Ok... so I've tried three different ways of doing my brisket, all of which
have resulted in extremely tender, very tasty... but also dry meat at the
end... I know sauce is not used in the purist world, but I've ended up
having to use sauce, something light mind you, to give a touch of moisture
back when eating it...

I've kept the temp around the 225-250 mark for the whole cook, I've started
high(around 300) and then finished low and I've started low and then
finished high. Same result all three times.. tender, tasty and DRY!
grrrrrrr (not sandstorm dry mind you, but not juicy either)

Anyway... the problem is, IMO... I'm not buying brisket! Well, REAL brisket
that is.. I have yet to find what everyone here(and most other places I
read as well) calls a "packer cut" brisket. The largest I've found period is
the one I did this past weekend, and it was 6.7lb. At most, a little less
than 1/4" of fat on top, and not the entire brisket was covered with fat,
about 1/3 of it on one end was strictly meat, no fat at all... and, very
little marbling.

This has to be it, doesn't it? When I mention brisket to any of the places
I buy from, they always tell me "no, they're not that big".. etc, etc...
The last one I bought was in the vacu-pack still, but they have to be
getting just flats, and trimmed ones at that, don't they?

I really think I need to find a good, lotsa fat full brisket that I can trim
down the way I want, as well as I'll have to cut it in at least two pieces
to fit in the GOSM, but I think then and only then am I gonna get the result
I'm looking for. Mind you, no one has complained about it at all, but then
we're not talking BBQ experts here that are doing the tasting. *g*

Actually, this last brisket got me my first "commercial" job for next
weekend should I choose to do it... there's a horseshoe tournament on
Sunday, and the guy that's holding it tasted my brisket yesterday(yes, with
sauce) and asked me what I could do for the tourney. I told him probably
pulled pork would be best, so he said to just do it up and give him the
bill. I figure I'll just charge him for the cost of everything and see how
everyone likes it... heck, who knows, maybe pull a few other "paying" gigs
outta that one. *shrug*

43fan wrote:

> Ok... so I've tried three different ways of doing my brisket, all of
> which have resulted in extremely tender, very tasty... but also dry
> meat at the end...

> Anyway... the problem is, IMO... I'm not buying brisket! Well, REAL
> brisket that is.. I have yet to find what everyone here(and most
> other places I read as well) calls a "packer cut" brisket. The
> largest I've found period is the one I did this past weekend, and it
> was 6.7lb. At most, a little less than 1/4" of fat on top, and not
> the entire brisket was covered with fat, about 1/3 of it on one end
> was strictly meat, no fat at all... and, very little marbling.

That's a trimmed brisket, probably just the flat. One suggestion I've
seen for cooking these is to layer bacon on top to provide a fat cap.
I've never cooked one, so I can't comment on the effectiveness of that.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

43fan wrote:
>
> Ok... so I've tried three different ways of doing my brisket, all of which
> have resulted in extremely tender, very tasty... but also dry meat at the
> end... I know sauce is not used in the purist world, but I've ended up
> having to use sauce, something light mind you, to give a touch of moisture
> back when eating it...
>
> I've kept the temp around the 225-250 mark for the whole cook, I've started
> high(around 300) and then finished low and I've started low and then
> finished high. Same result all three times.. tender, tasty and DRY!
> grrrrrrr (not sandstorm dry mind you, but not juicy either)
>
> Anyway... the problem is, IMO... I'm not buying brisket! Well, REAL brisket
> that is.. I have yet to find what everyone here(and most other places I
> read as well) calls a "packer cut" brisket. The largest I've found period is
> the one I did this past weekend, and it was 6.7lb. At most, a little less
> than 1/4" of fat on top, and not the entire brisket was covered with fat,
> about 1/3 of it on one end was strictly meat, no fat at all... and, very
> little marbling.
>
> This has to be it, doesn't it? When I mention brisket to any of the places
> I buy from, they always tell me "no, they're not that big".. etc, etc...
> The last one I bought was in the vacu-pack still, but they have to be
> getting just flats, and trimmed ones at that, don't they?
>
> I really think I need to find a good, lotsa fat full brisket that I can trim
> down the way I want, as well as I'll have to cut it in at least two pieces
> to fit in the GOSM, but I think then and only then am I gonna get the result
> I'm looking for. Mind you, no one has complained about it at all, but then
> we're not talking BBQ experts here that are doing the tasting. *g*
>
> Actually, this last brisket got me my first "commercial" job for next
> weekend should I choose to do it... there's a horseshoe tournament on
> Sunday, and the guy that's holding it tasted my brisket yesterday(yes, with
> sauce) and asked me what I could do for the tourney. I told him probably
> pulled pork would be best, so he said to just do it up and give him the
> bill. I figure I'll just charge him for the cost of everything and see how
> everyone likes it... heck, who knows, maybe pull a few other "paying" gigs
> outta that one. *shrug*

I'm not sure where you're located, around here (north TX) the regular
grocery stores regularly have both packet cut and market trim briskets.
Surely there must be a "real" meat market in your area or even a
*shudder* Wal Mart that has packer cut.

Pete C.

"43fan" > wrote in message
>
> Anyway... the problem is, IMO... I'm not buying brisket! Well, REAL
> brisket that is.. I have yet to find what everyone here(and most other
> places I read as well) calls a "packer cut" brisket. The largest I've
> found period is the one I did this past weekend, and it was 6.7lb. At
> most, a little less than 1/4" of fat on top, and not the entire brisket
> was covered with fat, about 1/3 of it on one end was strictly meat, no fat
> at all... and, very little marbling.
>
> This has to be it, doesn't it? When I mention brisket to any of the
> places I buy from, they always tell me "no, they're not that big".. etc,
> etc... The last one I bought was in the vacu-pack still, but they have to
> be getting just flats, and trimmed ones at that, don't they?

Yes, they are idiots. Wal Mart carries the full ones. Real butcher shops
can get them. You'll be pleased with the difference.

43fan wrote:
> Ok... so I've tried three different ways of doing my brisket, all of which
> have resulted in extremely tender, very tasty... but also dry meat at the
> end... I know sauce is not used in the purist world, but I've ended up
> having to use sauce, something light mind you, to give a touch of moisture
> back when eating it...
snip

Go here and review, > http://tinyurl.com/jo8n7

and here, > http://tinyurl.com/qx398


--
Regards,

Piedmont

The Practical Bar-B-Q'r at: http://web.infoave.net/~amwil/Index.htm

What difference does it make to the dead, the orphans and the homeless,
whether the mad destruction is wrought under the name of totalitarianism
or the holy name of liberty or democracy?

Mahatma Gandhi, "Non-Violence in Peace and War"

Thank you everyone for the replies. I figured as much... Not sure if I'll
be able to find anyone around these parts that sell whole packer cuts or
not. I know someone mentioned Walmart, but the one here has never had
anything besides corned beef brisket.

Something else has me wondering too... the brisket that I am able to get...
am I taking it to too high a temp then? I've been told(and so far, like I
said, the tenderness is definitely there) that I need to get it to the
185-190 range for the collagen to break down and get the tenderness I'm
looking for. With the trimmed brisket I'm getting, if I take it to say 165
or so, would that be close to the same tenderness but possibly keep it from
being so dry? Or am I just basically out of luck with what I'm able to get?

I do think there's a butcher shop about 20miles from me(actually close to my
home town) that butcher's their own beef, meaning I should be able to get
them to cut whatever I want, period... that just might be my next move...

Thanks again!!
"43fan" > wrote in message
et...
> Ok... so I've tried three different ways of doing my brisket, all of which
> have resulted in extremely tender, very tasty... but also dry meat at the
> end... I know sauce is not used in the purist world, but I've ended up
> having to use sauce, something light mind you, to give a touch of moisture
> back when eating it...
>
> I've kept the temp around the 225-250 mark for the whole cook, I've
> started high(around 300) and then finished low and I've started low and
> then finished high. Same result all three times.. tender, tasty and DRY!
> grrrrrrr (not sandstorm dry mind you, but not juicy either)
>
> Anyway... the problem is, IMO... I'm not buying brisket! Well, REAL
> brisket that is.. I have yet to find what everyone here(and most other
> places I read as well) calls a "packer cut" brisket. The largest I've
> found period is the one I did this past weekend, and it was 6.7lb. At
> most, a little less than 1/4" of fat on top, and not the entire brisket
> was covered with fat, about 1/3 of it on one end was strictly meat, no fat
> at all... and, very little marbling.
>
> This has to be it, doesn't it? When I mention brisket to any of the
> places I buy from, they always tell me "no, they're not that big".. etc,
> etc... The last one I bought was in the vacu-pack still, but they have to
> be getting just flats, and trimmed ones at that, don't they?
>
> I really think I need to find a good, lotsa fat full brisket that I can
> trim down the way I want, as well as I'll have to cut it in at least two
> pieces to fit in the GOSM, but I think then and only then am I gonna get
> the result I'm looking for. Mind you, no one has complained about it at
> all, but then we're not talking BBQ experts here that are doing the
> tasting. *g*
>
> Actually, this last brisket got me my first "commercial" job for next
> weekend should I choose to do it... there's a horseshoe tournament on
> Sunday, and the guy that's holding it tasted my brisket yesterday(yes,
> with sauce) and asked me what I could do for the tourney. I told him
> probably pulled pork would be best, so he said to just do it up and give
> him the bill. I figure I'll just charge him for the cost of everything
> and see how everyone likes it... heck, who knows, maybe pull a few other
> "paying" gigs outta that one. *shrug*
>
>
>
>

"Piedmont" > wrote in message
...
> 43fan wrote:
>> Thank you everyone for the replies. I figured as much... Not sure if
>> I'll be able to find anyone around these parts that sell whole packer
>> cuts or not. I know someone mentioned Walmart, but the one here has
>> never had anything besides corned beef brisket.
>
> Go to the Walmart, ask for the store manager during day working hours and
> ask them to bring you in 3 packer cuts of beef brisket for you from their
> distribution center. They run out during the winter here and I emailed
> Walmart and requested some and sure enough they sent them to the store.
> Plus, some store only carry them during the summer months only.
>>

I'll give that a try.

>> Something else has me wondering too... the brisket that I am able to
>> get... am I taking it to too high a temp then? I've been told(and so
>> far, like I said, the tenderness is definitely there) that I need to get
>> it to the 185-190 range for the collagen to break down and get the
>> tenderness I'm looking for. With the trimmed brisket I'm getting, if I
>> take it to say 165 or so, would that be close to the same tenderness but
>> possibly keep it from being so dry? Or am I just basically out of luck
>> with what I'm able to get?
>
> Cooker temp should run on average 260 degree F, meat should run internal
> temp of 195F, then take meat off, wrap in foil, place in an ice chest for
> 3 hours minimum to overnight.

Welp, that's how I've been doing what I've done so far... the meat's so
tender you can push a two prined fork in without the brisket even sliding on
the rack... and, turn it 180degrees with virtually no resistance. Can't
complain about the tenderness, just the dryness. Now to find something with
some fat on it! *g* Also, I've been double wrapping in foil, then a big
bath towel, and putting in an empty cooler for at least the 3hrs, yes...

> snip
>> Thanks again!!
>
>
>
> --
> Regards,
>
> Piedmont
>
> The Practical Bar-B-Q'r at: http://web.infoave.net/~amwil/Index.htm
>
> What difference does it make to the dead, the orphans and the homeless,
> whether the mad destruction is wrought under the name of totalitarianism
> or the holy name of liberty or democracy?
>
> Mahatma Gandhi, "Non-Violence in Peace and War"
>
>
>
>
>
>
>
>
>
>
>
>
>
>

43fan wrote:
> Thank you everyone for the replies. I figured as much... Not sure if I'll
> be able to find anyone around these parts that sell whole packer cuts or
> not. I know someone mentioned Walmart, but the one here has never had
> anything besides corned beef brisket.

Go to the Walmart, ask for the store manager during day working hours
and ask them to bring you in 3 packer cuts of beef brisket for you from
their distribution center. They run out during the winter here and I
emailed Walmart and requested some and sure enough they sent them to the
store. Plus, some store only carry them during the summer months only.
>
> Something else has me wondering too... the brisket that I am able to get...
> am I taking it to too high a temp then? I've been told(and so far, like I
> said, the tenderness is definitely there) that I need to get it to the
> 185-190 range for the collagen to break down and get the tenderness I'm
> looking for. With the trimmed brisket I'm getting, if I take it to say 165
> or so, would that be close to the same tenderness but possibly keep it from
> being so dry? Or am I just basically out of luck with what I'm able to get?

Cooker temp should run on average 260 degree F, meat should run internal
temp of 195F, then take meat off, wrap in foil, place in an ice chest
for 3 hours minimum to overnight.
snip
> Thanks again!!



--
Regards,

Piedmont

The Practical Bar-B-Q'r at: http://web.infoave.net/~amwil/Index.htm

What difference does it make to the dead, the orphans and the homeless,
whether the mad destruction is wrought under the name of totalitarianism
or the holy name of liberty or democracy?

Mahatma Gandhi, "Non-Violence in Peace and War"

43fan wrote:
> "Piedmont" > wrote in message
> ...
snip
>> Go to the Walmart, ask for the store manager during day working hours and
>> ask them to bring you in 3 packer cuts of beef brisket for you from their
>> distribution center. They run out during the winter here and I emailed
>> Walmart and requested some and sure enough they sent them to the store.
>> Plus, some store only carry them during the summer months only.
>
> I'll give that a try.
> snip
>> Cooker temp should run on average 260 degree F, meat should run internal
>> temp of 195F, then take meat off, wrap in foil, place in an ice chest for
>> 3 hours minimum to overnight.
>
> Welp, that's how I've been doing what I've done so far... the meat's so
> tender you can push a two prined fork in without the brisket even sliding on
> the rack... and, turn it 180degrees with virtually no resistance. Can't
> complain about the tenderness, just the dryness. Now to find something with
> some fat on it! *g* Also, I've been double wrapping in foil, then a big
> bath towel, and putting in an empty cooler for at least the 3hrs, yes...
>
>> snip
>>> Thanks again!!

Sounds like your on the right track, but remember, beef, to me at least,
is a very dry meat and even packer cut brisket can be dry, which is why
I always strongly recommend marinading 3 days in Walter Jetton mop. The
WJ mop doesn't over power the beef flavor and will make it moist!

--
Regards,

Piedmont

The Practical Bar-B-Q'r at: http://web.infoave.net/~amwil/Index.htm

What difference does it make to the dead, the orphans and the homeless,
whether the mad destruction is wrought under the name of totalitarianism
or the holy name of liberty or democracy?

Mahatma Gandhi, "Non-Violence in Peace and War"

On 27-Jun-2006, "43fan" > wrote:

> Thank you everyone for the replies. I figured as much... Not sure if I'll
>
> be able to find anyone around these parts that sell whole packer cuts or
> not. I know someone mentioned Walmart, but the one here has never had
> anything besides corned beef brisket.
>
> Something else has me wondering too... the brisket that I am able to
> get...
> am I taking it to too high a temp then? I've been told(and so far, like I
>
> said, the tenderness is definitely there) that I need to get it to the
> 185-190 range for the collagen to break down and get the tenderness I'm
> looking for. With the trimmed brisket I'm getting, if I take it to say
> 165
> or so, would that be close to the same tenderness but possibly keep it
> from
> being so dry? Or am I just basically out of luck with what I'm able to
> get?
>
> I do think there's a butcher shop about 20miles from me(actually close to
> my
> home town) that butcher's their own beef, meaning I should be able to get
> them to cut whatever I want, period... that just might be my next move...
>
> Thanks again!!
> "43fan" > wrote in message
> et...
> > Ok... so I've tried three different ways of doing my brisket, all of
> > which
> > have resulted in extremely tender, very tasty... but also dry meat at
> > the
> > end... I know sauce is not used in the purist world, but I've ended up
> > having to use sauce, something light mind you, to give a touch of
> > moisture
> > back when eating it...
> >
.. . . . . . . .

You have a good thread going here 43fan. And as far as I can see, you
received a lot of good advice. Given that you have done your homework
and followed all the general guidelines for cooking brisket, it would appear
that the particular product that you are able to obtain, just ain't the
product
that you desire.

1. Packer cut briskets run 12 - 14 lbs and have 1/2" or more of fat on one
side.
Some folkes trim fat back to 1/2" as necessary, but others don't touch it.

2. What you are getting is most likely a well trimmed brisket flat. Fine for

corned beef, but pitiful for smoked brisket.

3. Piedmont offered a good suggestion. ( I think it was him). Fake out the
fatless brisket cut by covering the top with bacon to simulate a fatcap.
Remember that the fat side gets positioned toward the heat. That may
be on top or bottom depending on your cooker.

4. Avoid peeking during the cook. Surest way to dry out BBQ. What
happens is that you extend the cooking time unnecessarily with much
of the time at too low a temperature. You have obviously cooked enough
to have a good idea how long it's going to take. Don't peek at all until
you're 2/3rds of the way to finished. Avoid the urge to move your meat
around during the cook. For God's sake don't turn it over. Everytime you
move a piece of meat that is already at cooking temperature, you're
going to lose some juice. (You already know this, so I'm stating the not
so obvious for any newbies lurking about).

5. Lastly, try hard to find a source for packer cuts. Non of us care much
for trying to make BBQ Brisket out of flats. We do what we have to do,
but kick and scratch to avoid cooking crap.

Brick (Who would have guessed? A discussion about BBQ in a BBQ group.)