TexasSmoke
New member
I have done 3 briskest on my #3. The first one turned out great. Not sure what has changed but the last 2 were not as good. I did one yesterday for a group of friends and it fell apart. There was no way to slice it so I made it into chopped beef. It was stringy like a pot roast, granted I love a good pot roast so I enjoed it but not what I was hoping for in my briskie.
I used the same method for all three:
Yesterday was a 16.5 pound PRIME packer
Injected with some beef broth
Rubbed with a layer of olive oil & covered with a rub
Plastic wrapped and in the fridge overnight
On the smoker with a mix of 6-7oz of oak & hickory in foil boats
1/2 a pan of Apple juice next to burner box
Fat side down
Auger set to 225 until a temp of 195
It was in the box for 17 hours (quicker than I thought for 16.5 lbs)
Pulled at 194 double foiled and into a faux Cambro for three hours
Maybe it's because I am using a Prime brisket. Does the higher fat content require a lower final cooking temp?
Any ideas would be appreciated.
I used the same method for all three:
Yesterday was a 16.5 pound PRIME packer
Injected with some beef broth
Rubbed with a layer of olive oil & covered with a rub
Plastic wrapped and in the fridge overnight
On the smoker with a mix of 6-7oz of oak & hickory in foil boats
1/2 a pan of Apple juice next to burner box
Fat side down
Auger set to 225 until a temp of 195
It was in the box for 17 hours (quicker than I thought for 16.5 lbs)
Pulled at 194 double foiled and into a faux Cambro for three hours
Maybe it's because I am using a Prime brisket. Does the higher fat content require a lower final cooking temp?
Any ideas would be appreciated.