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Old 07-12-2017, 01:24 PM   #204
Eight Point
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Join Date: Feb 2013
Location: Spring, TX
Hunt In: Grimes County

Originally Posted by fullsizeaggie View Post
I cooked my first brisket this weekend. Smoker is just some air compressor tanks. Use it quite often for ribs, chicken and the like. I think it works well. On to the brisket. I had a regular 1.96/lb from HEB untrimmed 9.?? pounds. I think I overcooked it and it was partially dry. Taste was quite good as well as smoke ring. I froze it for a couple of weeks (is that really bad? ) and defrosted in fridge. Trimmed very little, fat was thin. Rubbed in mustard and Stubbs Beef as well as coarse black pepper and let it sit overnight covered in fridge. Started at 6am using a mix of pecan and hickory, all I have at the time. Attempted to keep 225-250 but had some 25* swings. Let it smoke for 3 hours then just rotated sides. Put in gauge at 5 hours, temp was 140ish. At a little over 6 hours, temp was 160ish so I wrapped it in foil then. Rotated it back to original position. Fat side up the entire time. At the 6 hour mark I probed in a couple spots and I thought the probe went in fairly easy but maybe not done easy. I just watched the temp for another 3 hours. Got to 175-185 in a couple spots and was very easy to get gauge in. This was 9 hours now. It felt done and looked done. I pulled it and let sit in cooler for 2 hours. There was a good amount of juice in the foil, I did flip the brisket over in the cooler during the setting time. I'm glad I didn't take it to 195 or 200! I need to make my wood chunks smaller, that will help with temp reg. Otherwise, any obvious flaws?
I'm not a pro, and maybe some of those guys will chime in and either agree or correct me, but I don't even think about pulling it until IT hits 195. That's when I start probing for it to feel like warm butter. Sometimes it's ready at 195, others it has to go all the way to 200 or a little higher. The way I understand it is that yes, it's technically fully cooked at 165, but won't start getting juicy until almost 200 due to tissue and fat beginning to melt (render).

You may also have done something to it by rubbing and letting that sit overnight. With a chunck of meat that big, any salt may have just pulled moisture out and not had time to let it get back in. I've frozen briskets and never had a problem.
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