Looks undercooked possibly. It’s either under or over.
Have you checked your smokers internal temp with a separate thermometer to verify actual cooking temp? It could be running high or low.
I see some connective tissue that doesn’t look broken down which would tell me it didn’t get hot enough or for long enough.
whippleshuffle
Temp inside the smoker seems off. Looks partially dehydrated like it’s actually running at 140 or similar. Get even just a simple oven thermometer and do a test, ideally at a similar time of day/similar ambient temperature. If it’s in full sun maybe that’s tricking a damaged sensor.
mikewise
not finished. unrendered fat
BenefitVegetable694
Put it in a crock pot with a cut up chunk of salt pork and chicken stock and braise it down to make hash.
getfive
Stop playing with your meat
Fecal_Tornado
RIP to the poor cow that lost its life to be turned into that.
tiggitytony
Braise it and make some pulled brisket sandwiches or burnt ends
eletricboogalo2
Not hot enough and pulled too early.
Tight brisket is early, stringy is too long.
CommonManX
Best brisket jerky I have ever seen!
Revolutionary_Pilot7
I do 226 for 8 hrs, 250 for 3-4 hrs and then wrap it and turn to 275 until the flat is prove tender around 203-205 ( the point will usually be 198 ish and then I let it cool off and I put it in the oven at 150 for like 8-12 hrs
BenefitVegetable694
You sure that wasn’t a corned beef brisket you started with? Coloring almost looks like it. I do those all the time on smoker but they don’t take half the time as raw brisket.
placated
You didn’t cook it anywhere near long enough.
Hookmsnbeiishh
Stop squeezing it! You’re letting all the air out.
Educational_Grand_18
Didn’t cook long enough.
SalamanderNo3872
Definitely looks like it did not hit 203* Internal temp.. slow and low is the tempo. Slow smoke at 200* until it hits 160 internal temp and then pull and wrap in butcher paper, and increase temp to 235* until it hits 203* internal temp and probes like warm peanut butter.
17 Comments
Time for some chili
Looks more like beef jerky
Looks undercooked possibly. It’s either under or over.
Have you checked your smokers internal temp with a separate thermometer to verify actual cooking temp? It could be running high or low.
I see some connective tissue that doesn’t look broken down which would tell me it didn’t get hot enough or for long enough.
Temp inside the smoker seems off. Looks partially dehydrated like it’s actually running at 140 or similar. Get even just a simple oven thermometer and do a test, ideally at a similar time of day/similar ambient temperature. If it’s in full sun maybe that’s tricking a damaged sensor.
not finished. unrendered fat
Put it in a crock pot with a cut up chunk of salt pork and chicken stock and braise it down to make hash.
Stop playing with your meat
RIP to the poor cow that lost its life to be turned into that.
Braise it and make some pulled brisket sandwiches or burnt ends
Not hot enough and pulled too early.
Tight brisket is early, stringy is too long.
Best brisket jerky I have ever seen!
I do 226 for 8 hrs, 250 for 3-4 hrs and then wrap it and turn to 275 until the flat is prove tender around 203-205 ( the point will usually be 198 ish and then I let it cool off and I put it in the oven at 150 for like 8-12 hrs
You sure that wasn’t a corned beef brisket you started with? Coloring almost looks like it. I do those all the time on smoker but they don’t take half the time as raw brisket.
You didn’t cook it anywhere near long enough.
Stop squeezing it! You’re letting all the air out.
Didn’t cook long enough.
Definitely looks like it did not hit 203* Internal temp.. slow and low is the tempo. Slow smoke at 200* until it hits 160 internal temp and then pull and wrap in butcher paper, and increase temp to 235* until it hits 203* internal temp and probes like warm peanut butter.