Bit of a Brisket Disaster (IMHO)


 
Mike Gray

Mike Gray

TVWBB Super Fan
Made a brisket for Easter for some friends and family. This is my second brisket and I cooked it HH in about 5 hours. To be honest I think I nailed the cook as it was really moist, tender and had a great smoke ring. Now for the disaster....I tried a new homemade rub that was a little heavy handed on the kosher salt. I thought it might be a little salty, but I would lose a bit of seasoning in the smoking and foiling process. The last brisket I made seemed a little under seasoned so in my mind it made sense to go a little heavy. I think my mistake was seasoning the night before after injecting and then adding a little more seasoning the next morning. Had I skipped this last step it would have been much better, but I got a little too confident. :)

Fortunately, most liked the saltier taste and those that didn't just trimmed off the bark since the meat came out tender. I personally thought it was way too salty and people were being nice about it. I look at it as a chance to do another and nail it the next time.

Here are a couple shots of the finished product.





Thanks for looking! :wsm22::kingsford::wsm:
 
The brisket looks gorgeous. I've been guilty of a little too much salt on a brisket, especially since I typically season with just salt and black pepper. If you think about it, whats on the crust on a slice has to season the whole piece of meat most of which has none at all so I typically go heavier than what I'd think would be necessary. Like you, though I'm sensitive to over salting. It's a totally subjective thing. What I think is inedible some people love.

When you let salt sit on the brisket overnight, some of that is going to get absorbed in the meat so the 2nd application of rub probably did you in, but I probably would have done the same thing.
 
With pork, I don't like too much salt, but for some reason I can't get enough on beef. I'd consider it far from a disaster if I had a plateful of your brisket.
 
Sure looks good! Now that I'm off of salt I tend to over season using herbs and spices sometimes you just can't win.
 
Alan F said:
Live and learn.

I didn't know people foiled for HH cooks.
Click to expand...


I move the brisket into a disposable aluminum pan and foil over the top. Captures all the drippings and keeps it moist. I say this like I'm an expert, but I just followed the instructions on the high heat post in Cooking Topics. :)
 
Dustin Dorsey said:
The brisket looks gorgeous. I've been guilty of a little too much salt on a brisket, especially since I typically season with just salt and black pepper. If you think about it, whats on the crust on a slice has to season the whole piece of meat most of which has none at all so I typically go heavier than what I'd think would be necessary. Like you, though I'm sensitive to over salting. It's a totally subjective thing. What I think is inedible some people love.

When you let salt sit on the brisket overnight, some of that is going to get absorbed in the meat so the 2nd application of rub probably did you in, but I probably would have done the same thing.
Click to expand...

I think the same when it comes to smoke too, lately.

I still haven't oversmoked anything for years and I keep trying. I think it comes down to, at least in a little bit, good smoke vs bad smoke. (snip)
 
No worries, Everyone breaks a brisket at one time or another and yours was just personal taste. I always rub my briskets about an hour before. With the heavy salt, it pulls all the moisture to the surface. Just my opinion
 
Hey Mike you did a great job. You just adjust to your own tastes but personally I think I would love that brisket.
 
Mike Gray said:
I move the brisket into a disposable aluminum pan and foil over the top. Captures all the drippings and keeps it moist. I say this like I'm an expert, but I just followed the instructions on the high heat post in Cooking Topics. :)
Click to expand...

Whatever works, the idea with a HH cook is you'll go through the stall so fast there's no need to foil. (in aaron frankin's new book he reveals he doesn't wrap until after the stall)

BTW, I'm in downtown Ellicott City often. If you ever want to talk que or WVU over a drink, let me know.
 
You must log in or register to reply here.

 

Back
Top