First Brisket
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- Craigc.
- Pilgrim
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First Brisket
Well I tried my hand at a Brisket on Saturday. While I will not say it was bad, it tasted more like roast. So I'm looking to y'all help me determine where I went wrong.
Starting temp was 275, I was fighting the pit and time to get the temp down to 225 (new pit). I eventually got the pit temp to stay between 200 and 250. The brisket stayed on the smoke for 4 hours until it reached 165 internal temp. I then took it off and wrapped in foil an placed it back on the smoker for another 3 hours until it reached 212 internal temp. then placed it in the cooler to rest for 2 hours.
It was tender, but not BBQ in my opinion.
Here are the pics.
Starting temp was 275, I was fighting the pit and time to get the temp down to 225 (new pit). I eventually got the pit temp to stay between 200 and 250. The brisket stayed on the smoke for 4 hours until it reached 165 internal temp. I then took it off and wrapped in foil an placed it back on the smoker for another 3 hours until it reached 212 internal temp. then placed it in the cooler to rest for 2 hours.
It was tender, but not BBQ in my opinion.
Here are the pics.
- TX1911
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Re: First Brisket
What was your fuel source?
Additionally, I find my briskets to taste more like roast beef when I foil 'em. Depending on the color they've taken, I either let them go nekid (want to darken the bark) or wrap them in butcher paper.
Additionally, I find my briskets to taste more like roast beef when I foil 'em. Depending on the color they've taken, I either let them go nekid (want to darken the bark) or wrap them in butcher paper.
Custom 24x48 offset trailer pit
Weber Smokefire EX6
Vision B Series kamado
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Weber Smokefire EX6
Vision B Series kamado
Race Crew Drum
- Txdragon
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Re: First Brisket
+1 on the fuel source.. Also, what did you season it with?
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- TwoGuysBBQ
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Re: First Brisket
Also question what was your choice of firewood + did you add anything in when you wrapped it?
I'm not sure it will affect the flavor but i always pull it off the smoker at an internal of 195 and let rest in a cooler because the temp will continue to rise once it's off the smoker.
Ric G.
I'm not sure it will affect the flavor but i always pull it off the smoker at an internal of 195 and let rest in a cooler because the temp will continue to rise once it's off the smoker.
Ric G.
- Williep
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Re: First Brisket
Doesn't look like much smoke to me. I cook at 225-250 till I hit about 160, wrap till about 190, unwrap and back in smoke till 195-200, wrap and rest about an hour or two. Just my way of doing it. By the way, I use foil.
- Craigc.
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Re: First Brisket
I used oak and pecan
seasoned with 45% salt 45% pepper 5% garlic 5% paprika.
seasoned with 45% salt 45% pepper 5% garlic 5% paprika.
- Txdragon
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Re: First Brisket
Craigc. wrote:I used oak and pecan
seasoned with 45% salt 45% pepper 5% garlic 5% paprika.
Interesting.. What cooker you using?
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- Craigc.
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Re: First Brisket
Using a Pitts and Spitts offset
- Txdragon
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Re: First Brisket
Craigc. wrote:Using a Pitts and Spitts offset
Not the pellet smoker, right?
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- Craigc.
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- Craigc.
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Re: First Brisket
It's has a gas fire starter, but all wood is the way I went. Heck I did not even want to use charcoal.
- TX1911
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Re: First Brisket
Did you put anything in the foil with the brisket? Specifically liquid.
Custom 24x48 offset trailer pit
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Weber Smokefire EX6
Vision B Series kamado
Race Crew Drum
- Txdragon
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Re: First Brisket
You aren't making this easy for me brotha.. The only possible conclusion I could see at this point is the brisket itself. I would guess a super, SUPER clean burning fire, kinda like you'd expect from propane flames but you used all wood and said you battled temps for a bit. Temperature battles will always net some "dirty" smoke somewhere in the mix. There is very little smoke ring presented on this brisket which would point in the direction of pellet smoker or gas with wood chips. HOWEVER, it is not uncommon to see the occasional brisket with little to no smoke ring from the smoker. Not the case though. Seasonings are on par with what I use, so not that.
It's the beef, sir! Something about the brisket itself. Give us more info here.. Grade, full or just flat, rubbed and rested or seasoned and thrown on smoker, etc?
It's the beef, sir! Something about the brisket itself. Give us more info here.. Grade, full or just flat, rubbed and rested or seasoned and thrown on smoker, etc?
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- Craigc.
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Re: First Brisket
Ok, sorry I just did not know what to share. So the brisket was a HEB natural (so prime) I guess. It was as not trimmed I did trim some. I seasoned and wrap it the night before to get it ready.
You are right there were times that the smoke was very minimal and the fire was burning very effectively.
I was told by a buddy at work that I put it on at too hot a temp to let the smoke get in and that I let it get too hot in the foil at that was why it tasted that way.
It did not taste bad, it just was not BBQ in my opinion aside from the seasoning and the slight ring, it tasted like a roast from the oven.
You are right there were times that the smoke was very minimal and the fire was burning very effectively.
I was told by a buddy at work that I put it on at too hot a temp to let the smoke get in and that I let it get too hot in the foil at that was why it tasted that way.
It did not taste bad, it just was not BBQ in my opinion aside from the seasoning and the slight ring, it tasted like a roast from the oven.
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