i've had great success doing ribs, chicken and even pork butt on my old reliable weber kettle grill, but i decided to take the next step into the world of bbq. so, i talked my lovely wife into getting me a weber bullet for my birthday.
i've done ribs and chicken with results at least as good as the kettle. my problem stems from my first attempt at brisket.
i virtually followed the midnight cook found on this site. it was a 10.5# choice with a good fat cap which i trimmed down. it ran about 12 hours to fork tender and 185 internal. had a great smoke ring and it was tender and fairly juicy.
i started the cook with a new polder dual element that i figured was the cat's meow for q'ing, but it crapped out on me and started reading anywhere from 290 to 375 even though my temp at the lid was steady at 235-245. we had the equivalent of 1 raindrop per square inch, but that's the only thing i can think that would have screwed it up.
anyway, i pulled the meat off the smoker and rested it in the cooler from 11 am till we got back from boating (time was slightly unknown). as said earlier, the meat looked great. however, it had an unusual aroma as i took it out of the cooler and the bark was a little bitter or possibly too smoky. other people said it was wonderful, but i thought it could be a little moister and definitely a better outside flavor.
after going through my notes, the one thing that i did differently than the suggestions was putting the meat on the smoker immediately after putting the smoke wood on. the temp was about 175 and didn't get to 235 for about an hour.
can somebody give me the benefit of your experience, since i would really love to do a GOOD brisket for my son and family this weekend.
i've done ribs and chicken with results at least as good as the kettle. my problem stems from my first attempt at brisket.
i virtually followed the midnight cook found on this site. it was a 10.5# choice with a good fat cap which i trimmed down. it ran about 12 hours to fork tender and 185 internal. had a great smoke ring and it was tender and fairly juicy.
i started the cook with a new polder dual element that i figured was the cat's meow for q'ing, but it crapped out on me and started reading anywhere from 290 to 375 even though my temp at the lid was steady at 235-245. we had the equivalent of 1 raindrop per square inch, but that's the only thing i can think that would have screwed it up.
anyway, i pulled the meat off the smoker and rested it in the cooler from 11 am till we got back from boating (time was slightly unknown). as said earlier, the meat looked great. however, it had an unusual aroma as i took it out of the cooler and the bark was a little bitter or possibly too smoky. other people said it was wonderful, but i thought it could be a little moister and definitely a better outside flavor.
after going through my notes, the one thing that i did differently than the suggestions was putting the meat on the smoker immediately after putting the smoke wood on. the temp was about 175 and didn't get to 235 for about an hour.
can somebody give me the benefit of your experience, since i would really love to do a GOOD brisket for my son and family this weekend.