Followed this hot & fast recipe https://www.smokedbbqsource.com/wprm_print/hot-and-fast-style-brisket.
Started at 7am at 300F, boated at 170F internal (about 5.5 hours), tried cooking again until probe tender but probed every 20 mins from 195F – 212F and it wouldn’t go in like butter. Close, but not good enough. Pulled it anyway as I didn’t want to overcook it, wrapped it in foil and rested in a cooler for 2.5 hours. Sliced it up at 5:30pm. Came out super tasty, great smoke ring, amazing bark but a bit tough. Some bits were real nice but most pieces were on the tougher side.
I had trouble when I was trimming the fat side and hacked it a bit and the meat didn’t have much marbling so that might’ve been why it was tougher. Aside from doing it low and slow (which I will next time) can anyone help with advice on why it might’ve been tough and didn’t probe tender? Should I have just kept cooking it past 212F until tender? Or is it just the cut of meat?
All in all I’m really happy for my first time but would love to nail it next time. Any advice would be awesome!
by gavotron
3 Comments
Looks yummy 🤤
Great smoke ring but looks a but dry🫤
Looks dry to me
With a fast cook you prob missed your probe windows. Try a low and slow and compare to see where you may have messed up. From your description of how it went, only thing I can think of