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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