Granted.. I *know* brisket isn't going to turn out like pork butt roast.. I *know* it's not baby back ribs.. but I've tried 3 times now and always get solid A flavor... B- texture... and a D or worse on moisture.
Today's experiment was a medium flat cut (3.5 lbs)... I rubbed it with the usual suspects (salt, brown sugar, garlic salt, peppers, powders, etc..) and let it sit in the fridge for 24 hours.
Since my smoker seems to be too hot (and part of the problem at 235-245 deg) I cheated and slow cooked it over a bath of water, vinegar, juice, bay leaf for 5 hours at 220 deg and took it out. My meat therm has a dead watch battery so I have no idea what internal temp was... it "felt" like it was loosened up and soft but since it's brisket it wasn't exactly falling apart). I cooled it over night in the fridge again.
Today I stoked up the smoker until it was gushing hickory sweetness.. and put the brisket in for half hour and then flipped it to get another 1/2 hour and turned off the smoker. I pulled it out.. let it rest.. and then sliced it.. and as usual.. tasted nice.. steaky texture.. .but dry. It'll do with some sauce on it.. but I've had brisket from bbq joints that tastes similar but has a more moist, fatty taste to it... why not mine??
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