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BBQ BRISKET/PORK QUESTION

tangma27

So I tried the brisket recipe a while back and it came out all dry. Which is lame. Did anyone else have this issue? I think its because all I could source at the time was a wee little flat so it dried out in the oven.

From the comments it seems like other people had this issue but maybe its because they all had really thin flats. I'm going to try it again with a big guy from costco but would love any feedback from those of you who have tried to make it!

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fisher23

Buy the best grade of brisket you can find, the additional fat content will help. I like at least a choice grade with the point still attached. My preference. I've yet to eat a select grade that wasn't dry.

Brandon_Byrd_40557

Grant's take on brisket from a thread on corned beef from three years ago:

"I am glad to see everyone talking about brisket. Why? Because it is my least favorite cut out of all cuts from any animal. It is very lean, extremely tough, and does not really like to be cooked at low temps. I have yet to find a cooking time/temp that I like more than pressure cooking. When you pressure cook the cut, you render out all of the collagen, letting brisket's only redeeming quality shine through. I think similar to the leg in pork(ham), I think it would be better suited for curing and dry aging, something that I want to try very soon. You could make a traditional corned beef(dry cure) then simply hang to dry for several months or years. I would be willing to bet that it would be the "new thing", and very delicious."

tangma27

wow thatnks for diggin that up gem for me brandon!

tshewman

Via SV (???), I tend to drop my temps and increase times on most of these and it works well. The pork shoulder is one of the easiest and consistent. I'm not certain why the brisket is coming out dry. That to me is a little puzzling.

Alex_311927

I've cooked my fair share of barbecue, and brisket is the trickiest for me, because unlike pork necks/shoulders, brisket fat content really varies depending on the grade of meat you buy. I usually bought Wagyu brisket, but Wagyu farming in South Africa has come to a screeching halt on account of the drought we have here. I'm forced to go for ordinary cattle and the difference is night and day. If you're in the US, get Primes at least; Wagyus if you can. Franklin Barbecue does a really good job explaining the ins and outs of brisket on Youtube- check that out. I've yet to try it in the sous vide. Without Wagyu beef available, I'm not sure I even want to lol

bkeene12

Watch that oven step. In fact, you might want to skip it all together. After I put on the glaze, I put mine on the cool side of my Weber grill over some hardwood charcoal for about 10 min and I was very happy.

Alex_311927

You may even just want to find a brisket point and leave the flat out. The extra fat in the point might serve you well coupled with the increased thickness.

tangma27

I haven't done the pork yet but i have one brining in the fridge right now. I think pork shoulder is a little more forgiving that brisket. What temperature did you use for the brisket? I just used what chefsteps recommended

tangma27

Yeah thats what I was thinking too-I think the particular flat i got was just a bad piece of meat and no amount of magic was going to make it better.

tangma27

I was going to try to source just the point actually. Thanks for the tip

tshewman

60C or less. Minimum 48hrs.

tangma27

Hmmm I wonder why CS uses 68C and 24 hours for Brisket. I can see your temperature working well but I really want to try CS's recommended way especially having tried the brisket in person that day.

Bill_Martin_17506

Iʻve cooked a LOT of packer trim briskets, but never sous vide. Always on a smoker: 250-300 F, 8-12 hours. Never had a dry one. Never wrapped one in foil. Let it sit in the smoker till the meat tells you when its DONE. (a two-tined fork will twist about 100 degrees around with little effort. I have an oven method written up for those with an oven but no BBQ pit. Let me know if youʻd like that. Its basically the same process, only with a big pan under the brisket to catch the drippings and keep the oven clean.

artstype

I'd like it!

coryhansen78

FYI - I've made the recipe a while back with a whole Costco brisket (pretty sure it was a "choice" although we do occasionally get "prime" here in KC), cut into thirds and it came out great, not dry at all.

Then last week I made it again with a "flat" portion of unknown provenance that I found in the bottom of my chest freezer and it did come out a little dry. Still delicious. But, as Bobby mentions below, I think I will reduce the oven time the next time I make the recipe.

tangma27

Oof ok it was probably just a really thin and lean flat that may have made it dry. I'll try to an entire prime brisket at costco and give it a go again with...thicker meat