I have made 4 amazing briskets in a row this month. All my friends and family rave about how delicious my brisket are and I feel proud when I hear it.
I cooked the same prime brisket last night, the exact same way as before, 225 degrees for 12 hrs, with the same wood blend of hickory and mesquite, up to 202 degrees and let it rest for four hours in a cooler. I just tried the brisket that I will be serving tonight and it taste like crap. It has zero smoke flavor.
I don't really understand. It was raining all night last night but my pellet grill stayed the same temp and it seems like it made the meat moist which I assume the humidity would attract even more smoke than normal.
Does this ever happen to you professional guys? Do you ever cook a brisket perfectly and end up with something that seems like it belongs at a Golden Corral buffet?
I'm not sure where I went wrong with this brisket.
I cooked the same prime brisket last night, the exact same way as before, 225 degrees for 12 hrs, with the same wood blend of hickory and mesquite, up to 202 degrees and let it rest for four hours in a cooler. I just tried the brisket that I will be serving tonight and it taste like crap. It has zero smoke flavor.
I don't really understand. It was raining all night last night but my pellet grill stayed the same temp and it seems like it made the meat moist which I assume the humidity would attract even more smoke than normal.
Does this ever happen to you professional guys? Do you ever cook a brisket perfectly and end up with something that seems like it belongs at a Golden Corral buffet?
I'm not sure where I went wrong with this brisket.
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