Very different cuts of meat. Beef ribs are almost impossibloe to screw up.I guess I just assumed it would be similar to cooking those beef ribs where I cooked them at the same temp and for about the same amount of time.
Very different cuts of meat. Beef ribs are almost impossibloe to screw up.I guess I just assumed it would be similar to cooking those beef ribs where I cooked them at the same temp and for about the same amount of time.
I wrap when the bark is where I want it to be. That is what that part of the process is all about.
Good cooking is science.Now you sound like the mad scientist. My way tastes better than his.
Maybe where I oughta start is by asking what brisket flat is supposed to taste like? Is it supposed to be a leaner, slightly tougher cut along the likes of top sirloin?
Whenever we go to barbecue restaurants, and I order brisket, it ends up being very tender, fall off the bone, and almost melted in your mouth. Just like these beef ribs that I cook.
Are they serving me a different section of the brisket? Usually they cut in 1 inch or so long strips.
There is a flat and a point. The point end is more moist and tender. The flat is more lean. When you go to a restaurant and they ask if you want lean or fat depending on your reply you’ll get the flat, the point, or the portion of the flat which is under the point which usually is a good mix. If you ever had burnt ends that is usually from the point.
I cook around 225 and use butcher paper. I’ve tried foil but for me the foil seems to give it more of pot roast texture.
Costco has great brisket! It one of the best places I’ve purchased it. I usually cook to an internal temp of 200-205, just depends. Do you keep a pan of water in the smoker? I’ve never smoke just the flat, but the entire brisket. I am wondering if that is one of the reasons it may be tougher? There is usually a fat layer between the flat and the point which I think may help keep it moist and tender. After cooking I let it rest for about 2 hours if I can.
Do you keep a steady temp? I’ve noticed when the temp of the smoker varies the brisket doesn’t seem to turn out as well.
Good cooking is science.
[URL]https://amazingribs.com/technique-and-science/cooking-science/basic-meat-science/[/URL]
No pan of water, but being as this is a pellet grill it never called for one in any of the instructions or recipes.
As for steady temps, I’ve found that this Recteq does a pretty good job of keeping the temps almost always consistently steady.
What’s the reason brisket is so challenging to cook versus beef ribs for instance which seem to be impossible to screw up?
Great question, I don’t really have an answer. It may be due to the brisket being a good size muscle that does a lot of work as the cow moves around. The flat is pretty lean too. I hand it to you doing just the flat. If I was going to pick between the flat and the point I’d pick the point while learning the process. I’d recommend smoking an entire brisket. I think you’d get different results and be happy with it. I assume you are slicing it against the grain? That will make a difference in how tender it is.
What’s the reason brisket is so challenging to cook versus beef ribs for instance which seem to be impossible to screw up?
What’s the reason brisket is so challenging to cook versus beef ribs for instance which seem to be impossible to screw up?
because unlike rib meat brisket is laden with more collagen which is very tough. If you were to, for example, cook a brisket direct at high heat then try to eat it, it would be like trying to chew leather, absolutely nasty, the collagen remains intact and the stingy strands of muscle remain tough. It requires a very long and very slow process of heat to turn the collagen into gelatin and that happens during what people call the stall or plateau period of a low & slow cook. Same with pork shoulders. Some have observed, me included, an actual drop in temp during the stall, so your probe may hit 180 then stay there for an hour or longer, then drop to 175 before moving back to and beyond 180. During this process the heat is converting that nasty collagen giving your final brisket its tenderness.
That's my understanding from wasting countless hours over the course of many years on bbq forums years ago anyway, and confirmed somewhat by observations out in my backyard bbq pits.
Try an entire brisket, pop it onto the smoker at 225, close the lid & don't open it back up until you hit your desired end temp, 200-205, which should be a great many hours later. Don't worry about it, & don't try and cook to time, just let it crawl up to the finish temp by itself. After that, pull & wrap in foil & pop into a cooler wrapped in towels lest you melt the cooler, ask me how I know. When you open that foil a few hours later you should be very happy