Flavor was great! Meat church holy cow … however it was a tad tough. It had some wiggle and bend but could not easily pull apart. Kinda like all the fat did not render correctly too.
My method:
Dry rub 24 hours before and left in fridge.
225* from 12am to 630am
Pulled at 165* internal and foil boat
275 to finish.. about 2-3 hours
Pulled at 204ish and pretty probe tender
Rested 3 hours …
Any thoughts on where I can improve?
by bushwacked1
3 Comments
It’s always hard to tell from pics, but that brisket looks like it needed several more hours. Bark is very light, the fat is not even near being rendered, and a slice has the bend of a well done steak. I feel like the internal temp and probe test may have been flawed.
If all things were done correctly maybe you just got a bad piece of meat. But from the comment above it does look like it needed a few more hours
Check out Mad Scientist videos. Dude has so much info on briskets. The biggest key I got from all my research is to never, ever wrap before bark is just like you want it, but most importantly wait until fat is rendering. Once the fat is yellowing and you can push a finger through it, then you can wrap. Beef fat needs convection and open air to render well.