Brisket cooking fast

[kebrown]

Well, it tastes good but it’s definitely on the dry side. I’m disappointed in this one. Not sure what went wrong. Wrapped it when temp was 165 and pulled from smoker at 203. Smoker temps ran between 225 early this morning to 255 towards the end as the day heated up. Overall, 10 hours on an 11lb. piece of meat. I can see this one getting chopped up.

 

[gmc2003]

Sounds like it's just a tad underdone. It looks good from the pics.

Point for sure
Chris

 

[noboundaries]

A dry brisket needed more time. Counter intuitive, I know, but that's what is needed to get tender and juicy. That beef could have heavily muscled, like Arnold Beefenegger. More time needed to melt more collagen.

 

[kebrown]

But it’s so crumbly. There wasn’t a drop of moisture in those slices. Underdone does sound odd but I’m still learning how to smoke meat.

 

[hardcookin]

Agree with the others dry is usually under cooked.
I think before your next smoke you need to check how accurate your probes or temp gauges are. Test them with boiling water or ice water.
Patience and practice will eventually pay off.

 

[kebrown]

Well, live and learn. Anyone got any good recipes for chopped brisket?

 

[millerbuilds]

I agree as well that it is underdone. The picture looks like much of the cap has not melted. I like to not just go by temp but also the feel of the meat with a toothpick and it should bend/jiggle when you hold one end of the brisket.
While I trust my probes, I verify with my thermapen. Also, I like to keep my brisket wrapped tight for the entire rest.

Have fun and keep trying!

- Jason

 

[gmc2003]

But it’s so crumbly. There wasn’t a drop of moisture in those slices. Underdone does sound odd but I’m still learning how to smoke meat.

Ok new info - if its crumbly then it's overcooked. Undercooked will still hold a slice, but overcooked will start falling apart.

Chris

Brisket hash is always good. So is chili

 

[noboundaries]

Interesting. Crumbly, but dry. Even the point? We'll figure it out.

 

[kebrown]

Haven’t cut into the point yet. I’ll let you know what that looks like.

 

[AP514]

I have that same XL Smoker (won it on a $20 raffle ticket).
Opening the door will give you wild TEMP SWINGS
If your temps are running a bit high (you said you were shooting for 225 but were at 255) set your P-setting up 1. The XL comes preset at P-4(if that is what your on)...The P-5 will bring your temps down closer to the 225 you are looking for and give you a better SMOKE RING.
**Note be careful of the P-6/7 setting Fire Can and will go out.**
P-7 is Not a setting to be left alone.....