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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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02-13-2011, 01:11 PM | #1 |
Full Fledged Farker
Join Date: 11-28-10
Location: Fort Myers Fl
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Failed Brisket (problem solving)
Hey all, just wanted to share my by far worst failure. I tried a new recipe yesterday I screwed it up some way.
I started out with a 11-12 packer, trimmed it, injected with Kosmos, used Bovine bold as the rub, put her in at 250, the smoker DID climb to 280 at times, in 4 hours it was 160-170. I then put it in an alum pan with .25 inches of beef broth and covered it. At this point in the next 6 hours it only got to 190. The recipe I was following suggested it would take about 3 hours to get to 195 and i wasnt there in 6! I pulled it cause it was getting late. Now, i never got to let it rest or anything and this pick is actually from today after it was in the fridge but it was damn dry. Just wondering where exactly did I go wrong?
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Med Spicewine, BWS Party, GMG Bowie, circa 1986 250 gallon stick burner, Weber Kettle 26 |
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02-13-2011, 01:13 PM | #2 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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That's a weird one for sure. Was it also tough? If so, my vote is it did not get done. You might also check your thermo.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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02-13-2011, 01:19 PM | #3 |
Is lookin for wood to cook with.
Join Date: 07-15-10
Location: Kansas City, MO
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A rule of thumb as I understand it ( and I'm wrong about many things, someone correct me here )
- tough and moist = underdone - tough and dry = overdone - tender and dry = overdone - tender and moist = just right So I guess the question is whether it was tender? Two weeks ago I had a packer sit in the stall for EIGHT hours. It ended up good, but it made me remember why I like hot and fast. |
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02-13-2011, 01:34 PM | #4 |
is Blowin Smoke!
Join Date: 06-03-08
Location: Pontiac Illinois
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It looks like its cured or enhanced?? Forget the injection just simple rub and smoke it up. I like to smoke in the 275-300 range.
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Certified "MOINK" ball maker. Supporting Disabled Veterans. Link Removed. Diveheart .org Large Big Green Egg - Fathers Day 2009 |
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02-13-2011, 01:37 PM | #5 |
Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
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If you sliced it without resting it the juices are probably all over the the cutting board. This would make it pretty dry.
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J Crunch |
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02-13-2011, 02:02 PM | #6 |
Full Fledged Farker
Join Date: 11-28-10
Location: Fort Myers Fl
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I just didnt understand why I couldnt get the temp up. It was pretty strange, I was afraid to pull it if it was only in the 180s..
Guess Ill go back to the old method
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Med Spicewine, BWS Party, GMG Bowie, circa 1986 250 gallon stick burner, Weber Kettle 26 |
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02-13-2011, 02:13 PM | #7 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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answers are in a poll form here
thisn has been resolved many times http://www.bbq-brethren.com/forum/sh...highlight=poll
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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02-13-2011, 02:22 PM | #8 |
is one Smokin' Farker
Join Date: 01-02-11
Location: Smithton, MO
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hmmm....if you don't have a high dollar thermo I'd boil some water and check it to see if it's readin right. I never pulled a brisket till I could get the thermo in and out like butter. I do check temp just to see where I'm at with it. More often than not I hit the stall and then it gets foil to break the stall. I used to go by temp at finish and back then I pulled, wrapped and rested in a cooler @ 195. Goin by your awesome list of rigs you sure can't fault the equipment. Sure is a head scratcher. Is the brisket salvageable?
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"Everything is ok in the end... so if everything isn't ok... then things are lookin up... cuz it's not the end..." Modified Char-Griller / Whalen 37.5" King Kettle [url]http://www.bbq-brethren.com/forum/showthread.php?t=108709[/url] / Very near future UDS & 6' x 37" 325 gallon offset projects. |
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02-13-2011, 02:33 PM | #9 | |
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Quote:
I've seen this before. It's an issue with your BWS. Pack it up and send it to Gore. He'll run a number of tests on it, and if he deems there's a problem, he'll safely dispose of it for you. He's that kinda guy.
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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02-13-2011, 02:40 PM | #10 | |
Full Fledged Farker
Join Date: 11-28-10
Location: Fort Myers Fl
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Quote:
In the past Ive had good luck with brisket this was just a new method I was trying in which I obviously suck at!
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Med Spicewine, BWS Party, GMG Bowie, circa 1986 250 gallon stick burner, Weber Kettle 26 |
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02-13-2011, 03:00 PM | #11 |
is One Chatty Farker
Join Date: 01-06-10
Location: Lebanon, Tennessee
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You didn't say, and I can't tell by the pic....so did you cook it til it was tender? Not sure, but it sounds like it was one of those rare briskets that refuse to get tender before drying out, regardless of the method used.
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If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'! |
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02-13-2011, 03:16 PM | #12 |
Take a breath!
Join Date: 05-17-09
Location: Phoenixville, PA
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Just a couple thoughts.
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[B]Michael[/B] [B][B][COLOR=black]KCBS, Certified Judge# 31757[/COLOR][/B], MABA member[/B] [COLOR=black][COLOR=blue][B]-- JAMBO / J-3[/B][/COLOR][/COLOR] [COLOR=black][COLOR=blue][B]-[/B][/COLOR][/COLOR][COLOR=black][COLOR=blue][B]- Backwoods Competitor[/B][/COLOR] [COLOR=blue][B]-- Ugly Drum Smoker[/B][/COLOR] [COLOR=blue][B]-- XL BGE[/B][/COLOR] [/COLOR] [COLOR=red][B]HAWG Nation on Twitter: [/B][/COLOR][COLOR=black][URL="http://twitter.com/HawgNationBBQ"][COLOR=#0000ff][B]@HawgNationBBQ[/B][/COLOR][/URL][/COLOR] [URL="http://www.TheBestMeatRub.com"][B][COLOR=blue]www.TheBestMeatRub.com[/COLOR][/B][/URL] |
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02-13-2011, 03:49 PM | #13 | |
Full Fledged Farker
Join Date: 11-28-10
Location: Fort Myers Fl
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Quote:
It was pretty tender I thought but not like a butt if that makes sense.
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Med Spicewine, BWS Party, GMG Bowie, circa 1986 250 gallon stick burner, Weber Kettle 26 |
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02-13-2011, 04:51 PM | #14 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Could you slide a probe in with "like butta" resistance?
Lately I've been padding cook times with few hours. Resting for several hours is not only ok but it's a good thing.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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