Brisket #2 – Dry Again :( Snake River Farms Prime this round, too!
Brisket #2 – Dry Again 🙁 Snake River Farms Prime this round, too!
by elephantdance11
5 Comments
elephantdance11
I’m starting to become a bit discouraged. Spent $120 on this Prime Snake River Farms brisket. It’s not the brisket or SRF fault at all! I just don’t know what I’m doing wrong.
Turned out dry, chewy, and not flavorful.
17.2 lb brisket. In freezer for ~3 weeks from receipt. Thawed for 4 days. Trimmed I dunno probably 3-4 lbs of fat. Mustard binder, quite a lot of Holy Cow Meat Church rub for 24 hours covered in the fridge.
Went straight from fridge to smoker. Used Big Green Egg, dome temp 225, indrect, fan controlled. Temp never dropped below 225. 3 temp probes in the brisket during the cook (point, middle, and flat). 3 chunks hickory, 3 chunks cherry. Fat side down.
I never once opened the egg to look.
On at 11pm. 16.5 hours later internal temp was 160 (flat) and 175 (point). The stall itself was about 8 hours long. Bumped temp to 250 and wrapped in 2 layers butcher paper.
5.5 hours later (22 hours of total cook time) probed very tender (like hot butter) in point, and in some of the flat. Flat was 198, point was 211. Confirmed temps with multiple thermometers in multiple spots of brisket.
Sat on counter for 5 minutes. Wrapped in foil and left on counter wire rack for 1 hour. Internal temp afterwards read 145.
Cut against the grain. The point of course was more tender than the flat, but both I just simply stopped eating, really wasn’t good. Crumbled :/
sirtommybahama1
Looking at your chart, it looks like it sat around 150-160 degrees for about 12 hours or so? That’s a really long time. I’m thinking that’s where you’re making your mistake with this one.
I’m usually wrapping a brisket around hour 8-10 once the bark is set, not once you’re through the stall. Wrap much earlier than you’re doing. Don’t go specifically on temp. Go on feel and bark. Once i’m happy with it, i’m either foil boating or wrapping in butcher paper with some rendered fat.
22 hours on the smoker for a 17 pound brisket (less after trimming) is a ridiculously long time. You need to cut that time by wrapping much earlier. You dried that thing out by heating it to death.
mideon2000
I go for about 275 to 300. 225 is way too low for me. Takes way too long
linkdead56k
I had great results following Chuds BBQ recommendation. Higher starting temps (250) and a higher bump (275-300), foil boat/wrap once you hit the stall. Check for tenderness moving forward.
mantis_toboggan9
Looking at your previous posts, it seems you have a large egg? 17lb brisket pre-trim I think is too big for it. I have a large egg and I need to do 12/13ers to make it fit properly so that I don’t have the meat exposed as much to the areas where the conveggtor doesn’t cover.
5 Comments
I’m starting to become a bit discouraged. Spent $120 on this Prime Snake River Farms brisket. It’s not the brisket or SRF fault at all! I just don’t know what I’m doing wrong.
Turned out dry, chewy, and not flavorful.
17.2 lb brisket. In freezer for ~3 weeks from receipt. Thawed for 4 days. Trimmed I dunno probably 3-4 lbs of fat. Mustard binder, quite a lot of Holy Cow Meat Church rub for 24 hours covered in the fridge.
Went straight from fridge to smoker. Used Big Green Egg, dome temp 225, indrect, fan controlled. Temp never dropped below 225. 3 temp probes in the brisket during the cook (point, middle, and flat). 3 chunks hickory, 3 chunks cherry. Fat side down.
I never once opened the egg to look.
On at 11pm. 16.5 hours later internal temp was 160 (flat) and 175 (point). The stall itself was about 8 hours long. Bumped temp to 250 and wrapped in 2 layers butcher paper.
5.5 hours later (22 hours of total cook time) probed very tender (like hot butter) in point, and in some of the flat. Flat was 198, point was 211. Confirmed temps with multiple thermometers in multiple spots of brisket.
Sat on counter for 5 minutes. Wrapped in foil and left on counter wire rack for 1 hour. Internal temp afterwards read 145.
Cut against the grain. The point of course was more tender than the flat, but both I just simply stopped eating, really wasn’t good. Crumbled :/
Looking at your chart, it looks like it sat around 150-160 degrees for about 12 hours or so? That’s a really long time. I’m thinking that’s where you’re making your mistake with this one.
I’m usually wrapping a brisket around hour 8-10 once the bark is set, not once you’re through the stall. Wrap much earlier than you’re doing. Don’t go specifically on temp. Go on feel and bark. Once i’m happy with it, i’m either foil boating or wrapping in butcher paper with some rendered fat.
22 hours on the smoker for a 17 pound brisket (less after trimming) is a ridiculously long time. You need to cut that time by wrapping much earlier. You dried that thing out by heating it to death.
I go for about 275 to 300. 225 is way too low for me. Takes way too long
I had great results following Chuds BBQ recommendation. Higher starting temps (250) and a higher bump (275-300), foil boat/wrap once you hit the stall. Check for tenderness moving forward.
Looking at your previous posts, it seems you have a large egg? 17lb brisket pre-trim I think is too big for it. I have a large egg and I need to do 12/13ers to make it fit properly so that I don’t have the meat exposed as much to the areas where the conveggtor doesn’t cover.