golfnugget
Is lookin for wood to cook with.
- Joined
- Mar 31, 2014
- Location
- Peterbor...
I made my first attempt at a Brisket on the weekend and would say that it turned out to be B+ when all was said and done. Can't wait to try it again.
It looks great to me! Bark and smoke ring great... I need some more details... Smoker? Cooking T? Water in ? Foil .... No it''s impossible! Cooking length? Final IT at pull off? Vent? Rest Time?
Make sure you slice across the grain. I always trim a hunk off going the right direction before seasoning so there is no question after cooking.
Looks way undercooked to me. Don't worry about the IT. Let it ride until it probes tender in the thickest part of the flat.
Thanks, I realized after the fact that I had made that mistake, hopefully this is one of the things that becomes second nature after doing it a few times
If anything I thought it might have been a little overcooked, but I really don't have any experience with Brisket to base that on.
Are you basing that off the fact that you thought the slices were dry?
The first one is always the toughest. We just don't know how to be patient.:doh: If it was tough and dry it was under-cooked. I don't think I have ever had one done below 190ish. Like stated above wait until it is probe tender. Temp is just a guide to let you know when to wrap or start checking with the probe. That looks way better than most first briskets.
Cutting across the grain will help with the perceived tenderness, the slice fibers are shorter and less chewy even if a little underdone. It is hard sometimes to tell after the bark is on as to which way the grain runs. It looks like on yours I would have started slicing at the top right corner, 45 degrees upper left to lower right from the way the sliced picture looks. Hope that made sense, lol
It was probably just getting to the finishing stages that would bring moisture back into the meat. If you are going to rely on internal temp, go to 203 at the temp you are cooking at. Best is to rely on probing the thickest part of the flat to check for tenderness (probe sliding in without resistance) to check for the right time to take it off. Keep at it and it will become second nature to you.
Looks better than my First attempt many years ago.. Nice bark
Yes, I thought the slices were a little dry, didn't realize that was actually a sign of being a little undercooked.
I would never have thought that being a little dry meant it was undercooked, I guess I really am new at this :icon_blush:
The good thing was that it was close enough to being done that it wasn't a complete mess, and the family still enjoyed it, which means that when I actually get one right it will knock there socks off.
It was a 6 pounder, so I seasoned it with a rub that I got from a local barbecue store
There's a BBQ store in Peterborough?
That's a very nice looking brisket, but like other brethren have mentioned, 175F seems way to low for it to be done.