- Jun 16, 2017
- 6
- 10
Hi guys,
So i smoked some brisket for the first time last weekend with some poor results in my opinion. I had a PID controlling the temp at 225F. Given i did not want to cook a whole brisket i cut the brisket in half and smoked just the point half. My assumption was that given i was only smoking half the brisket that i would be done in 6-7 hours. To my surprise it took me a full 12-13 hours to get this up to 195F temp. I believe i made many mistakes along the way and would like some feedback from experienced people. Below i have outlined the process and appreciate any feedback and advice:
1) Waited for smoker to heat up to 225F. Once up to temp i placed the brisket on the middle rack. I had one large water pan down below to diffuse the burnt pucks and provide moisture. The Pan was large enough to last the entire cook and still be full with water.
2) Temp cabin probe was at the front of the bottom rack to maintain a steady 225F using the PID.
3) I let the brisket smoke for a full 3-3.5 hours without touching it. I noticed the PID does take a long time to get the smoker up to temp once the door has been opened. After 3.5 hours i opened the door and sprayed the brisket with apple cider vinegar.
4) Continued smoking process until brisket internal temp reached 160F. Took out of smoker, wrapped in foil and poured Apple Cider Vinegar over brisket.
5) Turned smoke off, and left in Bradley smoker with just the oven on until internal temp of Brisket reached 195 degrees.
6) Took out of Bradley and left the brisket wrapped in foil on my kitchen bench top to rest for a full 1 hour
7) Took brisket out, cut in thin slices to serve.
Now i'm not saying this was a disaster, but it wasn't anything like what I've seen from people on YouTube. The brisket was a bit moist in some parts, but dry in other areas. The meat also had a bitter taste to it, that seemed like it was coming from the apple cider vinegar that i poured into the foil to let it steam until it reached temp. In my opinion this was a mistake as i think drenching the brisket in cider vinegar ruined the taste. The seasoning i used was a mix of salt, pepper, onion powder, mustard powder, and cayenne pepper.
The wood pucks i used were cherry wood. I decided to try this as i had never used cherry before, but there was no smoke ring, and not much of a smokey flavour.
I appreciate any advice on how i can improve my brisket making process and where i went wrong?
So i smoked some brisket for the first time last weekend with some poor results in my opinion. I had a PID controlling the temp at 225F. Given i did not want to cook a whole brisket i cut the brisket in half and smoked just the point half. My assumption was that given i was only smoking half the brisket that i would be done in 6-7 hours. To my surprise it took me a full 12-13 hours to get this up to 195F temp. I believe i made many mistakes along the way and would like some feedback from experienced people. Below i have outlined the process and appreciate any feedback and advice:
1) Waited for smoker to heat up to 225F. Once up to temp i placed the brisket on the middle rack. I had one large water pan down below to diffuse the burnt pucks and provide moisture. The Pan was large enough to last the entire cook and still be full with water.
2) Temp cabin probe was at the front of the bottom rack to maintain a steady 225F using the PID.
3) I let the brisket smoke for a full 3-3.5 hours without touching it. I noticed the PID does take a long time to get the smoker up to temp once the door has been opened. After 3.5 hours i opened the door and sprayed the brisket with apple cider vinegar.
4) Continued smoking process until brisket internal temp reached 160F. Took out of smoker, wrapped in foil and poured Apple Cider Vinegar over brisket.
5) Turned smoke off, and left in Bradley smoker with just the oven on until internal temp of Brisket reached 195 degrees.
6) Took out of Bradley and left the brisket wrapped in foil on my kitchen bench top to rest for a full 1 hour
7) Took brisket out, cut in thin slices to serve.
Now i'm not saying this was a disaster, but it wasn't anything like what I've seen from people on YouTube. The brisket was a bit moist in some parts, but dry in other areas. The meat also had a bitter taste to it, that seemed like it was coming from the apple cider vinegar that i poured into the foil to let it steam until it reached temp. In my opinion this was a mistake as i think drenching the brisket in cider vinegar ruined the taste. The seasoning i used was a mix of salt, pepper, onion powder, mustard powder, and cayenne pepper.
The wood pucks i used were cherry wood. I decided to try this as i had never used cherry before, but there was no smoke ring, and not much of a smokey flavour.
I appreciate any advice on how i can improve my brisket making process and where i went wrong?
