• working on DNS.. links may break temporarily.

Failed Brisket (problem solving)

Fishiest1

Fishiest1

Full Fledged Farker
Joined
Nov 28, 2010
Messages
281
Reaction score
73
Points
0
Location
Fort Myers Fl
Hey all, just wanted to share my by far worst failure. I tried a new recipe yesterday I screwed it up some way.

I started out with a 11-12 packer, trimmed it, injected with Kosmos, used Bovine bold as the rub, put her in at 250, the smoker DID climb to 280 at times, in 4 hours it was 160-170. I then put it in an alum pan with .25 inches of beef broth and covered it. At this point in the next 6 hours it only got to 190. The recipe I was following suggested it would take about 3 hours to get to 195 and i wasnt there in 6! I pulled it cause it was getting late.

Now, i never got to let it rest or anything and this pick is actually from today after it was in the fridge but it was damn dry.

Just wondering where exactly did I go wrong?

picture.php
 
That's a weird one for sure. Was it also tough? If so, my vote is it did not get done. You might also check your thermo.
 
A rule of thumb as I understand it ( and I'm wrong about many things, someone correct me here )

- tough and moist = underdone
- tough and dry = overdone
- tender and dry = overdone
- tender and moist = just right

So I guess the question is whether it was tender?

Two weeks ago I had a packer sit in the stall for EIGHT hours. It ended up good, but it made me remember why I like hot and fast.
 
It looks like its cured or enhanced?? Forget the injection just simple rub and smoke it up. I like to smoke in the 275-300 range.
 
If you sliced it without resting it the juices are probably all over the the cutting board. This would make it pretty dry.
 
I just didnt understand why I couldnt get the temp up. It was pretty strange, I was afraid to pull it if it was only in the 180s..

Guess Ill go back to the old method
 
hmmm....if you don't have a high dollar thermo I'd boil some water and check it to see if it's readin right. I never pulled a brisket till I could get the thermo in and out like butter. I do check temp just to see where I'm at with it. More often than not I hit the stall and then it gets foil to break the stall. I used to go by temp at finish and back then I pulled, wrapped and rested in a cooler @ 195. Goin by your awesome list of rigs you sure can't fault the equipment. Sure is a head scratcher. Is the brisket salvageable?
 
Fishiest1 said:
Hey all, just wanted to share my by far worst failure. I tried a new recipe yesterday I screwed it up some way.

I started out with a 11-12 packer, trimmed it, injected with Kosmos, used Bovine bold as the rub, put her in at 250, the smoker DID climb to 280 at times, in 4 hours it was 160-170. I then put it in an alum pan with .25 inches of beef broth and covered it. At this point in the next 6 hours it only got to 190. The recipe I was following suggested it would take about 3 hours to get to 195 and i wasnt there in 6! I pulled it cause it was getting late.

Now, i never got to let it rest or anything and this pick is actually from today after it was in the fridge but it was damn dry.

Just wondering where exactly did I go wrong?

picture.php
Click to expand...


I've seen this before. It's an issue with your BWS. Pack it up and send it to Gore. He'll run a number of tests on it, and if he deems there's a problem, he'll safely dispose of it for you. He's that kinda guy. :thumb:
 
LoneStarMojo said:
hmmm....if you don't have a high dollar thermo I'd boil some water and check it to see if it's readin right. I never pulled a brisket till I could get the thermo in and out like butter. I do check temp just to see where I'm at with it. More often than not I hit the stall and then it gets foil to break the stall. I used to go by temp at finish and back then I pulled, wrapped and rested in a cooler @ 195. Goin by your awesome list of rigs you sure can't fault the equipment. Sure is a head scratcher. Is the brisket salvageable?
Click to expand...

I was using a stoker and then a thermo.

In the past Ive had good luck with brisket this was just a new method I was trying in which I obviously suck at!
 
You didn't say, and I can't tell by the pic....so did you cook it til it was tender? Not sure, but it sounds like it was one of those rare briskets that refuse to get tender before drying out, regardless of the method used.
 
Just a couple thoughts.
  • Check your thermometers for accuracy
  • I think it was under-done 10+- hours @ 250 seems a little light
  • Were you using a water pan?
  • You must must let it rest.
 
Dave Russell said:
You didn't say, and I can't tell by the pic....so did you cook it til it was tender? Not sure, but it sounds like it was one of those rare briskets that refuse to get tender before drying out, regardless of the method used.
Click to expand...


It was pretty tender I thought but not like a butt if that makes sense.
 
Could you slide a probe in with "like butta" resistance?

Lately I've been padding cook times with few hours. Resting for several hours is not only ok but it's a good thing.
 
You must log in or register to reply here.

Similar threads

snadamo
Well, I pharked up a brisket
2
Replies
24
Views
2K
ssv3
ssv3
Headgear
First brisket on new Shirley not my best
Replies
18
Views
1K
Headgear
Headgear
NCGrimbo
Question for the pizza oven guys and gals.
Replies
12
Views
656
NCGrimbo
NCGrimbo
H
Who likes Chick Fil A?
2
Replies
31
Views
2K
bonz50
bonz50
N
Any tips on Brisket Flat?
Replies
12
Views
899
Vision
V
Back
Top