My 1st few Brisket's

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skeeter p

Knows what a fatty is.
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This my 1st post on this great forum,
So I live in Pattaya Thailand and finding packer briskets is not easy, there are some unique challenges here one the beef is not that good here and 2 it is real hard to find untrimmed briskets even when you get a whole brisket it has been trimmed already, With that said and done i am in love with BBQ and in love with my Weber Smokey mountain 22.5 so here are a couple of Pics from 2 different briskets,
I have now done 7 briskets trying to teach myself how to smoke meat, some too dry but they all have been tasty!
 

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Looks good to me. Generally, a dry brisket is undercooked. Try forgetting the temperature and go for probe tender. Use a pointed thermometer or another pointed object in the thickest part of the flat. When it slides in with no resistance, it is done. Only use the thermometer to let you know when it is time to start checking for tenderness.

I cooked 5 for Christmas presents this last weekend and they all went to 208 before tender. One was a CAB, two were primes, and two were choice.
 
Thanks Cayman1 and you are right about the temp cause on the last pic the temp was 205 but still dry! Tender but dry!
 
I don't even start checking for tenderness till 205. Have had some that went to 209-210 before tender. The point needs to generally get to about 212 to really render the fat. May be just a coincidence, but when I take a flat to 208, the point will be about 212.

My preference leans toward overcooked and a little falling apart rather than undercooked and dry. I only worry about the slices in a competition, never really at home.
 
No better way to learn than to keep practicing. Make sure you take notes on every cook. Sometimes those notes will have a big clue on what you are doing right or wrong. It looks like you are on the right track!
 
Nice looking briskets! I loved the picture with the sauce, even if I don't use a lot of sauce...

Dry + tough = undercooked
Dry + fall apart = overcooked.
 
skeeter p said:
This my 1st post on this great forum,
So I live in Pattaya Thailand and finding packer briskets is not easy, there are some unique challenges here one the beef is not that good here and 2 it is real hard to find untrimmed briskets even when you get a whole brisket it has been trimmed already, With that said and done i am in love with BBQ and in love with my Weber Smokey mountain 22.5 so here are a couple of Pics from 2 different briskets,
I have now done 7 briskets trying to teach myself how to smoke meat, some too dry but they all have been tasty!
Click to expand...


I don;t think I have seen any "first brisket" posts look that good..... in fact, it beats many's 22ncd. Awesome job!
 
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