Recent content by BChan

I had it on for almost 11 hours. I miscalculated my time, thinking I had a 10 lbs brisket when I really had 9 lbs after trimming all the fat off (almost 4 lbs of fat...ridiculous). I didn't do a good job of checking it towards the end and when I went to pick it up, knew that it was overdone...

Great explanation, Bob! I did move the brisket directly from the fridge to the smoker and seasoned only with salt and pepper. There were splotches of silver skin that I didn't bother to remove; maybe next time I'll pay more attention to removing that and see if it makes a difference. thanks!

kingsford competition charcoal briquettes. about 2.5 chimney full. I added more chunks of hickory this time in attempt to get a smoke ring...but apparently that didn't make a difference.

So this time I flipped the brisket over fat side up after wrapping it. Brisket turned out to be much more moist (and overdone) but there was a complete lack of a smoke ring. Brisket is put fat side down. I spritz it with water every 30 mins at about the 2:30 mark or whevener I see the bark...

That's exactly what Henry Soo said in the Q&A on this site, that in order to win, you have to inject.

hi chris, i'm trying to keep it as simple as possible i.e no injections, no adding broth, etc. it seems franklin in particular doesn't do any of that but is still able to achieve the texture that we want. however, if injecting and adding broth to rehydrate the brisket turns out to be the only...

....yes, i should have payed more attention to how it was cut (good call on that, glad i took some video footage) great suggestions, I appreciate all the feedback.

Thanks for the response. Yes, in retrospect I'm wondering if I was supposed to unwrap it before letting it sit. I was under the impression that people like Franklin let it sit wrapped in a warmer for a few hours before serving so I thought I'd follow suit. I also lost part of the park presumably...

I didn't take the temp of the brisket before wrapping; I just checked to see if the bark was set. I was under the impression that wrapping earlier would help to keep the moisture in longer...

Dry Brisket Problem This is about my sixth attempt at making a whole brisket from costco. Problems with it coming out dry. A few notes: about 11 pounds before trimming foil in pan, filled with water once (a little liquid leftover at the end of the cook) cyberQ used, steady temp of 250...