- Mar 28, 2016
- 5
- 10
I smoked my very first brisket yesterday and it couldn't have come off any better, with one exception. It was just under 8# and, while everyone had nothing but good things to say about it, I felt it wasn't quite as tender as I would have liked it to be and was fairly average relating to flavor.
I used cherry wood chips in the charcoal and cooked it on my Big Green Egg. Did not open the egg the entire smoke and took it to 190 degrees before removing. Allowed it to "rest" for approximately 1 hour and it sliced up nicely.
My questions are; 1. if I take the temp to 195, or so, is that going to make it a bit more tender? 2. Should I be looking for a place that can provide a better cut of meat?
I should add, I purchased my brisket at a local, family owned, grocery store that has a complete meat department and, normally, provides us with very, tasty meats.
In advance, thanks, for any advice/help for future smokes. I am looking forward to smoking another brisket soon. And, plan to smoke some ribs this afternoon.
Chuck
I used cherry wood chips in the charcoal and cooked it on my Big Green Egg. Did not open the egg the entire smoke and took it to 190 degrees before removing. Allowed it to "rest" for approximately 1 hour and it sliced up nicely.
My questions are; 1. if I take the temp to 195, or so, is that going to make it a bit more tender? 2. Should I be looking for a place that can provide a better cut of meat?
I should add, I purchased my brisket at a local, family owned, grocery store that has a complete meat department and, normally, provides us with very, tasty meats.
In advance, thanks, for any advice/help for future smokes. I am looking forward to smoking another brisket soon. And, plan to smoke some ribs this afternoon.
Chuck