- Jan 15, 2017
- 49
- 57
I smoked an 11 lb. brisket Sun. Rubbed with SPOG. On the smoker @ 7:00AM. It reached 160° just before noon, and I foiled it with a C of beef broth. Mistake #1. I wrapped way to soon & too much broth. The bark never developed nor did a decent smoke ring.
Now for the weird part. It never did stall. By 2:30 it was 201°. i probed it in 3 spots with a thermapen and got the same temp and the probe slid in with no resistance. I re wrapped and put it in a cooler for about 3 hr. It came out at 6:00 @ 165°.
Mistake #2. i didn't separate the point from the flat. When I sliced the point across the grain, I sliced the flat with the grain. Made for kind of a chewy slice. The family seemed to like so I shouldn't bitch to much.
Mistake #3. Had left overs last night so I sliced some of the flat (across the grain), put it a pan with a bit of broth, foiled and popped it in the oven for 35 min. It was so tender I cut it with a fork...but pretty much cooked all the beef flavour out of it.
Better luck next time.
Plated with re-stuffed spuds, kale slaw, and pit beans
Now for the weird part. It never did stall. By 2:30 it was 201°. i probed it in 3 spots with a thermapen and got the same temp and the probe slid in with no resistance. I re wrapped and put it in a cooler for about 3 hr. It came out at 6:00 @ 165°.
Mistake #2. i didn't separate the point from the flat. When I sliced the point across the grain, I sliced the flat with the grain. Made for kind of a chewy slice. The family seemed to like so I shouldn't bitch to much.
Mistake #3. Had left overs last night so I sliced some of the flat (across the grain), put it a pan with a bit of broth, foiled and popped it in the oven for 35 min. It was so tender I cut it with a fork...but pretty much cooked all the beef flavour out of it.
Better luck next time.
Plated with re-stuffed spuds, kale slaw, and pit beans
