- May 30, 2014
- 5
- 10
After a very successful first smoke (pork loin), tried a 4 pound beef brisket for my second smoke. It was a little chewy, and the rub was too hot for my wife's taste.
I solved the mystery of the heat, I used Calfornia Chili Powder in my rub along with Cayenne. Both were too much.
I think the toughness came from two mistakes: 1) I didn't inject the meat. 2) I used the time recommendation instead of the temperature recommendation for doneness, which means I ended pulling the meat at 185 degrees based on time/weight recommendation, instead of 165-170 that is probably optimal.
Even though chewy, I like the result (cause I like spicy food), and I can't wait to try this cut again to see if I can improve my skill-set.
Here's the result:
I solved the mystery of the heat, I used Calfornia Chili Powder in my rub along with Cayenne. Both were too much.
I think the toughness came from two mistakes: 1) I didn't inject the meat. 2) I used the time recommendation instead of the temperature recommendation for doneness, which means I ended pulling the meat at 185 degrees based on time/weight recommendation, instead of 165-170 that is probably optimal.
Even though chewy, I like the result (cause I like spicy food), and I can't wait to try this cut again to see if I can improve my skill-set.
Here's the result: