Steve McKibben
TVWBB Super Fan
Had my second attempt at the HH method for cooking brisket this weekend, and I failed. Not miserably, by some standards - it was still worth eating - the wife and kids said it was good, but it didn't come close to the first one I cooked a couple of months ago.
That first one was so tender, so moist, and so tasty that I had been fantasizing about making another one and now that I had a chance was so looking forward to it.
Looking back, it was probably an inattention to detail combined with changing too many variables at once that led to my downfall.
The meat was virtually the same - a six pound choice flat. The first one was coated with garlic powder, kosher salt, and black pepper just while waiting for the fire to start. This time I made a paste of bovine bold rub and worcesterhire sauce and applied it several hours ahead of time.
This minion start was a little slower than the last time, but I let it run too hot - in the 350+ range, while I was distracted by cleaning out the garage. It had been on almost two hours before I closed down the vents some, and even then stayed easily above the 300-325 target range for the 2+ hours it was on pre-foil.
I put it in an aluminum half-pan, foiled the top and let it finish the four hour cook. Here's where I probably made the biggest mistake - it wasn't fork tender yet, but it wasn't close to dinnertime so I let it sit out for a few minutes, poured off the liquids (I was going to use some to make a dipping sauce, but didn't return any to the foil), and tightly double wrapped it in foil and put it in a cooler.
When it was time to slice it I knew that I was in for a letdown - not nearly as tender, moist, or tasty as my first attempt.
I guess I won't be so cocky doing the next one and will pay greater attention to details, particularly the WSM temps.
At least mediocre brisket is better than bad brisket I suppose!
That first one was so tender, so moist, and so tasty that I had been fantasizing about making another one and now that I had a chance was so looking forward to it.
Looking back, it was probably an inattention to detail combined with changing too many variables at once that led to my downfall.
The meat was virtually the same - a six pound choice flat. The first one was coated with garlic powder, kosher salt, and black pepper just while waiting for the fire to start. This time I made a paste of bovine bold rub and worcesterhire sauce and applied it several hours ahead of time.
This minion start was a little slower than the last time, but I let it run too hot - in the 350+ range, while I was distracted by cleaning out the garage. It had been on almost two hours before I closed down the vents some, and even then stayed easily above the 300-325 target range for the 2+ hours it was on pre-foil.
I put it in an aluminum half-pan, foiled the top and let it finish the four hour cook. Here's where I probably made the biggest mistake - it wasn't fork tender yet, but it wasn't close to dinnertime so I let it sit out for a few minutes, poured off the liquids (I was going to use some to make a dipping sauce, but didn't return any to the foil), and tightly double wrapped it in foil and put it in a cooler.
When it was time to slice it I knew that I was in for a letdown - not nearly as tender, moist, or tasty as my first attempt.
I guess I won't be so cocky doing the next one and will pay greater attention to details, particularly the WSM temps.
At least mediocre brisket is better than bad brisket I suppose!
