Just finished nights shift.... Brisket time

[5698k]

I generally cook mine at 250°-275°, but I'm not sure this was your problem. What grade was your beef? It's possible this is the problem, right off the bat everything else looks ok.


Rob

[cschaaf]

6 minutes ago, xraydoc said:

Sorry it turned out so bad. Chalk it up to a learning experience and don't be scared to try again.  Just consider it part of the journey.  Nothing really jumps out at me either, but I am by no means an expert.  There are many on this forum far wiser then I am.

I will say that in reading several recent posts my next brisket will be done with a slightly higher heat and shorter cook time.  I think I will use the method @bosco describes.

Yeah, I agree. Seems like there's no real reason to go 225.

1 minute ago, 5698k said:

I generally cook mine at 250°-275°, but I'm not sure this was your problem. What grade was your beef? It's possible this is the problem, right off the bat everything else looks ok.


Rob

It was marked as Choice.

[5698k]

A choice brisket may require wrapping, paper or foil. It sounds like bark was very hard, so again, wrapping might be of benefit. Just to verify, were you slicing across the grain?

The next brisket you cook, just try changing one or two things, so if you fix it, you'll know what you did. Is prime beef an option? If so, I recommend it. If not, definitely give wrapping a try, and up the temp, everything else looks good to me.


Rob

[cschaaf]

1 hour ago, 5698k said:

A choice brisket may require wrapping, paper or foil. It sounds like bark was very hard, so again, wrapping might be of benefit. Just to verify, were you slicing across the grain?

The next brisket you cook, just try changing one or two things, so if you fix it, you'll know what you did. Is prime beef an option? If so, I recommend it. If not, definitely give wrapping a try, and up the temp, everything else looks good to me.


Rob

Yeah, wrapping would have at least helped the bark. 

Yes, I was cutting across the grain.

I don't have a lot of choices for meat locally. Walmart has the best selection near me. Other than that, it's an hour+ drive to get to Costco. The last 4 or 5 times I've been to Costco, they've only had flats.

There are a few Publix that are also about an hour away, but I've never seen any briskets there. Overall, they have a pretty disappointing selection of meats - especially when compared to the rest of the store which is fantastic.

 

[xraydoc]

3 minutes ago, cschaaf said:

I don't have a lot of choices for meat locally. Walmart has the best selection near me. Other than that, it's an hour+ drive to get to Costco. The last 4 or 5 times I've been to Costco, they've only had flats.

There are a few Publix that are also about an hour away, but I've never seen any briskets there. Overall, they have a pretty disappointing selection of meats - especially when compared to the rest of the store which is fantastic.

You may want to try an asian or mexican grocery.  It can be kind of daunting at first, but they often carry cuts of meat that you cannot find elsewhere.  The quality is somewhat variable. I have found really good skirt steak for fajitas.  IT may not work, but it might give you another option.  Last resort, you can always order online.  There are several places that sell prime grade foe less than the wagyu grade from SRF.  Of course, that requires some planning ahead.  Just an idea....