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14lb packer this past weekend,

Smoked a 14lb Choice packer Saturday into Sunday. Total time with foil and cooler was approx 22 hours. It was very humid in Baltimore but was able to keep the egg at 200 - 250 without a problem.

Covered in mustard and put some rub on overnight. I kept it pretty simple. Used a Pecan rub/ Maple rub.  i used mesquite chunks for smoke and WGWW lump.  Had a ton of lump left at 20 hours and made burnt ends. At 4am the brisket was 185 ish and ended up pulling to put in foil with some beer. I put it back on to let it continue to break down. I'm glad I did.

The brisket was very moist but ended up being stringy. Almost like a pot roast. It was tough to get good slices.  Is that normal? Did I do something wrong?

Ever morsel was eaten, so it could not have been that bad. The taste was fantastic.

 

 

Comments

  • EggcelsiorEggcelsior Posts: 13,355
    How did you cut the brisket? It sounds like you may have cut it with the grain. The other thing may be that it overcooked and became pulled beef.
  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    I'm with @Eggcelsior... are you sure you sliced across the grain?
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • CaptpabloCaptpablo Posts: 63

    I cut it across the short width(if that makes sense).

  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    Captpablo said:

    I cut it across the short width(if that makes sense).

    Doesn't really help in determining if you sliced with or against the grain; and this is really important in getting your brisket done properly.

    Have a look at this post for a discussion and photos on the subject:
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • Foil+beer = pot roast.
    Keeping it Weird in the ATX
    2 Large BGE
    1 MiniMax BGE
    1 Karubecue C60 (aka-"The Dishwasher")
    More accessories than TFJ knows about and one more purchase from mandatory counciling
  • CaptpabloCaptpablo Posts: 63

    Foil+ beer= pot roast = makes total sense.  Next time no additional moisture.

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