The First Smoke Brisket failure - looking for advice

[Onizuka]

Hello everyone, I am new to this forum and found this forum from searching for brisket recipes.

I studied using the MadScientistBBQ youtube video and used this https://www.weberpelletgrills.com/threads/first-smokefire-brisket-🔥.252/ as a reference before starting cooking.
I am attaching the pictures of the beat before and after the first initial 8-hour smoke, however, I forgot to take the picture after unwrapping the meat but the bark was beautifully done/

The issue I noticed after everything was done the fat side down part was torn apart from the meat as I was trying to flip the meat for visual inspection.. the fat was stuck to the peach paper for some reason..

I felt like the fat portion was torn while possibly resting.. or cooked while wrapped in peach paper which may have resulted in a loss of moisture/juice inside..

The smoke ring was done subtly and nicely.. the flat part was on the dry side.. but the point was juicy and good. I felt like the outside was a bit dry or rather crunchy but cutting the meat was not very smooth.. flat portion cut ok while the point meat was breaking into pieces as you can see in the picture..

please see what I did below and let me know what could have possibly resulted in the problems mentioned above

1. bought the Costco 15lbs Prime Brisket
2. Trimmed the meat part by removing excess fat/silverskin and removed hard fat and carved the fat down thin using 1/4 inch standard
3. Seasoned the meat generously using Meat Church Beef Rub and a little bit of honey bbq rub
4. Kept the meat in the refrigerator to keep it cold to absorb the smoke better
5. Used Char Hickory Pellet from Lumber Jack ( purchased from the BBQ Galore )
6. 10:30 PM started the smoker with a smoke booster
7. Put the meat right out of the refrigerator to the smoker and kept the smoke booster on for 2 hours ( 180 f temp )
8. Cooked additional 6hr30mins at temp 225 until it reached the temperature of 165
9. Surprisingly the smoker was killing the pellets so quickly the smoker turned off for maybe bout 30mins while I was taking a NAP so I refilled the pellets right away and started cooking again
10. Pulled the meat out and put 3 tablespoons the Wagyu Tallow on the meat side and wrapped in Peach Paper
11. Cooked additional 6 hours at the temp 250 f ( I referred to the temp guided by this Malcolm Reed's recipe https://howtobbqright.com/2020/05/22/pellet-grill-brisket/ ) Harry Su recommended 275 f
12. Pulled out the meat when the flat reached the temp 202 and the point was around 210 I think
13. Rested the meat wrapped for 3 hours before slicing

That's my detailed step-by-step on how I cooked this brisket..

TLDR: First smoking Brisket, the fat side tore apart from the flat but the fat part on the point side was still attached. The flat side was dry with no juice, and the point side was not slicing nicely into beautiful pieces and broke into small pieces. What have I done wrong?

The flavor was good for the most part and my family all enjoyed it ( my 3.5 y/o daughter was digging it ) while I was in deep confusion bout the result.

Appreciate your input thanks!

 

[mwes63]

Looks like a great brisket to me! I can't speak to any Smokefire-specific issues since it sounds like the grill worked well, other than running out of pellets. A couple general thoughts on your brisket process, though:

I've never had a brisket stick to butcher paper, so that's interesting. The melted brisket fat + the wax in the paper should prevent sticking. Did you try trimming the fat cap before cooking it? I've had issues with lost bark when I left too much fat on the brisket, so I've started trimming down to about a 1/4" or less. Also, I've never cooked with the fat cap down, so that could be part of the issue. I've always heard that keeping the fat cap up helps to baste the meet as the fat melts.

You're right, the flat looks a bit dry in your pictures, but that's often going to be the case (and is why some folks cook the flat and point separately). I'd suggest adding a liquid like apple juice or beer to the wrap instead of the beef tallow. Brisket is already a really fatty cut, so I don't think you're getting much benefit from the tallow, and the apple juice/beer could help to keep things nice and moist inside. Another idea is to do an injection before cooking. I've had great results with injections, but they are definitely a bit messier and add an extra step to the process

This is the fun part about smoking a brisket! Lots of trial/error, but when you get it right, it's damn magical.

 

[rexster314]

Was meat cooked on bottom rack or top rack? If so, that's the reason the paper stuck to the meat. If the meat starts shredding when cutting it, it's over done. Serrated knife? Or plain blade. Serrated for sure will tear the meat.
I've stopped using Wagyu tallow, I don't see the need for it. And fat down or up is totally your choice. I do fat down as I don't think the fat "bastes the meat. It for sure won't get absorbed back into the meat and if fat side up during the smoke, the juices will just roll down the sides into the catch pan. Center of the meat will never see the drippings.

 

[Onizuka]

Looks like a great brisket to me! I can't speak to any Smokefire-specific issues since it sounds like the grill worked well, other than running out of pellets. A couple general thoughts on your brisket process, though:

I've never had a brisket stick to butcher paper, so that's interesting. The melted brisket fat + the wax in the paper should prevent sticking. Did you try trimming the fat cap before cooking it? I've had issues with lost bark when I left too much fat on the brisket, so I've started trimming down to about a 1/4" or less. Also, I've never cooked with the fat cap down, so that could be part of the issue. I've always heard that keeping the fat cap up helps to baste the meet as the fat melts.

You're right, the flat looks a bit dry in your pictures, but that's often going to be the case (and is why some folks cook the flat and point separately). I'd suggest adding a liquid like apple juice or beer to the wrap instead of the beef tallow. Brisket is already a really fatty cut, so I don't think you're getting much benefit from the tallow, and the apple juice/beer could help to keep things nice and moist inside. Another idea is to do an injection before cooking. I've had great results with injections, but they are definitely a bit messier and add an extra step to the process

This is the fun part about smoking a brisket! Lots of trial/error, but when you get it right, it's damn magical.

Was meat cooked on bottom rack or top rack? If so, that's the reason the paper stuck to the meat. If the meat starts shredding when cutting it, it's over done. Serrated knife? Or plain blade. Serrated for sure will tear the meat.
I've stopped using Wagyu tallow, I don't see the need for it. And fat down or up is totally your choice. I do fat down as I don't think the fat "bastes the meat. It for sure won't get absorbed back into the meat and if fat side up during the smoke, the juices will just roll down the sides into the catch pan. Center of the meat will never see the drippings.

Wow I had a hard time coming back to my thread.. finally found my way back to my original post

The meat was cooked on the bottom rack, I used the plain blade that shows no teeth specifically purchased for the brisket slicing.

I've tried another brisket after that and it turned out better but still was not as moist as I wanted it to be.. and today I cooked up my 3rd brisket and I followed the internal temperature instead of cooking time and I am not sure if my machine has a heating issue or something I find it cooking faster than what others say it would take to meet the internal temperature of 160~165.

My brisket was around 9.5~10 lbs and it only took me about 4.5 hrs to hit 160~170 so I pulled it right away and wrapped then proceed to cook it in the wrap at 250 ( same for smoking ), it took about 3 hrs to reach 201 internal. Once it reached 201 I pulled the meat out and rested it for an hour. It was more moist than the previous ones but the bending wasn't there meaning the meat was not as tender as it should be or as I wanted it to be. It was still great meat and my family seem like every one of my products so far.

Also what bothered me was that the fat on the fat-side was slimy and jiggly I am not sure how it's supposed to be though.

 

[Onizuka]

Looks like a great brisket to me! I can't speak to any Smokefire-specific issues since it sounds like the grill worked well, other than running out of pellets. A couple general thoughts on your brisket process, though:

I've never had a brisket stick to butcher paper, so that's interesting. The melted brisket fat + the wax in the paper should prevent sticking. Did you try trimming the fat cap before cooking it? I've had issues with lost bark when I left too much fat on the brisket, so I've started trimming down to about a 1/4" or less. Also, I've never cooked with the fat cap down, so that could be part of the issue. I've always heard that keeping the fat cap up helps to baste the meet as the fat melts.

You're right, the flat looks a bit dry in your pictures, but that's often going to be the case (and is why some folks cook the flat and point separately). I'd suggest adding a liquid like apple juice or beer to the wrap instead of the beef tallow. Brisket is already a really fatty cut, so I don't think you're getting much benefit from the tallow, and the apple juice/beer could help to keep things nice and moist inside. Another idea is to do an injection before cooking. I've had great results with injections, but they are definitely a bit messier and add an extra step to the process

This is the fun part about smoking a brisket! Lots of trial/error, but when you get it right, it's damn magical.

Hey so yea I did trimming down the fat and everything, it's been a while since I posted this thread so I did have opportunities to try total of 3 briskets so far and it gets better and better but yet perfect.

So far today's product was the best out of the three.. I followed the internal temperature instead of what seems to be the general cooking time which is 7~8 hrs smoking and then 7~8 hr cooking in the wrap. for whatever reason I find my smoker cooking faster than what others say it would take to meet the internal temperature of 160~165.

you can see some more details in my response to rexster314 above

For my 4th one, I am planning on smoking it at 205 or 210 for longer hours to reach the internal temp of 160~170, I feel like the fat rendering was not enough this time and the meat was not as tender as I wanted it to be, it was still tender but did not pass the bending test..

I am really trying to find the balance between following the internal temp vs average smoking time for brisket

 

[JpsBBQ]

The most import part of brisket cooks is picking the product. The better inter muscular fat associated with higher grading, the better the results. Also I would recommend a commercial injection especially if your issue is moisture retention. They Co twin phosphates which are benign in flavor but retain moisture in meat like a sponge. Thirdly, I’d suggest wrapping in foil for the first several briskets. This may soften some bark, but the trade off is moist and tender brisket that tastes great. Adjust from there.

PS. Don’t forget to allow the brisket to rest for at least two hours. I use a cheap stacker type cooler and a moist towel I nuke in the microwave for a short while. Makes a hot steamy towel.

Good luck with the journey.

 

[Onizuka]

The most import part of brisket cooks is picking the product. The better inter muscular fat associated with higher grading, the better the results. Also I would recommend a commercial injection especially if your issue is moisture retention. They Co twin phosphates which are benign in flavor but retain moisture in meat like a sponge. Thirdly, I’d suggest wrapping in foil for the first several briskets. This may soften some bark, but the trade off is moist and tender brisket that tastes great. Adjust from there.

PS. Don’t forget to allow the brisket to rest for at least two hours. I use a cheap stacker type cooler and a moist towel I nuke in the microwave for a short while. Makes a hot steamy towel.

Good luck with the journey.

Thanks for the advice, I've tried Costco prime brisket twice and the Certified Angus brisket from a reputable butcher shop which cost 5 dollars more per lb than Costco so far.

I will look into injection but many say if you get a prime or good grade injection is not required so I never bothered with this method.

I normally rest my meat in the oven but was thinking about getting an insulated cooler kinda deal.. saw the meatchurch guy swears by yeti cooler

So my main debate has been whether to follow the internal temperature or cook time per lb.. when I go by the cooking time it seems that the meat cooks up faster I feel like its being overcooked so I went by the internal temp pulling out to wrap at 160~165 then pull out at 200~202 to rest and the amount of time that needed was not even close to cooking time per lbs, my 9.5~10lbs brisket yesterday was done in a total of 8 hours ( 5 hrs smoked 3 hrs cooked in the wrap at 250 throughout, I did 225 on previous two )

 

[JpsBBQ]

Thanks for the advice, I've tried Costco prime brisket twice and the Certified Angus brisket from a reputable butcher shop which cost 5 dollars more per lb than Costco so far.

I will look into injection but many say if you get a prime or good grade injection is not required so I never bothered with this method.

I normally rest my meat in the oven but was thinking about getting an insulated cooler kinda deal.. saw the meatchurch guy swears by yeti cooler

So my main debate has been whether to follow the internal temperature or cook time per lb.. when I go by the cooking time it seems that the meat cooks up faster I feel like its being overcooked so I went by the internal temp pulling out to wrap at 160~165 then pull out at 200~202 to rest and the amount of time that needed was not even close to cooking time per lbs, my 9.5~10lbs brisket yesterday was done in a total of 8 hours ( 5 hrs smoked 3 hrs cooked in the wrap at 250 throughout, I did 225 on previous two )

There should be no debate over doneness. It’s a combination of IT and feel. Probes like butter or jello, it’s done. Should be @ 195-205 IT but can vary. Time per pound is a fools errand. Use that to rough schedule your service time and back a couple hours out for a rest at least.

I would generally agree that prime grade should be moist and tender when done. Always keep in mind that brisket must be carved and served. If you carve it and let it sit for any considerable time it will grey and dry out. If you aren’t getting moist product buy a commercial injection from Butchers BBQ or Kosmos Q.

Meat Church guy gets paid by Yeti. They are way too nice and expensive for the average guy to waste as a BBQ holding cooler. Completely unnecessary. A cheep big box store cooler is more than adequate. It’s actually advisable to open the foil after it’s done and let it cool slightly when it’s done prior to putting in cooler. This stops the carryover cooking. Usually it takes 15 min to 1/2 hour to cool enough. Then just wrap the foil back up and cooler it.

 

[Onizuka]

There should be no debate over doneness. It’s a combination of IT and feel. Probes like butter or jello, it’s done. Should be @ 195-205 IT but can vary. Time per pound is a fools errand. Use that to rough schedule your service time and back a couple hours out for a rest at least.

I would generally agree that prime grade should be moist and tender when done. Always keep in mind that brisket must be carved and served. If you carve it and let it sit for any considerable time it will grey and dry out. If you aren’t getting moist product buy a commercial injection from Butchers BBQ or Kosmos Q.

Meat Church guy gets paid by Yeti. They are way too nice and expensive for the average guy to waste as a BBQ holding cooler. Completely unnecessary. A cheep big box store cooler is more than adequate. It’s actually advisable to open the foil after it’s done and let it cool slightly when it’s done prior to putting in cooler. This stops the carryover cooking. Usually it takes 15 min to 1/2 hour to cool enough. Then just wrap the foil back up and cooler it.

What a surprise today..

so I foil-wrapped my leftover briskets and put them in the refrigerator until the next day mid-afternoon and for some reason when I reheated it in my steam oven the meat was just perfectly juicy and tender..

I am not sure if this has to do with the unintended longer resting, its like how the leftover pasta tastes better the next day lol

I can't speak for the flat since I didn't reheat the flat but the point was just on point! I was actually very happy about it

 

[Onizuka]

I didn't take many photos this time but here is the point cut

 

[GRT1959]

In the ten months I've had my EX6 I've done 4 briskets ranging in size from 14 to 18# trimmed. My previous experience on various cookers made me a never-wrap, fat-cap-up guy cooking to an internal temp of 195 in the thickest part of the point. In the ten months I've had my EX6 I've done 4 briskets ranging from 14 to 18# in size, all of them on the left side of the top rack (foil pans beneath) with the point in the middle and closer to the hot end of the grill (fat cap up, of course). The last two cooks were nearly perfect, the point came off the grill at 200 internal and the flat at 207.

 

[rexster314]

If the meat was wrapped and on the lower grate, and you were running 250 for 6 hours, the fat fused to the paper due to the higher heat. You cooked it on a direct heat. Next time put it on the upper grate, point to the right, but flat as far away as possible from the left side (reflective heat, you know) and watch the temps. There's no way you can cook a brisket by time and poundage. Too many variables.

 

[Onizuka]

If the meat was wrapped and on the lower grate, and you were running 250 for 6 hours, the fat fused to the paper due to the higher heat. You cooked it on a direct heat. Next time put it on the upper grate, point to the right, but flat as far away as possible from the left side (reflective heat, you know) and watch the temps. There's no way you can cook a brisket by time and poundage. Too many variables.

You are right, I have been smoking my brisket on the bottom rack instead of the top rack and I tried smoking on the top rack last time the temperature increase was more constant/stable, and the cooking time was very similar to what others say to do on the web. I only realized this today by smoking another one on the bottom rack the internal temperature was met an hour earlier.

I am trying the 4-2-10 method this time but since the internal temp was met an hour early the high temp cooking was reduced to an hour and now it's foil wrapped with a little bit of water in the foil pan inside the oven at 150 F.

I will unwrap the meat after about 10-12 hours since the meat will be cooked under very low temperatures I don't think the resting will be necessary but i will rest it for several hours just so that I can eat it around lunchtime instead of for breakfast lol

 

[folder]

I didn’t see it stated anywhere in the replies here, but keep in mind that the grill does actually a hot zone to it, which is the right side. So, if you had the brisket oriented so that the thinner side was on the right, that will negatively impact how it turns out. I cook mine with the thickest part on the right. I do use the temp probes, but for guidance only. I just rely on the touch test to tell when it’s time to wrap (which means I cook all my briskets fat side up.)

First brisket I cooked turned out much like yours. Didn’t shred nearly as much, but there was some shredding, and I found it to be a bit on the dry side. For that one, I had watched a bunch of YouTube videos as well, and for the most part they all seemed to follow the same basic method. Once I stopped relying on the temp probes so much, and noticed there was an actual hot zone in the grill, things have turned out better for me.

 

[Onizuka]

I didn’t see it stated anywhere in the replies here, but keep in mind that the grill does actually a hot zone to it, which is the right side. So, if you had the brisket oriented so that the thinner side was on the right, that will negatively impact how it turns out. I cook mine with the thickest part on the right. I do use the temp probes, but for guidance only. I just rely on the touch test to tell when it’s time to wrap (which means I cook all my briskets fat side up.)

First brisket I cooked turned out much like yours. Didn’t shred nearly as much, but there was some shredding, and I found it to be a bit on the dry side. For that one, I had watched a bunch of YouTube videos as well, and for the most part they all seemed to follow the same basic method. Once I stopped relying on the temp probes so much, and noticed there was an actual hot zone in the grill, things have turned out better for me.

thanks for your input, I did realize that the right side of the grill is always hotter for some reason and I was going to contact weber support that my machine is defective lol

I only realized this from high temp searing cooking, the meat on the right side tended to burn and the fire was always stronger on the right side.

my briskets have been coming out great last 3 times now, just going to tweak it a little with different methods going forward, I am planning on trying it with the goldees method and the foil boat method next (

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