Cannot figure out what I did wrong yesterday. Followed what had previously been pretty much a repeatable process that turned out good results with a decent ring & color etc... but not this time. Meat was certainly good to eat by everyone's account at the table but I knew it wasn't the way it should have been. Note grate temps (which I monitor) are usually +20° over controller setting. Of course this had to happen on a Wagyu 13# smoke.
Here are my notes:
- used mixture of cherry & pecan 50:50
- used smoker tube with pecan positioned at back (smoking on a MAK 2 Star)
- brisket on at 7:10am, fat cap up
- 170º for 1 hour then set to 235º (monitored grate temp 240-261º = avg 250º)
- @11:10am 4hrs in, the color looks really good. Tube basically done. Hoping it will stay for 1 more hour before wrapping.
- @12:05pm ~5hrs, wrapped in butcher paper. IT was 151º lowered set temp to 230º (grate hovered around 245)
- @1:30pm IT 180º lowered set temp to 225º (grate still hovered around 245 - warmer part of the afternoon)
- @3:00pm IT ~200º, probed very easy, pulled & into cooler. Total smoke time of 8 hours.
- Rested for 3 hrs
Results: disappointing low smoke level, somewhat of a pot-roast flavor. Internal meat was dark colored and couldn’t see a definitive smoke ring. Thinly cut flat pieces did not pull apart as easy as expected. Suspect it needed more time and that I may have cooked it too fast.
Obviously I messed up somewhere...
Edited by schlotz - 8/20/16 at 5:59am