Smoked my 3rd brisket yesterday very discouraged. I used all the right methods and it still came out dry and tough. Cooked it in my MES at 225 degrees. Filled the water pan up. There was steam pouring out of the vent for the entire smoke. Brought it up to 160 and foiled it. Pulled it at 190. Let it sit for 2 hours. I had even injected it with more than a cup of apple juice. It was a choice graded angus flat with a nice fat cap on it. When I opened the foil up there were all the liquids. How do I keep the liquids in the meat so it is "melt in your mouth tender"? I sliced it thin and across the grain and then poured the liqiuds on top of it. The taste was there but not the texture. Any thoughts on what I am doing wrong? I know brisket is a tough dish to cook but I am not a rookie any more. I used apple chips and rubbed it with Jeff's rub letting it sit overnight in the fridge. The meet was 52 degrees when I started the smoke. I think it took about 7 hours in the smoker. It stalled for about an hour and 1/2. Everything went well. I thought this would be the one but it was only a little better than the others. Thanks in advance for the help.
post #1 of 14
2/21/10 at 9:38pm