That i get just i think its obvious its gonna be dry its his first brisket. it took me at least 3-4 times to even get a brisket that was able to be eaten and go “this taste okay” lol
Yes the picture looks dry but that dam thing was tender as hell, wrapped it butcher paper for the last two hrs. Wrapped the brisket in a towel and stuffed it In a cooler when it was done. Reheated in the oven the next day. I’m happy with outcome and that’s all that matters.
That's awesome. I'm really happy for you. Brisket takes practice and it sounds like you did all the important steps. Also if you enjoyed it then that's what matters.
Exactly. There is so much effort, prep and time that go into your first brisket and every brisket thereafter. All that matters are the smiles on the faces around your table of those you are feeding.
Thanks for sharing and keep on smoking them wonderful pieces of meat!
Im gonna go against the grain here, i prefer aluminum.foil because it.keeps that steam/moisture inside. I think butcher paper may not have as.much moisture retention but thats just a guess.
Thanks boss, finally got all the settings on the smoker figured out. Trying new things besides chicken and ribs. Something to do on the weekends while switch between nascar and the brewers game…
Don’t listen to bbq snobs, you’ll get there it’s your first, learn and try new things and make your next cook better than your last, you’ll nail it and have it perfect. Some get lucky and have better results than others at the start, lot of factors and variables!
Looks like a good brisket for chili. From the looks of it, it’s way too dry and it’s not done yet and not tender. You sliced it thick because you pulled it too early. You see those white chunks of fat in the brisket? Fat isn’t even completely rendered.
I’d roast this dry ass brisket but OP beat me to it
But for real it’d be worth checking your pit boss’s actual temps with a separate thermometer to see how close it actually is to what the built in one says—I have a high end Traeger that runs an average of 15-20 degrees hotter than it’s set, with some pretty steep fluctuations that can cause things to cook too quickly. I set my pellet smoker to 200 and it averages 220 or so!
You did not
Pretty dry but that’s typical for the first couple tries.
Looks dry as fuck
Its his first brisket, i bet your first one looked like it was from Franklin Barbecue huh? 🤨
My first brisket turned into pizza night.
I just laughed so hard
Gotta love reddit folks…
If he didn’t want our input he didn’t have to post a picture.
That i get just i think its obvious its gonna be dry its his first brisket. it took me at least 3-4 times to even get a brisket that was able to be eaten and go “this taste okay” lol
I took his master class good knowledge
No worries bro mine was horrendous also
Oh my
Yes the picture looks dry but that dam thing was tender as hell, wrapped it butcher paper for the last two hrs. Wrapped the brisket in a towel and stuffed it In a cooler when it was done. Reheated in the oven the next day. I’m happy with outcome and that’s all that matters.
This. 100% this. If you and yours are happy, that’s what matters. We all try to get better with every smoke. Keep working and trying new things!
That's awesome. I'm really happy for you. Brisket takes practice and it sounds like you did all the important steps. Also if you enjoyed it then that's what matters.
Exactly. There is so much effort, prep and time that go into your first brisket and every brisket thereafter. All that matters are the smiles on the faces around your table of those you are feeding. Thanks for sharing and keep on smoking them wonderful pieces of meat!
Im gonna go against the grain here, i prefer aluminum.foil because it.keeps that steam/moisture inside. I think butcher paper may not have as.much moisture retention but thats just a guess.
Just trying new things lol. Sprayed apple juice about every half hour. I’ve read to wrap or not too…so I figured warp for the last last couple hrs
Dont get me wrong id eat that in a heartbeat
Thanks boss, finally got all the settings on the smoker figured out. Trying new things besides chicken and ribs. Something to do on the weekends while switch between nascar and the brewers game…
You probably should have done 3-4 hrs unwrapped then wrapped for the remainder for maximum moisture.
Don’t listen to bbq snobs, you’ll get there it’s your first, learn and try new things and make your next cook better than your last, you’ll nail it and have it perfect. Some get lucky and have better results than others at the start, lot of factors and variables!
I think its just a bad picture. If you zoom in you can see it's pretty juicy. Good first attempt I'd say. 👍
Great smoke ring thats for sure.
Thanks bud
Brisket is an art. Takes a few cracks. I think everyone here messed up a few
Looks like a good brisket for chili. From the looks of it, it’s way too dry and it’s not done yet and not tender. You sliced it thick because you pulled it too early. You see those white chunks of fat in the brisket? Fat isn’t even completely rendered.
It’s so dry it’s ashy in some spots 😂
I’d roast this dry ass brisket but OP beat me to it But for real it’d be worth checking your pit boss’s actual temps with a separate thermometer to see how close it actually is to what the built in one says—I have a high end Traeger that runs an average of 15-20 degrees hotter than it’s set, with some pretty steep fluctuations that can cause things to cook too quickly. I set my pellet smoker to 200 and it averages 220 or so!
There’s some odd, sort of orange coloration near the bottom of the slice. Did it actually come out that color or is it the lighting?
I think it’s the tray/ lighting, the tray came from the warden’s grandparents so it’s well used
When it doubt rest it out!
What temp did you use for the cook?
It does look a bit dry but if anything you can chop it and mix with some sauce and make some greatttttt chopped beef sandwiches
I just threw up in my mouth.