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Started By
Message
1
Posted on 7/6/19 at 12:05 pm to ThreeBonesCater
Get a primo. Get briskets like this every time.
This post was edited on 7/6/19 at 12:06 pm
Posted on 7/6/19 at 12:06 pm to Sherman Klump
Now THAT'S a brisket!
Posted on 7/6/19 at 8:40 pm to NATidefan
If anything that isn't dry enough. Look up the zierlein method and you will get a whole new level of dryness.
Posted on 7/6/19 at 8:49 pm to NATidefan
Next time do ribs. They are better than brisket anyhow
Posted on 7/7/19 at 9:08 am to Sherman Klump
What's your go to method?
Posted on 7/7/19 at 10:51 pm to LSUlefty
Pretty simple. Trim. Salt and pepper. Clean out the smoker completely no debris from previous cooks. Light a small corner and let it come to temperature, usually anywhere between 230-250 is fine and let it settle in. At 195 I begin checking and most times will go higher. Oak wood with some lump.
Posted on 7/7/19 at 11:02 pm to NATidefan
At first glance I'm gonna say you trimmed way too much fat off that brisket
Posted on 7/10/19 at 12:07 am to NATidefan
Couple questions:
What grade was this brisket? Where and how did you rest it, besides just covering it in a pan?
I'd guess it was a lower grade, possibly select. Finishing as hot as you did, after an extended period of time at the lower temp, caused it to carry over well beyond the point of proper doneness. To the point where you rendered out any sort of intramuscular fat that may have been in the flat. Think of thermal mass momentum like this....walking vs running. You can slow down much quicker when running than you can running.
Also, never rely on an excact internal temperature to tell you when it's done. It's done when it feels done.
What grade was this brisket? Where and how did you rest it, besides just covering it in a pan?
I'd guess it was a lower grade, possibly select. Finishing as hot as you did, after an extended period of time at the lower temp, caused it to carry over well beyond the point of proper doneness. To the point where you rendered out any sort of intramuscular fat that may have been in the flat. Think of thermal mass momentum like this....walking vs running. You can slow down much quicker when running than you can running.
Also, never rely on an excact internal temperature to tell you when it's done. It's done when it feels done.
Posted on 7/10/19 at 8:26 am to Sherman Klump
quote:
Sherman Klump
Great looking brisket
Did you wrap that sucker?
Posted on 7/10/19 at 11:47 am to SmokedBrisket2018
Nope.
Posted on 7/10/19 at 2:51 pm to NATidefan
Don't crank your heat up like that at the end. There's no reason to.
Wrap your brisket when it has a nice bark, usually when the internal temp is around 165-170. Foil or Butcher paper works.
Cook til the temp in the thickest part is at least 205.
Those should help. I'd go with a different smoker if it were me.
Wrap your brisket when it has a nice bark, usually when the internal temp is around 165-170. Foil or Butcher paper works.
Cook til the temp in the thickest part is at least 205.
Those should help. I'd go with a different smoker if it were me.
Posted on 7/11/19 at 6:32 am to NATidefan
I agree with everyone else saying you trimmed off too much fat. The fat adds protection to the meat from drying out too much.
Also I think you should've wrapped at some point. I don't wrap based on temperature. I wrap based on what the bark looks like. If you hit the bark you like, go ahead and wrap it. If the bark starts getting too dry and crusty, that is your sign that you need to wrap. It is possible to smoke the entire time without wrapping and not drying it out.
Definitely wrap when you take it off the smoker though when you let the internal temps come down.
Also I think you should've wrapped at some point. I don't wrap based on temperature. I wrap based on what the bark looks like. If you hit the bark you like, go ahead and wrap it. If the bark starts getting too dry and crusty, that is your sign that you need to wrap. It is possible to smoke the entire time without wrapping and not drying it out.
Definitely wrap when you take it off the smoker though when you let the internal temps come down.
Posted on 7/11/19 at 7:35 am to Datfish
Spot on
Posted on 7/11/19 at 12:25 pm to Lookin4Par
To me this is the fun part of bbq try something figure out how to make it better try again thats how ya perfect your q for you. Not every one likes the same so remember to q the way you like. Openions are like a-holes every on has one but only 1 is yours
Posted on 7/11/19 at 7:41 pm to NATidefan
Made alot of bad ones till I ended up with this easy method
First get butcher trim brisket not the super lean but not the two piece with fat cap and fat center. Just ask for it at store they have it available as an option
Second dry rub. Just buy William rib tickler and spread on top
30minutes per pound in smoker to get a ring going and smoke flavor. I have charcoal side box and use charcoal to maintain even temperature and wood chunks to produce smoke. Temperature 190-210
your electric will work but may be hotter
Ok here is the important part I refused to do for years cause I wanted more smoke time and was wrong. ( experts kept telling me to do this but at first I refused)pour some.bbq Sauce on it and wrap it in foil
Here is the neat part; you now can either put back on smoker at 190-210 for another 30-45 minutes a pound or even better in oven .it is wrapped so now just tenderizing and melting fat smoke all done)
If you put in oven you can now spend time on other stuff to cook and drink heavily and know the meat will be ready at the set time
I have even smoked a very large one on one day and put it in fridge and finished it the next day in the oven while getting things going for a large crowd
Take out. Let rest slice up for guest while you sneak the burnt ends!!!
Low and slow!!!!
First get butcher trim brisket not the super lean but not the two piece with fat cap and fat center. Just ask for it at store they have it available as an option
Second dry rub. Just buy William rib tickler and spread on top
30minutes per pound in smoker to get a ring going and smoke flavor. I have charcoal side box and use charcoal to maintain even temperature and wood chunks to produce smoke. Temperature 190-210
your electric will work but may be hotter
Ok here is the important part I refused to do for years cause I wanted more smoke time and was wrong. ( experts kept telling me to do this but at first I refused)pour some.bbq Sauce on it and wrap it in foil
Here is the neat part; you now can either put back on smoker at 190-210 for another 30-45 minutes a pound or even better in oven .it is wrapped so now just tenderizing and melting fat smoke all done)
If you put in oven you can now spend time on other stuff to cook and drink heavily and know the meat will be ready at the set time
I have even smoked a very large one on one day and put it in fridge and finished it the next day in the oven while getting things going for a large crowd
Take out. Let rest slice up for guest while you sneak the burnt ends!!!
Low and slow!!!!
Posted on 7/12/19 at 4:05 pm to 2 Jugs
(no message)
This post was edited on 7/12/19 at 4:07 pm
Posted on 7/12/19 at 4:06 pm to 2 Jugs
quote:
Never let your feelings get in the way of doing what is right. Either they will eat it or they will not. Brisket will be fatty/greasy. That is just how it is.
This!!
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