I have a mystery that has happened the past several times now. I will cook several briskets and one or two will come out perfect while the other ones are still bloody or way under cooked. It also will do it on my pork shoulders. This is how I prepare them.
I will trim the fat off the flat and some off the point them flip it and shave down the fat cap some.
Then I use Coke and beef broth to inject into it, then put a heavy rub on it.
I put in on the smoker (which is a Texas style offset smoker) fat cap down.
I leave it there for 4 to 5 hours and then wrap it for the remainder of the time. I cook hot temps around 300 degrees for about 10-12 hours. Depending on the size of the brisket.
The size I use is between 12-14 pounds brisket.
I have used this method for years and years. But, until recently they have always turned out nice, really nice. Good smoke ring. It will have a little pull to it but, be tender and really good.
But, this new thing is puzzling me! I prepare every brisket the same way and 1 or 2 will be great the rest will seem done but, when you cut into them the meat is stringy and a little bloody. (Medium Rare ish). And Now my Pork shoulder are starting to do the same. I don't know what I'm doing wrong. If you have any advice or question that might help please let me know.
I will trim the fat off the flat and some off the point them flip it and shave down the fat cap some.
Then I use Coke and beef broth to inject into it, then put a heavy rub on it.
I put in on the smoker (which is a Texas style offset smoker) fat cap down.
I leave it there for 4 to 5 hours and then wrap it for the remainder of the time. I cook hot temps around 300 degrees for about 10-12 hours. Depending on the size of the brisket.
The size I use is between 12-14 pounds brisket.
I have used this method for years and years. But, until recently they have always turned out nice, really nice. Good smoke ring. It will have a little pull to it but, be tender and really good.
But, this new thing is puzzling me! I prepare every brisket the same way and 1 or 2 will be great the rest will seem done but, when you cut into them the meat is stringy and a little bloody. (Medium Rare ish). And Now my Pork shoulder are starting to do the same. I don't know what I'm doing wrong. If you have any advice or question that might help please let me know.
