God hates a coward! Smoking my 1st Brisket today in UDS. 17 pounda! Salt & pepper rub with a touch of Cayenne. My oak wasn't completely dry, so I went with Hickory and cherry. Wil update tmrw. Tonight is low and slow
MeatallicA 1st Brisket
- Thread starter meatallica
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Brisket was a disaster. 13 hours, IT reached 200, rested 2 hrs. Sliced the Flat.. dry. Slice from the point.. chewy. No smoke ring, almost like roast beef. I could use some help/advice. Can I salvage this thing, or lost cause?
What temp did you smoke at? After 13 hours and if the internal was 200 you should have been good. Sometimes they need to go to a higher temp. Depends on the actual cut of meat. A better indicator than temp sometimes is how easy the probe slides into the meat. I use my Thermapen sometimes without even looking at the display. If the probe slides in like I'm probing melted butter In 3 or 4 different spots on the meat I don't need to know the temp it's done.
Then again sometimes you just get a bad cut.
Then again sometimes you just get a bad cut.
I'm using A UDS. Temp fluctuated between 210-235 all night. What a PIA. I put the probe in after 8 hrs and it was 180.Seemed strange considering the brisket shoulda hit the stall according to most threads. I've got it in the oven now trying to save it. Thanks for responding
lantzy75
Smoke Blower
Did you wrap it at all? Just doing my first brisket today so I'm not an expert by any stretch, bit I've read and seen that wrapping helps keep it moist and juicy.
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Sounds to me like you didn't cook it long enough.
I've had them go to 210 before they were probe tender.
But then I've also had them done at 195.
Al
I've had them go to 210 before they were probe tender.
But then I've also had them done at 195.
Al
I did not wrap it. I'm new to this too. I just took it out of the oven. Seems to be passing the toothpick test. Oh well, learning experience. Grandma said "oatmeal beats NO meal"
bbqwillie
Smoking Fanatic
210-235 is nothing to be concerned with. Now 180-270 is to worry about. The myth that you have to keep temp exactly the same throughout the cook is nonsense. As long as you keep the upper and lower temps within 20 or so degrees you are fine.
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I use an electric at 225'. Most of my 15-17 pounders go anywhere from 20 to 26 hours to get 200'-205. Yours seems very quick. Most of the time I do not wrap unless the humidity is extremely low.
Thanks fellas. I appreciate everyone's help. I did redeem myself today (July 4th) at a friend of mine's house. Smoked 4 pork loins for his party. They received quite a few thumbs up.
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