First Brisket smoke what did i do wrong?

zerohero

Newbie

Original poster

Jul 3, 2013

16

10

Pueblo Colorado

• Jul 3, 2013

• #1

So I just tried my first brisket it was a 10 lb packers cut. i didnt trim off any of the fat from the brisket but i did cut it right down the middle so i had both the flat and the thick end in both cuts. it came out super tender but dry. there was still a small amount of fat on top. what might i have done wrong? should i smoke with a water pan? i rubbed it with salt and pepper only just before smoke as well. not very much i might add. thanks for the help everyone

 

s2k9k

AMNPS Test Group

Sep 8, 2011

11,324

182

SEUSA

• Jul 3, 2013

• #2

What was the internal temperature (IT) when you took it off?

I see this is your first post here so when you get a minute would you swing by "Roll Call" and introduce yourself so we can give you a proper SMF Welcome, Thanks!

 

frosty

Master of the Pit

Oct 25, 2011

1,666

32

Houston, Texas, USA

• Jul 3, 2013

• #3

Welcome Zerohero!  Got any photos or other details to share?  Lots of folks can help  with this problem.

 

zerohero

Newbie

Original poster

Thread starter

Jul 3, 2013

16

10

Pueblo Colorado

• Jul 4, 2013

• #4

I didn't get any photos of it after it finished it was about a 10 lb brisket out of thr package before I cut it. Total cook time was around 9 hrs at 250 degrees. When I checked it it showed 198 in the thick end. I didnt use any water pans. After I took it out I wrapped it in aluminum foil on the counter for about an hour. I sprayed it while cooking twice but since the fat on top wasnt totally rendered it looked juicy. Just really confused.

 

Last edited: Jul 4, 2013

boardpuller

Meat Mopper

Aug 7, 2011

188

14

Colorado Springs, CO

• Jul 6, 2013

• #5

Zerohero Briskets are strange beasts, I've has some done in 5 hrs and others that took over 17. I will take a packer and cut it in half trim some of the fatcap (save what I trimm for sausage) We soak ours in Apple Juice for a couple days in a spare fridge, take it out rub it, wrap it over night or all day depending on time, bring the smoker up to 225-235 put the beast in (8 - 10 PM) around 6AM wrap in foil and back in till done, pull it out put in a small cooler till time to slice, I pull between 175 and 190 IT.

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• boardpuller
• Jul 6, 2013

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• boardpuller
• Jul 6, 2013

 

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Reactions: zerohero

kc5tpy

Master of the Pit

May 12, 2013

4,352

188

Newark on Trent, United Kingdom.

• Jul 6, 2013

• #6

Hello.  I have in the past cooked a brisket EXACTLY like every other brisket and it turned out tender but dry.  Don't forget the age of the beef and the animal it came from can effect the outcome no matter WHAT you do.  Remember the old saying about pig's ear and silk purse.  The temp was good (so long as you trust your therm ).  I often smoke at even a little higher temp.  I would have pulled around IT of 185, not more than 190, but you weren't THAT far off.  I would have wrapped in towels and rested for at least 2 hours but THAT shouldn't cause that big a deal.  You shouldn't need water in the pan.  I say go to a good butcher and get a quality cut of meat and try 'er again.  SAME everything as before.  Your method was sound IMHO.  Good luck.  Let us know how it goes.  Keep Smokin!

Danny

 

zerohero

Newbie

Original poster

Thread starter

Jul 3, 2013

16

10

Pueblo Colorado

• Jul 6, 2013

• #7

@Boardpuller. Awesome! that Brisket looks great! I still have the other half in the freezer, maybe next week ill try and smoke it. at what temp should i pull it out and wrap it? 

 

snowdog71

Smoke Blower

Jun 16, 2013

97

16

Colorado Springs

• Jul 6, 2013

• #8

Whats up zerohero, snowdog from colorado springs, what kind of smoker are you using, I am still a rookie at this, but have been having pretty good results, the old guard here at SMF have been extremly helpful for me, and I wonder if anyone knows how much smoking at higher altitudes affects the process, Dont give up

 

boardpuller

Meat Mopper

Aug 7, 2011

188

14

Colorado Springs, CO

• Jul 6, 2013

• #9

I usually pull at 150 IT that's where I've had stalls start. Some times I will add goodies like BBQ sauce especially to the flat, wraped a little loose.
 

 

kc5tpy

Master of the Pit

May 12, 2013

4,352

188

Newark on Trent, United Kingdom.

• Jul 7, 2013

• #10

Hello.  I am not going to beat a dead horse here

 but I think you are gonna have the same results from the other half.  Your technique was sound!  It HAD to be the meat.    I THINK you got a brisket from an OLD cow.  QUALITY of meat makes all the difference.  I know it may sound silly but what do you think they do with old cows who no longer produce calves?  They sell 'em to supermarkets.  I find no need to pull and foil a brisket before resting time.  Do as you will and good luck.  Keep Smokin!

Danny

 

zerohero

Newbie

Original poster

Thread starter

Jul 3, 2013

16

10

Pueblo Colorado

• Jul 8, 2013

• #11

@snowdog71 I am using a master forge vertical propane smoker and its great.
@kc5tpy I believe you me right as well, and stupid me i didnt look at the meat grade. I know it was a Sunday and I bought it at my local king soopers. I plan on trying the other half this week ill see what happens. I don't have high hopes.