Dang near ruined a brisket

[Graysonhogs]

13 hour smoke is entirely too long. No wonder its so dry and burnt.
You should be done smoking in 4 hours. It dont take that long.

Keep the fat up. Fat down defeats the fat purpose.

False

[Graysonhogs]

13 hour smoke is entirely too long. No wonder its so dry and burnt.
You should be done smoking in 4 hours. It dont take that long.

Keep the fat up. Fat down defeats the fat purpose.

This has to be a joke.

[Nate Riley]

Check out the "4-2-10" method that's been put out on a couple of videos here recently. Anyone else tried it? I have done it a few times with some temperature (instead of time) modifications and have been very satisfied.

[Gunnyart]

I use a Meater+ so I can track the ambient and internal temps and see spikes. I use a BGE but have had luck with a large aluminum pan on the diffuser to catch drippings and avoid flame ups. Maybe give that a thought on the next one. Anything over 11-12# overhangs the diffuser and can get burnt up on mine.

I think this is the answer.

[Gunnyart]

Also…

The tough bits did not go to waste.
I simmered them in beef stock for a couple hours then threw in some rice and peas and had a really tasty soup.

[Adgerc15]

If you're feelin funky you can get some mean barracho beans going in that aluminum pan too! Can impact the cook a bit but win win

ac

[JDH875]

Umm….huh?


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I think he was saying to wrap it after four hours as it should have a really good smoke ring after that point. I don't think he was saying the brisket is done after four hours. Just depends on how much smoke flavor you want.

[Smart]

I think he was saying to wrap it after four hours as it should have a really good smoke ring after that point. I don't think he was saying the brisket is done after four hours. Just depends on how much smoke flavor you want.

Depends on the size of a brisket. Either way the ring is cosmetic....the bark/flavor needs more than 4 hours to set up.

[Gunnyart]

Depends on the size of a brisket. Either way the ring is cosmetic....the bark/flavor needs more than 4 hours to set up.

Also needs a long time at low temp to get good and tender.

( Except this time obviously. )

[S-3 Ranch]

Depends on the size of a brisket. Either way the ring is cosmetic....the bark/flavor needs more than 4 hours to set up.

Yes and
“ the heat of the meat, is proportional to the angle of the dangle “