14lb packer this past weekend,

Captpablo · July 2013

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.

Eggcelsior · July 2013

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.

TexanOfTheNorth · July 2013

I'm with @Eggcelsior... are you sure you sliced across the grain?

Captpablo · July 2013

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

TexanOfTheNorth · July 2013

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:

The Cen-Tex Smoker · July 2013

Foil+beer = pot roast.

Captpablo · July 2013

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

14lb packer this past weekend,

Comments

Categories