFhunter on August 20, 2020, 09:48:04 AM
(https://uploads.tapatalk-cdn.com/20200820/23aa60f6aff85e27b0a3070c0e4a4bf7.jpg)
Post by: Jason on August 20, 2020, 12:03:01 PM
YUM!! Growing up in TX where brisket is king -- I'm a fan!!Here's a picture of the final product to go with the story.
A great YouTube series on brisket is by Aaron Franklin. Dude teaches Brisket University at Texas A&M, owns the famous Franklin's BBQ, and has some awesome Q with some good tips.
https://www.youtube.com/playlist?list=PLJXFUkVvL7g4-ic-vMvL0VYovXzAQ3EUu (https://www.youtube.com/playlist?list=PLJXFUkVvL7g4-ic-vMvL0VYovXzAQ3EUu)
--
Personally - I use Texas "Dalmatian rub" (50/50 coarse salt / coarse pepper - it's not a "brand" that I know of!), inject a broth based liquid source (pick your style -- many different types. Butcher BBQ or Cosmos Q are 2 popular brands), cook low for really big size differences (like super chubby on the point side and skinny on the flat side), and I Texas crutch (wrap) with pink butcher paper instead of foil when it enters the stall (somewhere between 150-160 depending on the cut). Also -- good meat! The best quality you can afford and / or find will yield better results!
The bark from the butcher paper has seemingly more caramelized goodness and a really good mouth feel for me. If you have never tried it -- it made probably the biggest differences to me when I switched from foil as the smoke is still penetrating the meat through the paper.
you can cook fast or slow - but slow gives you much more opportunity to evaluate the meat when you are first figuring it out as it doesn't go from under to over cooked nearly as fast. You have a much narrower window sometimes on a fast cook to get it right.
I cook at 205-210 for really big briskets that have large discrepancies in point / flat sides because I think it tends to bring the entire mass of meat up to the same temperature and I find it easier to determine when you're done as there is some trade off between the thick and thin sides sometimes with these bigger briskets.
I never check just one place on the brisket -- probe several locations. Temps are funny sometimes as the juices redistribute inside. Especially if you inject. you can have a sudden temp spike that isn't "real". Move the probe around and you'll see that it didn't actually rise 10-15 degrees in 45 minutes!
If you are unsure of what done actually feels like -- take the next brisket and experiment. This is WAY WORTH it. Start probing at about 185 and you will feel the difference in texture change as the meat softens. At first you will feel some moderate resistance. Close it back up and check 2-3 degrees later. Once a skewer passes with very little resistance, then ya got er dun no matter what the temp is! Checking the "wobble" factor works too.
Lastly -- cook a lot of em :-)
Post by: NOCK NOCK on August 24, 2020, 07:27:49 PM
Post by: Taco280AI on August 24, 2020, 07:32:00 PM
Post by: huntndoc on August 24, 2020, 09:52:45 PM
If there's any left in the morning, ours always go for a breakfast hash!!
Nice job!