Originally posted by BrianL
View Post
Announcement
Collapse
No announcement yet.
Final Table Brisket
Collapse
X
-
Originally posted by Tequilazo View PostI like this idea...
Comment
-
Ok I need a little help. Cooked my first brisket last week and while flavor was good, a little too smokey, but I know how to correct that. What I don't know is the thin part of the brisket was a little too dry. I built a USD, had temp at 230, put on at 6pm, took off at 6:30 the next morning, 15 pound brisket before trimming. USD was still at 230 the next morming. I never opened the smoker once I put it in. What do I need to do different? Oh, I followed SOTX instructions exactly.
Comment
-
Originally posted by Chuey View Postsounds to me your temp gauge is broke
Comment
-
If it was too smoky make sure and use seasoned wood and let it burn down to good coals. You dont want white smoke coming out just light smoke. Did you put the thin side towards the heat or away. Maybe do it away from the fire box. I also often finish in the oven. It also seemed like it got more moist the longer is set in the cooler. To let all the juices go back into the meat when rested. IDK maybe.
Comment
-
I put a little too much soaked wood in it, and thought it might be when I put it in there. It was seasoned plum, from trimming my fruit trees this last fall. I read fruit tree wood it good to use, but maybe not two cuts that where 3" dia and about 10" long. I should have just used one, or 1/2 on one.
I put the fat side down, and coals are directly under it about 18". No smokebox.
I have read anywhere from 50 minutes to 2 hours per pound. Is it the longer the more tender like a roast, or the longer the drier? From where the brisket gets thicker it was great, tender and moist.
I put it in cooler for about 45 minutes.
Comment
Comment