I finally cooked my first Wally World brisket yesterday. I brought the 4 lb. brisket Wednesday afternoon. Saturday morning I injected with Beef Broth, Salted, and applied the BBBR. Left it in the frig overnight. Sunday morning at 3:30 am started the fire using the fuse method. Used chunks of apple and cherry wood. I put water in the water pan and put the meat on the bottom grid over the water pan fat side up. The meat was on by 4:15 am. I have a Maverick 733 hooked up with the meat probe in the thickest part of the meat. I waited about an hour to see what the smoker temp would do and it seemed to be hanging around 235 pretty well. So I went back to sleep around 5:30 am. I woke about 8:15 am and the smoker temp was 250 deg F and IT was 150 deg F. I guess this was OK but the IT had gotten to 150 deg F. faster than I thought it would or should. I closed some vents and got the smoker temp down to around 240 deg. F and let it go. The meat had been cooking 5 hours. Then it was almost 3 more hours before the IT reached 165 deg. F. I decided to wrap it then so I double wrapped in foil with a little Beef Broth inside. Time now was 11:15 am. At 1:15 pm the It reached 205 so I left it there about 30 minutes and then pulled it off into the cooler/cambro wrapped in a towel with the Maverick still hooked up. I left it in the cambro until 4:15 pm. At that time the IT was down to 160 deg F. I unwrapped it and put it under a hot broiler in the oven for about 3.5 minutes a side to try to firm the bark. This may have been my mistake because expect for a small amount of the point the meat was too dry. It was very tender and good flavor, nice bark, but just too dry. I am sure we can make do with adding some sauce and enjoy it. I sliced it instead of cubing because that is what my wife wanted. I would appreciate any feed back from any of the experts as to maybe why it was so dry. Also if I am not giving enough info here let me know.
Here is a picture of the final. It even looks dry. LOL
Here is a picture of the final. It even looks dry. LOL
Comment