Q-tastrophe

[BBQ_MAFIA]

I cooked two briskets on Saturday and both turned out great.

The following day I cooked another to bring to a family get together which I was sure would impress the relatives. The result of my Sunday effort was Catastrophic. Although the brisket looked and smelled good, it probably ranked up there with the worst “Q” result known to man. The soles of my shoes are probably more tender and tasty then this poor brisket.

The sad part is, I still can’t figure out what went wrong. I followed the same routine as the day before and the meat was the same size.

On the up side, the wife felt bad about the whole thing and is ok with me smoking up the yard again this weekend.

Have any of you guys has similar problems? The dry thing is driving me crazy.

Guido

[Jeff_in_KC]

What size was the brisket and how long did you cook it? At what temp? What temp internal when you took it out?

[jgh1204]

& sometimes, you just get a crappy piece of meat.

[qman]

Originally Posted by jgh1204

& sometimes, you just get a crappy piece of meat.

That was my first thought, too. All else being equal, i would suspect the meat first.

[jerrycentral]

My brisket has never been so tender until I oven finnished to 205 degrees.

http://www.virtualweberbullet.com/brisket1.html

Jerry

[nucleargeek]

Yeah, my guess would be a bad piece of meat.

[tommykendall]

My brisket has never been so tender until I oven finnished to 205 degrees.

I wonder why he would finish it off at 300 instead of just maintaining 225 in the oven

[Solidkick]

Originally Posted by tommykendall

I wonder why he would finish it off at 300 instead of just maintaining 225 in the oven

I guess to get r done..........

[Cecil]

Whenever something doesn't come out as good as I wanted it to, my wife reminds me that my worst result is still better then the BBQ places around heres best results.