Recent content by rorschach
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Brisket is dry and not very tender...what happened? (with pics)
10-4. At this point, I'm leaning towards it being over-done. Can't wait to try to catch it before it gets there next time (via toothpick test or some variation). Questions though: 1) Can the final product's quality be negatively impacted by poking it too much with toothpicks? 2) Once the... -
Brisket is dry and not very tender...what happened? (with pics)
I also was just reading one of gary's posts on smoking brisket and came across this quote: "Most briskets will be done around 190° to 205°. Now if you buy” Choice grade” it can be tender and juicy around 180° to 185°."... -
Brisket is dry and not very tender...what happened? (with pics)
Update on the temperature according to the smoker's built-in cabinet temperature sensor: Tested the built-in temperature sensor at two set-points - 200F and 240F. A trusted wireless temperature sensor (accuracy verified in boiling water this past weekend) was used as a temperature reference... -
Brisket is dry and not very tender...what happened? (with pics)
Ah, okay. Welllllllll....we'll see what happens here with the temperature tonight and hopefully that'll help solve the mystery. Pork butts must be as forgiving as heck - smoked two on the top rack in that thing and they've been juicy as all get-out! Thanks for the continued feedback, timber... -
Brisket is dry and not very tender...what happened? (with pics)
From timber's linked article: "Place the brisket directly on the grate and let it smoke cook until it reaches about 160 degrees. You are probably looking at about 3 hours." He recommended using a 10-12lb packer cut brisket in the recipe (mine was 12lbs). How does this square with... -
Brisket is dry and not very tender...what happened? (with pics)
Okay - just did a little research and it sounds like Myron Mixon's high-temp method hinges on injecting the meat, something I definitely did not do this time. I'm very interested now to see what the smoker's temperature was. -
Brisket is dry and not very tender...what happened? (with pics)
So here's a question for you guys... Say the temperature reading of the factory sensor is wrong and the temp is much higher in reality. Don't some folks do this quick-cook brisket thing where they ramp the grill up to 325F? If it did turn out to be 325F and I was monitoring the internal... -
Brisket is dry and not very tender...what happened? (with pics)
This is all leading me to believe that you really have to go by feel with these things. In the youtube series posted by Aaron Franklin (Franklin BBQ), it doesn't seem that he even temperature probes his, but rather goes by feel. Could be wrong on that, but you definitely see him test the... -
Brisket is dry and not very tender...what happened? (with pics)
Your experience has been that it enters the stall around 7-8hrs in?? Wow, mine was stalling, at least at the point I was probing, at less than 3 hours in. Is that even possible? Or, was I probing in the wrong place? Also, is there any downside to probing around the piece of meat? I.e., does... -
Brisket is dry and not very tender...what happened? (with pics)
Okay - I just got done eating some of the brisket leftovers for supper and finally got into the meat from the brisket point. I cut off about a 2.5" wide strip of the point, sliced it into 3/16"-1/4" slices and left some 1" on a side cubes (burnt end-ish looking things) as well, enclosed them in... -
Brisket is dry and not very tender...what happened? (with pics)
So when you are to the point to where you want to cease cooking the brisket and allow it to rest, it is springy/moist and stays that way until you're ready to serve it? Do you keep it at 150F while wrapped? -
Brisket is dry and not very tender...what happened? (with pics)
Okay. I've been looking up ways to test it and I'll try the "potato test" tonight with one of my trusted thermometers and see what kind of results we get. Good/bad idea? Thanks. -
Brisket is dry and not very tender...what happened? (with pics)
Updated original post to include information that the cut was USDA Choice. It appeared to have good marbling, to my untrained/uneducated eye. Both thermometers I was using - the digital and the Taylor analog - were tested in boiling water and read correctly within 2F. So, it doesn't seem like... -
Brisket is dry and not very tender...what happened? (with pics)
The title gives away the outcome, but this past weekend I smoked my first brisket on my Masterbuilt 30" Electric Smoker. The final product was not very tender (it "held together" too much) and was pretty dry. I'm wondering what the problem was with this brisket (is it over- or under-done), and...
