hogzillas
Full Fledged Farker
Ok having some brisket problems in getting the end results that I'm looking for. The number of briskets I've done is going on my second hand so not many. I've got a drum smoker so it's a direct heat type smoker & I'm doing it high heat as I've found on long smoking meats like butts/brisket that if I do them low'n slow for very long periods they get oversmoked & that's not good for competition results (working towards that).
I got a 9lb prime packer that I injected Myron style w/ a beef base/stock mix & then seasoned w/ my rub ( a bit on the salty side). I did it at 325-350 range for approx 2-2.5hrs (it was approx 160-165) then foiled up in a tin foil pan for about another 1.5hrs (it was avg about 205 overall) before I took it off to rest. I let it rest for about 45min before I cut it. Overall it was a little tough like it might be underdone using the pull test. It was semi-dry in most places though the point was fine. With it being prime did I overshoot & end up on the jerky side or is my salty rub leaching too much moisture out or should I have gone longer? Any thoughts anyone might have as I'm trying to figure my next move on what to do???
I got a 9lb prime packer that I injected Myron style w/ a beef base/stock mix & then seasoned w/ my rub ( a bit on the salty side). I did it at 325-350 range for approx 2-2.5hrs (it was approx 160-165) then foiled up in a tin foil pan for about another 1.5hrs (it was avg about 205 overall) before I took it off to rest. I let it rest for about 45min before I cut it. Overall it was a little tough like it might be underdone using the pull test. It was semi-dry in most places though the point was fine. With it being prime did I overshoot & end up on the jerky side or is my salty rub leaching too much moisture out or should I have gone longer? Any thoughts anyone might have as I'm trying to figure my next move on what to do???
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