LEATHER BRISKET

KCFX - did you get it to a particular temperature inside the meat? Maybe you didn't cook it long enough. There are many reasons why it may not have come out right. Keep practicing. I foil mine for the last few hours to make it moist. Many do not like to foil, but it works for me. Good luck.

Smokin' Okie's Brisket 101 is the best start

around IMO.

The Cookshack is designed as a brisket cooker and it will fall in line.

Do the search for brisket,at top of page and it should answer many more questions.


Brisket

I suggest staying away from all the tricks,at first,and let the cooker do its job.

If there are still some questions,we'll be happy to tackle them.

KCFX be patient, let the smoker do its job. What temp was the brisket when you removed it from the smoker. I remove mine when the brisket is between 190 - 200 and it is very tender

I would guess that you didn't cook it long enough. I have been trying to pull my briskets at lower temps to see where the tough vs. tender threshold is at. Last batch was at 180 and definitely needed to be sliced thinly to be considered tender. I usually shoot for 188-192 but have started to develop a "feel" by poking and prodding to determine when each brisket is done. The tricky part about brisket as I have found is that each brisket is different. Also, Did you slice it across the grain?

just my .02

I do mine at 180' for 24 hours....unplug it at 22 hours and put a coffee mug/bowl over the exhaust hole and let it rest.
We are very high 110 % humidity in Houston so your cook time may be shorter.

?? did you rub it the night before with a heavy salt rub ???

Hey kingfish, long time no hear.

That's my long time method for briskets, 180 for a LONG time. Don't do that now, mainly because I do brisket competition practice at higher temps.

Yes it has, I had to get a new job where I can stay in my own bed for more than a couple'a days.


I like the fact that i dont have to think about the time on a long cook.

..... put it in the same time you want to eat it.

I also purchased a 24"x6' log burner and have gotten back to the cookoff scene....but my daughter still uses the cookshack for her "Famous Ribs".....I have to admit she puts out a mean rib for a 7 year old....scary

What contests are you doing? IBCA? There is a KCBS & IBCA joint cookoff in May I'm doing. Might be too far to come to Oklahoma?

Sorry KCFX, back to the thread.

If it's tough, it's just not cooked long enough. There are some good comments in here about what to do.

Good luck on the next one, let us know if you have more questions.

Smokin'

Hi KCFX,

I smoked a brisket yesterday. About 11#, in at 2:00pm at 225* with red oak. Out at 2:00am this morning at 195* internal. Never opened door. Never foiled. Never basted. Nothing but Montreal steak seasoning before it went in. It was awesome. Keep trying, you'll get it.



Tasted quite good at 2:30am with a little slaw and some BBQ sauce, but the meat was juicy and very tender. Sure beats Denny's.



Disclaimer: No Jack Daniels was harmed during the production of this culinary masterpiece.

Texas Gulf Coast....I will cook the invitational and Humble in May and beginning of June...might be going to Meridian but not cooking.