Why your brisket is OVERCOOKED
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Are you overcooking your brisket? In this video I do an experiment to find the perfect temperature to finish brisket so it’s not …
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So…both came out dry…? What’s the real conclusion? Great video but if both methods dried out a wagyu brisket then shouldn’t we avoid both methods?
Your brisket is wrapped during that period and you're supposed to rest your brisket so that it will reabsorb the liquid.
If your holding temp is after the stall, which is when most of the moisture is pushed out of the muscle fibers, I don't see how it could make a difference concerning moisture.
Haha, and you didn't even invite Jeremy Yoder😜.
What's the safe temp the USDA recommends to cook your meat at and to what internal temp? Cause I don't think it's safe to cook your meat at 160 till it reaches 160 and keep it on that temp to render the fat.
You mentioned the 203 brisket wasn't as good as you sometimes make brisket. Could you redo this with a perfect brisket, and lower temps than 190 untill it passes the bend test? Ofcourse as far as you can talk about bend test as we're not using ribs.
So you prefer tougher briskets?
Really good video, and interesting experiment. I wonder if that's how Franklin reached it's method of gradual fire temp increase from low 200's up to max?
I have pork butts finish at 210 and i have pork butts finish as low as 185… id assume brisket is the same 🤔
It all varys.
190 is too high to hold
LOTS of info. Good vid. In the future, if you want some real good flavor, use Tony Chachere's Cajun seasoning as your rub. It's salt-based, so you don't want to go too overboard with it, but if you want a "flavor parade", give it a shot.
I see you cooking the brisket in this video and others and then holding them for 2 hours before cutting. I’ve heard that the collagen will break down better over a longer rest. And during that longer rest it’s supposed to like a sponge re-absorb some of the lost moister that it previously squeezed out as it relaxed and opens back up.
Do you have any experiments that review these theory’s? I would love to see what would giving them a longer rest time does over different lengths of time.
I know I hold mine between 150F-160F for 8-12 and they are juicy, tender, pull apart (with still having some elasticity). I feel like (just by look) ones I cook look like they have more moister then what you cooked this episode (even being a wagyu brisket).
Thanks for the great content and look forward to see what you do next.
When you smoke your briskets, do you always use a tray with water? How does that affect the bark formation?
Great videos as always.
Nerd Dad Science T-shirt line
I know the Point of this Vid is Time and Temp………but the Biggest Variable in any cook is always the Animal. 🐂 Metal On! 🔥/
194
Your doing it wrong if it taste like pot roast, seasoning is off and not enough smoke flavor
Start probing around 195°, You Can have juicy Tough Brisket at 195°
Low Fat Briskets Dry out above 200°, I use juicy Briskets
I’ve always wanted to see this comparison! Great job!
Interesting
Hey man, great video. Always enjoy experiments from a fellow dad. Most pitmasters, from what I've seen and talked to, pull their briskets after 203F. They just pull when brisket is "done", which in many cases is above 203F. Only one who pulled early and rested for a long time at a higher temp was Louie Mueller i think.
Moisture is "squeezed" out at the stall. You keep losing it after it but the connective tissue and the fat is what makes it moist. I'd argue that your 203 felt dry because it still needed more time cooking and then more time resting.
The science in this video was so helpful! Keep it coming!
Did you hold it at 190 going for time or going until it was probe tender as you’d do when cooked on the 200’s? I think that would be the ideal experiment. Interesting video though 👍👍👍
I've done 6-8 briskets, I always take them to 209 have had no problems.
One is over and one is under. I’m telling you man, try the foil boat. Also try as soon as you hit 185/190 IT start working your temps down so the window of perfect doneness is open longer. A lot of bbq joints will finish there briskets over a dying fire to help keep that window open longer. 🍻
There is still a difference of two hours in the rest though. Is that really an adequate comparison?
This is great info. Thanks for doing this. I would be interested to see this tracked over time to see if the results are different with different briskets or different rubs, or if the resting time impacts it one way or the other.
Great video, but I wish you did not use wagyu beef. Most of us have access to choice or select. Not as good but available.
The brisket you finished at 190 looked a little tough and you had to put quite a bit more effort into it to pull it apart compared to the 203. As for the "juiciness", we can't really tell as you just picked up slices of the brisket from off camera, so some pieces may have been dipped in juices and others not. Honestly seems like you went into the experiment with a preferred outcome and then tried to produce that outcome. I'm not trying to be rude or harsh, I really like your channel and have watched quite a bit, and you have a lot of good information and videos, just seems like this is the outcome you wanted, so you made it happen, so just providing some feedback. I would think the 190 brisket should rest even after taking it out of the oven at 190, and also, how about try it at 195 or 198 and cut the difference in half. 13 degree difference seems to be a big gap. Take one off at 195-198, and set it in the Masterbuilt at 170 for 6 hours and see how it turns out. I personally go off of feel (as you did) while probing it and once it probes tender, I set it in an electric smoker/heater at 150 to hold temp for 6-12 hours depending on when we're eating and my schedule. Letting them rest that long and hold temp has really produced some phenomenal brisket and it also takes out the worry of finishing in time for a fixed dinner time. Anyways, keep up the videos, I really enjoy watching and I appreciate your approach to trying to find ways to improve.
I've tried Lawry's seasoned salt on chicken and pork shoulders and people always love it
I find the grade can really impact the target doneness. Wagyu being the exception of being able to withstand higher finishing temps where as a select or choice start turning to pot roasts much earlier
Funny you just made this video. I just smoked a brisket yesterday that turned out kinda overcooked on the flat. I'm a beginner but I thought I did everything better this time but it turned out worse….
So, I’ve done 4 briskets so far. The first 3 I pulled around 195. Those briskets were dry, tough, and seemed overcooked. Now, someone recommended me to pull the brisket around 203. My 4th brisket I pulled around 203, and it was my best brisket, one I was actually happy with.
Pretty interesting.
Have you tried the smoker “diverter” mod yet? The metal that goes over the smoke stack exit on the inside , forces the draft at or below grate level.
I haven’t yet but I did adopt your fire brick idea.
When you say 190 is this at the point or the flat, I often try briskets in a Smokey mountain but find that the temps between the point and the flat to be wildly different (as much as 20F)