- Jun 6, 2018
- 44
- 15
Well after some years of cooking briskets and having fairly good results, I laid an egg last night. After searching around the internet trying to figure out where I went wrong I believe I have gotten myself more lost. Anyways onto the cook
Cooked it same as I always have only difference being Ive always cooked brisket on my offset but I decided to use my UDS although I don't believe that would matter much. 12 pound USDA prime brisket trimmed. Water pan with no water just to catch drippings. Salt and pepper rub cooked between 275-300, but it was running more 300 than 275 yesterday. 4 hours in I wrap tightly in butcher paper. 2 hours later I begin checking for probe tender, point was tender flat was not. Hour later checked flat was better but not ready, the point had a nice jiggle to it. This is brisket is taking longer than normal but briskets are fickle beasts so we will just go till its tender. Checked half hour later and the flat is tender or so I thought. Rested on counter for 1.5 hour still in butcher paper.
The results.
Brisket looked ok, not as much bark as I like to see. As soon as I made the first cut into the flat I knew something was wrong. The bark and meat crumbled apart leading me to believe it was overcooked. A little farther into the flat dry and tough. The point was basically a bunch of mush. Lots of juice, lots of mush. And to boot the brisket tasted basically like a pot roast almost like it had been steamed definitely not that brisket flavor.
Where might have I gone wrong here and why in the world did it taste like pot roast?
At first I thought since the flat fell apart it was overcooked. But then farther in it was dry and tough like it was under cooked. And as for the point just being a bunch of mush... Well i don't know... Now I'm flustered.
Cooked it same as I always have only difference being Ive always cooked brisket on my offset but I decided to use my UDS although I don't believe that would matter much. 12 pound USDA prime brisket trimmed. Water pan with no water just to catch drippings. Salt and pepper rub cooked between 275-300, but it was running more 300 than 275 yesterday. 4 hours in I wrap tightly in butcher paper. 2 hours later I begin checking for probe tender, point was tender flat was not. Hour later checked flat was better but not ready, the point had a nice jiggle to it. This is brisket is taking longer than normal but briskets are fickle beasts so we will just go till its tender. Checked half hour later and the flat is tender or so I thought. Rested on counter for 1.5 hour still in butcher paper.
The results.
Brisket looked ok, not as much bark as I like to see. As soon as I made the first cut into the flat I knew something was wrong. The bark and meat crumbled apart leading me to believe it was overcooked. A little farther into the flat dry and tough. The point was basically a bunch of mush. Lots of juice, lots of mush. And to boot the brisket tasted basically like a pot roast almost like it had been steamed definitely not that brisket flavor.
Where might have I gone wrong here and why in the world did it taste like pot roast?
At first I thought since the flat fell apart it was overcooked. But then farther in it was dry and tough like it was under cooked. And as for the point just being a bunch of mush... Well i don't know... Now I'm flustered.
