Problem with brisket

[Mmmmm]

No two briskets are the same. As someone mentioned earlier you cannot produce consistent brisket if you are cooking by internal temp. I recently had my first dry brisket in a long time because it was an oddball. I've always told anyone who asked to cook until tender regardless of internal temp, which as we all know usually happens around 195-205. This particular brisket was getting tender but still was somewhat resistant at an IT of 210 in most places and I did it... I CHICKENED OUT! I pulled that sucker off before it was tender and ended up with a dry brisket. I was telling one of my BBQ buddies this story and he told me, "what do you think the internal temp of those delicious pot roasts your mom made for Sunday lunch were after being in an oven for 14 hours at 275? You need to use an awl instead of a thermometer to probe for tenderness so you can't chicken out." He had a very real point and I think the dry brisket was my fault after all.

This to me is the fascinating thing about BBQ. Taking a tough, unsavory cut and turning it into something people fight over. I like to find nice briskets but I also like the challenge of learning to produce a good end product from a bad brisket.

[Puff]

This could be obvious but I still need to ask....how would you address the coke added in if you needed to control the sugar? Is the coke just added for the steam potential ?

[Northwoods Traveler]

Yes mostly for steam or moisture in general. With the lid securely in place it's much harder to dry out the meat. Since the meat is pretty well sealed after 3-5 hours of smoke, little sugar penetrates. That said, the coke probably wouldn't be the best idea for sugar sensitive people. We are smoking hobiysts not pros, but we do 2-6 events for 150-400 people per year. As I said before the coke is a bit of insurance.

[Tom_Heath]

I think I will try that with mountain dew.


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[hank1965]

you guys have all been wonderful I gained much from reading all your answers I too had found franklins youtube stuff it was all great