Jim Bounds
TVWBB Fan
I unfroze a 3.5 pound brisket flat purchased from Costco. It was in the freezer for about 2 months. Thawed it out entirely and seasoned with Montreal Steak. It was very lean looking cut of meat with a small amount of fat on one side. Put on WSM 22.5" at 1000 at 225 - 250 degrees fat side down. At 2.5 hours (1230) I peaked and it was looking good as far as the color, but when i turned it over with a fork - it felt really tough. Like the meat sinews where squeezing together. The temp was at 160. At 1400 it was still tough and temps were at 175 degrees. I wasn't going to wrap in foil, but my instinct was that this was one tough cut. So I wrapped in foil and poured in some of my beer for moisture. Pulled it at 200. Re-Wrapped in fresh foil, wrapped in towels and put into the cooler/faux cambro. At 1700 it was dinner time and I unwrapped and sliced thin. The cut was dry and not moist at all. It wasn't 'bad', but it wasn't 'good'. My family was shocked because it wasn't 'EXCELLENT'. My first failure in a long time.
I've cooked full packers in the 12-15 pound range and they were delicious. Moist, meaty and flavorful.
Was it bad meat or bad Technique?
I've cooked full packers in the 12-15 pound range and they were delicious. Moist, meaty and flavorful.
Was it bad meat or bad Technique?