u/LazyMarketing1540

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I made 2 briskets yesterday, smoked them for about 11 hours at 225-250 till they reached around 195 internal. Then I wrapped them both in butcher paper, placed them in an aluminum tray with a bit of water, and tightly wrapped the tray in tinfoil. I put these in the oven alongside a water pan to hold at 165F (I did have a probe in the oven to confirm the temp was, in fact, 165). I just did a probe tenderness check 16 hours in, and for some reason, the flat still feels tough. This may be because it's been cooked too long or not long enough. I am also a bit worried that it might be too dry inside the wrap, though it shouldn't be, since I did have a water tray in the oven.

Edit: I do want to point out that the point seems fine, its just the flat that seems tough.

Should I pull the brisket out, or keep holding it for a few more hours?

Also, I did have a probe inside the meat as it was in the oven, and the meat's internal temperature read about 157 for the entire hot hold.

Hey guys so I’m making 2 briskets and I already made my wet brine, and was wondering about if I should do a plain water soak or not to remove salt. I made a 4% salt brine (4% of the weight of water) and brined for 9 days for one of the briskets. This is a 10lb brisket.

For the other one, I did the same thing but for shorter time, about 5 days. And this is a 14ish lb brisket.

Should I do a plain water soak, and if so for how long?

Thanks!

I’m making some brisket, and I want to give some to a friend. I was thinking of wrapping the slices in some butcher paper along with some juices and tallow. He could then throw that package into the oven to warm up.

Do you guys think this is a pretty good method? I know vac seal + sous vide is better but he doesn’t have either of those. If you have any other suggestions please let me know!

Thanks!

I’m making a pastrami brisket, and I’m kind of scared about the Prague powder being deadly and stuff. I calculated the mass of Prague powder used based on meat + water weight times 0.0025. I put the pot with the brine and meat into the fridge and left it uncovered (the pot is big and if I use a lid then it won’t fit into the fridge, and I did have plastic wrap but that kept coming off so I just gave up). Today randomly I got concerned that the water will evaporate in the fridge, concentrating the Prague powder, and then the food won’t be safe to eat.

Is this a valid concern I should be worried about, and how can I fix this issue. It’s 4 days into the brine, and there’s still another 3-4 left. I all plan on soaking in regular plain water for about 4 hours at the end of the brine.

Thanks!

My oven goes down to 150f, is it fine if I wrap the brisket in butcher paper, then place it in the oven at that temp for 18 hours? I would assume I should let the brisket sit for a bit so its temp drops before doing that right?

Also I would add a water pan ofc.

And when I take it out would it be fine to eat right away or do I rest it for some time before then?

Thanks.