Smoked brisket

[kolesar75]

Hey guys, back with another smoke. This time it was brisket. I haven’t smoked a brisket in about 4 years so while I was familiar with all the setup and everything I had completely forgotten about the attention and energy needed to smoke a brisket on such a smoker. All in all it took about 18 hours to finish. It spent 8 hours inside the smoker until the temperature hit about 165 degrees before I foiled it and put it in the oven. In the oven it would go on to cook for 4 hours. I let it rest about 5 hours because I wanted to serve it for lunch during college football.
Seasoning:
I simply smeared it in olive oil and sprinkled on a pretty thick coat of McCormick steak seasoning. Didn’t get too fancy with it.
Conclusion/results:
The good - tender, juicy
The bad - there was a bitter flavor I hadn’t noticed until it cooled down. I believe this bitterness came from my impatience when allowing the coals to fully ash.

 

[fivetricks]

Ecbs are notorious for having ventilation problems. Perhaps you have stale air/smoke circulating in your unit causing the biterness as well. When I rush things in my coal smoker, i end up with more of a "fuel" taste rather than a bitter taste ,but that's just my experience.

 

[SmokinAl]

That is a fine looking brisket!!
Al

 

[kolesar75]

Ecbs are notorious for having ventilation problems. Perhaps you have stale air/smoke circulating in your unit causing the biterness as well. When I rush things in my coal smoker, i end up with more of a "fuel" taste rather than a bitter taste ,but that's just my experience.

Thanks for the input. I never thought of this