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Message
What am I doing wrong?
Posted on 11/24/16 at 6:34 am
Posted on 11/24/16 at 6:34 am
I smoked a brisket yesterday at ~250 for 10.5 hours. It was unwrapped for about 6 hours and then I wrapped it for the finish. When I took it off and went to cut it, the layer of fat was almost fully intact and not melted like I would have expected it to be. This same exact thing happened to me with pulled pork last time I smoked it. The meat had great flavor and was fully cooked, just not near as tender as I would have thought/liked.
Am I doing something wrong? Is there something wrong with my smoker? This has never been an issue until the last two smokes.
Am I doing something wrong? Is there something wrong with my smoker? This has never been an issue until the last two smokes.
3
Posted on 11/24/16 at 6:36 am to MEANGREEN65
when it's unwrapped, turn the heat up to sear it harder. then, drop the heat after you wrap it
Posted on 11/24/16 at 9:52 am to MEANGREEN65
When you say fat... are you trimming your brisket and butt fat caps? The butt has a cap that contains a bit of meat, but mostly fat. Fat on top doesn't baste the meat... this has been proven. It just runs off. I trim my butts pretty well. There's enough internal fat.
Brisket fat needs to be trimmed down to about 1/4-1/8 inch.
Also, are you monitoring internal meat temps? That's much more important than time.
Brisket fat needs to be trimmed down to about 1/4-1/8 inch.
Also, are you monitoring internal meat temps? That's much more important than time.
This post was edited on 11/24/16 at 9:53 am
Posted on 11/24/16 at 10:45 am to OldHickory
quote:
Also, are you monitoring internal meat temps? That's much more important than time.
This
Posted on 11/24/16 at 11:29 am to OldHickory
Yes I used a meat thermometer several times yesterday as the temperature was climbing. It got up to 180 after about 6 hours and that's when I wrapped it up.
I probably should have trimmed the fat because it was pretty thick. That's what I'll do next time.
Thanks for the help!
I probably should have trimmed the fat because it was pretty thick. That's what I'll do next time.
Thanks for the help!
Posted on 11/24/16 at 12:28 pm to MEANGREEN65
Not doubting what you did, or the temps you saw, but if the fat didn't render, and the meat is tough, it wasn't at the temps you think it was. I'd be willing to bet you are having thermometer issues. If you did it on an electric, and using the meat probe that comes with it too, you've got a calibration issue. That's why it just happened, and it's been with both of your last two cooks.
Posted on 11/24/16 at 1:59 pm to Fratigerguy
No way was it 180 in Six hours. I wrap at 5 hours in butcher paper and insert a remote probe way into the flat. Depends on the size at what the temp will be, I trim Briskets to 1/4 , rub with salt pepper and Worchester sauce and let them sit over night refrigerated. I also let them sit at room temp for four hours before putting them on. (This cuts cook time by hours) slice grain and serve as you are slicing
Posted on 11/24/16 at 2:21 pm to Fratigerguy
I thought I had a thermometer issue too so I replaced it before the cook yesterday. Hard to believe that one is bad too.
Im back to my firebox smoker because the heating element on my electric one went out twice and I got rid of it.
Regardless, I'm going to trim the fat next time and see what it does.
Thanks again for the thoughts gents.
Im back to my firebox smoker because the heating element on my electric one went out twice and I got rid of it.
Regardless, I'm going to trim the fat next time and see what it does.
Thanks again for the thoughts gents.
Posted on 11/24/16 at 4:49 pm to MEANGREEN65
Hmm...surprised no one has asked the important question of....how many pounds was your brisket?
Posted on 11/24/16 at 9:39 pm to MEANGREEN65
quote:
I thought I had a thermometer issue too so I replaced it before the cook yesterday. Hard to believe that one is bad too.
Boil a pot of water and see if your thermometer reads 212 in it. Then you'll know the bias of the thermometer at those temp ranges.
Posted on 11/24/16 at 11:39 pm to TigerstuckinMS
Should also be asked, are you using just a thermometer in the meat or are your monitoring the cooking temp as well?
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