Awesome. Let us know how it all turned out....Happy 4th Aj. and smokist.
Loving this "smokers family"....
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1st Brisket Help?!?!
- Thread starter harleybike
- Start date
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Loving this "smokers family"....
Just came off the smoker and is wrapped and in the cooler.
Awesome. Let us know how it all turned out....Happy 4th Aj. and smokist.
Loving this "smokers family"....
thesmokist
Smoking Fanatic
Correct...This had a bit better bark, was really good and as tender and juicy as the small piece I wrapped. The small piece would have been DOA had I not foiled it with liquid.
Also, I was cutting then wrong. When I went the proper way, against the grain...the slices were so much more tender.
I think next I may try taking them off at the stall and wrap them and use liquid and see if they stay even more juicy. Seems to me that they could have been a bit more juice. Now, It could be that they tend to dry up a bit faster after cutting as the uncut portion has been out for awhile.
Is it necessary to cook em till 190 IT or can they be pulled at a more med well temp? It is Red meat and red meat can be cooked less for steaks....couldn't that apply with Brisket?
brian85
Fire Starter
It would be tough. The reason you're cooking to such a high temp is to break connective tissues down. That's why there is no magical temperature to cook the brisket too. You should cook to 185-190° and start probing the meat as it raises every half hour to hour until your probe slides in like a knife through room temp butter. That could mean it being done at 190° or 210° that's why we probe.
I really like cooking with numbers, 200 degrees, 1 to 1.5 hr per pound,etc. May not be perfect but it gives me something to shoot for. I'm sure probing has its advantages as I'm learning every brisket really is different.
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