more help consistantly not fall apart tender

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planohog
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more help consistantly not fall apart tender

Postby planohog » Mon Aug 12, 2019 7:47 am

This brisket was one of the small $12 hunks , well trimmed , looked good from Henry E. Butts.
I was trying to keep costs down while learning pitboss vertical pellet smoker and briskets .
cut small slices on both sides to allow seasoning to penetrate. ( not doing that again ) .
Soaked in my favorite marinade meat side down over night.
cooker to 200. ( seems the onboard sensors read high, my Inkbird IRF-4S showed 225-235 most of the time
while meat came up to 165.
Wrapped, added some apple juice to the foil. brought it to 195 ( thinking this would fix the overdone. )
Pulled , opened to let heat out then placed in ice chest for several hours.

it was tasty but it was very firm and far away from fall apart.
I have the taste part down but the texture,firmness or fall-apart feature is missing.

What am I going to do next time. ? ( not wrap ) .

any tips or ideas ?


brisket6.jpg

brisket5.jpg

brisket4.jpg


Regards T, in Seabrook Texas
planohog
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Re: more help consistantly not fall apart tender

Postby planohog » Mon Aug 12, 2019 7:55 am

this vertical PB smoker has heat on the bottom.
It might be a mistake for me to place the meat
fat side up.
so I am going to run meat fat side down,


meatside
fatside
water pan
heat

regards T
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Rambo
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Re: more help consistantly not fall apart tender

Postby Rambo » Mon Aug 12, 2019 8:08 am

I do Fat Side down on an Offset Stick Burner. This is as large an argument as Beans in Chili
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k.a.m.
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Re: more help consistantly not fall apart tender

Postby k.a.m. » Mon Aug 12, 2019 9:20 am

A couple of things you are fighting here.
1. Small flats need to be cooked much faster because they are skinny and leaner than the point.
2. You pulled way too early at 195° but because of the leaner cut you also dried it out with the prolonged cook.

My suggestion would be if you are cooking just a flat.
1. Cook between 250° and 275° fat cap down.
2. At 165° pan in an aluminum half or full pan and place 1 cup beef broth in the pan then foil cover.
3. At 205° internal temp check for probe tender if not tender go to 210°.
4. Once probe tender let rest covered in pan for at least 2 hours.
I hope this helps.
Always remember slow and steady wins the race.



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txsmkmstr
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Re: more help consistantly not fall apart tender

Postby txsmkmstr » Mon Aug 12, 2019 9:59 am

Nothing magic about 195*... or 203*... or any other temperature. You'll want to take it off the pit when the thickest part of the flat is "probe tender". Now that's a bit subjective but a toothpick or temp probe should insert easily into the meat. It's often described as a knife thru warm butter - or perhaps more like a real ripe avocado. Either way, my guess is your brisket was undercooked. I rarely have a brisket probe tender under 200* internal.
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Re: more help consistantly not fall apart tender

Postby GRailsback » Mon Aug 12, 2019 10:52 am

I would also stay away from buying those flats. They are hard to do regardless. Buy the smallest whole packer you can find. You shyould be able to find them in the 9-11 pound range pretty easy. Nothing less than choice. And your results cooking a whole packer are much more likely to be sucessful if you use the probe tender method.
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Re: more help consistantly not fall apart tender

Postby Okie Sawbones » Mon Aug 12, 2019 11:13 am

I'm with k.a.m. here. If I do a flat, 275F until probe tender, usually around 203-206F, then place in a heating blanket for 4 hours.
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planohog
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Re: more help consistantly not fall apart tender

Postby planohog » Mon Aug 12, 2019 11:20 am

Thanks for the tips, Im excited to try again, this task called working keeps getting in the way.
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k.a.m.
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Re: more help consistantly not fall apart tender

Postby k.a.m. » Mon Aug 12, 2019 1:13 pm

planohog wrote:Thanks for the tips, Im excited to try again, this task called working keeps getting in the way.

It is a necessary evil for most though :lol:
Always remember slow and steady wins the race.



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