GLOCKer
Knows what a fatty is.
- Joined
- Jun 24, 2016
- Location
- Marietta...
I wanted to do a packer brisket for Independence Day, but all I could find were flats. 
I think I trimmed this one slightly wrong as it may have had a piece of the point still on it that I should have carved off. Anyways, my question has to do with the texture of the meat once it is done.
First off, the brisket seemed to stall at 160 degrees, and I was trying to get to 165 before I wrapped it because the bark hadn't fully developed at 160. It took forever to get it to 165, and I had to increase the dome temp up into the low 300's to get the meat to 165. I probed at 195 and it was still tight. Then I tried again at 205; still tight. So I let it go a little longer and missed 210 and ended up probing it again at 215. I tried to cook it to probe tender, but the internal temp was 215 and I didn't want to push it further and ruin it, so I pulled it off. When I cut it, the inside was still juicy and flavorful though! The outside of the brisket was a little crumbly, but the inside was a little tighter.
Here are some pics of the smoke. I think you can see the remnants of the point on top of the flat that I probably should have trimmed off before rubbing. Please tell me what you think about the photos of the texture. If it doesn't look ideal, can you post up pics of what it ideally should look like?
Here it is just on the smoker, rubbed in salt, pepper, chili powder, ground red pepper, garlic powder, onion powder, and sugar and injected with a beef injection with added garlic and onion powder.
So this is what makes me think I had remnants of the point on it still. I'm thinking that puddle of juice is probably fat that has run out from there.
\
Here is the finished product. I was very happy with the color and texture of the bark on the outside. It had a very good flavor too!
And here it is plated. My wife made mashed potatoes with some left over beef injection, and I topped my potatoes with au ju from the brisket. Not pictured is the tomato and cucumber salad that my wife made with produce from our small garden!
And here is a close up of the brisket. While it tasted great and was tender, I am wondering if it was supposed to be more tender. I was expecting a texture almost like (but not exactly as loose as) smoked pork shoulder. Being this is my first brisket, I don't know if it should have been looser or as tight. I guess I was expecting just a little bit more of a crumblier texture and for the probe to slide in a little easier.
And the leftovers? Vacuum sealed into portions for future meals, including brisket chili!
Thanks for looking guys! I'm interested to read your thoughts on this.
I think I trimmed this one slightly wrong as it may have had a piece of the point still on it that I should have carved off. Anyways, my question has to do with the texture of the meat once it is done. First off, the brisket seemed to stall at 160 degrees, and I was trying to get to 165 before I wrapped it because the bark hadn't fully developed at 160. It took forever to get it to 165, and I had to increase the dome temp up into the low 300's to get the meat to 165. I probed at 195 and it was still tight. Then I tried again at 205; still tight. So I let it go a little longer and missed 210 and ended up probing it again at 215. I tried to cook it to probe tender, but the internal temp was 215 and I didn't want to push it further and ruin it, so I pulled it off. When I cut it, the inside was still juicy and flavorful though! The outside of the brisket was a little crumbly, but the inside was a little tighter.
Here are some pics of the smoke. I think you can see the remnants of the point on top of the flat that I probably should have trimmed off before rubbing. Please tell me what you think about the photos of the texture. If it doesn't look ideal, can you post up pics of what it ideally should look like?
Here it is just on the smoker, rubbed in salt, pepper, chili powder, ground red pepper, garlic powder, onion powder, and sugar and injected with a beef injection with added garlic and onion powder.
So this is what makes me think I had remnants of the point on it still. I'm thinking that puddle of juice is probably fat that has run out from there.
Here is the finished product. I was very happy with the color and texture of the bark on the outside. It had a very good flavor too!
And here it is plated. My wife made mashed potatoes with some left over beef injection, and I topped my potatoes with au ju from the brisket. Not pictured is the tomato and cucumber salad that my wife made with produce from our small garden!
And here is a close up of the brisket. While it tasted great and was tender, I am wondering if it was supposed to be more tender. I was expecting a texture almost like (but not exactly as loose as) smoked pork shoulder. Being this is my first brisket, I don't know if it should have been looser or as tight. I guess I was expecting just a little bit more of a crumblier texture and for the probe to slide in a little easier.
And the leftovers? Vacuum sealed into portions for future meals, including brisket chili!
Thanks for looking guys! I'm interested to read your thoughts on this.
