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Old 11-01-2010, 12:06 PM   #1
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Shoe Leather Brisket

Well, tried another brisket. It's tough as nails. I've done way better than this. I'd like some input from people that really love their brisket.

Here's what I done:

- 15 pound brisket. My butcher is a top notch butcher. I've used his briskets before, and I've had excellent results. Sealed in a vacuum bag, and stored in the fridge at the butcher. It wasn't sitting "out exposed to the air" in a display fridge. In fact it had quite a bit of moisture this time around.

- Cut it in half to fit on my WSM 18.

- Trimmed the fat. Quite a bit of it. First time doing so, because I was planning on brining it, which I did. I thought the fat cap would have messed up the one side of it, so I took it off. Pretty much all of it.

- Brined it. 1 gallon water, 1 cup salt, into a fresh vacuum bag, set for marinading. Given the right dimensions for the cut, these bags were a good choice for such marinading. They then both fit into my lower crisper. I put in some fresh herbs as well, Thyme & Oregano. Not sure if they did anything. Brining went overnight to 3pm.

- Wolfe Original on the flat, Wolfe Original (one side) and Wolfe Bold (other side) on the point. I do note that I use these rubs a lot, and they have a significant amount of salt in them.

- Apple chunks, Cherry chips, both soaked for 20 minutes, into the fire at 0 minutes. Smoked for 9 hours, 30 minutes to 190F. Actual temp of smoker got up to 250F.

- Meat wrapped at 150F. Took the point up to 190F. Sorry, didn't do the toothpick test, as I felt the meat around 145F when I wrapped it, and it felt pretty solid. I thought wrapping it and bring the temp up would help.

- Took it off, left in the foil overnight to this morning at room temp. It was still pretty hard. I cut it today with my trusty electric knife and electric fork, and it was pretty tough. The only soft part was inside the point where that nudge of fat is.

I'd like to see what I've done wrong. Unfortunately, a brisket is big, and I can't scarf one down in an afternoon. Testing brisket is a long process, longer if your results are tough, because you can't give it away.

I have some notes here I just found (VERY useful now that I'm done) from JB, but I won't release them until I see what others say about the process I followed.

Sorry, no pictures. I'm sure you all know what I mean when I say "dry meat".

Thanks for the input, folks!
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Old 11-01-2010, 01:20 PM   #2
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Re: Shoe Leather Brisket

I run mine up to a little over 225 then wrap and chuck it in a cooler that I have preheated with hot tap water. Works for me.

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Old 11-01-2010, 01:30 PM   #3
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Re: Shoe Leather Brisket

Wow, that hot, eh? Maybe I am taking it off too low.
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Old 11-01-2010, 02:41 PM   #4
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Re: Shoe Leather Brisket

What was the temp of the flat when you took off? Don't say 150.
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Old 11-01-2010, 02:44 PM   #5
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Re: Shoe Leather Brisket

190. Foiled just south of 150.
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Old 11-01-2010, 03:00 PM   #6
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Re: Shoe Leather Brisket

hmm .. shouldn't be too bad then.
Personally, I take mine to 205. If I foil, I do it at 160.
Was the raw brisket in the bag "floppy"? That's what I look for.
I've heard of people brining for two hours and then injecting...dunno..never tried it.

If it were me, I'd start getting some smaller flats to practice on. That's the fun part
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Old 11-01-2010, 03:07 PM   #7
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Re: Shoe Leather Brisket

Yep, it was a nice piece of meat. I've always had a problem with brisket. Not this bad though. I've injected, brined once before, always somewhat dry. I am starting to think it's the amount of salt in the rub, as I am quite liberal with that.
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Old 11-01-2010, 03:14 PM   #8
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Re: Shoe Leather Brisket

Do you let the rub sit? or put it on just before?
Try one with just black pepper and a lil sprinkle of kosher salt!
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Old 11-01-2010, 03:15 PM   #9
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Re: Shoe Leather Brisket

Rubbed it maybe 20 minutes in advance, after the brine ended.
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Old 11-01-2010, 03:54 PM   #10
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Re: Shoe Leather Brisket

Sounds to me like it dried out cause you took the fat cap off of the bottom. Did you separate the flat or just cut it in half? Just plain cutting it I would guess might lead to juices running out of it too. (Someone correct me if i'm wrong here).
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