Depressing brisket!


 
Morgan C.

Morgan C.

TVWBB Diamond Member
Howdy folks...here is the brisket cook! Didn't turn out quite like planned but yet another learning experience! Started with a 12 lb packer(cut down to 10)as you saw in last nites post...
http://tvwbb.com/eve/forums/a/...1078595/m/8141068636.
trimmed and rubbed with this rub...
http://tvwbb.com/eve/forums/a/...0069052/m/1950017472.
High heat set up and planned for about 10 hours! Nice,wet and windy today but the WSM performed flawlessly today staying between 300 and 325 with mostly no issues!
Here is how it looked Starting out!
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And mid point....
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Little NO 5 an mop cooking
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You saw lunch...
3761088636

Here it is sliced (or just fell apart actually)
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And plated with some beans, potatoe salad and NO 5 sauce... Oh and red wine to put out the flames...
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So ...6 hours at 300 or so, foiled for 2 and mopped then rest for 1... 200 to 205 all the way around...tender(as you can see by the pictures) used apple wood for smoke... ( this was my first hh brisket)

Thinking that I should have skipped the foil and used hickory or mesquite maybe? Almost no smoke flavor (and I was not shy with the wood) and just fell apart like pulled pork!

The plus side was the rub was tasty and will try again, and the sauce was again super!

BBQ we are always learning!!

Have a great week!
 
For a high heat, WAY too long in the heat. I do HH exclusively for my briskets, and the longest i've ever had one go is 4:10. I've never temped any meat on the smoker, so I can't offer any advice there, but when your probe goes in like butter, yank it off, open the foil, and eat.

For my briskets, I shoot for 335-350+ for the first 2+ hours, basically until it looks like I want it to. Then, when I foil, I'll prop the lid and hit 375+ for the next 1.5 hours, then check for done. Usually, the first check is all that is needed, then they come off, usually right at that 3.75-4 hour mark. Apple is pretty mild for a brisket, especially if it's only getting a short window to be in the smoke, lately, i've been using oak for my beef and really enjoying that.

Don't fret, HH briskets are great, and you must do another one!
 
A fine looking brisket and sides Morgan!

Excellent advice from Mike.
I'll add that when I do a brisket or butt, even when a HH is planned, I start them off at 225 to 250 for a couple of hours.
This seems to give the meat a chance to acquire more smoke flavor.
Then I let her rip.

Not sure, but it looks like yours was sliced mostly with the grain, instead of across, which can make it more stringy/chewy.
 
Thanks guys... Will be doing that again soon. I just need to change a few things up! Mike I agree 100 percent! It was probably done (felt done) at the time I foiled!

Bob there was no slicing!! This meat just shredded like pork!

But heck it was edible and wasn't a total waste! Will make really good sandwiches(maybe this brisket was destined for bread!!)

Thanks again for the tips!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">used hickory or mesquite maybe? Almost no smoke flavor </div></BLOCKQUOTE>
looks great from here!
i don't think wood choice is gonna make a hellova difference... maybe the AMOUNT will.
 
Brisky looks fine with me. Funny thing is, my family and friends, prefer the brisket that I cook for them, to be more like pot roast, with that smokey flavor to go with it. Next time, use Oak wood, better yet, go for those wine soak wood staves, from wine barrels, the flavor is just awesome!!!!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jon Des.:
Morgan - do a search on here for Kevin Kruger's high heat brisket method. It's worked very well for me. </div></BLOCKQUOTE>
THIS.

But that beef looks good to me!
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Again thanks for the tips folks! I just think I should have pulled just before I foiled! Will give it another shot before too long!

Jim u are probably right...I've been bad at judging smoke flavor after sitting by the smoker all afternoon!!! Seemed plenty smoked up the next day!
 
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