The Brisket Question

I've been playing with the Smokeless Brisket Recipe again. One thing I have noticed is a tendency to get a piece which is dried out. I was wondering if anyone had a take on whether it would be a worthwhile experiment to add gelatin to the marinade which gets injected into the meat. Do you think this might solve some of the dryness problem or just make for some strange ass jelly pockets?

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tshewman

I've done the recipe a couple of times (though modified it). I tend not to use the prague powder (the smoke ring is not that important to me). I also cook at a lower temp (~60C) and lastly, since no-one here likes the bark I do a smoked glaze and heat at 170F (as low as my oven goes) and also use my smoke box in the oven. It's been juicy every time (FWIW). First thing I would do is lower the temp. You can always raise it after it's done if you don't like it, but if done higher, you can't undo it. My .02

julius.meltzer

60C longer than 24 hours?

tshewman

Have done 24 and 48 (and I think one in between because of time). All good results.

julius.meltzer

anything of the given options that you would recommend a little bit more? i'm doing the smokerless smoked brisket this christmas but am a bit worried that 68C might be a bit too dry, but that 60C won't provide the tenderness.