Bugman
Is lookin for wood to cook with.
- Joined
- Jul 18, 2011
- Location
- Upstate, NY
Mornin' All.
So yesterday was my first attempt at a brisket, ever. Probably not the best idea to do when hosting a party, but you gotta have motivation sometimes....
Anyway, I was intending to follow this post to get some tasty meat.
http://www.bbq-brethren.com/forum/showpost.php?p=2935486&postcount=11
First problem, I realized, was that I got a packer from Wal-Mart, and it was Select, not Choice. Not sure how big of a deal that is in the grand scheme, but I know it cant help.
Secondly, the kettle just didnt want to come up to temp with the snake. Was using a 2x2x1 with Kingsford Blue, some dry apple on top for smoke. Took a long time to even get to 150, and eventually started to cruise around 300-315. (All vents open). I think I put things on before they were hot enough.... Then by the end of the cook, the temps were dipping again, got down below 250. Really not sure why, other than it was windy here.
I temped it just to know when to start checking. Had the probe in the thick part of the flat, probed at 180, no go. Waited another 1/2 hour, temp was 190, and it probed out well. Wrapped in two layers of foil, then a towel, then into a cooler. Carved up an hour later.
Anyway, the result was that the tip of the flat was pretty much crispy, and lots of the flat was really pretty dry, kinda tough. Had great flavor, was just a little dry. So does that seem like an under-cook or an over-cook? I didnt foil, but I think that I should next time, since some of the flat was too crispy to enjoy.
I would really just like to know what I can do next time to try and get some more tender, juicy brisket. Also curious why my snake method didnt provide a nice consistent temp like I was hoping.
In the meantime, Ill be looking for some good brisket chili recipes today...
Thanks for reading the long post!
So yesterday was my first attempt at a brisket, ever. Probably not the best idea to do when hosting a party, but you gotta have motivation sometimes....
Anyway, I was intending to follow this post to get some tasty meat.
http://www.bbq-brethren.com/forum/showpost.php?p=2935486&postcount=11
First problem, I realized, was that I got a packer from Wal-Mart, and it was Select, not Choice. Not sure how big of a deal that is in the grand scheme, but I know it cant help.
Secondly, the kettle just didnt want to come up to temp with the snake. Was using a 2x2x1 with Kingsford Blue, some dry apple on top for smoke. Took a long time to even get to 150, and eventually started to cruise around 300-315. (All vents open). I think I put things on before they were hot enough.... Then by the end of the cook, the temps were dipping again, got down below 250. Really not sure why, other than it was windy here.
I temped it just to know when to start checking. Had the probe in the thick part of the flat, probed at 180, no go. Waited another 1/2 hour, temp was 190, and it probed out well. Wrapped in two layers of foil, then a towel, then into a cooler. Carved up an hour later.
Anyway, the result was that the tip of the flat was pretty much crispy, and lots of the flat was really pretty dry, kinda tough. Had great flavor, was just a little dry. So does that seem like an under-cook or an over-cook? I didnt foil, but I think that I should next time, since some of the flat was too crispy to enjoy.
I would really just like to know what I can do next time to try and get some more tender, juicy brisket. Also curious why my snake method didnt provide a nice consistent temp like I was hoping.
In the meantime, Ill be looking for some good brisket chili recipes today...
Thanks for reading the long post!