1st pellet brisket

[matt r]

 

[matt r]

Terrible. Dry. Chewy, just awful. I let this cook at least an hour more than I should have.
Yes, there are some good parts, especially the point where the fat rendered down to meat jelly, but on the whole this is a good example of what can go wrong.
My Maverick crapped out and I Should have relied on my toothpick test. But...that temp wouldn't get above 195 as per a regular old meat thermometer and I panicked and just let it ride.
Oh and I spent an hour at the dentist, which prolonged things even more.
All in all...lessons learned.

 

[gmc2003]

To me dry and chewy are at the opposite ends of the spectrum. Chewy is usually undercooked and dry is overcooked. Was it also crumbly? Looks good from your pic's.

Chris.

 

[matt r]

To me dry and chewy are at the opposite ends of the spectrum. Chewy is usually undercooked and dry is overcooked. Was it also crumbly? Looks good from your pic's.

Chris.

Good point. It's dry. The bark was actually like tree bark!! Definitely overcooked Chris.

 

[gmc2003]

Sorry it didn't work out the way you wanted it to Matt and after a dentist appointment(double whammie). On the bright side all is not lost it will make a great hash.

Point for sure.

Chris

 

[matt r]

Hmmm...hash...yes!

 

[matt r]

Im Wondering if this was underdone rather than OVER done. The bark was very tough, the point was pretty good,except for the meat right under the bark, and the meat itself resembled pot roast in that it was kind of stringy. Does this sound over or under done?

 

[hillbillyrkstr]

Tough to tell with out shoving some of it in my mouth but some of the pics appear dry. Think it’s a bit on the over done side. Don’t get to down about it. Brisket is an extremely tough meat to figure out. And next time if you perfect it, you could have issues on the one after that. But when you have just one great one it’s sooooo worth it! It’s the one meat I still worry about when I’m smoking.


Scott