euclid
Knows what a fatty is.
Dear Brethren,
I'm in need of your guidance. Ever since my first not-so-great attempt at smoking a brisket, I am planning on going back this weekend and redeeming myself. Don't get me wrong - the first one wasn't that bad; it had a good taste but it came no where near the stuff I've had on my travels to Decatur/Huntsville (Big Bob Gibsons, The Chuckwagon) and down in Texas. Hell - even the bbq joint a few miles where I grew up in Elkton, MD does a much better brisket than me.
The last brisket I cooked was a 7lb flat (cryovac) that I got from BJ's. Now, mind you, when I picked the meat up from the store it was half frozen. They only had 1 brisket at the two BJ's I went to so that's what I ended up with. I thawed the meat, hit is with a simple rub and ran the smoker at a temp range of 240-250 for about 12 hours. I might metion I did Butts over Brisket. I pulled it when the meat probe read 190 and I thought it was "butta." It rested, foil wrapped in a cooler for 1 hour as I waited for friends to arrive. After I sliced it the meat was more like medium-well steak consistency and not fall-apart, using your fingers to get every last bit, tender.
So I'm trying to figure out how I can do better. Could it be I pulled the brisket too early? Did I carve off too much of the fat cap? Was it not marbled enough? Pit temp too high? Do I need to inject?
Should mention I'm using a WSM 22.5"
Any help, guidance, or articles/threads that you might suggest I read to learn a bit more would be more than appreciated!
Your Friend and BBQ'er in Training,
Steve
I'm in need of your guidance. Ever since my first not-so-great attempt at smoking a brisket, I am planning on going back this weekend and redeeming myself. Don't get me wrong - the first one wasn't that bad; it had a good taste but it came no where near the stuff I've had on my travels to Decatur/Huntsville (Big Bob Gibsons, The Chuckwagon) and down in Texas. Hell - even the bbq joint a few miles where I grew up in Elkton, MD does a much better brisket than me.
The last brisket I cooked was a 7lb flat (cryovac) that I got from BJ's. Now, mind you, when I picked the meat up from the store it was half frozen. They only had 1 brisket at the two BJ's I went to so that's what I ended up with. I thawed the meat, hit is with a simple rub and ran the smoker at a temp range of 240-250 for about 12 hours. I might metion I did Butts over Brisket. I pulled it when the meat probe read 190 and I thought it was "butta." It rested, foil wrapped in a cooler for 1 hour as I waited for friends to arrive. After I sliced it the meat was more like medium-well steak consistency and not fall-apart, using your fingers to get every last bit, tender.
So I'm trying to figure out how I can do better. Could it be I pulled the brisket too early? Did I carve off too much of the fat cap? Was it not marbled enough? Pit temp too high? Do I need to inject?
Should mention I'm using a WSM 22.5"
Any help, guidance, or articles/threads that you might suggest I read to learn a bit more would be more than appreciated!
Your Friend and BBQ'er in Training,
Steve
