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Message
re: Weber SmokeFire
Posted on 2/17/20 at 6:21 pm to WHATASHAME
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.
3
Posted on 2/17/20 at 6:33 pm to highcotton2
Nice work Cotton.
To the OP, you said your brisket was dry and like jerky even after you wrapped? What temp did you cook it to and how are you confirming those temps? What grade of brisket was it? Do you know how to slice it?
All of those can affect it being dry except the slicing question. If you don't slice it across the grain it can seem tougher.
To the OP, you said your brisket was dry and like jerky even after you wrapped? What temp did you cook it to and how are you confirming those temps? What grade of brisket was it? Do you know how to slice it?
All of those can affect it being dry except the slicing question. If you don't slice it across the grain it can seem tougher.
Posted on 2/17/20 at 6:37 pm to highcotton2
Sweet Cotton. What type of wood pellets did you use?
Posted on 2/17/20 at 11:08 pm to highcotton2
quote:
Brisket usually turns out pretty good on my pellet grill.
That looks better than pretty good. What kinda pellet smoker you running?
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