Unfathomable Bastid
Full Fledged Farker
- Joined
- Sep 23, 2010
- Location
- Commerce...
Hey Brethren,
Thanks to a lot of hard work and trial/error (and the help of many in this community), I have reached the point in my BBQ voyage where I can confidently prepare most any kind of 'Q -- and expect solid results. My ribs and chicken are pretty dialed in, and I recently had an experienced connoisseur of pork shoulder tell me my product is among the best he's had. I'm feeling pretty good, especially when you consider I couldn't grill hamburgers just five short years ago. But my smiles turn to shame when you mention brisket....
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Yesterday I took a fifth shot at brisket and produced yet another "okay" product. It was a 6 out of 10, with marks down for dryness in the flat (it was moist, but nowhere near melt in your mouth goodness) and a curious lack of smoke-ring despite having hickory and applewood in the firebox section of my WSM. I need some help here, because I have made multiple changes in my cook strategy in an effort to create a succulent brisket, and it just ain't happening.
Here are some data points to help you help me:
- 22.5" WSM using Kingsford charcoal mixed with hickory and applewood lumps
- 12.5 lbs packer brisket USDA "Choice" (very flexible with good thick end)
- Seasoned liberally with S&P only
- Cook temp of 235 consistently throughout the 13+ hour cook
- Started probing at internal temp of 180. Ended up taking it off the heat at 195 probing tender -- but not like butter -- in the flat
- Let it rest 90 minutes in towels before slicing
And the results were...
What the heck am I doing wrong? Any help is greatly appreciated.
-Bastid
Thanks to a lot of hard work and trial/error (and the help of many in this community), I have reached the point in my BBQ voyage where I can confidently prepare most any kind of 'Q -- and expect solid results. My ribs and chicken are pretty dialed in, and I recently had an experienced connoisseur of pork shoulder tell me my product is among the best he's had. I'm feeling pretty good, especially when you consider I couldn't grill hamburgers just five short years ago. But my smiles turn to shame when you mention brisket....
-------------------
Yesterday I took a fifth shot at brisket and produced yet another "okay" product. It was a 6 out of 10, with marks down for dryness in the flat (it was moist, but nowhere near melt in your mouth goodness) and a curious lack of smoke-ring despite having hickory and applewood in the firebox section of my WSM. I need some help here, because I have made multiple changes in my cook strategy in an effort to create a succulent brisket, and it just ain't happening.
Here are some data points to help you help me:
- 22.5" WSM using Kingsford charcoal mixed with hickory and applewood lumps
- 12.5 lbs packer brisket USDA "Choice" (very flexible with good thick end)
- Seasoned liberally with S&P only
- Cook temp of 235 consistently throughout the 13+ hour cook
- Started probing at internal temp of 180. Ended up taking it off the heat at 195 probing tender -- but not like butter -- in the flat
- Let it rest 90 minutes in towels before slicing
And the results were...
What the heck am I doing wrong? Any help is greatly appreciated.
-Bastid