I have made a couple really good briskets in the past couple months so I figured I would smoke one for the 4th. I picked one out at costcoand it looked like it had a good amount of fat on it like the others. I smoked it for 12 hours 2-4 hours more than the other 2 i got it up to 190 and pulled it wrapped it in foil and blankets and put it in the cooler. An hour later i started to slice it and there was no fat to be seen. when I took a bite it was as tough as old shoe leather. My question would be is this from there not being enough fat or not smoking it long enough?
- topicBriskettagged by System, 7/12/10
Related Forum Threads
- Prepping Brisket Last post on 9/18/15 at 6:42am in Beef
- Overnight 1st brisket smoke with pics! Last post on 2/5/15 at 1:22pm in Beef
- Question on smoking a brisket and ribs together Last post on 12/24/14 at 6:37am in General Discussion
- First Brisket, Question regarding cut of meat Last post on 12/19/14 at 1:18pm in Beef
- Small Pretrimmed brisket...First time! Last post on 12/20/14 at 2:27pm in Beef
Cherry Dry Rub Recipe And Process
Last edited: 9/22/12
- Geeks Basic BrisketLast edited: 4/28/11
- Brisket Separation TechniqueLast edited: 9/9/10
- Red Bell Pepper Rub Naturally Sweet And Mildy Spicy No SugarLast edited: 8/28/13
- Brisket Marinade And RubLast edited: 5/25/10
Ive ground and mixed 60 + pounds of meat so far in 20-25 lbs batches. 1st, it does a much better job than I did manually with out over working the meat. I need to work on my setup a bit to make the...
So I purchased a GMG Jim Bowie prior to owning my Blaz'n Grill GridIron. I had problems from the start and eventually sold it after owning it for a little over 3 months. I paid more than double for...
I have smoked ribs, beer can chicken, pork butts, chicken breasts, all have turned out great. I just turn it on set the temp and forget it.
I agree with everything yamafx4dude said. The box itself is great. Well insulted and large enough for a large family I need to smoke for. However the electronics in this unit suck… DO NOT depend...
This is a nice set it and forget it type of thing. One thing I do want to mention on it...lump coal is not easy to work with on this. Stay with Kingsford. Well made and works like a charm. I am not...
Question about brisketpost #1 of 47/7/10 at 7:07pmThread Starter
SmokingMeatForums.com Top Pickspost #2 of 47/7/10 at 8:22pm
How much did it weigh? More importantly, what temp range was your smoker at? I believe smaller briskies are more easily dried out if the temp gets too high. The big packers are tougher and the amount of meat can take some higher temps and survive a longer time in the smoker without drying out so much..
Did it stall?
As silly as it may sound, maybe you got it to 190 too quicky..post #3 of 47/7/10 at 9:01pm
If I had to guess, the probe was in a bad place. I have had a few where the temp just didn't seem right for the time, and once I started probing around, I found that most of the brisket was actually 10° to 15° hotter. Once I put the probe back to where it was it was reading right. Not sure why it happens other than there are things about fluid and heat dynamics I just cant explain. Saying that you were 2 to 4 hours longer in smoke time is what tells me it might have been something similar. Then there is always the possibility the slab of meat was just too lean to begin with.post #4 of 47/7/10 at 11:06pm
Fourthwind is probably right. I've probed briskets that show temp ranges of greater than 20* from one part to the next. Believe it or not, the flat on my last brisket a week ago was the lower temp. My guess is either a faulty probe or the whole brisket wasn't up to temp. 195* is the minimum for a tender slice scenario.
- Question about brisket
SmokingMeatForums.com Top Picks
- Geeks Basic Brisket
- › Lap Xuong 1 minute ago
- › Canadian Bacon...Bear style 2 minutes ago
- › What can I smoke tomorrow with no prep tonight? 2 minutes ago
- › Picnic Hock "BBB" can it be done? 6 minutes ago
- › Hello from Napa! 14 minutes ago
- › first pork butt 16 minutes ago
- › Grillstock 2017 18 minutes ago
- › New vinegar based sauce creation 19 minutes ago
- › First "big"smoke - small Boston butt, same guidelines? 22 minutes ago
- › SUSHI-If you can roll a fattie you can make sushi-STEPS & QVIEW! 25 minutes ago
- › 7-Gal. Mixer Attachment with Tilt by TripleQ
- › Blaz'n Grill Works "Gridiron" by FBI Van Outside
- › Pit Boss Grills 71820 Wood Pellet Grill by miked945
- › Masterbuilt 30" Black 20070511 by Vajinyan
- › Slow 'N Sear by ammaturesmoker
- › Masterbuilt 20070115 Bluetooth Smart Digital Electric Smoker,... by Dabnet795
- › Char Broil Offset Smoker American Gourmet Deluxe Grill by Face
- › Weber 7416 Rapidfire Chimney Starter by Cornman
- › Weber 781001 26.75-Inch One-Touch Gold Charcoal Grill by jesse624
- › Camp Chef SmokePro LUX Pellet Grill by Mohole15
- › Smoked Octopus on Taro "toast" slices
- › ABT with sausage, and grated cheese.
- › Maintaining Grinder Plates and Knives
- › FDA Curing and Smoking Regulations
- › Wild Hawg Rub
- › Follw-up to Smoke House Problems
- › Fine Points of Curing Brine
- › Seasonings & Marinades
- › Tying a Butcher's Knot
- › Smoking Log Template