Well if it is sacrilege…oh well that’s happening tomorrow!
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BBQ/Grill/Smoker/etc. Cooks
- Thread starter JWS VII
- Start date
Ed, please take what I say here with a grain of salt as I have never actually cooked on a WSM and I am no expert, but I do have a little experience doing low and slow on several different grills/smokers. One thing you may want to investigate is your cook temperature. I know that was a small brisket, but it seemed to me like a very short cook at 250F. If my math is correct it was 7.5 hours? Many of the Bi-metal thermometers (like most grills come with) can be very inaccurate. Even if they are accurate, they are usually not at grate level where your food is located so it is sometimes hard to get a true reading. So, you may have been cooking at a higher temp than you think. When I set up my Weber Kettle for low and slow the thermometer in the lid will register 75F to 100F degrees hotter than the grate level temperature. I use a digital thermometer with multiple probes and place one in the meat and another at grate level and that’s what I go by. There are certainly nicer, better thermometers available but the one I am currently using is a cheapy from Walmart I think I picked up for $20 USD (my good one died earlier this summer).
The other thing that could cause it to be a little dry is that some pieces of meat are just not as good as others, maybe you just got a not so great brisket, it happens. I know you mentioned what grade it was, but I am not familiar with Canadian beef grading.
What rack did you cook it on? How long did it rest? Were there a lot of juices that ran out of it when you cut it or was it a little dry from the first cut?
As long as it tastes good you can salvage it with sauces, so congratz on your first brisket.
The other thing that could cause it to be a little dry is that some pieces of meat are just not as good as others, maybe you just got a not so great brisket, it happens. I know you mentioned what grade it was, but I am not familiar with Canadian beef grading.
What rack did you cook it on? How long did it rest? Were there a lot of juices that ran out of it when you cut it or was it a little dry from the first cut?
As long as it tastes good you can salvage it with sauces, so congratz on your first brisket.
All good points. I do believe I may have trimmed too much fat off the brisket. Also, I should have pulled it earlier. The probe I don’t feel was inaccurate just me being a newbie. So next time out I will pull it earlier if the temp says so. Will look at a multi temp probe later on but I am a notebook kinda guy. First cook chicken was awesome, next up ribs equally awesome. Next cook ribs not as good as first but the third were pretty tasty. This was my first brisket and I’ll sort out for the next one. Just trying new rubs and different stuff. I like a cold beer and a day in the “lab” anyway if the week! Thanks for the info!
No wonder @CVargo has to hide his Shave Soaps...... What with the Bourbon Storage Arena, the Meat Locker, and the "Karen" White Claw Closet. I feel for @mvargo as she probably has a small area where she keeps all her stuff, and has boxed wine, because, Chad with all his stuff makes her stack it in the Garage ROFL
She can't have the garage. That's where I store charcoal!
no... Remember I am retired Air Force we just go to a restaurant, LOL
She loves me. I feed her smoked meat and have introduced her to bourbon.
but you have forgotten the one thing that will get you forgiven and not shanked..She loves me. I feed her smoked meat and have introduced her to bourbon.
This is only one spot
I figured
What kind and how long on the smoke?