Hello, Everyone:
This is Round 3 for me trying to cook brisket.
The first one really doesn't count. I did Myron Mixon's recipe for brisket in the oven. My wife thought it was good. I didn't like it. I thought it was a bit dry, flavorful, but dry. The second one was Mixon's recipe for brisket, on the kettle. Again, my wife thought it was good, and I thought it was dry.
This time around I went with my instincts, plus a smattering of what I've been reading in my chat groups, in this forum, from Kingsford, from Weber, and on other barbecue websites.
A small piece of meat, 2.6 pounds. Myron Mixon's rub for beef. Beef broth injection, using a bouillon cube in water. Injection and rub about a half hour before putting the meat on the cooker (WSM 18.5). Internal temp of 160. Wrap in foil, back on the cooker until internal temp of 190. Off the cooker, and in the cooler, for two hours. (I didn't plan this last part. It just happened that the meat was done when it was done, two hours before we planned to eat).
As I was slicing the meat, the juices came pouring out, filling the foil. I poured the juices over the slices in the serving platter. So far, so good.
The meat was tough, and surprisingly dry. Only about two or three minutes between slicing and serving. The flavor was there, as was the aroma.
I thought I was cutting against the grain...maybe I wasn't. Maybe I cut the slices too thick. Oddly, I had to apply some pressure on the knife to cut through the meat, i.e. it didn't slice easily.
We discussed it while eating, concluding that I should aim for a lower cooking temp -- I was shooting for 225; but, my smoker is in direct sunlight, and the cooker temps fluctuated between 230 and 245, except when clouds passed overhead or when the cooker was finally in the shade later that afternoon -- wrap at 160, and remove from the cooker between 195 and 200, letting it rest for whatever amount of time I have until dinner time.
All ye of broader experience and greater talent, advise me -- what hath I done wrong, besides too small a piece of meat, and what couldeth I do to make it right?
Note: the facts here may vary slightly from another post in another forum. My focus previously was on the WSM. My focus here is on the brisket.
This is Round 3 for me trying to cook brisket.
The first one really doesn't count. I did Myron Mixon's recipe for brisket in the oven. My wife thought it was good. I didn't like it. I thought it was a bit dry, flavorful, but dry. The second one was Mixon's recipe for brisket, on the kettle. Again, my wife thought it was good, and I thought it was dry.
This time around I went with my instincts, plus a smattering of what I've been reading in my chat groups, in this forum, from Kingsford, from Weber, and on other barbecue websites.
A small piece of meat, 2.6 pounds. Myron Mixon's rub for beef. Beef broth injection, using a bouillon cube in water. Injection and rub about a half hour before putting the meat on the cooker (WSM 18.5). Internal temp of 160. Wrap in foil, back on the cooker until internal temp of 190. Off the cooker, and in the cooler, for two hours. (I didn't plan this last part. It just happened that the meat was done when it was done, two hours before we planned to eat).
As I was slicing the meat, the juices came pouring out, filling the foil. I poured the juices over the slices in the serving platter. So far, so good.
The meat was tough, and surprisingly dry. Only about two or three minutes between slicing and serving. The flavor was there, as was the aroma.
I thought I was cutting against the grain...maybe I wasn't. Maybe I cut the slices too thick. Oddly, I had to apply some pressure on the knife to cut through the meat, i.e. it didn't slice easily.
We discussed it while eating, concluding that I should aim for a lower cooking temp -- I was shooting for 225; but, my smoker is in direct sunlight, and the cooker temps fluctuated between 230 and 245, except when clouds passed overhead or when the cooker was finally in the shade later that afternoon -- wrap at 160, and remove from the cooker between 195 and 200, letting it rest for whatever amount of time I have until dinner time.
All ye of broader experience and greater talent, advise me -- what hath I done wrong, besides too small a piece of meat, and what couldeth I do to make it right?
Note: the facts here may vary slightly from another post in another forum. My focus previously was on the WSM. My focus here is on the brisket.
Last edited: