Recent content by larosa94x

Yeah it does look like some meat rendered out nicely but at the same time there's still quiet a bit that looks almost like silver skin webbed between some muscle fibers.. Another reason I think it was undercooked is because the point didn't crumble as much as I see some guys who cook the flat...

on paper i know how to cook one (does that make sense? lol) , but i always end up pullimh it either too early or too late.. I'm just kind of working on zeroing in on that "perfect" time to pull the brisket off the smoker.. my second one came out alot better than my first but nowhere near where...

once i pulled it i left it in the foil threw it in a cooler with some shower towels and let it sit for 2 hours before taking it out and sicing it.. now i see what you were talking about between over and under done.. however, i feel like when i see pictures of brisket laid over someone finger...

damn man! looks juicy and tender! mind sharing your process.. i just did my second brisket over the weekend and it was my second failure.. maybe im just too hard on myself haha, my father seemed to love it however.

wow, gorgeous looking piece of meat.. sous vide is a very fancy way of cooking. i admire cross between old school smoking and something as advanced as sous vide.

OVER cooked? wow, now im even more confused.. i was almost positive it was under cooked because there was still tissue between the muscle fibers, and the fact that the probe didnt slide through as easy as it did in the point..   i didnt know that about the champer:finish temp.. but with temps...

i dont plan on giving up.. Yeah i left that out, i wrapped in towels threw it in the cooler for 2 hours. i didnt really have a pronounced stall like i normally see with butts. it kinda just kept crusing.. it did slow up around 160 ish but never completely stalled.. next time i think i will...

Be Prepared this will be a long post... Hey guys, I'm part of the group who can't get it right. i've only smoked 2 briskets and both times have given me a dried out brisket.. However, i think i've figured out my problem. I kept a thorough log of what i did, maybe you guys can pinpoint the...

Be Prepared this will be a long post... Hey guys, I'm part of the group who can't get it right. i've only smoked 2 briskets and both times have given me a dried out brisket.. However, i think i've figured out my problem. I kept a thorough log of what i did, maybe you guys can pinpoint the...

I had a 8 # shoulder stall for 6+ hours on me two weeks ago.. 17 total hours in the smoker. 3 hour stall doesn't seem bad for a 6.5# shoulder. Foil it with a little apple juice next time you hit your stall and turn the heat up a bit to power through it... The extra heat won't have a negative...

Yeah i poked the inner thicket part of the flat and it slid clean through. Yeah I know- I also feel like I have to have people over every time I do a brisket because it's so much meat. Haha Yeah I remember seeing that said somewhere else. I've stuck it in both ice and boiling water and it...

Man o man! Looks like it came out perfect. If I was guaranteed to be stationed near you I'd sign the dotted line! As I said before thanks for your service brotha! You gotta teach me how to do brisket now!

Undercooked? Wow, really? It did pass the toothpick test and that's why I pulled it. The probe went in and out of the flat almost as if I wasn't poking anything at all. That's why I pulled it when I did

The cut didn't have a huge fat cap but it definitely had some far in it that I didn't touch. Could it have been the fact that I uncoiled it at the end for 2-3 hours

I used mesquite and apple wood The moistness you see is from the juices I saved. I poured it back over the sliced brisket to try and save it. The meat came from Walmart and was only a select as that is all they had. I tried not to touch to much of the fat cap, I only trimmed off the hard fat