Just did my first brisket ony Silverbac and it wasn’t terrible, but left a lot to be desired. It was on the tougher and dryer side.
I injected Thursday night
Seasoned Friday around 630. (Meat church)
On the grill fat down at 200 at 730.
By sat morning 7A, the temp was 165-170. Bark looked great.
Wrapped in butcher paper and put back on the grill at 250 for about 2 hrs when it hit 205.
Cooled wrapped on the counter for 1 hrs until temp dropped to 180, then in the cooler for another 2.5 hours.
It lost a lot of liquid on the cooler (yeti) and by the time I sliced it was warm, not hot.
by Darth_Osteo
21 Comments
If its falling apart it went too high internal. Is it still moist and tender?
When you put in cooler did you wrap it in towels?
I would recommend cooking it at a higher temperature when you first start out. Nothing wrong with cooking at 275 for the whole cook.
What grade was it? Select? It looks like select
My guess is that you got a lot higher than 205 during your wrap and then carried over even higher. How large was the brisket ?
I think most pitmasters agree fat side up. The fat renders down into the meat and keeps it tender
I’m going to guess too much salt in one of the steps and possible temp fluctuations during the night. Strictly guessing. Also, try temp higher, cook less time. If you absolutely need to know do exactly the same thing and see if similar results. I know it’s a pricey thing to say but will give you a lot of information on your setup.
Cook entire without wrapping only wrapping to rest
Wrap in foil @195/200 lined with tallow and rest till internal reach 160 then ready
Well it’s like trying to be a chef without all that experience to fall back on.read Myron Mixon and Aaron franklin.i always double wrap in thick towels and rest for at least 4hrs
Did you use a clock or a thermometer? Prime cooks faster. You cook to temp not time.
You have to check if it’s probe tender, you can’t just let it go to 205. Can make some nice Jordans out of it though, so not a total loss.
I usually cook at 225, pull at 195-200 max, wrap in towel and put in cooler for an hour or two, and it’s always perfect. 205 seems high to me but that might not be the problem. Seems like other commenters are going that high without a problem.
My first was a bomb as well. Next one was better, third even better.
Look at this way, you’ve got meat for tacos and chili!
I start probing at 190. Looks like 205 was too much for the old guy.
Sounds like whatever you’re using to take your temps is off. Do you have a good thermometer that does both meat temp and internal smoker temp? I use a Thermoworks unit with multiple probes and WiFi (so I can check it from my phone), and the temps my smoker reports are way off.
No need to inject a brisket. Especially a prime cut. Sounds like you cooked it too low and slow. I wouldn’t go below 225 or higher than 275. Go more on feel instead of temping for doneness. Once it feels like sticking the probe through butter, it’s finished. Rest is key.
Finishing it wrapped is overrated IMO. Coming from a family that runs a BBQ restaurant
Did you have any water or juice helping it a long? Too high of temp. Lo & slow for a reason
Keep it simple then start fucking around with injecting etc when you get that dialed
How long was the stall and how long did it hang at like 190?
My guess is the same as many here in that the internal got very high. Maybe the probe was in the deckle and once the fat completely rendered it got an accurate reading? It would make sense, the fat would insulate the probe until it wasn’t insulating anymore. How thick was the fat in between the point and flat when you were done?
I had a similar issue and I think it’s because I cooked it hotter than I normally do. I generally pull at 198 and pop it in the cooler. I did one for Super Bowl. It was tender but just a tad dry. Your looks a bit dryer. Mine still passed the finger test. Out of curiosity did yours?
Welcome to the club!
Brisket is hard when starting. We have all ruined expensive meat. To me this looks like it got scorched. It sounds like you followed a reasonable plan, but a few thoughts:
1) check the pit temp accuracy with the Fireboard. My first Louisiana smoker read much lower pit temp than it really was and I burned meat because of it.
2) same with temp probes. Check for accuracy vs good instant read thermometer.
3) Assuming the equipment is all good, I like the overnight low smoke to 165-170 (in the flat), then cook until probe tender around 200 in the flat. You can go 195 then long hold to finish, or take it to 200-203 range, but 205 in flat is going to get “pot roasty”. You also probably didn’t get good temp control in the cooler. The meat needs to stay over 140 the entire hold, for flavor and food safety. I like to hold in a warming drawer where I know the air is about 150. Cooler certainly more variable, and I hate variables.
Keep in smoking!