do I just need to do more apple juice? tasted amazing though
it was an 8lb Brisket flat at 225. First picture is seasoned pre cooked,
second is 3.5 in right before I wrapped it was stalling at 155 for an hour. total cook for 9 hours.
3rd picture is after I took off smoker i rewrapped it and this was after the rest.
by TheYoungSquirrel
10 Comments
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used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
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It looks like there is not fat on it. Did you trim it yourself or was it purchased this way?
Smoke it the day before and leave it in a oven at 150 overnight. Smoke again to get to 201 then serve. It’ll make the brisket juicy as heck for some reason that way.
Undercooked, need to get the meat to anywhere between 195-203. Should probe like butter. For brisket you need to forget all you learned about cooking beef for tenderness. It is a naturally tough cut of meat due to the connective tissue (collagen) in the meat. This needs to be rendered, and that doesn’t even start until about 165.
Do u have a picture after the trimming, looks like you removed all the fat from the meat.
9 hours doesn’t sound long enough for that. Also, it looks like it was trimmed far too aggressively.
Probably a combination of not enough fat, and not quite reaching a high enough temperature for rendering the remaining fat out.
A little dry??
Maybe too hot, too fast
Already mentioned many times… trimmed too much.
But also that looks like a flat? I always buy a whole brisket. It’s got more fat and more mass to protect its moisture. The flat has to be trimmed by the butcher to separate the halves so you never know what you’re going to get.
Someone got a new trimming knife and was having fun. Or needs a new trimming knife and took all your fat.
That said, I’d still demolish that. Some of those slimmer slices would make a killer brisket grilled cheese.
Heck of a brisket salad available now.
Homemade pizza.
Heck, toss some of those slices on top of a fatty smoked burger.
Make some queseo and put some chunks of this in there.