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re: Anyone ever tried searing a brisket before smoking it? *Update*
Posted on 11/7/22 at 8:51 am to VABuckeye
Posted on 11/7/22 at 8:51 am to VABuckeye
quote:I read this a lot, but find it's never true for me. Some of my longest cooks have been very dry, and the reverse.
the biggest reason briskets are dry is because they’re pulled too early.
1
Posted on 11/7/22 at 8:59 am to TideSaint
The pics aren't loading for me but I don't get good signal in this stand.
Posted on 11/7/22 at 2:57 pm to AlxTgr
quote:
Some of my longest cooks have been very dry, and the reverse
Did you prober for doneness? The probe should slide in like it is sliding into warm butter.
Posted on 11/7/22 at 2:59 pm to TideSaint
quote:
I pulled it at 203 degrees.
Did you pull at a temperature or probe? I've read a lot on Texas brisket forums and almost to a man they say temerature is only a place to start testing the brisket and not to pull it just because it hit a certain temperature.
This post was edited on 11/7/22 at 3:00 pm
Posted on 11/7/22 at 3:05 pm to MeridianDog
quote:
I am one of those wierd-os who think they are not that hard to cook,
They really aren't. I'm always suspect of anyone who tries to act like they take some sort of mystical skills to make.
Posted on 11/7/22 at 3:17 pm to VABuckeye
You definitely have to pull to feel, not temp. Temp jjst tells you about when to start checking
Posted on 11/7/22 at 3:52 pm to Lester Earl
quote:
You definitely have to pull to feel, not temp. Temp jjst tells you about when to start checking
I'll beat this dead horse. It rings very true. I used to pull at a certain temp and would get wildly different results...which was very frustrating when you spend so much time cooking this giant piece of meat. Once I learned about pulling the brisket based on feel (probe should slide in / out like butter), my briskets have been very consistent and just the way I like them.
Posted on 11/7/22 at 4:04 pm to TideSaint
all of this and no pics?
Posted on 11/7/22 at 5:06 pm to SUB
quote:
pulling the brisket based on feel (probe should slide in / out like butter)
yeah, for beef ribs too. I learned the hard way, but I learned
Posted on 11/8/22 at 12:09 pm to TideSaint
you overcooked it. brisket needs to be pulled between185-190. You need to rest the brisket unitl temp is 165 then slice. 203 is way to high of a pull temp
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