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Bitchin' about Brisket #7851875 05/26/20 06:18 PM
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CharlieCTx Offline OP
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I've got a Masterbuilt Electric Smoker and can produce outstanding anything except Brisket! Ribs, Shoulder, Turkey, Chicken, Pork Belly are all working great.

The right process somewhere, somehow seems to elude me. My latest... I tried doing a relatively small Flat yesterday, maybe 3 # or so at the most. I set my starting temp @ 225 and using an internal probe, wrapped it in pink butcher paper when I hit 160 after 3 hours or so. After a total of almost 8 hours, with the last 1 or so, being jacked to 265, I pulled it with an internal temp reading of 185. I just don't see any way a piece of brisket that small could take that much heat for that long and not be just dry as dirt. I checked my temp manually, good. I checked the internal temp of my smoker this AM just to make sure what it's saying electronically is indeed actual.

The meat itself actually came out OK, not dry, pink in the middle, but something just doesn't seem right. Was it because I used paper vs foil?

I've printed TPACK's post and I'm going to try his method for my next one. That looked like some really good brisket.

Charlie

Re: Bitchin' about Brisket [Re: CharlieCTx] #7851883 05/26/20 06:27 PM
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Brisket shouldn't be pink in the middle, you didn't cook it long enough, should have given it until 190 before thinking you were done.

It's pretty interesting it took that long to get it up to that temp, then again that is how brisket acts at times. Every single one will cook differently every time.

Re: Bitchin' about Brisket [Re: CharlieCTx] #7851909 05/26/20 07:04 PM
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I was doing one in a Masterbuilt one night. In 5 hours at 240, it went from 166 to 174 (12# brisket). Talk about a stall from hell. That said, I can't fathom a 3# flat taking 8 hours.


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Re: Bitchin' about Brisket [Re: CharlieCTx] #7851911 05/26/20 07:06 PM
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I think the ticket for these new pellet smokers is to cook as low as it can possibly go till it hits the stall which is usually around 160 internal. My 8.5 lb. brisket got 8 hrs. of extreme smoke before wrapping. The higher temp you smoke the less smoke you have and the less amount of time for the meat to absorb smoke. Lots of people say that after 160ish internal temp. the meat really doesn`t not absorb any more smoke. Good luck.

Re: Bitchin' about Brisket [Re: CharlieCTx] #7851913 05/26/20 07:09 PM
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I've only cooked just a flat once and a friend brought it to me and took it home to eat it. He said it was horrible. Now, he wanted to eat it for dinner that night so he told me to put it close to the fire and it probably got too much heat, but I pulled it at 202 (190 isn't enough for it to get tender). I think there's something about cooking just a flat that won't turn out right. Maybe it's because you don't have the fat from the point to render and moisten the meat, or the fat that's on top of it (normally between the two muscles) has some silverskin or something. The one that I cooked looked really weird when it was raw. The fat was stringy and almost web-like. My buddy said he's never buy one like that again and I told him if I did, it wasn't allowed on my smoker.

I've found with BBQ, like many things in life, there are no shortcuts.


Originally Posted by Scott W
Re: Bitchin' about Brisket [Re: CharlieCTx] #7851920 05/26/20 07:13 PM
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You’re not supposed to wrap it until you pull it. Then you wrap it and rest it in a cooler.


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Re: Bitchin' about Brisket [Re: CharlieCTx] #7851938 05/26/20 07:40 PM
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I had one go 22 hours the other day to hit temp

Re: Bitchin' about Brisket [Re: Cast] #7852106 05/26/20 11:10 PM
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Originally Posted by Cast
You’re not supposed to wrap it until you pull it. Then you wrap it and rest it in a cooler.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Bitchin' about Brisket [Re: CharlieCTx] #7852111 05/26/20 11:13 PM
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I had the same problem using my MES until I realized I just wasn't cooking it long enough. My last brisket (around a 7llb after trimming - point only) took 11 hrs (overnight) at 225 and came out perfect.

Re: Bitchin' about Brisket [Re: CharlieCTx] #7852484 05/27/20 01:12 PM
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People have a misconception about brisket. You cook most of the moisture out of a brisket in a long cook. The water is being completely lost. The moisture you see when you cut into a brisket is actually rendered fat. These are two seperate things. If you overcook a brisket by a few hours it will resemble more of a roast. Falling apart and being overly tender in the point and the flat can dry out due to less internal fat. My point is be more afraid to undercook a brisket than overcook a brisket. It takes a lot of time to render that internal fat. You didn't do anything wrong by wrapping it. It sounds like you probably wrapped a little early, but that's all.

Re: Bitchin' about Brisket [Re: CharlieCTx] #7853383 05/28/20 04:52 AM
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Thanks for all the input. I'm going to chalk this experience up as just a weird one.

I'm not saying Franklin is the end-all be-all for Brisket, but he's making a pretty good living doing it.

https://www.masterclass.com/articles/how-to-wrap-smoked-brisket-with-pitmaster-aaron-franklin

Charlie


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Re: Bitchin' about Brisket [Re: CharlieCTx] #7853512 05/28/20 01:04 PM
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One thing to keep in mind is Franklin doesn’t wrap at 160. He wraps when the bark is right. His method has produced tons of excellent briskets. Sometimes I eat better briskets than mine, but I can consistently make great briskets so that’s good enough for me.

Re: Bitchin' about Brisket [Re: Thisisbeer] #7853534 05/28/20 01:24 PM
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Originally Posted by Thisisbeer
One thing to keep in mind is Franklin doesn’t wrap at 160. He wraps when the bark is right. His method has produced tons of excellent briskets. Sometimes I eat better briskets than mine, but I can consistently make great briskets so that’s good enough for me.


It's pretty rare that I wrap when the brisket hits 160°, can't get that beautiful bark prematurely wrapping.

Re: Bitchin' about Brisket [Re: Cast] #7854307 05/29/20 02:20 AM
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Originally Posted by Cast
You’re not supposed to wrap it until you pull it. Then you wrap it and rest it in a cooler.


X3 I’ve never wrapped a brisket and don’t plan to start now. I will wrap them if we aren’t ready to eat when it’s done cooking and throw in a cooler but I much prefer a crunchy bark over a soggy one...wrapping makes it soggy.


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Re: Bitchin' about Brisket [Re: Judd] #7854529 05/29/20 12:36 PM
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Originally Posted by Judd
Originally Posted by Cast
You’re not supposed to wrap it until you pull it. Then you wrap it and rest it in a cooler.


X3 I’ve never wrapped a brisket and don’t plan to start now. I will wrap them if we aren’t ready to eat when it’s done cooking and throw in a cooler but I much prefer a crunchy bark over a soggy one...wrapping makes it soggy.


Not if you wrap in butcher paper. Best of both worlds. Crunchy bark and cut down a little on the cooking time. If I'm out of butcher paper or have plenty of free time I will not wrap.

Re: Bitchin' about Brisket [Re: Thisisbeer] #7854611 05/29/20 02:16 PM
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Originally Posted by Thisisbeer
Originally Posted by Judd
Originally Posted by Cast
You’re not supposed to wrap it until you pull it. Then you wrap it and rest it in a cooler.


X3 I’ve never wrapped a brisket and don’t plan to start now. I will wrap them if we aren’t ready to eat when it’s done cooking and throw in a cooler but I much prefer a crunchy bark over a soggy one...wrapping makes it soggy.


Not if you wrap in butcher paper. Best of both worlds. Crunchy bark and cut down a little on the cooking time. If I'm out of butcher paper or have plenty of free time I will not wrap.



You should never wrap a brisket until you pull it off the pit to let it rest before slicing....anyone who says to wrap a brisket on the pit doesn't know what they are doing or talking about...but go ahead and enjoy that roast

Last edited by NewGulf; 05/29/20 02:16 PM.
Re: Bitchin' about Brisket [Re: NewGulf] #7854640 05/29/20 02:48 PM
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I always wrap. Most people like a tender brisket; same with ribs. Nobody likes a “chew”

Re: Bitchin' about Brisket [Re: NewGulf] #7854658 05/29/20 03:06 PM
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Originally Posted by NewGulf
Originally Posted by Thisisbeer
Originally Posted by Judd
Originally Posted by Cast
You’re not supposed to wrap it until you pull it. Then you wrap it and rest it in a cooler.


X3 I’ve never wrapped a brisket and don’t plan to start now. I will wrap them if we aren’t ready to eat when it’s done cooking and throw in a cooler but I much prefer a crunchy bark over a soggy one...wrapping makes it soggy.


Not if you wrap in butcher paper. Best of both worlds. Crunchy bark and cut down a little on the cooking time. If I'm out of butcher paper or have plenty of free time I will not wrap.



You should never wrap a brisket until you pull it off the pit to let it rest before slicing....anyone who says to wrap a brisket on the pit doesn't know what they are doing or talking about...but go ahead and enjoy that roast


It will be hard to, but I guess I will enjoy my roast.

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Re: Bitchin' about Brisket [Re: CharlieCTx] #7854690 05/29/20 03:29 PM
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Is This a POINT ?? ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^


"some people say I got a drinkin problem........I got no problem drinkin at all......."


Re: Bitchin' about Brisket [Re: Buzzsaw] #7854694 05/29/20 03:32 PM
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Originally Posted by Buzzsaw
Is This a POINT ?? ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^


Yes sir. Snapped a picture when I was slicing.

Re: Bitchin' about Brisket [Re: NewGulf] #7854794 05/29/20 05:14 PM
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Originally Posted by NewGulf
Originally Posted by Thisisbeer
Originally Posted by Judd
Originally Posted by Cast
You’re not supposed to wrap it until you pull it. Then you wrap it and rest it in a cooler.


X3 I’ve never wrapped a brisket and don’t plan to start now. I will wrap them if we aren’t ready to eat when it’s done cooking and throw in a cooler but I much prefer a crunchy bark over a soggy one...wrapping makes it soggy.


Not if you wrap in butcher paper. Best of both worlds. Crunchy bark and cut down a little on the cooking time. If I'm out of butcher paper or have plenty of free time I will not wrap.



You should never wrap a brisket until you pull it off the pit to let it rest before slicing....anyone who says to wrap a brisket on the pit doesn't know what they are doing or talking about...but go ahead and enjoy that roast


I guess all of the famous pitmasters who wrap their briskets in butcher paper don't achieve great bark know what they are doing then?

Re: Bitchin' about Brisket [Re: Thisisbeer] #7854839 05/29/20 05:54 PM
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Originally Posted by Thisisbeer
Originally Posted by Judd
Originally Posted by Cast
You’re not supposed to wrap it until you pull it. Then you wrap it and rest it in a cooler.


X3 I’ve never wrapped a brisket and don’t plan to start now. I will wrap them if we aren’t ready to eat when it’s done cooking and throw in a cooler but I much prefer a crunchy bark over a soggy one...wrapping makes it soggy.


Not if you wrap in butcher paper. Best of both worlds. Crunchy bark and cut down a little on the cooking time. If I'm out of butcher paper or have plenty of free time I will not wrap.


Not butcher paper. You want unwaxed brisket paper.


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Re: Bitchin' about Brisket [Re: CharlieCTx] #7854850 05/29/20 06:04 PM
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Ah very good point. I’ve always seen it called pink butcher paper. I should choose my words better.

Re: Bitchin' about Brisket [Re: Thisisbeer] #7854923 05/29/20 07:35 PM
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Originally Posted by Thisisbeer


It will be hard to, but I guess I will enjoy my roast.

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I'm salivating here!


Bobby Barnett

Re: Bitchin' about Brisket [Re: CharlieCTx] #7854942 05/29/20 08:15 PM
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Here is an interesting video. At the end of the day, the only thing that matters is if it is a good tasting brisket to you and your family. I can remember when I was a kid at our family reunion(100 plus people) and ate briskets that was cooked in ovens with no smoke flavor at all and they were awsome. For the record..... I wrap mine in foil and they are RFG.


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