Dry Briskett

[Q Harley]

On saturday, I smoked an 11 pound brisket on the WSM. Briskett was rinsed, doused with worcestershire sauce, and rubbed with Bills Brisket rub. Meat went on at 9:30am. Temps on the WSM were maintained at 230 to 235 all day. At 5:00pm the internal temp was up to 165. Pulled the brisket and double foiled and back on the WSM until 7:15 when the internal temp was up to 200 to 205.

Pulled the brisket, wrapped and put in a cooler for another hour. When the brisket was unwrapped for slicing, there was quite a bit of juice in the foil.
This was the driest brisket that I have ever cooked. It is also the first one that I have done on the WSM. I have done 6 on the Gator, and all were moist and good. This brisket had good flavor, but was dry.

The only difference on this brisket is that I did not add juice or broth to the meat when I wrapped it in foil. All of the other ones had beef broth added at the time of wrapping.

Is the lack of juice or broth the reason for the dryness, or did I do something wrong? This briskett was leaner than the other ones that I have done in the past, and there was no marbeling in the meat at all. Should I look for briskets with more fat next time?

I know many of you have more experience with briskets than I do. Any information will be quite welcomed.

Thank You
Harry

[TexLaw]

This briskett was leaner than the other ones that I have done in the past, and there was no marbeling in the meat at all. Should I look for briskets with more fat next time?

I think you nailed it right there. It sounds you had a dry brisket from the get-go. Adding broth to the foil or not adding broth to the foil should not make a difference.


TL

[M38A1]

I think you nailed it right there. It sounds you had a dry brisket from the get-go. Adding broth to the foil or not adding broth to the foil should not make a difference.


TL


I'll second what TL said. I'm now to the point where when I choose I look for 1) can I bend it fairly well in the middle to get the two ends to touch or at least bend a lot, and 2) can I see some good fat layers in/around it. That's the one I go with.

In the past I've had dry ones that didn't meet those two criteria so I figured I was on to something...:D

[HFD26]

Sounds like you did everything the right way. It very well may be the fat issue, and sometimes I think ya get a brisket from a cow that was on steroids. :)

[cappy]

Besides "bending" them and checking out the marbling, I also make sure the flat is uniform in its depth. In other words, not a flat that looks like a wedge or even one that's incredibly thin overall.

[DoubleBarrelSmoker]

well-- this subject has been talked about more than a few times. Seems like sometimes you do everything right and the brisket doesn't turn out right. Maybe it was an inferior piece of meat maybe it didn't rest enough. who knows. One thing I always want when i buy my briskets is an untrimmed fatty piece. But it seems that butchers like to trim the briskets too much. Whenever possible I call the butcher in my market and order my briskets and I have to always remind him to keep his hands off it or he will trim the fat. also I always add some BBQ sauce when i foil. That helps keep things moist. And resting the meat at least an hour hopefully a little more does help. BUT as I said -- sometimes you do everything right and it turns out bad:cry: :cry: :cry: So keep tryin

[HFD26]

well-- this subject has been talked about more than a few times. Seems like sometimes you do everything right and the brisket doesn't turn out right. Maybe it was an inferior piece of meat maybe it didn't rest enough. who knows. One thing I always want when i buy my briskets is an untrimmed fatty piece. But it seems that butchers like to trim the briskets too much. Whenever possible I call the butcher in my market and order my briskets and I have to always remind him to keep his hands off it or he will trim the fat. also I always add some BBQ sauce when i foil. That helps keep things moist. And resting the meat at least an hour hopefully a little more does help. BUT as I said -- sometimes you do everything right and it turns out bad:cry: :cry: :cry: So keep tryin


That's right. I did a cook-off about two years ago and I had one of the most beautiful briskets you could find. It was about 8 pounds, choice, snow white fat cap, nice even flat. The stage was set, I did every thing by the book, and guess what, tough and dry. To this day the only thing I can think of is a brisket on steroids.

[bigwheel]

Was you using water in the pan? I have a theory that maintaining a real moist cooking environment coupled with some slightly higher pit temps helps on the juicyness factor. Low temps...which result in super long cook times..plust a lack of moisture in the pit has a pronounced drying effect on most cuts of meat. Not saying that was your problemo but think it a factor to consider especially if you was using sand in the pan or something like that. Just trying to cover all the bases here.

bigwheel

[Mic]

Might be too the 200-205 internal temps when ya pulled 'em added to the dryness. :? Resting in the cooler for another hour they may have jumped up to 210 or so internal. I pull mine around 185 or so to rest. Just a thought, ya know! :)

Mic

[Q Harley]

Thanks to all that had input on my post.

Big Wheel. Yes I did have the water pan in and used water. I just have not got my brain to think sand as of yet. I too believe that having moisture in the cooking chamber should have an effect on the product I am cooking.

Mic: Thanks for the idea to pull a little earlier. I will do that next time.

I will keep plugging away with the WSM. I like the fact that I can set it to temp and not even check on it for three or four hours at a time during the cook. But I miss playing with the fire and air on the Gator. It just feels like I am cheating somehow:D .

Thanks again everyone.

Harry