My First Brisket...I was happy..


 
D

Dantis

New member
Thanks to all of you and this site for guidance, I was able to get thru the anxiety of my first brisket. Although it finished very early, it was delicious. Could have cooked a little longer as I have read, because the flat was a little dry. This 13 pounder went 11 hours at 230 or so...WSM got away from me in the middle of the night, but being half asleep I didn't think to check the water pan...could have added some water....Overall, I considered it a success....

1st Brisket Before.jpg1st brisket after.jpg1st brisket sliced.jpg
 
Something to be proud of.. good job!!

Dantis said:
....Could have cooked a little longer as I have read, because the flat was a little dry.
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Still showing my newb-ness, this is counter intuitive.. It was dry, and could have cooked longer.

Is this a matter of rendering down fat as the cook goes longer?? What are the mechanics of cooking longer to prevent it being dry?
 
When I got a dry Flat it was because it was overcooked and not undercooked. How long did you rest it in a cooler?
 
MichaelM said:
Something to be proud of.. good job!!



Still showing my newb-ness, this is counter intuitive.. It was dry, and could have cooked longer.

Is this a matter of rendering down fat as the cook goes longer?? What are the mechanics of cooking longer to prevent it being dry?
Click to expand...
A bit if a toughie. If it is dry it is overcooked. If it is tough it is undercooked. Course crumbly is another way to tell. Etc.
 
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MichaelM said:
Something to be proud of.. good job!!



Still showing my newb-ness, this is counter intuitive.. It was dry, and could have cooked longer.

Is this a matter of rendering down fat as the cook goes longer?? What are the mechanics of cooking longer to prevent it being dry?
Click to expand...
Just going by what I have read, mechanics, from what i understand, is the fibers in the flat did not break down...yes, absolutely new at this..and reading alot of info..
 
Dantis said:
rested about 4 hours...like i said it was done too early, that may have contriubted?
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I've rested brisket in a picnic cooler for 6 hours without issue. Actually overcooked a bit, it was fall-apart tender with very little chew. Everybody else told me to shut up, it tasted wonderful to them.
 
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