Tim L.
TVWBB Pro
Greetings gents. Did my first brisket (HH or otherwise) for "The Big Game" yesterday. I have a very bbq inept customer base, so they all loved it (some tasty mac & cheese and yummy cornbread helped), but I know in my heart it just wasn't right. Too tough. But there's some debate between me and my sous chef (bro n law) whether or not it was over done or under done. I would appreciate some guidance on this question so I can do better next time.
Here are the facts. Nothing but the facts:
-Followed GrillinFools recipe http://grillinfools.com/2011/01/21/high-heat-brisket/
-One 5lb trimmed brisket from Costco, looked almost identical to Scott's with maybe a slightly smaller fat cap in some areas
-covered in Grey Poupon & Sweet Hot Mustard, wrapped in foil, into fridge for 2 days
-Yesterday, removed from foil maybe an hour before it went on WSM. Covered generously in Wild Willy's and some Montreal Steak Seasoning.
-Placed brisket into aluminum pan, into which it barely fit
-Filled WSM charcoal grate to the rim, placed 3 chunks apple 2 chunks oak in, slightly buried.
-Lit and added maybe 50 coals
-Let the smoker marinate itself for maybe 10 minutes, mainly bc it was smoking like a 5 alarm fire
-added brisket in pan
-Cooker never got above 347. Was mainly around 335 or so. Sometimes as low as 310.
-On at 10, mopped at 11 (white vinegar, beer, garlic salt, brown sugar, pepper flakes, black pepper). Mopped every 45 minutes or so.
-At 2, brisket was up to 170. More mop, covered pan in foil
-At 330 it was 200 degrees. This is my first time cooking any piece of meat of this size, and my first time using the probe/tenderness test, and it seemed basically tender to me
-Wrapped in foil, rested until 415
Sliced. No bark to speak of (due to mopping and covering I infer), not much juice coming out. Not horribly dry, but not as juicy as I'd like and nowhere near as tender as it should be.
So, was it overcooked, undercooked, or wrong in some other manner?
Thanks guys! I hear brisket can be tricky but I'm not giving up hope!
Ps- sorry for the lack of pics. I was running around trying to do the mac and cheese, cornbread, watch the game, watch kids, etc.
Here are the facts. Nothing but the facts:
-Followed GrillinFools recipe http://grillinfools.com/2011/01/21/high-heat-brisket/
-One 5lb trimmed brisket from Costco, looked almost identical to Scott's with maybe a slightly smaller fat cap in some areas
-covered in Grey Poupon & Sweet Hot Mustard, wrapped in foil, into fridge for 2 days
-Yesterday, removed from foil maybe an hour before it went on WSM. Covered generously in Wild Willy's and some Montreal Steak Seasoning.
-Placed brisket into aluminum pan, into which it barely fit
-Filled WSM charcoal grate to the rim, placed 3 chunks apple 2 chunks oak in, slightly buried.
-Lit and added maybe 50 coals
-Let the smoker marinate itself for maybe 10 minutes, mainly bc it was smoking like a 5 alarm fire
-added brisket in pan
-Cooker never got above 347. Was mainly around 335 or so. Sometimes as low as 310.
-On at 10, mopped at 11 (white vinegar, beer, garlic salt, brown sugar, pepper flakes, black pepper). Mopped every 45 minutes or so.
-At 2, brisket was up to 170. More mop, covered pan in foil
-At 330 it was 200 degrees. This is my first time cooking any piece of meat of this size, and my first time using the probe/tenderness test, and it seemed basically tender to me
-Wrapped in foil, rested until 415
Sliced. No bark to speak of (due to mopping and covering I infer), not much juice coming out. Not horribly dry, but not as juicy as I'd like and nowhere near as tender as it should be.
So, was it overcooked, undercooked, or wrong in some other manner?
Thanks guys! I hear brisket can be tricky but I'm not giving up hope!
Ps- sorry for the lack of pics. I was running around trying to do the mac and cheese, cornbread, watch the game, watch kids, etc.