cbpeck
Full Fledged Farker
It was a 4.9 lb flat that I smoked in a Weber 22.5" OTG. I set up the kettle offset to one side with two fire bricks barricading the coals & a water pan under the meat. I used the mini minion method with 4 lit coals on one side & three chunks of Pecan interspersed through the unlit coals.
The meat had a dry rub of kosher salt, gourmet pepper (3 colors) & granulated garlic.
I had a fairly steady stream of thin blue smoke during the entire process.
I started with the kettle internal around 250, but it worked its way up to 305 by the time the meat reached 160 degrees internal after about 4 hours. Then I wrapped it in foil, & put it back until the meat reached 190 internal about two hours later. I did not spray the meat with any liquid. By the time the meat came out the kettle was pushing 340 degrees, despite my best attempts to keep the temps down.
I put the foiled brisket in a cooler & waited almost 2 hrs for the internal temp to reduce to 160. It peaked at 193. When I opened the cooler there was a thin layer of juice covering the entire bottom of the medium sized cooler because my foil job wasn't water tight.
The brisket had a nice smoke ring & good flavor, but it was fairly dry & not what I'd call tender. If sliced very thin it was nice to eat like one would beef jerky, but it definitely wasn't a main course.
I had hoped to cook the brisket lower & slower, but think that I used too many coals in the kettle. After 6 hrs cooking I still had about 20 unlit coals, and about 50 had lit. Looking back, I also think that I was probably supposed to wrap the brisket in foil water tight so that none of the juices could escape.
I'd appreciate any advice you can offer because even though the meat has a good flavor I feel like the end result wasn't worth the effort. I'm inclined to try a rib roast next time, since the results would certainly be better, even though it costs more. Of course, the technique would be a little different.
Thanks in advance.
The meat had a dry rub of kosher salt, gourmet pepper (3 colors) & granulated garlic.
I had a fairly steady stream of thin blue smoke during the entire process.
I started with the kettle internal around 250, but it worked its way up to 305 by the time the meat reached 160 degrees internal after about 4 hours. Then I wrapped it in foil, & put it back until the meat reached 190 internal about two hours later. I did not spray the meat with any liquid. By the time the meat came out the kettle was pushing 340 degrees, despite my best attempts to keep the temps down.
I put the foiled brisket in a cooler & waited almost 2 hrs for the internal temp to reduce to 160. It peaked at 193. When I opened the cooler there was a thin layer of juice covering the entire bottom of the medium sized cooler because my foil job wasn't water tight.
The brisket had a nice smoke ring & good flavor, but it was fairly dry & not what I'd call tender. If sliced very thin it was nice to eat like one would beef jerky, but it definitely wasn't a main course.
I had hoped to cook the brisket lower & slower, but think that I used too many coals in the kettle. After 6 hrs cooking I still had about 20 unlit coals, and about 50 had lit. Looking back, I also think that I was probably supposed to wrap the brisket in foil water tight so that none of the juices could escape.
I'd appreciate any advice you can offer because even though the meat has a good flavor I feel like the end result wasn't worth the effort. I'm inclined to try a rib roast next time, since the results would certainly be better, even though it costs more. Of course, the technique would be a little different.
Thanks in advance.
