My very first brisket was amazing. Flowing with juices, tender and like butter.
my second one was dry and tough. Very disappointing.
My third one wasn’t as good as the first one, but much better than the second.
Still it seemed like it didn’t have as much moisture as the first one and I injected it very thoroughly with beef broth. Put temp was around 260° for the duration of the smoke.
Maybe my fire was too warm? I’ve had better fire control since moving the smoker out of the driveway and onto the front porch.
I just did standard Texas style brisket (kosher salt and pepper) but I noticed my bark didn’t set up like the first one either.
But it was still good. Taste was fantastic, just mildly on the dry side and not as tender. Wondering if I took it off too soon (200° Then stuffed it in a cooler wrapped in towels for 2.5 hrs)?
my second one was dry and tough. Very disappointing.
My third one wasn’t as good as the first one, but much better than the second.
Still it seemed like it didn’t have as much moisture as the first one and I injected it very thoroughly with beef broth. Put temp was around 260° for the duration of the smoke.
Maybe my fire was too warm? I’ve had better fire control since moving the smoker out of the driveway and onto the front porch.
I just did standard Texas style brisket (kosher salt and pepper) but I noticed my bark didn’t set up like the first one either.
But it was still good. Taste was fantastic, just mildly on the dry side and not as tender. Wondering if I took it off too soon (200° Then stuffed it in a cooler wrapped in towels for 2.5 hrs)?