Brisket help

[Mamasmoke]

I followed a Treager Brisket recipe off of the website. It was a 12 lb brisket flat, Fat side down at 225* until internal temp is 106* and then wrap with foil until internal temp is 204*. It took about 10 hours total and brisket has amazing smell and good smoke ring but was as hard and dry as jerky. Should I do fat side up? Smoked too long or not long enough? Need help!

 

[Parrothead1809]

The flat is all lean, so you may want to try injecting it prior to smoking. Also, did you spritz it while cooking? That can help too.
-PH

 

[RayClem]

You said you wrapped the brisket at 106 degrees. I presume that is a typo and you really meant 160F. If you wrapped it at 106F, it would have very little smoke flavor and it would not have been dry and tough.

There are several things you can do to prevent meat from drying out. You can soak it in brine or marinade before cooking. Injecting brine or marinade into the meat can also help.

You can place a pan of water, beer, apple cider vinegar, apple juice, etc. in the grill chamber during the cook to raise the humidity.

You can spritz the meat every hour or so with your choice of liquid. I like a mix of 1/3 each of water, apple cider vinegar and apple juice, but you can use anything you like.

When you wrap the meat as it reaches the stall period, you can add liquid to the package. You can also add butter, tallow, or lard if you think the meat is too lean.

One thing you can do to soften the dry brisket is place it in a pot with a little water or other liquid and braise it until it is more to your liking. Adding a little burgundy wine will also help tenderize the meat.

 

[Mamasmoke]

The flat is all lean, so you may want to try injecting it prior to smoking. Also, did you spritz it while cooking? That can help too.
-PH

We did apple juice but it didn’t seem to do much. I felt it just evaporated once we sprayed. Thanks I will try injecting this time!

 

[Mamasmoke]

You said you wrapped the brisket at 106 degrees. I presume that is a typo and you really meant 160F. If you wrapped it at 106F, it would have very little smoke flavor and it would not have been dry and tough.

There are several things you can do to prevent meat from drying out. You can soak it in brine or marinade before cooking. Injecting brine or marinade into the meat can also help.

You can place a pan of water, beer, apple cider vinegar, apple juice, etc. in the grill chamber during the cook to raise the humidity.

You can spritz the meat every hour or so with your choice of liquid. I like a mix of 1/3 each of water, apple cider vinegar and apple juice, but you can use anything you like.

When you wrap the meat as it reaches the stall period, you can add liquid to the package. You can also add butter, tallow, or lard if you think the meat is too lean.

One thing you can do to soften the dry brisket is place it in a pot with a little water or other liquid and braise it until it is more to your liking. Adding a little burgundy wine will also help tenderize the meat.

Thank you! Yes it is typo, I will definitely be trying this weekend!

 

[Parrothead1809]

We did apple juice but it didn’t seem to do much. I felt it just evaporated once we sprayed. Thanks I will try injecting this time!

Check out this posting for the injection recipe and technique I used.
-PH

 

[RayClem]

We did apple juice but it didn’t seem to do much. I felt it just evaporated once we sprayed. Thanks I will try injecting this time!

The whole point of spritzing is that the water will evaporate and increase the humidity in the cooking chamber.

 

[Hogan]

Along this line, does anyone inject hot beef tallow in the flat before putting on the smoker?

 

[RustyJake]

Along this line, does anyone inject hot beef tallow in the flat before putting on the smoker?

I haven't personally done this method, but lots of videos online about doing it. I have added tallow to an injection brine before with great results, just haven't done straight tallow. I wouldn't inject "hot' tallow. I would heat it to liquify it and let it sit on the counter to come to room temperature. After injecting, I think leaving it in the fridge over night to solidify the tallow would help in slowing it's release into the muscles while cooking it.
Here's Smokin' Joe BBQ doing a choice grade brisket with Wagyu tallow

There has been some good advice provided above, but starting with a prime brisket would definitely help your odds of a better result. You are cooking the leanest part of the brisket with the flat, so give yourself a better chance by selecting the best grade you can afford.

 

[Hogan]

I haven't personally done this method, but lots of videos online about doing it. I have added tallow to an injection brine before with great results, just haven't done straight tallow. I wouldn't inject "hot' tallow. I would heat it to liquify it and let it sit on the counter to come to room temperature. After injecting, I think leaving it in the fridge over night to solidify the tallow would help in slowing it's release into the muscles while cooking it.
Here's Smokin' Joe BBQ doing a choice grade brisket with Wagyu tallow

There has been some good advice provided above, but starting with a prime brisket would definitely help your odds of a better result. You are cooking the leanest part of the brisket with the flat, so give yourself a better chance by selecting the best grade you can afford.

Thanks Rusty. How's life on the Island these days?

 

[RustyJake]

Thanks Rusty. How's life on the Island these days?

Life is good here. Expensive, but good. We get better weather than you, but we pay for it in other ways.
Hope you are doing well and the corner to spring has finally turned for you.
I am looking forward.to another season of smoking and sausage making making.

 

[midwest]

What did you use to ensure the temp was 204?