Got a 13.28 LB of "First Street" butcher packed, un-trimmed Brisket from "Smart and Final" and seasoned it with Kosher salt, cracked pepper, garlic power and onion power. Set it overnight in the frig.
Did not trim any fat off this first one to see how it would turn-out.
Placed it, fat side up in AmerQue on second shelf at 5 PM, with 4 OZ of Hickory and 2 chunks of charcoal (for smoke rings). Set smoker to 225 degrees and inserted meat probe in largest portion of "Flat" (just short of the "point") set temp to 190 degrees.
19 hours later it reached 190 degrees. Opened door for the first time to inspect results. Brisket felt like a big piece of jello and looked great, as far as texture. (Would have included a picture but had trouble adding it)
Wrapped it in foil and placed it into a paper lined cooler for two hours till ready for lunch.
Cut brisket, starting at one corner of the flat, due to grain running 90 degrees the other way, into ½" slices, served right away and they looked great. Peaces could easily be cut with a fork or just picked up at one end and have it break in half. Meat was somewhat firm when cutting but very tender.
Only problem keeping from doing another brisket is: meat was tender but somewhat DRY. People were asking for more (reduced down beef stock, onion and seasoning) dipping sauce I made earlier.
Is this typical for them to be that tender but be dry at the same time? Maybe try another manufacture?
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