I know brisket inquiries are a constant in the forum. Pardon one more. I reach out hoping for some feedback on my failure. See pics.
Felt like the strategy was legitimate but did not lead to the results I had hoped for. Here's what I did.
- Went to WholeFoods got brisket (3.71 lbs). Just the lady and I this weekend.
- Pre seasoned with S&P. Put directly in from fridge.
- Setup was on MES 40".
- Amazen bottom rack, water/drip pan 3rd rack, brisket 2nd rack.
- Cooker pre-heated to 250 then dropped to 225.
- Top vents wide open, chip loader 1/2 way in, chip tray was not installed.
- Elected to cook meat side down because ... well because I never know what to do and thankfully there are only 2 choices.
- Put meat on around 11:30. Anticipating 6-7 hour cook.
- At 4,00 temp read 156 degress. Decided to clutch. Turned meat fat side up.
- Shooting to eat around 8,00 (we had late lunch)
- Deliberated on when to pull. 190?195? 203?* (the magic number apparently)
- At 6,15 temp was only 176 (basically only raised 20 degrees in 2.25 hours).
- Raised cooker temp to 250 because needed to accelerate cook time (it's Sunday afterall)
- At 6,62 - 37 minutes since raised to 250 - went up 11 degrees. (3.36 degrees / minute).
- At 7,48 pulled from smoker reached 203 degrees (16 degrees in 56 minutes / 3.5 degrees / minute)
- Added an additional layer of foil to cover hole that was pierced by probe (not sure if I should have done that or not)
- Note: when I crutched I added bbq sauce + little apple cider vinegar (atraditional move I know but I desired a little sauce tonight)
- Placed triple wrapped brisket in disposable aluminum pan covered with three dish towels.
- Put another disposable pan in top of lid and placed in microwave. Didn't have clean small cooler.
- Placed dinner plate on top lid to minimize air gaps.
- Let the resting/drinking/deliberation begin.
- Drinking the Pinot Grigio now. Awaiting the Tuscan Red for dinner.
*(Shamelessly I include these pics as I import the wines. But I do think you can make a case for Sangiovese and bbq)
- A maze en pellet smoker* seemed to work well. Smoke was light but I don't mind that.
* (Because having an electric smoker with digital thermostat, remote control and easy load wood chip device was TOO effortful. I had to get a device that you can light and smokes by itself for up to 11 hours. I'm actually embarrassed of who I've become bbq culinarily.)
- Rest time was 2 hrs plus.
- Cut some slices from thicker end to make burnt ends. Sautéed very hot in olive oil then put in residual bbq jus. The burnt ends came out pretty good (I think)
- Results? Take away? C- / INADEQUATE. "See me after class."
- Taste was good. Quite good. Lacked the authenticity of real wood/charcoal but beefy and legit.
- Texture was not there, not at all there. Not pliable, juicy and moist enough.
- Questioning; Did I smoke too long? Was the brisket cut from Whole Foods simply too lean? Would injection have helped (I never inject)? Did I need more rest (more than 2hrs)? What is "true love?" "Who invented liquid soap and why?"
- Please help. Thank you in advance.
Felt like the strategy was legitimate but did not lead to the results I had hoped for. Here's what I did.
- Went to WholeFoods got brisket (3.71 lbs). Just the lady and I this weekend.
- Pre seasoned with S&P. Put directly in from fridge.
- Setup was on MES 40".
- Amazen bottom rack, water/drip pan 3rd rack, brisket 2nd rack.
- Cooker pre-heated to 250 then dropped to 225.
- Top vents wide open, chip loader 1/2 way in, chip tray was not installed.
- Elected to cook meat side down because ... well because I never know what to do and thankfully there are only 2 choices.
- Put meat on around 11:30. Anticipating 6-7 hour cook.
- At 4,00 temp read 156 degress. Decided to clutch. Turned meat fat side up.
- Shooting to eat around 8,00 (we had late lunch)
- Deliberated on when to pull. 190?195? 203?* (the magic number apparently)
- At 6,15 temp was only 176 (basically only raised 20 degrees in 2.25 hours).
- Raised cooker temp to 250 because needed to accelerate cook time (it's Sunday afterall)
- At 6,62 - 37 minutes since raised to 250 - went up 11 degrees. (3.36 degrees / minute).
- At 7,48 pulled from smoker reached 203 degrees (16 degrees in 56 minutes / 3.5 degrees / minute)
- Added an additional layer of foil to cover hole that was pierced by probe (not sure if I should have done that or not)
- Note: when I crutched I added bbq sauce + little apple cider vinegar (atraditional move I know but I desired a little sauce tonight)
- Placed triple wrapped brisket in disposable aluminum pan covered with three dish towels.
- Put another disposable pan in top of lid and placed in microwave. Didn't have clean small cooler.
- Placed dinner plate on top lid to minimize air gaps.
- Let the resting/drinking/deliberation begin.
- Drinking the Pinot Grigio now. Awaiting the Tuscan Red for dinner.
*(Shamelessly I include these pics as I import the wines. But I do think you can make a case for Sangiovese and bbq)
- A maze en pellet smoker* seemed to work well. Smoke was light but I don't mind that.
* (Because having an electric smoker with digital thermostat, remote control and easy load wood chip device was TOO effortful. I had to get a device that you can light and smokes by itself for up to 11 hours. I'm actually embarrassed of who I've become bbq culinarily.)
- Rest time was 2 hrs plus.
- Cut some slices from thicker end to make burnt ends. Sautéed very hot in olive oil then put in residual bbq jus. The burnt ends came out pretty good (I think)
- Results? Take away? C- / INADEQUATE. "See me after class."
- Taste was good. Quite good. Lacked the authenticity of real wood/charcoal but beefy and legit.
- Texture was not there, not at all there. Not pliable, juicy and moist enough.
- Questioning; Did I smoke too long? Was the brisket cut from Whole Foods simply too lean? Would injection have helped (I never inject)? Did I need more rest (more than 2hrs)? What is "true love?" "Who invented liquid soap and why?"
- Please help. Thank you in advance.
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