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

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Sep 18, 2024
11:11:46am

Magneto Starter

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

and helps it so its not dry. What I would do is separate the point and flat. The flat has less fat and cooks quicker. Do burnt ends with the point. It cuts the cook time in about half when you separate them. Then you can pull and wrap when you need to for each cut.

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Magneto

Bio page: Magneto
Joined: Jul 1, 2022
Last login: Sep 19, 2024
Total posts: 6,217 (16 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?

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

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

I do similar with my old school Traeger. I set it at 180 until it reaches 165, then foil boat it.

valcorger

Sep 18, 10:42am

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

HenderCoug

Sep 18, 10:25am

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