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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-09-2013, 07:11 PM | #1 |
Is lookin for wood to cook with.
Join Date: 01-25-13
Location: Salem, NY
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Ruined my first brisket
Well, I started the morning out fighting with the UDS to get it up to temp, got some great advice and fixed that problem. I was so afraid that if I checked it periodically for tenderness that I would lose the heat and have to fight to get it back that I just let it cook at 250-260 for 8 hours without checking it. Needless to say, I over cooked the crap out of it, it shrunk to about half of its size and was uneatable. I forgot to put the diffuser pan on top of the basket since the bottom rack is 12inches from the basket and now I realize that I should have been checking it every couple hours. Thank god my wife had some chicken ready just in case so instead of brisket my family got chicken, VERY DISAPOINTING (for me at least). I think I know what I need to change now but it's still disappointed knowing that I failed and ruined a $30 brisket... Any advice for the next smoke? Thanks, Anthony
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06-09-2013, 07:27 PM | #2 |
Found some matches.
Join Date: 09-11-12
Location: Long Beach New York
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My first, and only thus far, brisket turn out pretty similar. I just told them I was going for beef jerky!
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06-09-2013, 07:30 PM | #3 |
Knows what a fatty is.
Join Date: 04-25-10
Location: Creston, Iowa
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I don't have a UDS but I imagine a digital remote thermometer would help with monitoring the IT without opening up the cooker.
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06-09-2013, 07:30 PM | #4 |
Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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Chris- Midwest BBQ Outreach |
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06-09-2013, 07:32 PM | #5 |
Knows what a fatty is.
Join Date: 04-25-10
Location: Creston, Iowa
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I under cooked my first brisket, it was still eatable, but it was not what I had hoped for. The biggest problem with trial and error is beef is flipping expensive but you'll get it next time!
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06-09-2013, 07:34 PM | #6 |
Knows what a fatty is.
Join Date: 07-25-12
Location: Dayton, Ohio
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I did the same thing with my first couple of briskets. Today I had my first successful cook in my drum. I took bludawg's advice and cooked it hot and fast. Temps were around285-300 for the cook. I went four hours and the color was nice so I wrapped in butcher paper and threw it back on. Checked about and hour later when temps were in the 190's. probed it, still tough, gave it 30 minutes checked again, boom, probed like butter. Pulled it let it rest 20 minutes, then wrapped in foil and coolered for a couple hours. It was awesome.
I owe my success to bludawg. I always see him posting this method so I went with it and the results were awesome. |
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Thanks from:---> |
06-09-2013, 07:38 PM | #7 |
is Blowin Smoke!
Join Date: 06-18-12
Location: Down the Shore!!!
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Your definately not alone!
I've made a couple so far and haven't nailed it yet. I think almost everyone ruins a few briskets before they figure it out. Chris |
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06-09-2013, 07:39 PM | #8 |
is Blowin Smoke!
Join Date: 05-09-11
Location: Granite City, Illinois (Near St. Louis "GO CARDS")
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I had one I did like that. It was dried out. I steamed it back to life in a pan with apple juice, in the oven, on a low temp, covered with foil. I left in in the oven for about 45 minutes. It came back to life and it was good.
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22.5 WSM, 120 Gallon Offset, Weber Performer, IQ-110, ET-732 |
1 members found this post helpful. |
06-09-2013, 07:42 PM | #9 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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IDK what to tell you I've cooked several hundred briskets on my UDS directly over the coals at 300 -325 they always come out quite nice. I cook Fat cap down. After 4 hrs I wrap in a single layer of butcher paper for the duration and go fat cap up. I have never had one take longer than 6 hrs total time. Normally 1 - 1.5 hrs after rapping they go probe tender in the thickest part of the flat.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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06-09-2013, 07:50 PM | #10 |
Knows what a fatty is.
Join Date: 11-26-12
Location: Micosukee, Florida
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It sounds to me like you have a thermometer problem.Did you calibrate it first or just assume it was right.at the time and temp in your post the brisket was not done.and could not have probed tender.Invest in a maverick or tel tru and use them as a guide. Brisket is not done until it probes tender!!!
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06-09-2013, 07:57 PM | #11 | |
Full Fledged Farker
Join Date: 02-19-13
Location: West Covina CA
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Quote:
What do you mean by uneatable? Mushy? Tough? I have made the mistake of pulling a cut of meat too early and thinking it was overdone since it was tough, only to be enlightened on this site that i had pulled it way too early. |
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06-09-2013, 08:01 PM | #12 |
Full Fledged Farker
Join Date: 06-07-12
Location: Big Bear Lake, CA
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Golfers have to play their bad shots.
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MENE MENE TEKEL UPHARSIN Phone now has a Bigabyte button [B][FONT=Calibri]INSIDE EVERY OLDER PERSON IS A YOUNGER PERSON WONDERING WHAT THE HELL HAPPENED![/FONT][/B] |
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06-09-2013, 08:08 PM | #13 |
is one Smokin' Farker
Join Date: 01-11-10
Location: Sylvan Springs, Al
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Everyone on this forum has messed up a brisket AT LEAST once. Don't get discouraged. The good thing is that you know what you did wrong and how to fix it. Brisket takes practice. The best advice I can give is:
Practice. Take notes of every cook. Practice. Practice. |
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06-09-2013, 08:08 PM | #14 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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__________________
Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award |
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Thanks from:---> |
06-09-2013, 08:12 PM | #15 | |
is one Smokin' Farker
Join Date: 09-09-12
Location: Crystal Lake IL
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Quote:
Get a maverick and start probing at 195, best of luck
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22.5 OTS, 22.5 OTG, 18 WSM, 18 Jumbo Joe, 36" Blackstone! More to come... |
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