Hey guys, I’ve made a brisket a million times,
I always do the same method
3hrs @ 250
3hrs @ 275
3hrs @ 300
Wrap
And spray/spritze every 2 hrs with beer
It works all the time but now it comes out looking like this
What happened and what did I do wrong???
by Jonah_freund1
33 Comments
Look like chicken fried steak
Country fried brisket
Did you trim it? Crazy texture it’s got there.
Ahh. The geode brisket. You have to crack it open, the real brisket is inside.
Not sure why but most likely something’s off with the temperature. Maybe put in a secondary thermometer to verify? Maybe one of yours went bad?
Have you verified the temps with a calibrated thermometer? Perhaps the actual temp is higher than what your smoker is set to.
That looks like the random crunchy bit you get at the bottom of a bag of fries
Your temps are WAY too hot. For low and slow, i stick to 225 for the entire duration, time is not important, internal temperature is important. For hot and fast, I cook at 275.
Beer contains a lot of sugar/carbs and is contributing to the dryness. If you insist on beer, water it down 3 to 1 with water.
Use a steam tray, just a foil pan with only water will help with building a good bark at the beginning, remove the steam tray when internal temperature hits 165 and then wrap.
That should have been pulled off about 3 years ago
How was it? I’ve never tried smoked Geodude.
That rub is clumped on clumps on clumps. Jeez louise.
I’d be verifying the temp with another thermometer, not one connected to the smoker. Looks like it was cooked hot and fast
This looks like the brisket you cooked last time and forgot it was on the grill.
I thought this was r/whatisthisrock
This seems like a joke thread…
Also, that trim is WAY too much fat removed.
Are we going to get to see the inside when you slice it? I can see it has another 96 hours or so to go, but we’re a curious bunch.
F, or C?
New fear unlocked. 20 people coming for brisket, and when I open the lid, it looks like this.
How thick was your rub? I looks like it fell in the dirt on its way to the grill 😅
Did you use expanding foam as a binder?
I never considered breading and deep-frying a whole brisket.
Chicken fried brisket
Idk maybe a grease fire popped up and basically fried it.
Oops All Burnt Ends
Oh damn dude, something wrong with your traeger. That black dripping means it got way hot at some point. Maybe a fan or auger issue
Did you bread it? Lmao
Is the brisket behind the rock covered in sand?
He used crumb cake as a binder 😂
I don’t know why, but when I first saw your pic, I immediately thought of Chet from Weird Science 😂
https://preview.redd.it/r4v0rsz66vaf1.png?width=980&format=png&auto=webp&s=f4b5c9c8c72963fc99c3aad4830e70546838e85e
Sorry, this doesn’t help with your brisket.
Were you just going by time and not temp at all?
Dog, get some gravy because that’s actually a Chicken Fried Steak