Maiden brisket voyage has started 🔥

[TimboBBQ!]

Felt what I would consider probe tender at 203 degrees. Wrapped it in butchers paper and some towels in my cooler. Been in there since 11:30. Smoking some moink balls in the BGE at the moment while it rests. We see in a bit!

Doing a few moink balls in the egg to make sure I don’t for hungry if the brisket is a failure

 

[TimboBBQ!]

Well first attempt at the brisket was a no go. To dry and not sure what I did wrong but thanks for all the feedback and advice !

 

[SmokinEdge]

Sure looks good.
It went a little fast, but 9/10 times dry brisket is under cooked. The majority of brisket will finish 203-205 but sometimes 5 degrees more is everything. Hot and fast brisket is fine but it’s not as good as lower slow, that said I think you did fine on process just maybe pulled it just a bit early.

 

[TimboBBQ!]

Sure looks good.
It went a little fast, but 9/10 times dry brisket is under cooked. The majority of brisket will finish 203-205 but sometimes 5 degrees more is everything. Hot and fast brisket is fine but it’s not as good as lower slow, that said I think you did fine on process just maybe pulled it just a bit early.

Thank you for all the help and feedback! Will have to dial it down and I will definitely get a brisket I can see up front as well next time. I did pull at 203 and I thought it was probe tender best I could tell at that point. I still enjoyed the smoke!

 

[WaterRat]

Bummer . Better luck next time! Might be able to salvage it a bit in a pot of chili

 

[JckDanls 07]

For some reason I've really not had a lot of luck going nekkid the whole way... I wrap when it get's to the stall...

 

[TimboBBQ!]

For some reason I've really not had a lot of luck going nekkid the whole way... I wrap when it get's to the stall...

Yes sir! Thanks for all the help and I will have a better plan on the second one I do. Lots of great info on this forum and I am using my smoker, griddle, BGE, or fish fryer all the time. Glad I ran across this forum!

 

[civilsmoker]

I’m late to the party but the bark and texture looked good so just a couple of tricks to consider next time for a hot and fast…..rest it for 1-2 hours covered before slicing….if you can hold at 145-180 degrees, next save some trimmed fat and render that in the smoker I a foil pan and when you slice it dress the slices with the rendered fat and sprinkle with a splash of salt…..this will change your world of brisket….

For consideration……https://www.smokingmeatforums.com/threads/brisket-simplified-and-reliable-dinner-timing.331064/

As an FYI, the rendered tallow is what makes brisket succulent!

 

[disco]

Don't give up!

 

[TimboBBQ!]

I’m late to the party but the bark and texture looked good so just a couple of tricks to consider next time for a hot and fast…..rest it for 1-2 hours covered before slicing….if you can hold at 145-180 degrees, next save some trimmed fat and render that in the smoker I a foil pan and when you slice it dress the slices with the rendered fat and sprinkle with a splash of salt…..this will change your world of brisket….

For consideration……https://www.smokingmeatforums.com/threads/brisket-simplified-and-reliable-dinner-timing.331064/

As an FYI, the rendered tallow is what makes brisket succulent!

Thank you! Soaking all this info in and I will have a plan on the next one!

 

[TimboBBQ!]

Don't give up!

No sir! I may be a lot of things but quitter ain’t one of em!

 

[TimboBBQ!]

Bummer . Better luck next time! Might be able to salvage it a bit in a pot of chili

Breakfast hash will be good with part of it!

 

[civilsmoker]

Breakfast hash will be good with part of it!

Breakfast hash, it goes great in Ramon, Mac and cheese, chopped over a salad!!! Oh chop it add some onions, peppers and cheese that melts and it’s a cheese brisket samich!

 

[TimboBBQ!]

Breakfast hash, it goes great in Ramon, Mac and cheese, chopped over a salad!!! Oh chop it add some onions, peppers and cheese that melts and it’s a cheese brisket samich!

Yes sir did some brisket Nachos for breakfast!

 

[schlotz]

We've all been there. Agree, looks like it need a bit more time. BTW: if over cooked, brisket will fall apart (crumble) when slicing. Your next one will be even better. Don't give up.

 

[TimboBBQ!]

We've all been there. Agree, looks like it need a bit more time. BTW: if over cooked, brisket will fall apart (crumble) when slicing. Your next one will be even better. Don't give up.

That’s a great piece of info thanks! Definitely didn’t crumble and I agree needed to wait it out longer.

 

[JIMSMOKES]

Your brisket looks great to me.
Looks better than the first one I did. Mine was not only dry but was very chewy also. After that I started buying the cheapest brisket that I could find. (Select) Changing small things each time till got consistent results.
Unfortunately now there are no cheap briskets to be had.

 

[texomakid]

I don't think it's that bad! It looks very tasty to me. I'm always scouring for brisket tips. One of the things I'm hearing more and more is the importance of the rest. There are some that claim brisket should rest as long as it's cooked. holding at a temp of 140° to 160°? I know I've had em wrapped in coolers for up to 6 hours with excellent results.

Problem is, most of us are hungry when we pull em

 

[Gonna Smoke]

I will have a better plan on the second one I do

Practice makes perfect. Lots of good advice here...

 

[TimboBBQ!]

Practice makes perfect. Lots of good advice here...

Yes sir!