Brisket beginner help

Bigbird74

I have trimmed and dry rubbed a packer brisket on my large egg. I start by getting temp to 250ish and throw it on about 10 at night. I have burnt two now but still can salvage some chop out of the point. Also I set the pacesetter legs up and put a pan of apple juice and Worcester. I monitored closely before going to sleep then woke up about 3:30am an it was already burnt. That means it was only cooking about 5 hours and the end of the flat was dry and charred.

Any recommendations?

The Cen-Tex Smoker

It's not charred. It supposed to look like a meteorite. Unless your dome thermo is way off, you are pulling it way too early. A big packer should take 15-20 hours at that temp. If you put it on at 10pm, don't even open the dome or look at the temp until the morning. I don't even put my maverick in (if I do at all) until the next morning

Here is what mine look like when I pull them off:

cbr0011

Cen-Tex Smoker- When you do a brisket are you monitoring the temp of the dome or the temp of the grate?

The Cen-Tex Smoker

Sometimes neither. It's not that important if you are between 225 and 275 (or 300 even)

I don't hawk temps much anymore. The more you measure, the longer it seems to take. Get your egg locked in at 250-275 dome, grab a beer, play with the dog, kids, wife (depending on where you are in life) and check on it in 12 hours to see where you are.

tazcrash

The Cen-Tex Smoker said:

Sometimes neither. It's not that important if you are between 225 and 275 (or 300 even) I don't hawk temps much anymore. The more you measure, the longer it seems to take. Get your egg locked in at 250-275 dome, grab a beer, play with the dog, kids, wife (depending on where you are in life) and check on it in 12 hours to see where you are.

I like this sentiment, but don't have the testicular fortitude to put it into practice. 

:-SS

@BigBird if the flat was tough, and dry, chances are it was still undercooked. you don't get that goodness until the meat is close to 200. Forget rare\medium\well with brisket. 

out of curiosity, have you calibrated your dome? 

Little Steven

Brisket will be dry if it is undercooked too. It gets moist when all the cartilage and stuff renders

Griffin

Meteorite is the look you are going for. Hope you didn't think it was burnt and tossed it before trying to slice it (and do slice against the grain).

SmokinDAWG82

Do you have a thermopen? Have you calibrated your dome thermometer?

cazzy

It's a meteorite party! \:D/







Don't judge a book by its cover because underneath, there is nothing but goodness!

tazcrash

Here 's mine: looks like lump!
With a secret juicy surprise.

The Cen-Tex Smoker

all of these were WAY better than the brisket I had yesterday at the supposedly up and coming challenger to the best TX BBQ. 

Little Steven

CT, Not sure but I think these guys are spraying with liquid for the pics

The Cen-Tex Smoker

Little Steven said:

CT, Not sure but I think these guys are spraying with liquid for the pics

Probably baby oil )

Cheaters

Little Steven

Ya just cant trust them :^o

tazcrash

B-)

Has to to be. that last one is a damn Yankee brisket!!!!!! 

cazzy

Haters gonna hate! B-)

Little Steven

tazcrash said:

B-)

Has to to be. that last one is a damn Yankee brisket!!!!!! 

Remember Taz....you're all Yankees to us

tazcrash

cazzy said:

Haters gonna hate! B-)

@cazzy: sippin too much of that green hater-ade!!!!