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re: Weber SmokeFire
Posted on 2/15/20 at 9:17 am to Epic Cajun
Posted on 2/15/20 at 9:17 am to Epic Cajun
By drying out I mean the parts of the brisket not covered by fat seems like jerky. I too, wrap at about 165. There are still portions that have a tough outer and almost no smoke ring. I’ve never accomplished the deep brown almost black exterior (Texas style) before I chicken out and wrap it. Whole chicken gets leathery.
3
Posted on 2/15/20 at 10:19 am to WHATASHAME
quote:
There are still portions that have a tough outer and almost no smoke ring. I’ve never accomplished the deep brown almost black exterior (Texas style) before I chicken out and wrap it.
I always do Texas style and this was my last brisket. Excuse the hack job on the slicing but the thing looked like a meteorite and had as much of a smoke ring as you can get.
This post was edited on 2/15/20 at 10:21 am
Posted on 2/17/20 at 6:21 pm to WHATASHAME
quote:
By drying out I mean the parts of the brisket not covered by fat seems like jerky. I too, wrap at about 165. There are still portions that have a tough outer and almost no smoke ring.
Brisket usually turns out pretty good on my pellet grill.
This one may not have the black outside like you like but it had a nice smoke ring and was plenty moist.
Rib roasts also do well and don’t dry out.
One last brisket shot.
Posted on 2/19/20 at 11:18 am to WHATASHAME
quote:
By drying out I mean the parts of the brisket not covered by fat seems like jerky. I too, wrap at about 165.
This might be your issue, you should wrap at the stall an not a set temp. The stall could occur anywhere between 150-170. If your brisket started stalling at 155, yet you just have in you mind not to wrap until 165 that's why you are getting jerky.
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