I had a brisket failure or well it turned into beef jerky.. I prepared the brisket as normal but I took it out an hour early to bring to room temperature. I noticed the tray was filled with water which I thought it was weird, I put the brisket on the smoker at a temp of 225 to smoke it (green mountain pellet smoker). I spritz the meat every hour to keep it moist. When I took the brisket off at the temperature of 203 i noticed it was pretty bad shape to the point it seemed on the dry beef jerky side. Has anyone had this problem??..
Brisket size was 10# I trimmed all the hard fat and left around 1/4th'ish fat cap to smoke.
Sorry I do not have any pictures of it.
Brisket size was 10# I trimmed all the hard fat and left around 1/4th'ish fat cap to smoke.
Sorry I do not have any pictures of it.