Originally Posted by KC5TPY
ABSOLUTELY! We have all had crumbly and all had disasters. I went through a time when everything I cooked on the smoker or cooked inside the house turned out wrong! Not fancy new stuff; I'm talking my "go to" recipes! I think more mistakes should be posted here on the site. Post the mistake and then post the reason the mistake was made so that others can learn. I'm not afraid to admit not everything turns out great. Sh--tuff happens.
Hang in mummel. Each one will be better than the last. Keep Smokin!
So a quick update. I'm busy chowing through the brisket. I was initially meh about the cost but its a ton of meat haha! Makes many meals. Last night I cut some slices, microwaved them, and sat down to eat. THEY WERE AMAZING! Dont know what it is about meat thats been cooled in the fridge. So much smokier.
Anyway, I'm getting to the thicker part of the brisket, and I think its cooked perfectly. I gave the meat a tug, and it held nicely before breaking. Its felt perfect. There are now some fat slither in between the meat etc.
So I think I started at the thinner end of the brisket the other day with no fat cap. Like I said, it was maybe 10% overcooked but was fine. But now that I got to the thicker part of the brisket, its juicy and tastes soooo good.
I didnt trim big pieces off the brisket like in Aarons vid. All I did was use my fingers to feel if there were any hard fat parts, and then cut them off/out (like under that flap, there was a hard piece of fat under there that probably wont render etc). I just chopped it out, but left the whole meat in one piece (didnt cut off the ends etc).
So if I was in a competition or owned a restaurant, perhaps I would cut off those thinner pieces like he did. But at least for now, I dont mind the other parts and I love how the thicker part of the brisket came out.
So what about putting the Mav into the thinner part of the brisket and pulling at 203F. Or do you risk tougher meat them on the thicker part if thats only at 192F or something like that? Mmmmmmm, brisket :))))