Picked up a smoker a month or 2 ago , in that time I’ve done pulled pork and pork belly burnt ends both of which turned out perfect although lacking some bark . I finally decided to get the courage to attempt a brisket. I smoked it at 250 overnight , wrapped it at 150 after noticing that I believe it stalled for numerous hours in the early morning. Then I inserted some probes to monitor temp hoping to get 200-205 , I ran to the store while brisket was in the 180s to grab some dinner stuff and when I returned one probe said 203 and my other probe said 217 …. Any ideas what went wrong during my cook to cause it to be dryish aswell a bit hard to chew in some spots ? I’ll take any advice , I don’t want to screw up a brisket ever again .
by Delinte
4 Comments
All run different.. did you add any moisture or tallow when you wrapped? May want to give that a try next run. Looks good, and it will take trial and error before you get the swing of this cut. I cooked briskets every weekend for about 4 months and only did flats first to learn it all. Just keep working it, and it sounds like maybe back off the heat if you have to run an errand. You can always push them at the end if necessary.
I’ve never seen something jump 40 degrees in 30 minutes.. bark is solid!!
what kind of smoker? wood? offset? pellet? electric?
Man chop it up and put it into a chili. No waste of meat ever. Always salvageable.