BBQ Bandit
Babbling Farker
In this report; will expose my weakness... Brisket (grumble, grumble grumble).
Humbly speaking... its the fault of the Cook, not the cooker. Have been having brisket troubles since day one... and have had only one success... and that was way back when using the BSKD.
Will detail every step or mistake
The cooker wasn't the problem.
Stickburning wasn't the problem (apple/oak).
Temp control wasn't the problem (two zones - 225/300)
The rub wasn't the problem.
1. Fired up the Klose to 225* (cold spot) - 300* hot spot.
2. Trimmed 14 lb. packer and rubbed with Bovine Bold/Salt lick mix.
3. Placed prepared brisket back in fridge for 1 hour.
4. After an hour, placed the brisket (fat cap up) in the vertical chamber (225) for 2 hours)
5. At the 2 hour mark... moved the brisket to the warmer 300* zone.
6. No foil, no baste, no pan, no flip during the cook.
7. Once the brisket reached the 170 mark (approx 6.5 hours later) stopped checking for temp.
(Checking for texture, density, tenderness using a probe from this point onward)
8. Rotated the brisket once (from the point facing the firebox) to the flat leading towards the firebox once the point was showing signs of getting tender.
8. Pulled off when both muscles were probing with minimal resistance.
9. Wrapped with double layer of foil, placed in pan, and wrapped and rested for an hour.
Results were mixed...nice smoke ring, predictable flavor, was slightly dry and not as tender as I hoped... the slices were not that plyable with soft bite thru texture.
Process of elimination might suggest not letting it ride long enough... not enough time.
Was shooting for brisket suitable for the ultimate cheesesteak concept.
Back to the drawing board.... again.
You will probably find me back studying the Funkmaster's own MOAB (Mother Of All Brisket) threads.
Humbly speaking... its the fault of the Cook, not the cooker. Have been having brisket troubles since day one... and have had only one success... and that was way back when using the BSKD.
Will detail every step or mistake
The cooker wasn't the problem.
Stickburning wasn't the problem (apple/oak).
Temp control wasn't the problem (two zones - 225/300)
The rub wasn't the problem.
1. Fired up the Klose to 225* (cold spot) - 300* hot spot.
2. Trimmed 14 lb. packer and rubbed with Bovine Bold/Salt lick mix.
3. Placed prepared brisket back in fridge for 1 hour.
4. After an hour, placed the brisket (fat cap up) in the vertical chamber (225) for 2 hours)
5. At the 2 hour mark... moved the brisket to the warmer 300* zone.
6. No foil, no baste, no pan, no flip during the cook.
7. Once the brisket reached the 170 mark (approx 6.5 hours later) stopped checking for temp.
(Checking for texture, density, tenderness using a probe from this point onward)
8. Rotated the brisket once (from the point facing the firebox) to the flat leading towards the firebox once the point was showing signs of getting tender.
8. Pulled off when both muscles were probing with minimal resistance.
9. Wrapped with double layer of foil, placed in pan, and wrapped and rested for an hour.
Results were mixed...nice smoke ring, predictable flavor, was slightly dry and not as tender as I hoped... the slices were not that plyable with soft bite thru texture.
Process of elimination might suggest not letting it ride long enough... not enough time.
Was shooting for brisket suitable for the ultimate cheesesteak concept.
Back to the drawing board.... again.
You will probably find me back studying the Funkmaster's own MOAB (Mother Of All Brisket) threads.
