I did a humbling cook today, an epic brisket fail. I set the goals high - tried out a new brisket from Scotland, a PGI (protected geographical region) named "Scotch Prime Beef Brisket". Grass fed, low antibiotics, free ranging et.c. But the brisket looked funny. It looked like it was all point. After thawing it turned out to be almost the opposite. It was a very long and very large flat. The point was super thin in certain areas. I trimmed it hard and separated point and flat.
I smoked the point in my Big Green Egg with the Smobot as temp controller to automate things. I smoked the flat on my Weber kettle with the Pit Viper and FireBoard 2 to automate that grill. Smooth sailing I thought.
I used black pepper only as rub.
The temp ran away on me in the BGE, from 250 to 300 to 380, even though the top vent was fully closed. I smoked the point in 4 hours, no wrap.
The flat took forever, and even dropped in temp. After 8 hours (and wrapping) I gave up, that one's heading for the trash can.
I don't know what went wrong, need to contemplate on this, but man this went south.
The brisket
Before trimming
The flat + point. See that flap? That's the point (supposedly)
The flat
The point
The cookers
The point. At least that one looks edible. Was probe tender too.
I smoked the point in my Big Green Egg with the Smobot as temp controller to automate things. I smoked the flat on my Weber kettle with the Pit Viper and FireBoard 2 to automate that grill. Smooth sailing I thought.
I used black pepper only as rub.
The temp ran away on me in the BGE, from 250 to 300 to 380, even though the top vent was fully closed. I smoked the point in 4 hours, no wrap.
The flat took forever, and even dropped in temp. After 8 hours (and wrapping) I gave up, that one's heading for the trash can.
I don't know what went wrong, need to contemplate on this, but man this went south.
The brisket
Before trimming
The flat + point. See that flap? That's the point (supposedly)
The flat
The point
The cookers
The point. At least that one looks edible. Was probe tender too.
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