Howdy folks,
Smoked a 10 lb Brisket today and it tasted fine but the texture was less than delicious!
Facts: Grilled with FPDS at 250F for 15hrs
Unlit lump/lit hardwood charcoal/Mesquite chunks
Mollases/salt/water brine 24hrs
No salt Rub
Fat Cap side up for 2 hrs
Fat Cap side down 7 hrs
Flip then mop 3 hrs
wrap in foil for 3 hrs
final internal temp was around 205F
wrapped in towel placed in cooler 2 hours
Now here is a pic of my last Brisket several hours after smoke. I was very pleased with the my first brisket.
Facts: Same size, temp, charcoal box setup and time
Dr Pepper marinade for 24 hours
dry salt rub
No turning
Fat Cap side up
mopping sauce used
post internal temp was around 180F
the last 4 hours I wrapped in clear plastic and foil
The molasses brine is primarily the X-factor. Any opinions would be greatly appreciated!
In addition the MoBrine worked very well for my pulled pork and pork spareribs.
Smoked a 10 lb Brisket today and it tasted fine but the texture was less than delicious!
Facts: Grilled with FPDS at 250F for 15hrs
Unlit lump/lit hardwood charcoal/Mesquite chunks
Mollases/salt/water brine 24hrs
No salt Rub
Fat Cap side up for 2 hrs
Fat Cap side down 7 hrs
Flip then mop 3 hrs
wrap in foil for 3 hrs
final internal temp was around 205F
wrapped in towel placed in cooler 2 hours
Now here is a pic of my last Brisket several hours after smoke. I was very pleased with the my first brisket.
Facts: Same size, temp, charcoal box setup and time
Dr Pepper marinade for 24 hours
dry salt rub
No turning
Fat Cap side up
mopping sauce used
post internal temp was around 180F
the last 4 hours I wrapped in clear plastic and foil
The molasses brine is primarily the X-factor. Any opinions would be greatly appreciated!
In addition the MoBrine worked very well for my pulled pork and pork spareribs.
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