Smoked overnight on my Z-grill at 225. Wrapped in foil when it hit 165, then pulled at 202 and rest for 2 hours in a cooler. It turned out a bit dry, not as moist/juicy as I would’ve liked. Not sure where I messed this one up.
by XSnow_
11 Comments
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lostincbus
Sometimes the pull is much later. Need to probe test as well.
lostincbus
Sometimes the pull is much later. Need to probe test as well.
BeepGoesTheMinivan
Few things can be the issue but first
1. What quality of brisket. Select choice or prime?
2. How long did it take to reach 165?
3. Did u add anytbing to the wrap?
4. Did u have any leakage?
5. When u trimmed Did u gouge any of the bottom of the meat?
YOLO4JESUS420SWAG
I’d probe in multiple spots. It looks like it never fully rendered. Maybe try a different thermometer too.
Authentic_chop_suey
Take this advice for what’s it’s worth-in my experience 225 is simply not hot enough for brisket. 250 minimum with a minimum of 4 hours rest. Your picture shows a lot of unrendered fat. I would guess that was the issue.
Klutzy_Confusion
Temperature probably a little too low. As others have said, looks like some of the fat didn’t render.
The_Black-beast
I’ve found resting is as important as the smoking. 3-5 hours rest in a yeti has transformed my brisket. Side note, make beef pot pie with it if it’s too dry. Or chilli.
TIMtheELT
How long did this cut sit in the fridge before you cooked it?
I forgot I was thawing a brisket one time and a couple of days later, when I cut open the plastic wrap, a good cup of myoglobin spilled out. The brisket wasn’t bad, it just sat in the fridge 2-3 days longer than it should have.
Upon completion of the cook, that brisket was very dry. Not inedible, but also not juicy like it should have been.
dublinro
Use those foil juices to rehydrate.
judgement6
I just learned this.. and haven’t screwed up a brisket since… after you pull it off the smoker let it cool loosely covered on the counter to at least 170… Then towel and put in a cooler!!!! To rest for a couple hours….
If you towel and cooler immediately, the brisket will continue to cook…
11 Comments
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Sometimes the pull is much later. Need to probe test as well.
Sometimes the pull is much later. Need to probe test as well.
Few things can be the issue but first
1. What quality of brisket. Select choice or prime?
2. How long did it take to reach 165?
3. Did u add anytbing to the wrap?
4. Did u have any leakage?
5. When u trimmed Did u gouge any of the bottom of the meat?
I’d probe in multiple spots. It looks like it never fully rendered. Maybe try a different thermometer too.
Take this advice for what’s it’s worth-in my experience 225 is simply not hot enough for brisket. 250 minimum with a minimum of 4 hours rest. Your picture shows a lot of unrendered fat. I would guess that was the issue.
Temperature probably a little too low. As others have said, looks like some of the fat didn’t render.
I’ve found resting is as important as the smoking. 3-5 hours rest in a yeti has transformed my brisket. Side note, make beef pot pie with it if it’s too dry. Or chilli.
How long did this cut sit in the fridge before you cooked it?
I forgot I was thawing a brisket one time and a couple of days later, when I cut open the plastic wrap, a good cup of myoglobin spilled out. The brisket wasn’t bad, it just sat in the fridge 2-3 days longer than it should have.
Upon completion of the cook, that brisket was very dry. Not inedible, but also not juicy like it should have been.
Use those foil juices to rehydrate.
I just learned this.. and haven’t screwed up a brisket since… after you pull it off the smoker let it cool loosely covered on the counter to at least 170… Then towel and put in a cooler!!!! To rest for a couple hours….
If you towel and cooler immediately, the brisket will continue to cook…