- Oct 18, 2007
- 26
- 10
I smoked my 2nd brisket today. I can only guess it was just the flat because it was only 5.32#. This brisket was bought at Costco, the first one I did i got from a butcher and that one was a whole untrimmed 10+#'s. For both of these I used a recipe from foodnetwork.com.
http://www.foodnetwork.com/food/reci..._29952,00.html
So the problem I am having is this. The brisket just isnt tasting like bbq I have had at some pretty decent bbq joints. The first brisket I did, i cooked it by time and not temp. There was a boat load of fat rendered off of the brisket and it was pulled because there was no way it would have been able to be sliced. The 2nd one was sliced and was cooked to temperature. I smoked this second one for appx 3 hour in a foil pan, then put foil over the pan and threw it in the oven @225 with the mop sauce until it reached a temp of 190. This brisket is not as tender as it should be and I didn't notice a plateau with the cooking temp.
The brisket really tastes more like a pot roast than good bbq. What is going wrong with my method. does brisket need to be foild to be tender? I was going to sear it but my propane grill ran out of gas and my smoker uses pellets so I couldnt sear it on that. Neither of the briskets i made had a good bark on them. Any advice would be appreciated.
Thanks
http://www.foodnetwork.com/food/reci..._29952,00.html
So the problem I am having is this. The brisket just isnt tasting like bbq I have had at some pretty decent bbq joints. The first brisket I did, i cooked it by time and not temp. There was a boat load of fat rendered off of the brisket and it was pulled because there was no way it would have been able to be sliced. The 2nd one was sliced and was cooked to temperature. I smoked this second one for appx 3 hour in a foil pan, then put foil over the pan and threw it in the oven @225 with the mop sauce until it reached a temp of 190. This brisket is not as tender as it should be and I didn't notice a plateau with the cooking temp.
The brisket really tastes more like a pot roast than good bbq. What is going wrong with my method. does brisket need to be foild to be tender? I was going to sear it but my propane grill ran out of gas and my smoker uses pellets so I couldnt sear it on that. Neither of the briskets i made had a good bark on them. Any advice would be appreciated.
Thanks