First time I cooked a brisket, I did the overnight method as I wanted plenty of extra hours the next day if I needed the time.
Ended up 11 hours cooking with 3 hours rest.
Pretty happy with it
by I-like-2-watch
1 Comment
Nicholas_Angel
So I am going to give some criticism, but it is one that I would give myself as well as I am often the only person criticizing my cooks 🙂
You have certainly overcooked this overall. If you look at both the flat and the point, you can see the lines in the meat that look like clay/mud drying in the summer heat. you can also see that there is almost no fat in the join between the two left. This is an indication that the cook went on for too long as there are two common methods of overcooking meat in low and slow cooks. The first is at too high of a temperature for too long that leaves everything tough and the second is a low temperature for too long that leaves everything cooked but…chalky? This is what I would guess you have hit. Its the same texture you get from restaurant short rib that has been held at temp for too long. Its somehow both super saucy but dry.
So don’t be discouraged. You have an amazing smoke ring, the bark looks fantastic, and I’ll bet you didn’t hear any complaints! I have very good results with the Smoking Dad BBQ method with and without the SloRoller and this is after my first cook which wasn’t nearly as good as yours was. Good luck!
1 Comment
So I am going to give some criticism, but it is one that I would give myself as well as I am often the only person criticizing my cooks 🙂
You have certainly overcooked this overall. If you look at both the flat and the point, you can see the lines in the meat that look like clay/mud drying in the summer heat. you can also see that there is almost no fat in the join between the two left. This is an indication that the cook went on for too long as there are two common methods of overcooking meat in low and slow cooks. The first is at too high of a temperature for too long that leaves everything tough and the second is a low temperature for too long that leaves everything cooked but…chalky? This is what I would guess you have hit. Its the same texture you get from restaurant short rib that has been held at temp for too long. Its somehow both super saucy but dry.
So don’t be discouraged. You have an amazing smoke ring, the bark looks fantastic, and I’ll bet you didn’t hear any complaints! I have very good results with the Smoking Dad BBQ method with and without the SloRoller and this is after my first cook which wasn’t nearly as good as yours was. Good luck!
A similar concept is explored more here: https://www.seriouseats.com/science-of-stew-why-long-cooking-is-bad-idea-overcook-beef