Brisket - my way...

MaskedMarvel · March 8

MaskedMarvel · March 8

Chubbs · March 8

Nice! Are the probes switched?

carter422 · March 8

I am wondering the same thing Chubbs is?

MaskedMarvel · March 8

Chubbs said:

Nice! Are the probes switched?

They were. This was a weird cook. Lots went wrong.

Central_Bama_Egger · March 8

Was the brisket good?

Chubbs · March 8

Still looks good from here...

Hi54putty · March 8

Looks awesome.

YEMTrey · March 8

Looks like a nice piece of meat. Looks good from where I'm sitting.

JohnInCarolina · March 8

Where did you order the brisket from?

MaskedMarvel · March 8

MaskedMarvel · March 8

Super fall apart moist inside. Super tough bark outside.

Everything about this guy seemed to be a struggle. Both due to chef oversight as well as entropy.

The reversed probes were just the beginning. I ended up replacing them altogether, as the original ones finally died after many many uses.

I really dialed the temp in perfectly from the beginning this time. That was nice.

Total cook time - 8 hours?!?!!

For a 16 lbs brisket?!?!

Little sleep. FTC for four hours to try and push it back more.

Finally started slicing, but my just sharpened knife will not go through the bark. Basically starts pulling the meat apart. Had to use a disposable serrated blade that just got a new lease on life.

No smoke ring. No discernible smoke flavour. Actually - no real flavour. Weird. I'm a harsh critic and everyone eating likes the meat.

I used an old rub I had laying around instead of my usual. Last time I make that mistake.

JohnInCarolina said:
Where did you order the brisket from?

This CAB came from US Foods. They are where I get all my briskets. I have a packet coming from some farm in Mt. Airey this weekend. I got a decent deal on that one so it'll be interesting to see the result side by side.

Thanks for checking out the brisket. Back to using my new food saver. :)

8-Damien

Eggcelsior · March 8

I just did a double take. I also get beef from a farm in Mt. Airy but that would be a REALLY long drive from Greensboro to Maryland for you.

WiltOnTilt · March 9

That bark does look thick. Was there a lot of sugar in your rub? If so maybe it burned and sealed the meat so the smoke couldn't penetrate? Just an idea... Shouldn't happen if you were cooking indirect in the 200s

Foghorn · March 9

It would 't surprise me if it tasted plenty smokey to everyone except the guy who had spent portions of the previous 8 hours breathing in smoke.

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Brisket - my way...

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