Hi, I followed the steps in this video https://www.youtube.com/watch?v=2Qm-nm4Z7wA&t=15s
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.
I love Tacos al pastor but have never made them myself. They are a popular street food here in SoCal and Mexico and I finally decided to try my hand at making some. Forgive me as this is a long one.
I started out by thawing a Pork Butt I had in the freezer that I had purchased on sale for $.99 a lb. (7.93 lbs.)
I unwrapped it and found there was still some ice crystals on it. (which is what I was hoping for to make cutting it easier)
I cut it in half and deboned the other half.
I proceeded to cut it all up into approximately 3/8” slices.
I placed this into a large container, covered it and placed it into the fridge. I now gathered up the ingredients for the al pastor marinade.
Here’s the recipe I used. (It’s a combination of several recipes I watched on YouTube) Not shown in the picture are the pineapple juice and the vinegar.
8 lb bone-in pork shoulder (deboned)
4 tablespoons achiote paste (I used 1 – 3.5 oz. brick)
2 guajillo peppers (seeded and re-hydrated)
2 ancho peppers (seeded and re-hydrated)
3 Chipotle peppers + all the adobo sauce from 1 - 7 oz. can
5 garlic cloves
¼ small white or yellow onion
1 oz. Piloncillo (substitute brown sugar if you can find it)
1 tbsp. dried oregano (preferably Mexican)
1 tbsp. cumin
1 tbsp. salt
1 tbsp. pepper
1 tsp. cinnamon (preferably Mexican)
1 tsp, cloves
½ cup pineapple juice
½ cup white vinegar
¼ cup OO
¼ cup of the water from re-hydrating the peppers
¼ cup orange juice
¼ cup lime juice
1 pineapple, skinned and sliced into 1-inch (2 cm) rounds (for the spit/trompo)
(Note: I only had some small guajillo chiles so I used 6 of them)
Everybody went into the pool for a spin.
I poured some marinade into the bottom of a very large bowl and then some pork slices.
I repeated this process until all the pork was in the bowl and pour the rest of the marinade over the top. I then stirred it until everything had a nice coating.
Now how will I cook this? Tacos al pastor is a dish developed in central Mexico that is based on shawarma spit grilled meat brought by Lebanese immigrants. It is traditionally cooked on a vertical spit known as a trompo. I don’t have such an exotic grill, so I had to improvise. I had found this indoor grill plate at a local thrift store for $2.17
and used it to create a vertical spit.
I now peeled and sliced up the pineapple
And started my vertical trompo stack adding a slice of pineapple and red onion after every 6 or 7 layers of meat.
I place the stack in the center of my weber redhead with coals all around it.
I then setup my craving station.
Here it is after approximately 30 minutes.
After approximately 75 minutes I removed the trompo and craved off the outer charred layer. (The char is an important part of the taste profile)
I then placed the trompo back in the redhead to char the outside again.
I then repeated the process another 3 times.
After I had trimmed off the outside 3 times I set up my taco cart errrr bar
and started to assemble my street taco plate.
Here it is served up with a Modelo Especial.
This was a little on the spicy side but oh so delicious!
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
I accidentally bought a two pack of bonless pork shoulder from Costco. I have always used bone-in, so this is new to me. As I was preparing the butts trimming sinew, silver skin, hard fat, veins etc, I started also cutting portions of the butts into sections. I now have two 4 lb boneless butts and several large scraps.
This has provided me the opportunity to use the vertical spit I bought from Ceramicgrillstore.com a few months ago. I'm excited to say the least.
I'll post picture of the meal later this afternoon when I build it get it going. Here are pics of what I ended up with after trimming and then the portions I will smoke overnight for pulled pork tomorrow.
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?