- Jun 30, 2016
- 82
- 105
So with my last attempt at a brisket being a complete and utter failure, I was determined to try again. Not as cold this time but still chilly with temps in the mid 20's. I had plenty of issues with temperature control but I continue to learn each time I smoke.
I fired up the smoker about 5:45 and had the brisket on by 7. I foiled it around 12:30 with internal temp around 164. Finally about 3:30 I pulled it and into the cooler it went. Great smoke ring, good flavor, but a tad dry by my opinion.
I think a mistake I made was my thermaprobe was reading 190 and my initial tooth pick probe was great. Problem was I think I found a fattier region that was tender but the rest was not. I unfoiled it to check and found a large part of the brisket wasn't ready. I eventually foiled it again and put it back on the smoker but I think that cost me some moisture.
I again want to thank eveyone on this forum who continue to encourage people and give advice. I know I'm gonna figure this out and be on my way to smoking perfection.
S
I fired up the smoker about 5:45 and had the brisket on by 7. I foiled it around 12:30 with internal temp around 164. Finally about 3:30 I pulled it and into the cooler it went. Great smoke ring, good flavor, but a tad dry by my opinion.
I think a mistake I made was my thermaprobe was reading 190 and my initial tooth pick probe was great. Problem was I think I found a fattier region that was tender but the rest was not. I unfoiled it to check and found a large part of the brisket wasn't ready. I eventually foiled it again and put it back on the smoker but I think that cost me some moisture.
I again want to thank eveyone on this forum who continue to encourage people and give advice. I know I'm gonna figure this out and be on my way to smoking perfection.
S
