- Mar 10, 2017
- 10
- 10
Dear members, please please help. I made brisket, trying to follow popular instructions and recipes and it turned out to be a disaster. Please help me understand what I did wrong
1) I bought prime grade brisket in Costco and separated flat from the point and just took the flat.
2) I trimmed the fat to suggested 1/4 inch
3) The night before I put a bit of worcestershire sauce and after that put base level of run - 4 table spoons of pepper, 4 table spoons of salt and 1 table spoon of brown suger
4) Then I put Montreal steak seasoning on top
Then, I injected it with beef broth and 2 table spoons of worcestershire sauce and soy sauce. Then, I wrapped it in seran wrap and put into fridge overnight
At 9am next morning, I put the brisket into the smoker. I did not wipe the brisket, dry it, etc. Just put it in. Smoker is at 225. It took about 5 hours until meat reached 150. And then it just sat there for 5 -6 hours at 150. The flat is about 9lbs. So not sure. Given how long it took, I wrapped it at that point and after 3 hours it reached 195. I took it out and rested for an hour.
Brisket is DRY and TOUGH....What did I do wrong? Please please help
1) I bought prime grade brisket in Costco and separated flat from the point and just took the flat.
2) I trimmed the fat to suggested 1/4 inch
3) The night before I put a bit of worcestershire sauce and after that put base level of run - 4 table spoons of pepper, 4 table spoons of salt and 1 table spoon of brown suger
4) Then I put Montreal steak seasoning on top
Then, I injected it with beef broth and 2 table spoons of worcestershire sauce and soy sauce. Then, I wrapped it in seran wrap and put into fridge overnight
At 9am next morning, I put the brisket into the smoker. I did not wipe the brisket, dry it, etc. Just put it in. Smoker is at 225. It took about 5 hours until meat reached 150. And then it just sat there for 5 -6 hours at 150. The flat is about 9lbs. So not sure. Given how long it took, I wrapped it at that point and after 3 hours it reached 195. I took it out and rested for an hour.
Brisket is DRY and TOUGH....What did I do wrong? Please please help