At first I didn't success should I try again.

Discussion in 'Beef' started by barbqjim, Apr 30, 2010.

  1. barbqjim

    barbqjim Fire Starter

    I smoked my first Brisket last night. It was a spur of the moment thing at the supermarket. I was eyeing up butts for this weekend and seen a small brisket. I've been wanting to try brisket. I thought a 2.5 lb brisket(flat) should take 3-4 hours so no prob. Well it took 5 hours and it was not very good when done. I used a dry rub and I smoked it up to 160* then wrapped with foil and back in til 195*. It kinda curled up which I thought was odd. I then took it out and wrapped in a towel and put in cooler for 30 minutes. The brisket was pretty tough and dry. I'm trying to figure out what I did wrong. I didn't mention that it was corned...Is that bad? It also didn't have much of a fat cap, very little.
    I'm afraid to try another til I figure out what I did wrong.
    Was IT high enough to make it tender.
    Thanks for any help.
  2. you're on track to figuring it out yourself. May have needed more fat to render. What temp were you smoking at? Low and slow if the rule for brisket for sure!

    Good news - you'll get to try it again! Bad news - you're hooked now!
  3. I think your best bet would go buy an 8 pounder... rub it up trim the cap (if you want) marinate (if you want) inject (if you want) and smoke it till you hit 205... i think messing around w/ a small (corned) piece for you fist one isnt a great idea... go big or go home LOL i kid i kid...

    But deff go at it again... just go for the gold this time... dont let this stand in your way of the delicous Brisket that awaits you!
  4. barbqjim

    barbqjim Fire Starter

    Thanks for the pep talk guys. I was bit frustrated about it but I should have known better since it was thin on fat if any at all and corned but I had to give it a go. I like the go big or go home thing. I think I will go home.. J/K. Big it is. I will try to find a 8 lber for the next go round.
    About how long will an 8lber take at 230*? 12hours?
  5. indyadmin1974

    indyadmin1974 Smoking Fanatic

    The corned briskets tend to be a bit dry unless you marinate/inject them.

    Try again...only way to learn to ride is to get back on the horse.
  6. I just did my first and it was a corned beef point cut. I smoked the same as you did (not sure about smoker temp though) and was a little dissapointed at the outcome too. The folks here suggested letting it cool than steaming it for a while which I did and it made a big difference. Also cut accross the grain. I cut with (rooky mistake) and that helped too. Also try soaking it for a few hours if it is already corned, that will help. Don't get discouraged, I'm doing my second one tomorrow. Trial and error. As long as the meat can be eaten than what the heck.
  7. Yeah about 12 (give or take)... put it in w/ a butt... 2moro im doing a Brisk & a Butt together... cant wait... well not to happy about the 4am wake up call LOL, but def cant wait to eat...
  8. caveman

    caveman Master of the Pit SMF Premier Member

    I believe you should soak those in water before smoking them & make pastrami out of them. There is a recent post around here about that. Do what "Smokin Relaxin Steve" said, definitely. Go big, (8 - 15 lbs is good), take you time & show that beef a little love. It will love you back. Don't rush the process & if you can, let your smoke rest longer when you are done. Remember, it is not about time, it is about TEMP. This will give your beef a chance to re-distribute the juices while you prep your sides. Take pictures & post qview. Check the link in my sig if you don't know how. You will triumph & we will be here to cheer for you. Now pick your head up & get back into the game. Smoke On!!!!
  9. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Make sure to add some liquid to the brisket when you wrap it in the foil. 1/4-1/2 cup ought to do ya. Internal Temp to 190°ish to slice and 205­° to pull.
  10. barbqjim

    barbqjim Fire Starter

    I will give it a try again tomorrow. I was going to smoke a butt anyway. I'll make it a but and a brisket if i can find one. At the Grocery store I go to they only had the corned small ones or fresh small ones. All less than 3 lbs. I can order one though.

    I started taking pics for a Qview last night. Just got one of when I placed it on the grate with smoke coming off the grates. I didn't take any when it came out cause I was disappointed with it. I'll try to get the qview of this weekends smoke.
  11. caveman

    caveman Master of the Pit SMF Premier Member

    GOOD FOR YOU!!!! [​IMG][​IMG]
  12. mooseman

    mooseman Fire Starter

    Couldn't have said it any better than that! If you smoke a corned brisket, you need to make pastrami out of it, and that's a whole different process. Try a straight up packer and you will have very different results.
  13. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    What you inadvertently did was make a Pastrami,when a meat is corned , it is/has been marinated in a Salt/Spice mixture.When cooking this(as others have probabaly mentioned),rinse it off and get the excess salt off and then smoke it.
    A Brisket Flat will be bigger and packaged differently(and looking somewhat like a big footprint). A whole Packer will be even bigger and look as if it has a big hump on one side, being the Point.
    If you would have boiled that meat you would have then created Corned Beef!
    Have fun and,

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