First brisket....

[Junksie]

was sooooooooort of a success... the burnt ends anyway..
The burnt ends were the star of the day, I followed bludawgs KISS..

I do think I misinterpreted probe tender, the flat dried out.. I will be more mindfull next time..
Here is our brisket label.

After trimming

Sprinkled up

After 4 hours..

probe tender.. or so I though

burnt ends pre smoker...

All in all, not too bad.. the flat was a bit dry.. I may need to adjust my own personal definition of probe tender.. lol..

Regardless, thank you bludawg for the tutorial..

 

[bignburlyman]

The brisket and ends look good. Probe tender can differ depending on what you probe with, a toothpick will probe easier than a wood skewer. Just need to figure probe tender with what you use, and always use the same style probe.

 

[aawa]

WHen you said the flat dried out, was it dry but able to slice pencil thing without falling a part? Or did it crumble on when trying to slice?

If it held together, you didn't cook the flat long enough. If it crumbled on you, you overcooked it.

 

[Junksie]

So for the probe, I used an actual probe thermometer. I was able to slice it without it falling apart.. however there was absolutely NO pink whatsoever and it did not yield any juices.. that is my definition of dried out..

After I wrapped I waited an hour and probed it, and then waited 30 minutes and probed it again, then probed it 30 minutes later..

Then I removed and let it rest to 150...

 

[blazinfire]

I always probe mine with a wooden shiskabob skewer. I have learned using my Thermopop as a probe for brisket doesn't work for me. It doesn't show the resistance on the meat like the skewer does.

Also I don't get much juices running out from the flat. Not like "omg its sooooooo juicy". It's not a steak or other meat that will gush with juices.

 

[Bludawg]

Stick a butter knife into a jar of peanut butter that's what your lookin for.

 

[BillN]

You nailed the ends nice job.

 

[Burnt at Both Endz]

I think you missed the first part of Blue's instructions, something about the size of brisket to buy? I have no doubt that there are a few brisket cooks that would have had juicy slices out of that, but they have had the experience of cooking hundreds of briskets.

The thickness of that flat made your doneness window a very small one for perfect brisket slices, in my humble opinion.

The good thing, those BE's look amazing.

 

[THoey1963]

Good start! I agree with Aawa, I don't think it was done yet.

Dry and tough - under cooked
Tender and Juicy - Perfect!
Dry and Crumbly - over cooked

I use a wooden chopstick for testing mine. I am still getting there. Much better than they used to be. Just stick with it...

 

[G'Daddy]

Great start. Those ends do look tasty

 

[mikemci]

Well daingit you're just gonna have to cook another one. :heh:

 

[wormy]

Dont feel bad. I ran into the same thing this weekend. Probed felt tender,let it rest, sliced and it was dry but tender and did not fall apart when slicing. Also, the pores in the meat(not sure that is the proper term) but the did not look open. It was my 4th one and the firts one i cooked was by far the best