That avatar DOES look awesome....heheLooks awesome!
Still waiting on the butt to finish but I couldn't wait any longer to eat. Brisket was pretty good, especially for a first try. Little dry but flavor was there.
My thermometer problems yielded too many probe spots and I suspect I lost a good bit of moisture there. I also bought the only brisket I could find since I wanted to cook today, but in the future I'll look for something graded 'choice'.What would you change to combat the dryness?
Looks great, though!
My thermometer problems yielded too many probe spots and I suspect I lost a good bit of moisture there. I also bought the only brisket I could find since I wanted to cook today, but in the future I'll look for something graded 'choice'.
Still waiting on the butt to finish but I couldn't wait any longer to eat. Brisket was pretty good, especially for a first try. Little dry but flavor was there.
Unfortunately I'm not near a Costco or Sam's, but I've heard many people say they've got a good meat section. I have a place local that will order for me, I just didn't give them any advance notice when looking for a brisket. I've also seen the injection methods but don't really want to go down that road. I'll probably wrap in the future, but for this first attempt I wanted to go as basic as possible. I hadn't seen much info about brines for brisket, so I'll definitely look into that. I've had some really good brisket before, but in my opinion, nothing tops Lexington style pork bbq. Thanks for the tips!Looks good with a nice smoke ring. Higher grade cuts can help but are not essential for good brisket. If you have a Costco near you and are a member you can get Prime Briskets there at a reasonable price. The cut is as important if not more important IMHO. Look past the fat cap. You are going to cut all but 1.4" of it off anyway. You want a whole packer with the most visible fat striations in the meat. Good marbling in meat will help yield better results. I can't tell if your cut was a full packer of just the flat. The flat without the rest often will dry out before it is done.
To keep the meat moist some people will do what is known as the "pump" of basically injecting beef broth or other flavored liquid of choice in the meat before cooking. Also a dry brine will help the meat stay moist during the cooking. I recommend 16-24 hours of a salt only dry brine. The salt is absorbed into the meat and it helps it retain moisture. It also changes the chemical nature of the external part of the meat which helps in crust formation and better burnt ends. I do not put my rub on until I cook it. It does not absorb into the meat. Leaving it on the meat overnight does not yield more flavor. I think if you had dry brined the meat for 24 you would have had moister meat.
Brisket is the king of BBQ IMHO. It takes a lot of trial and error but once you get it down there is no better reward. The best part is the experiments are still good eats. I look forward to pics of your future experiments.
230 degreesLooks great! What was your smoker temp?
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I had beef rib from Southern Q (competition BBQ and food trailer) and it was amazing. He said he did it for 14 hours at 200!
Beef rib is the next thing I wanna try.I had beef rib from Southern Q (competition BBQ and food trailer) and it was amazing. He said he did it for 14 hours at 200!