While I save up for a proper outdoor smoker, I've been experimenting with using the basic brisket BBQ techniques, but with a fan forced in our kitchen. So far, the regular briskets have turned out fine, but the Wagyu ones have all turned out tough and dry.
This weekend I tried again with two identical 7.5lb Wagyu briskets - one on Saturday and one on Sunday. The one on Saturday was tough and dry, so I reduced the temperature and the cooking time on Sunday - same result.
Would appreciate any advice. My cooking methods over this weekend are below:
- Use paper towels to remove excess moisture.
- Apply a rub of salt, pepper and smoked paprika.
- Wrap in foil and leave overnight in the fridge.
- Preheat the oven to about 248 deg F (120 celsius)
- Put a container of water at the bottom of the oven for moisture
- Remove the brisket from the foil and place on the middle rack
- Leave in the oven untouched and unopened for 3.5 hours
- At this point the color was good but the outside was hard, and when pushed with a finger the meat felt well done.
- Spritzed with cider vinegar, then wrapped in foil
- Placed back in the oven and reduced the temperature to about 220-230 deg F
- Cooked for a further 2.5 hours in the foil
- Removed from oven and rested for an hour
RESULT - Dry, well done and chewy with the meat in the middle looking gray.
I reduced the initial temperature to about 220 deg F and reduced the unwrapped cook time to about 2 hours. Everything else was the same. When I took it out, it wasn't as dark but still felt well done and when cut, it was still dry and 'overcooked' right through. The foil-wrapped cooking time didn't help tenderize it at all.
Why is it overcooking and drying out at such low temperatures, when normal briskets don't?
My Mom says that a fan-forced oven is hotter than a regular one, but I reduced the temperature to compensate for this. Could a fan-forced oven still be the problem?
I would have thought Wagyu would be even more tender than regular brisket. What's up?
Thanks in advance.