Ready to haul my smoker to the local dump! Briskets are b.s.!

[thelandmaster]

Brisket #4 just completed. I am DONE with attempting to smoke a glorified pot roast, to simply shove 10 lbs of bubble gum into the oven! All 4 briskets were done with different styles and methodologies, AND time I cannot take back! Temperature probes, everything - you name it, I got it, I used it! Unwrapped, fat down, fat up, 225 degrees, 260 degrees, 275 degrees... tried everything! Bark, no bark... nothing but a total of 40 lbs of meat between 4 "smoking sessions" that I could use as a spare tire on my truck! Internal temps? Yeah, 195...all 4! Stored in coolers for hours after? Yep! Been there done that!!! Nothing but rubber! I would rather have a Big Mac from McDonalds!!!

 

[hardcookin]

My guess is your brisket wasn't done. Briskets can be done anywhere from 195-210,but they have to be probe tender in the thickest part of the flat. Was your briskets probe tender?

 

[submariner]

Welcome to the Forum.   When I do briskets it is not done to time or temp.   They do not come off until they are probe tender.   Works for me.

 

[doughboyb]

To me... if all 4 were terrible to you, I would look at what all 4 sessions had in common. Finish temp. I've never had good luck below 200 IT. The last three I have done were 208, 207, and 203 when I pulled them off. All were buttery smooth and juicy after a couple hour rest. Even a few degrees can make all the difference with these things. It took me a year to figure that out, don't give up!

 

[b-one]

What kind of smoker is it?:biggrin: Welcome to the forum! Sounds like everyone has got you going in the right direction probe tender is what you want.Thumbs Up

 

[chestnutbloom]

   

 

[retiredff]

I've followed recipes on the forum and had good results I coat with mayo then seasoning wrap in clear wrap overnight remove wrap Smoke at 225-250 until internal temp is around 200 check in several locations Then wrap in aluminum fold into cooler couple hours Has always been good. This is a forum recipes not mine. I have gotten so many great recipes and direction and help on how to make cooking fun and delicious from the members of this forum Jim

 

[Bearcarver]

What kind of Smoker are you using, and what Therms are you using for Smoker Temp & Internal Meat Temp?

Bear

 

[hoity toit]

I cook mine at 250-275 and pull it off at 205 IT, then wrap in butcher paper and put off to the side for an hour or 2 to rest before serving.

HT