OK, what did I do wrong?

Smiter Q · Oct 1, 2010

Just read through the whole thread. I knew in your first post what was wrong, and that is:

WALLY WORLD + MEAT for Q'ing = FAILURE.

Hope your next one is better!

Meat Burner · Oct 2, 2010

Ron_L said:
I'm really having a hard time trying to figure how a brisket can taste hammy. Hammy is a taste that I associate with cured pork. Do you mean that it was salty? Did you use the amount of water that Kosmo specified?

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Yep Ron, that is the first time I have ever heard someone use that description with a brisket. Just don't have a clue to help with the taste issue. Hope someone has a better idea.

DickQ · Oct 2, 2010

check your meat thermometer, it could be wrong.. a 5.5 flat will never take that long to cook wrapped or unwrapped..my guess is it was overcooked and dry . Thats why it didn't pull apart right

smokedinvt · Oct 2, 2010

bmanMA said:
For completeness' sake, I'm posting the follow up.
I got a nice brisky from my local butcher and used Kosmo's to inject once again. I added some rub and water to the mix and injected as I had done previously (where i FAILED). It was very good. Clearly my problem had been the enhanced cut of the WallyWorld meat. I took 10th out of 44 in brisket that day. Plenty of room to improve, but I was pretty happy that the hamminess was gone. Check your labels!!!

Thanks for this tip and to the Brethren. Important stuff to know for us novices.
Memo to file - no meats from Wally World.
We have some local butchers around. Sounds like a good enough reason to shop locally. :idea:

btcg · Oct 2, 2010

Next time be sure you're @ 190 at very least before pulling it. If the weather isn't cooperating, foil and place in the oven at a higher temp.

OK, what did I do wrong?

Smiter Q

Guest

Meat Burner

Quintessential Chatty Farker

DickQ

Knows what a fatty is.

smokedinvt

Full Fledged Farker

btcg

Babbling Farker

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