I don't know what I did wrong, I smoked it at 107c until it hit the recommended 70c internal temp, then wrapped it ( had to use foil I don't have butcher paper ). It's just dry and a little chewy.
I don't know if I used enough charcol (near the end of the bag)
by TheWebUiGuy
7 Comments
Did you just cook the flat? Cooking the flat only can be hard to keep juicy since it’s leaner than the point.
Dude no offense but that looks like something ate your brisket partially digested it and then through it up. Did you use some kind of binder for the seasoning? You didnāt pull it off at 70 internal right? just wrapped and then kept it on till it hit 95 internal?
Ive never done just the flat, but for brisket, you want to start seeing if it’s probe tender about 195 to 200 degrees F. Ive seen briskets be tender at around slightly above 200 to 211. Bringing it up to 224 degrees f seems a bit much and probably way overcooked it and dried it out.
Ooo, you could soak in beer like that YouTuber suggested. lol.
Was it tender?
Dry *almost* always means it needed to cook longer, brisket can be fickle, the flat especially. 1kg is a very small piece. Also buy the highest grade you can afford.
Have you/can you cook a pork shoulder? It’s about as forgivable as BBQ gets, but at 225 unless you wrap will take an eternity to cook.
You might find your kamado (and you) are happier closer to 250-300 which has the benefit of reducing your cooking times unless your doing something very delicate like fish.
If you need to get your confidence up and need to stick to beef, consider short ribs, they have several types of connective tissue in them but are always juicy at any grade so you can learn when stuff becomes tender vs temp.
Banana nut brisket
Need to cook longer my dude. When it gets to 195-200 you can start checking it for probe tenderness. If it’s not tender yet, let it go longer till it is.