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What went wrong?

post #1 of 15
Thread Starter 
I have now smoked 2 briskets. The first one I did I did not cook long enough, and although it had good flavor it was tough. Ok this is an easy fix. So this past weekend I did my second brisket. It was almost 8 pounds, cooked for 13 hours at 225-250 on my propane smoker. I used a home made rub and kept good smoke for first 8 hours. When it got to 165 deg I wraped it in foil and put it in the oven at 250 until it reached 200 deg. Let it stand for 1 hour before slicing. This time it was very tender but had no flavor at all. I could not taste the rub or smoke flavor, it tasted like you had baked an unseasoned stake in the oven. What did I do wrong? Thanks for any help.
post #2 of 15
How was the bark on it? Maybe a different variation on your rub or inject the brisket if your happy with the rub but still want more flavor. What kind of wood were you using?
post #3 of 15
I actually had similar results. I'm thinking of a marinade for my next one. Not sure what I want to use yet but definately need something to kick it up a notch.
post #4 of 15
Perhaps injections..
post #5 of 15
what was in your rub? was there a smoke ring?
post #6 of 15
Thread Starter 
I used hickory wood. There was a thin smoke ring in the meat and a decent bark. I used the same home made rub I use for my ribs which gives a good spicey/sweet taste on my ribs and also sprayed with rum and apple juice mix several times. I had thought about an injection/marinade but I dont want to over power the smokey flavor that should have been there.
post #7 of 15
I've never had to inject or marinade a brisket and mine come out flavorful and tender. All I do is rub the night before with a basic sugar pepper rub. I would say you might have just got a bad brisket. Where did you purchase it?
post #8 of 15
If you had good smoke and a rub you've used before I'll go with a weird piece of meat too. I sometimes like to inject with garlic n herb and this usually comes out great but you shouldn't have to and it also wouldn't explain the lack of smoke flavor.
post #9 of 15
Thread Starter 
I got it at Sam's. Do you guys use mustard when you put on the rub? That is the only thing I did different than my pulled pork. That would explain not tasting the rub, but I cant understand not tasting the smoke flavor. I guess maybe it was just a bad meat. Oh well that gives me a reason to try another one!!!
post #10 of 15
I have done with and without mustard and other than the rub sticking a little better there is no difference
post #11 of 15
PDT_Armataz_01_36.gifPDT_Armataz_01_04.gif Friend, I don't know for sure; but I have had very good luck with my rubs. One is just garlic powder, black pepper, dash of Hungerian Hot Paparkia, some onion flakes and a dash of salt. The other one is a commerical rub I buy from Inman, KS. I take the trimmed brisket and on the fat side; I scored the fat down to the red meat in a 3/4 in square checkerboard pattern. Then I rubbed it down with plain yellow mustard and sprinkled my rub on both sides and all edges and folds. I then wrapped the brisket in a double layer or more of plastic wrap and put it in an aluminum foil tray in the fridge for at least 24 hours and generally 48 hours (2 days). I take it out and bring it to room temperature and put it on the smoker after I have the smoker up to 220 or so. Removing the plastic wrap of course. After it gets to 165 I double foil it in Aluminum and take it inside and finish it in the oven with the remote temperature probe still in it. Then let it rest for several hours before slicing or it will just fall apart. I got this off of a thread somewhere here I think. Hope it helps. Ask the rest of the guys because I know most of them do as well or better than a new guy like me. Semper Fi and Happy Blue Wisps from Sedalia, MO.
post #12 of 15
what the others said, if the first one was made with the same rub and it tasted good but tuff, and the second like you say had no flavor-even if not smoked at all should still have a good rub taste. blame it on the rub,the smoke, or blame the meat, the only way to find out for sure is the same as sighting in a rifle. you need to do a three shot group. do another brisky and just for the heck of it throw in a fatty with some of the same rub on it for a snack, or better yet a cuple mini's with diff rubs on. as far as the mustard it only helps the rub stick, you wont taste it in the finished product. expieriment with this even if only with something small to see if u can nail it down or confirm your rub ok and meat getting smoked. dunno what else to tell ya on this one. let us know!!!
post #13 of 15
A rub that works for pork may not do well with beef. Pork absorbs flavor more readily than beef. Might check for some beef rubs for your next attempt. Make sure you're not washing the rub off with to much spraying.
post #14 of 15
try a stronger wood like mesquite...
post #15 of 15
naa not stronger wood-like ag says-rubbed and wrapped and overnite or 2
and sear first.
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