Howdy from Central Texas

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Brent
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Howdy from Central Texas

Postby Brent » Sat Sep 29, 2018 7:07 am

Hey all.
Central Texas guy here. Novice smoker with a cheap smoker. Looking for advice on making a better brisket. I've done some web research but still need improvement. My meat has a great flavor, but is usually dry and a little tough. I'm looking for juicy and tender, but not a roast.
Thanks in advance for any advice.
Pertinent info:
Mesquite wood
New Braunfels smoker
Smoke around 230f for about 4-6hrs, then wrap and oven cook at 225 for about another 4. Then rest in a towel for a couple hours.
I use a wet rub (mustard based with spices) and refrigerate for about 24 hrs prior to cooking
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OldUsedParts
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Re: Howdy from Central Texas

Postby OldUsedParts » Sat Sep 29, 2018 7:13 am

Howdy and Welcome, Brent, there are lots of Briskets Gurus here so I'll step aside and let them lead you the right way :tup: :salut: :texas:
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Davy Crockett: We won't have to. He's wearing out horses coming towards us
Beekeeper: Guess we can't stop him from coming. But I reckon we can arrange for him to limp going back
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Williep
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Re: Howdy from Central Texas

Postby Williep » Sat Sep 29, 2018 7:21 am

Welcome to the forum !!! :salut: :salut:
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limey
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Re: Howdy from Central Texas

Postby limey » Sat Sep 29, 2018 8:15 am

Big Welcome, usually when a brisket is dry and tough it is because it probably pulled too soon and not finished cooking. Happens a lot to us all. Brisket is usually done around the internal temp of between 200 and 210 and is prob tender. Mesquite is great for brisket, great flavor. Glad to have ya on board, have a lot of relatives around the Rockdale , Temple area.
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Re: Howdy from Central Texas

Postby egghead » Sat Sep 29, 2018 8:16 am

Welcome Brent

Maybe you are doing this but instead of time, smoke to temperature initially, then to tenderness

Smoke to 165-170 then wrap in foil or butcher paper (my preference), then back on the smoker until it probes like butter.

I don't know about the wet mustard based rub ??? Never tried it. Sucklebuster SPG works well (understatement of all understatements) on brisket. I put it on an hour or so before going on the smoker. Wrap in towels and into a cooler for a few hours.

Buena Suerte with your brisket Senor.
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TwoGuysBBQ
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Re: Howdy from Central Texas

Postby TwoGuysBBQ » Sat Sep 29, 2018 8:20 am

Welcome to the Madness :taz:

Agree with what Limey said, Don't pull it off the smoke or out of the oven until internal is at least 200 or probe/tender. Id also suggest that you bump your wrapping temps to 250
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bsooner75
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Re: Howdy from Central Texas

Postby bsooner75 » Sat Sep 29, 2018 8:49 am

Welcome. Can’t add any better advice than what has already been mentioned. Give those a shot and good luck!


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ronrickettsjr
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Re: Howdy from Central Texas

Postby ronrickettsjr » Sat Sep 29, 2018 3:26 pm

Welcome from a fellow new guy, lot's a great info here. :texas:
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OldUsedParts
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Re: Howdy from Central Texas

Postby OldUsedParts » Sat Sep 29, 2018 3:28 pm

AND Welcome to you also, Ron :tup: :salut:
OUP

Beekeeper: Let's do saddle up and go learn that gentleman his manners
Davy Crockett: We won't have to. He's wearing out horses coming towards us
Beekeeper: Guess we can't stop him from coming. But I reckon we can arrange for him to limp going back
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Re: Howdy from Central Texas

Postby maw » Sat Sep 29, 2018 6:57 pm

Welcome, I'm new as well.
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Re: Howdy from Central Texas

Postby GRailsback » Sun Sep 30, 2018 12:01 am

Welcome Mr. Brent
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TX1911
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Re: Howdy from Central Texas

Postby TX1911 » Tue Oct 02, 2018 9:05 am

Welcome!
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Brent
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Re: Howdy from Central Texas

Postby Brent » Tue Oct 02, 2018 8:03 pm

Thank you all for the advice and warm welcome. Browsing the site, there is a ton of great info here!

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