TexasSmoke
New member
With 3 briskets under my belt I wanted to do a test smoke without the pressure of a bunch of folks to feed. I also wanted to give the new perm temp probe a test run. It was +/- 0 all day..locked on 225. So I did a smoke today for the wife and I.....I think I know what we are having for dinner all week.
My first brisket was perfect (Beginners luck!). #2 and #3 were a bit over and were so tender they fell apart.
So my goal today was to get them a little closer to the tenderness I was looking for. I also wanted to give some burnt ends a try. We don't see many folks do them here in TX.
I started with a 12.5 lbs Prime brisket. I injected with beef broth and slathered on some olive oil and then some beef rub. I had it in the fridge for a couple of hours. I used about 6 1/2 oz of oak and hickory in foil boats. I cooked fat side down with the point in the rear of the smoker. I ran the auber for 30 minutes @ 140 and then went to 225. I was shooting for an IT of 190 as 195 was what I did before and was over.
Once I hit 190 I separated a cubed the point. I added a little sauce and put them in a pan and back to the smoker for about 2 hours. While the burnt ends were going I double wrapped the flat and gave it a rest.
RESULTS: I was very happy with my burnt ends as a first pass. They needed a bit more rub on top to give a little more bark.
Now the flat was a little under this time but I am getting closer. I think the issue was I had the meat probe in the flat coming in from the side. I was right next to the point and I don't think I got a good read on the flat. This was also a lesson that the IT will get me close but I need to trust the look and fell as well. It did not have the wobble I was looking for or did it feel like butter when I probed the flat. I thought the 2 hour rest in foil would get me there but not all the way.
FOR NEXT TIME: I will rub and rest in the frig overnight. I will pull back to about 5oz of wood, I will put the probe in the middle of the flat, still coming in from the sides. I may try the point in the front of the smoker. I like the idea of having the burnt ends going while the flat is resting. Go for an IT of 190 and trust the look and feel. Get a better knife cutting thinner PERFECT slices.
Any other suggestions or thoughts?
My first brisket was perfect (Beginners luck!). #2 and #3 were a bit over and were so tender they fell apart.
So my goal today was to get them a little closer to the tenderness I was looking for. I also wanted to give some burnt ends a try. We don't see many folks do them here in TX.
I started with a 12.5 lbs Prime brisket. I injected with beef broth and slathered on some olive oil and then some beef rub. I had it in the fridge for a couple of hours. I used about 6 1/2 oz of oak and hickory in foil boats. I cooked fat side down with the point in the rear of the smoker. I ran the auber for 30 minutes @ 140 and then went to 225. I was shooting for an IT of 190 as 195 was what I did before and was over.
Once I hit 190 I separated a cubed the point. I added a little sauce and put them in a pan and back to the smoker for about 2 hours. While the burnt ends were going I double wrapped the flat and gave it a rest.
RESULTS: I was very happy with my burnt ends as a first pass. They needed a bit more rub on top to give a little more bark.
Now the flat was a little under this time but I am getting closer. I think the issue was I had the meat probe in the flat coming in from the side. I was right next to the point and I don't think I got a good read on the flat. This was also a lesson that the IT will get me close but I need to trust the look and fell as well. It did not have the wobble I was looking for or did it feel like butter when I probed the flat. I thought the 2 hour rest in foil would get me there but not all the way.
FOR NEXT TIME: I will rub and rest in the frig overnight. I will pull back to about 5oz of wood, I will put the probe in the middle of the flat, still coming in from the sides. I may try the point in the front of the smoker. I like the idea of having the burnt ends going while the flat is resting. Go for an IT of 190 and trust the look and feel. Get a better knife cutting thinner PERFECT slices.
Any other suggestions or thoughts?