My first attempt at brisket wasen't great. Pretty sure I bought a point that was meant for making corned beef and thats what the finished product tasted like.
2nd attempt was yesterday. Picked up a flat at Walmart for almost $8.00 per pound. That 4.5 pound flat was $35! Unfortunately Walmart is the only grocery store around here that consistantaly has brisket flats. So I picked it up and chalked it up to the cost of learning.
Injected and rubbed and on the WSM at 4:00pm. Tried pecan wood for the first time. Wrapped in foil with beef broth at 160 IT. Well, by 9:45pm I hit 203 IT.
Done in under 6 hours. I was expecting it to take a whole lot longer. I put it it the cold oven while still wrapped up until 2am. At 2am, moved it to the fridge and went back to bed.
Opened it up this morning and sliced off bit. Looked great inside and cut easily with a bread knife. Heated up the slices in the microwave with some of the au jus. Had them with white bread and a bit of store bought BBQ sauce.
It was really really good and I'm thrilled how it came out. The pecan smoke is much more subtle and mild than hickory and the brisket was very tender and moist. Had a slight bit of chew which I like, but still very tender. Brisket could be my new favorite thing to smoke. Totally happy with how it tasted!
Anyway, does anyone have ideas why it cooked so fast? Temp never got above 250. The brisket was about 4.5 pounds and very even thckness. Id guess maybe about 1.5 inches thick across the entire flat. Not very big at all, but still cooked quicker than any prok butt i 've ever done.
Any thoughts?
2nd attempt was yesterday. Picked up a flat at Walmart for almost $8.00 per pound. That 4.5 pound flat was $35! Unfortunately Walmart is the only grocery store around here that consistantaly has brisket flats. So I picked it up and chalked it up to the cost of learning.
Injected and rubbed and on the WSM at 4:00pm. Tried pecan wood for the first time. Wrapped in foil with beef broth at 160 IT. Well, by 9:45pm I hit 203 IT.
Done in under 6 hours. I was expecting it to take a whole lot longer. I put it it the cold oven while still wrapped up until 2am. At 2am, moved it to the fridge and went back to bed.
Opened it up this morning and sliced off bit. Looked great inside and cut easily with a bread knife. Heated up the slices in the microwave with some of the au jus. Had them with white bread and a bit of store bought BBQ sauce.
It was really really good and I'm thrilled how it came out. The pecan smoke is much more subtle and mild than hickory and the brisket was very tender and moist. Had a slight bit of chew which I like, but still very tender. Brisket could be my new favorite thing to smoke. Totally happy with how it tasted!
Anyway, does anyone have ideas why it cooked so fast? Temp never got above 250. The brisket was about 4.5 pounds and very even thckness. Id guess maybe about 1.5 inches thick across the entire flat. Not very big at all, but still cooked quicker than any prok butt i 've ever done.
Any thoughts?
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