Yep there's also a bit of science to it that you have to pay attention to

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Sep 18, 2024
8:48:46am

NaturalNeuralNet All-American

A lot of it is making sure you have enough time. I also haven't smoked a brisket I didn't like.

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NaturalNeuralNet

Previous username: MetaLearner
Bio page: NaturalNeuralNet
Joined: Apr 1, 2020
Last login: Sep 19, 2024
Total posts: 1,617 (1 FO)

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Messages

Author

Time

I've tried & tried and I just suck at smoking brisket

RockyBalboa

Sep 18, 8:16am

Have you tried this method from Matt @ Meat Church?

Captain Rex

Sep 18, 8:19am

Was just telling someone yesterday, this is why I don't want a smoker. I'd rather just go out for BBQ. Investment in

Pete

Sep 18, 8:20am

There's definitely a 'hobby' approach to smoking meats

jxncoog

Sep 18, 8:34am

Yep there's also a bit of science to it that you have to pay attention to

NaturalNeuralNet

Sep 18, 8:48am

Yes but 2-hour church while ribs are on the smoker is better than

garyfan

Sep 18, 8:53am

It can pay for itself quickly

KingDave

Sep 18, 11:03am

That makes me sad.

IdahoCoug

Sep 18, 8:23am

That brisket pic looks dry

cambo

Sep 18, 8:31am

I’ve seen and done much worse! If he liked it that’s okay.

sammyh72

Sep 18, 8:41am

It wasn't. This is another pic of the exact same brisket.

IdahoCoug

Sep 18, 8:42am

What have you done and what about it isn’t right? What grade are you cooking?

molodyets

Sep 18, 8:25am

Tell us what your method is. Then we can probably help

DavisCoCoug

Sep 18, 8:29am

Here's what I do

RockyBalboa

Sep 18, 9:00am

Don't go by temp at the end... go by how a probe goes into the meat.

TheLost

Sep 18, 9:05am

What are you wrapping with?

SouthernCoug

Sep 18, 9:10am

I used foil in the past, this last time I used butcher paper

RockyBalboa

Sep 18, 9:34am

That's pretty standard - I cook hotter than that, 250-275. Rest for 6+ hours.

molodyets

Sep 18, 9:16am

Starting with a good cut is key. Prime is so much better than choice.

Captain Rex

Sep 18, 9:18am

You can find good choice, but it's hard to tell on a brisket. Worth the

molodyets

Sep 18, 10:32am

Here is my very humble advice

Supercoug

Sep 18, 9:17am

2 suggestions:

runningfoo

Sep 18, 12:48pm

I would add try to get it to room temperature before you put it on the smoker

Tare

Sep 18, 3:12pm

Here's my outline

jxncoog

Sep 18, 10:00am

What results do you want that you aren’t getting?

Tare

Sep 18, 8:31am

Bummer man!

sammyh72

Sep 18, 8:35am

We can help. Humble yourself and us what you are doing and we will point out

HenderCoug

Sep 18, 8:45am

Offset or pellet smoker? I've made good brisket in a pellet but it doesn't touch

Magneto

Sep 18, 8:48am

Traeger pellet smoker

RockyBalboa

Sep 18, 8:57am

Pellet smokers need a little extra smoke. Do you have a smoke tube?

HenderCoug

Sep 18, 9:04am

Yep. We have pellet Traeger & always use a tube.

Soupie

Sep 18, 9:35am

Your cut of brisket is super important. A choice to a prime increases the fat

Magneto

Sep 18, 11:11am

It was a smaller prime cut from Costco

RockyBalboa

Sep 18, 11:15am

Did you separate the point from the flat when you cooked it? Try it next time.

Magneto

Sep 18, 11:57am

I'm about 50/50 so there are folks here who are much better

SouthernCoug

Sep 18, 9:01am

<< Deleted >>

dingus79

Sep 18, 9:33am

How long are you boiling it?

HenderCoug

Sep 18, 9:06am

If it’s dry, try injecting it with a good beef Au jus before & during the smoke.

Soupie

Sep 18, 9:30am

do whatever works best, but this is generally not a good idea IMO

Supercoug

Sep 18, 9:44am

Husband does it & turns out great. Also don’t overcook. Those photos look over cooked IMO.

Soupie

Sep 18, 9:49am

It’s better to overcook than to undercook

Supercoug

Sep 18, 10:16am

You do you.

Soupie

Sep 18, 10:19am

They do say that central Utah County is the central Texas of Utah County

byuTX

Sep 18, 1:00pm

This method was a game changer for me

dingus79

Sep 18, 9:35am

valcorger

Sep 18, 10:42am

My experience. Don't overthink it. I don't care what rub you use (so long as

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