or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Brisket I Smoked Saturday
New Posts  All Forums:Forum Nav:

Brisket I Smoked Saturday

post #1 of 7
Thread Starter 

This one started out at 12 lbs.  After trimming it weighed 8.5 lbs.  I prepped this one like Franklin BBQ with the Salt and Pepper rub. Run the pit @ 275°.  Wrapped with butcher paper after the stall.  I'm not experienced with touching the meat to see if it is done so I ran this one up to 200° before pulling from the pit.  It had great flavor but a little dryer than I like.  

Either way, here it is.  What do you guys think?

post #2 of 7

:drool:I would eat it. I'd say you did a fine job.

Happy smoken.

David

post #3 of 7

Nice . . .:drool

post #4 of 7

From the looks of the pics it looks like you didn't get all of the connective tissue to break down which is why it was still dry (which is the problem I have yet to conquer myself).

 

You can see in the pic below that you can just start to see all of the small lines of fat/tissue to dissolve within the meat. This piece was cooked to 205 and probably needed another half hour to get everything broken down.

 

 

 

Aaron Franklin's method of feeling the meat is pretty hard to master. I use the probe test (if it slides in like a tooth pick in warm butter it is done) but have still yet to get one just right but I keep getting closer.

post #5 of 7
Looks really good! I've only tried 1 brisket so far-same results, tasted good but a little dry. I think brisket is about the hardest thing to get just right.
post #6 of 7
Thread Starter 
Quote:
Originally Posted by bmaddox View Post
 

From the looks of the pics it looks like you didn't get all of the connective tissue to break down which is why it was still dry (which is the problem I have yet to conquer myself).

 

You can see in the pic below that you can just start to see all of the small lines of fat/tissue to dissolve within the meat. This piece was cooked to 205 and probably needed another half hour to get everything broken down.

 

 

 

Aaron Franklin's method of feeling the meat is pretty hard to master. I use the probe test (if it slides in like a tooth pick in warm butter it is done) but have still yet to get one just right but I keep getting closer.

I know what you mean.  I should have left on a little longer. I also have to learn to be more patient...

 

Thanks bmaddox for your honesty.  It helps me to improve.

post #7 of 7
Thread Starter 
Quote:
Originally Posted by Sota D View Post

Looks really good! I've only tried 1 brisket so far-same results, tasted good but a little dry. I think brisket is about the hardest thing to get just right.

I have smoked a few briskets that were moist however I wrapped them in foil when the stall began around 165°.  This one I let it ride through the stall and when the temp started back up again I wrapped with the butcher paper.  It was a different technique and the first time I had smoked a brisket on the stick burner.  So a couple of different variables I had drastically changed.  That is just another excuse to try again!!!Beer.gif

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Brisket I Smoked Saturday