Hi, I followed the steps in this video
and I my brisket turned out dry and dense. I'm hoping you can tell me where I went wrong:
- ~5.5 lbs (pre-trimmed) of Prime Angus grain fed brisket point from https://shalhoob.com/butcher-shop - trimmed as much of the silver skin off as I could - trimmed off hard fat and tried to leave 1/8" to 1/4" of fat - seasoned 24 hours prior to cook with 50/50 coarse black pepper and kosher salt - used Kamado Joe lump charcoal and two medium chucks of mesquite hardwood - ambient outside temperature was low-mid 80s - waited until grill came up to temp and smoke was mostly clear before putting meat on - put meat on fat side down - cooked in Classic III using sloroller, on the lower level rack - cooked with water pan on grill - used Thermopro two probe digital thermometer (1 probe at grill level, 1 probe in thickest part of brisket) - grill temp ranged between 245-270, but mostly 250-260 - took ~6.5 hrs to get to 170 internal temp - wrapped in foil at 172 - took ~1.5 hrs to get to 203 - at ~203 a wood shish kabob skewer did go through meat, but still felt a little resistance. At this point I pulled it b/c I was concerned about over cooking - kept in foil, wrapped in towel, put in cooler for 1.5 hrs
The brisket had bark and a smoke ring. Pencil thin slice passed pull test. But it was dry and dense. The attached photos are from the day after the cook and the meat is cold.
Where do I go wrong?
Yesterday I smoked my first brisket with the Joe. I've smoked briskets before in my Masterbuilt Electric Smoker (MES henceforth) and they were phenomenal. This one turned out with great taste, but I know I could have done a lot better in terms of texture. The bark was nice and crispy which I loved, but it came out a little tough. I've identified several differences in the process I followed on the MES, but I always want to learn from the best so I welcome all input - suggestions, constructive criticism, etc.
MES vs Joe:
Flat and Fat Cap on MES vs just the Flat on the Joe (I don't think the briskets I smoked on the MES were full briskets - they weighed in from 7 to 10 lbs, and the one I smoked yesterday on the Joe was just over 5) Drip Pan filled with water (coffee, actually) in MES vs no added moisture on Joe Texas Crutch after 4 hours on MES vs all grill time on Joe Brushed with Mop Sauce pretty frequently on MES vs untouched on Joe Wood chips on MES vs wood chunks on Joe (doubt this contributed, but wanted to capture it) Internal Temp 195 on MES vs 200 on Joe 5-6 hours on MES vs 7-8 on Joe
Those are the differences I can recall. The MES produced a much more tender brisket, but the bark wasn't crispy at all, and borderline soggy in some places. This makes sense given the drip pan, the aluminum foil and the basting. My hope is that I can somehow obtain that perfect bark and a more tender bite.
https://www.dropbox.com/s/nc2f33hb5wdw45b/Photo May 13%2C 21 34 51.jpg?dl=0
https://www.dropbox.com/s/ygztvqmf8fr4s4e/Photo May 15%2C 20 42 37.jpg?dl=0
https://www.dropbox.com/s/f98piayfayfiwet/Photo May 18%2C 13 28 57.jpg?dl=0
https://www.dropbox.com/s/p1hw9javhe95hzw/Photo May 18%2C 14 18 49.jpg?dl=0
https://www.dropbox.com/s/eqbr19g9eu1jtoo/Photo May 18%2C 21 31 20.jpg?dl=0
https://www.dropbox.com/s/e1wp3bqz77rhqcz/Photo May 18%2C 21 33 01.jpg?dl=0
https://www.dropbox.com/s/5klzyxjqpfnnipm/Photo May 18%2C 22 23 57.jpg?dl=0
https://www.dropbox.com/s/hcqylt8z02fgpcb/Photo May 18%2C 22 26 31.jpg?dl=0
First, this forum has been great for getting tips and learning how to cook on my Kamado Joe. So far I’ve successfully made pizza, beef ribs, and chicken which have all
I want to smoke a brisket for mother’s day and have learned the how’s and what to dos but what I don’t know is how much charcoal do I use? I haven’t bought the brisket yet but I’m assuming this will be a 8-10 hour smoke. I just want to make sure I have enough coal to keep the fire going.
Also, do you wrap your brisket half way through or no?
Thanks in advance!!!
Grill = Akorn. Temp control by TipTopTemp. No leaks. Probes = Thermoworks Smoke and Thermopen MK4. I've confirmed that the probes are accurate, and there was no obstructions on the pit probe.
Put on a 16lb Packer (probably a few pounds less after trimming) at midnight. According to the Smoke's graphs, the pit temp held between 215-235 all night.
The brisket hit the stall after only 3 hours of cooking, so IT of 160 by 3AM. When I woke up to make some pit adjustments (it jumped to around 250 at 6AM, probably when the sun came up and the TTT compensated for change in ambient temp) the meat was already at around 180, so I'm wrapping in butcher paper, however it's going to be finished - including resting - in under 12 hours, which just doesn't seem right.
Had I wrapped when the stall hit, that would have been at 3AM, and maybe it would have been done around 8. How is that even possible for a 16lb packer? Everything was timed so that it would be done (including rest) in around 16 hours, though obviously every piece of meat is different. I would not have expected a piece to be THIS different though.
My amazing wife gifted me a SRF 13.8 Wagyu gold brisket. Here's what came in the package.
She only "paid" for the brisket. We received two 8 oz top sirloin steaks and a pack of wagyu hot dogs. Not pictured was a cooler bag that was also included! Here is the label from the brisket.
Here that beauty is fresh out of the package and rinsed and paper towel dried.
Fired up the grill with the new Fogo! Indirect with drip pan, at 250. Fat side down. Smoked over 6 chunks of apple and 2 chunks mesquite.
Almost all trimmed up. Ready for rubbing. Rubbed with an inexpensive coffee rub that I absolutely love. I felt like I was cheaping out on this part.... But it needed to be cooked and we thought we were going to have people around for the big fight on HBO. So no time to run up the highway to nearest store that sold something a bit better.
Cooked until internal temp alarmed at 170 at something like 2:38 am. The following picture was before I went to bed or about halfway there. Double wrapped in hd aluminum foil at 170 and put back on the grill. Until a temp of 198 was reached. And boy was it "probe tender"!
Here is the before bed pic. Sit down, relax, have a cigar, take in the wonderful aromas!
Pulled it off at 198, wrapped in a blanket and put into the Pelican cooled for 3 hours and was surprised when I awoke to find this beauty all done and ready for eating.
You can't really tell due to my awful camera, but it has about a 1/4 inch pink smoke ring and was super juicy. This meat melts in your mouth. Everyone who's tried says it is the best brisket they have ever had and I agree. The guys at my work don't just hand out compliments ever, so I believe them. Overall this is wonderful and needs nothing. You can slice this brisket with a plastic fork and it melts on your tongue. It is a bit pricey, but well worth it and not something we can do every week(too bad). My wife says that this has ruined beef for her. Here is a pic of the bend.
I highly recommend this at least once or split it with some good friends. SRF was great, they contacted my wife soon after she ordered to make sure she understood what she was getting and the shipping details. Truly amazing all around! I love my wife; she treats me awesome!