Flinger
Knows what a fatty is.
I need help....
Been using a Lang smoker for a few years now. Cook about 4 or 5 briskets a year.
Water pan inside next to fire box. Thermopen regulating both internal meat chamber temperature and meat. Internal temperature is kept between 225 and 240. Oak.
Mustard slather. SPG rub. Meat is room temperature when put in smoker. Sprits w Apple Cider Vinegar periodically once it reaches the stall.
The cook goes well. Last couple of times - it cooks on through the stall without wrapping. A couple of hrs at 170 or so. Then, temperature goes up pretty fast.
Here's the problem - I'm checking temperatures with stick Thermopen. I'm checking for the wiggle. The wiggle in the fat is there. The meat temperature ranges from 178 to 198 - mostly around 180. But, it's wiggling!
Once flat was around 195, took it out and wrapped it in peach butcher paper. 11 hrs cook time at 230 on average for 2 11 pound briskets. 2 hours in the cooler.
Cut. Not juicy. Couldn't pass the "pull test". Meat was dense and dry - except in the point where you can fool anyone.
Taste is perfect. Really good. Great bark. But, just can't get the juicy, melt in your mouth meat deliciousness.
Any suggestions? Am I overcooking? 11 hrs for 2 11 pound briskets? At 230 on average? Really? Am I cutting it wrong? Cross grain on the flat. Perpendicular when reach the 50/50 point of flat and point.
HELP!!!
this is getting too expensive and too little sleep to keep doing this!
What to you recommend?
Been using a Lang smoker for a few years now. Cook about 4 or 5 briskets a year.
Water pan inside next to fire box. Thermopen regulating both internal meat chamber temperature and meat. Internal temperature is kept between 225 and 240. Oak.
Mustard slather. SPG rub. Meat is room temperature when put in smoker. Sprits w Apple Cider Vinegar periodically once it reaches the stall.
The cook goes well. Last couple of times - it cooks on through the stall without wrapping. A couple of hrs at 170 or so. Then, temperature goes up pretty fast.
Here's the problem - I'm checking temperatures with stick Thermopen. I'm checking for the wiggle. The wiggle in the fat is there. The meat temperature ranges from 178 to 198 - mostly around 180. But, it's wiggling!
Once flat was around 195, took it out and wrapped it in peach butcher paper. 11 hrs cook time at 230 on average for 2 11 pound briskets. 2 hours in the cooler.
Cut. Not juicy. Couldn't pass the "pull test". Meat was dense and dry - except in the point where you can fool anyone.
Taste is perfect. Really good. Great bark. But, just can't get the juicy, melt in your mouth meat deliciousness.
Any suggestions? Am I overcooking? 11 hrs for 2 11 pound briskets? At 230 on average? Really? Am I cutting it wrong? Cross grain on the flat. Perpendicular when reach the 50/50 point of flat and point.
HELP!!!
this is getting too expensive and too little sleep to keep doing this!
What to you recommend?