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bisket

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Scott S
Scott S Posts: 24
edited November -1 in EggHead Forum
Cooked A peice the other night it did'nt come out to my expectations.It was only about 4 LBS and cooked for 2 HRS. It was kind of dry and not as tender as I would have thought.[p] Somebody learn me
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  • JJ
    JJ Posts: 951
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    Scott S,
    What temp did you cook it at? Was it a point or a flat? Brisket is a piece of cake to cook. Give us some details and help will be on its way.
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  • Char-Woody
    Char-Woody Posts: 2,642
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    Scott S, like JJ says, ya didn't give us much to learn ya with. Start out with what your cooker is, your fire, your temperatures, seasonings, etc. Once we get it all together, we will learn ya good. If ya cooked it high your gonna get dry...real dry! I think I did that once!! :-)
    C~W[p]
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  • Smokey
    Smokey Posts: 2,468
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    Scott S,[p]Brisket is a tough peice of meat. Two hours sounds awfully quick. I've marinated flank steak and cooked it relatively quickly (directly on the grill), but brisket needs long, slow cookin to break down the toughness. Did you cook it indirectly? I would estimate 1.5 - 2 hours/pound if smoked indirect at about 225 degrees. The desired result meat temp of 180 - 200 degrees.[p]Just a thought.[p]Smokey
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