So after my first brisket turning out pretty ok and spectacular I am ready for a Rematch!
This time I have a PBC and have done some research on what might have gone wrong. I also got some good advice from the folks that commented on my posts about why I might have done wrong.
So so this time I got a 14.5lb prime brisket from Costco (price dropped down to $2.99 per LB!). Right out of the gate I think I lucked out by getting a much thicker flat that seemed to not vary too much or taper down a lot and end up so thin on one side. I didn't over trim the fat this time. I scalped it last time hoping for better bark and I think it cost me some moisture. This time I went for 1/8"-1/4" thick on the fat cap. Last time I over trimmed in between the flat and the point and they were half separated and they didn't stay together like they should have. They kinda looked like they were trying to get away from each other but just couldn't quite cuz they were stuck.
I dry-brined for 28hours. BBBR rub was pretty warm for most the people that had it last time and even a little for me. So I made some tweaks to the recipe. I got rid of the cayenne pepper all together. I substituted 1 table spoon of course ground pepper for white pepper. I added 1 extra tsp sugar and 1 extra tsp garlic. I hope it turns out better this time. I used 3 good sized chucks of Hickory wood too.
The temperature has settled at about 265 bottom vent facing away from the wind and will get up to 285 if I face it into the wind. I triple hooked it and hung it on second hook till it shrinks down a little. I'm not really sure when I should be cracking the lid to check tho? I was thinking around 130-140 meat temp. What do you guys think? I really don't want to mess things up and get the temps spiked by peeking too much
So here are the pics. Sorry for the blurry pics. I had 4 kids age 3-5 fighting over who got the next sample. They were poking me and pushing me while taking pics. It was high stress! I guess things went well.
The it was moist and worlds better than my last one but I wonder if I am not accurate with the probe test to check for tenderness. I think I have been waiting for it to be as tender as the point. The point is super tender. Does the flat ever get that way? Or am I looking for something that's not ever gonna happen. I pulled at 203 and it jumped up to 205 in the cooler before slowly dropping.
To to clarify I am in no way unsatisfied. Only trying to push my self to cook the best I can cook. Thanks for all the advice! It was definetly a success!
This time I have a PBC and have done some research on what might have gone wrong. I also got some good advice from the folks that commented on my posts about why I might have done wrong.
So so this time I got a 14.5lb prime brisket from Costco (price dropped down to $2.99 per LB!). Right out of the gate I think I lucked out by getting a much thicker flat that seemed to not vary too much or taper down a lot and end up so thin on one side. I didn't over trim the fat this time. I scalped it last time hoping for better bark and I think it cost me some moisture. This time I went for 1/8"-1/4" thick on the fat cap. Last time I over trimmed in between the flat and the point and they were half separated and they didn't stay together like they should have. They kinda looked like they were trying to get away from each other but just couldn't quite cuz they were stuck.
I dry-brined for 28hours. BBBR rub was pretty warm for most the people that had it last time and even a little for me. So I made some tweaks to the recipe. I got rid of the cayenne pepper all together. I substituted 1 table spoon of course ground pepper for white pepper. I added 1 extra tsp sugar and 1 extra tsp garlic. I hope it turns out better this time. I used 3 good sized chucks of Hickory wood too.
The temperature has settled at about 265 bottom vent facing away from the wind and will get up to 285 if I face it into the wind. I triple hooked it and hung it on second hook till it shrinks down a little. I'm not really sure when I should be cracking the lid to check tho? I was thinking around 130-140 meat temp. What do you guys think? I really don't want to mess things up and get the temps spiked by peeking too much
So here are the pics. Sorry for the blurry pics. I had 4 kids age 3-5 fighting over who got the next sample. They were poking me and pushing me while taking pics. It was high stress! I guess things went well.
The it was moist and worlds better than my last one but I wonder if I am not accurate with the probe test to check for tenderness. I think I have been waiting for it to be as tender as the point. The point is super tender. Does the flat ever get that way? Or am I looking for something that's not ever gonna happen. I pulled at 203 and it jumped up to 205 in the cooler before slowly dropping.
To to clarify I am in no way unsatisfied. Only trying to push my self to cook the best I can cook. Thanks for all the advice! It was definetly a success!
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