OK, suggestions smoking this bad-boy tomorrow?

[BUTCH1]

You want it way over 170F. If you pull it way too early like that, it's going to be tough and dry.

I'm pretty sure SaltyNuts undercooked his brisket and not overcooked it if he pulled it when it was less than 190F.

Yea, it's a smoked brisket, not a rib-roast, you want an eventual high temp to let that fat render and tenderize the meat.

 

[Iron Woode]

You want it way over 170F. If you pull it way too early like that, it's going to be tough and dry.

I'm pretty sure SaltyNuts undercooked his brisket and not overcooked it if he pulled it when it was less than 190F.

I am used to dealing with roasts. Since OP believed it to be over cooked, I figure maybe it was too hot. Or perhaps his grill temp was too high at 300F?

The brisket looked good to me though.

 

[ponyo]

I am used to dealing with roasts. Since OP believed it to be over cooked, I figure maybe it was too hot. Or perhaps his grill temp was too high at 300F?

The brisket looked good to me though.

Depends on the roast. Chuck roast can be cooked like brisket. Shoulder clod can be cooked like prime rib or brisket. Clod is one of the special cut that can be eaten like a prime rib at 135F or pulled beef at 200F.

Brisket is tough cook for even experienced BBQer. It's tough cut to nail. You know when you overcooked a brisket when it crumbles. OP didn't overcook the brisket. That's pretty much impossible since he said he pulled it off at around 180F. That's undercooked temperature. When brisket is undercooked, it will be tough and dry. Inexperienced person would think that's overcooked when it's actually the opposite. He undercooked it and pulled it too soon.

300F grill temp is not too high for brisket. I consider 250-300F optimal smoking temps for large cuts.

 

[Iron Woode]

Depends on the roast. Chuck roast can be cooked like brisket. Shoulder clod can be cooked like prime rib or brisket. Clod is one of the special cut that can be eaten like a prime rib at 135F or pulled beef at 200F.

Brisket is tough cook for even experienced BBQer. It's tough cut to nail. You know when you overcooked a brisket when it crumbles. OP didn't overcook the brisket. That's pretty much impossible since he said he pulled it off at around 180F. That's undercooked temperature. When brisket is undercooked, it will be tough and dry. Inexperienced person would think that's overcooked when it's actually the opposite. He undercooked it and pulled it too soon.

300F grill temp is not too high for brisket. I consider 250-300F optimal smoking temps for large cuts.

I see. I can't enjoy the outdoor cooking methods here due to living in an apt. I miss cooking outdoors.

 

[ponyo]

I see. I can't enjoy the outdoor cooking methods here due to living in an apt. I miss cooking outdoors.

You don't have an indoor oven? It's the same. Grill is just outdoor oven.

 

[kn51]

The thing with smoking a pork butt is if you screw up you aren't out a lot of cash and you really need to eff up everything to make it bad. There's a reason it is the go-to first long smoke.

When you screw up a brisket, well you are out a lot more cash and they are far easier to screw up.

Chuck roasts are great to smoke. We call them chuckies.

 

[Iron Woode]

You don't have an indoor oven? It's the same. Grill is just outdoor oven.

I know that but I still miss cooking outdoors in the summer. Having friends and family there makes it a great experience.

Now I am stuck at home by myself.

I do have a frozen 5lb pork loin to ponder....

 

[ponyo]

I know that but I still miss cooking outdoors in the summer. Having friends and family there makes it a great experience.

Now I am stuck at home by myself.

I do have a frozen 5lb pork loin to ponder....

I get depressed and don't cook much when I'm home alone. I don't know how you guys do it.

 

[mopardude87]

I see title of thread, i assume the op is rolling one hell of a fat joint and wasn't sure if match or lighter was the better to light it up. I guess i will see myself out now!

 

[Iron Woode]

I get depressed and don't cook much when I'm home alone. I don't know how you guys do it.

we do the best we can. That's all you can do. I will be going out for some fresh air today. I may even buy a bag of chips.

🙂

 

[mrblotto]

Hell, as long as it tastes good to me that's all that matters 😉

 

[ponyo]

Hell, as long as it tastes good to me that's all that matters 😉

Yup. There's no shame and failure in trying. That's how you learn. And even bad BBQ is better than no BBQ. I remember the first couple times I tried to use my Weber kettle. I made lot of mistakes which I can laugh about now. Same for the first pork butt I ever smoked. I nuked that thing and it still turned out pretty good and edible.

 

[mrblotto]

Yup. There's no shame and failure in trying. That's how you learn. And even bad BBQ is better than no BBQ. I remember the first couple times I tried to use my Weber kettle. I made lot of mistakes which I can laugh about now. Same for the first pork butt I ever smoked. I nuked that thing and it still turned out pretty good and edible.

OMG, that reminds me:

A couple years ago I had made this delicous pork loin recipe on the grill

Anyhow, I was up in PA visiting my buddies for a while and decided to make it again. I got a big ole pork loin, butterflied (sp) it, put garlic, chopped apples, cinammon, nutmeg, and put some applewood and brown sugar/bourbon dry rub on the outside. Rolled it up, tied it and tossed it on his grill over lowish heat

About 15-20 mins later I check the temp - 150 in the center.......ok......let 'er go some more.........
Another 10 mins later - still 150....hmmmm.....well the outside isn't burnt, so let 'er go some more
Third time checking - still 150......wtf? OK, the hell with this, it's going in the oven. Toss it in the oven (tented), set it for 300 and let it go another 15 mins........temp is STILL 150!

My buddy ran down to Wal-Mart and got a digital thermometer. We stick that bad boy in - 210......oops!
Yeah, it was dry lol

 

[JPS35]

1. Buy quality full packer brisket
2. Trim the fat
3. Season liberally on all sides (traditional is coarse salt and coarse pepper, but you can use what tastes good to you)
4. Pre-heat smoker or grill temp to 220-225 (should be indirect heat using charcoal, wood, pellet)
5. Place meet on grill and cook until internal temp in thickest part of flat is around 165
6. Take off grill and wrap in butcher paper (will create a harider bark) or foil (softer bark)
7. Cook until internal temp reaches 205 in the thickest part of the flat
8. Remove, wrap foiled meat in towel, and LET REST for an hour (let it rest in a cooler if you have one)
9. Slice pencil width thick against the grain
10. Stuff in face until full, rest, repeat

A 14lb. brisket will take around 15 hours so be prepared.

Darn it, now I want one, off to the meat market.

 

[ponyo]

1. Buy quality full packer brisket
2. Trim the fat
3. Season liberally on all sides (traditional is coarse salt and coarse pepper, but you can use what tastes good to you)
4. Pre-heat smoker or grill temp to 220-225 (should be indirect heat using charcoal, wood, pellet)
5. Place meet on grill and cook until internal temp in thickest part is around 165
6. Take off grill and wrap in butcher paper (will create a harider bark) or foil (softer bark)
7. Cook until internal temp reaches reaches 205 in thickest part
8. Remove, wrap foiled meat in towel, and LET REST for an hour (let it rest in a cooler if you have one)
9. Slice pencil width thick against the grain
10. Stuff in face until full, rest, repeat

A 14lb. brisket will take around 15 hours so be prepared.

Darn it, now I want one, off to the meat market.

Thickest part of the packer is the point. You don't want to measure the temp of the point.

14 lb brisket for 15 hours?

I can cook that same 14 lb brisket in under 7 hours. Maybe even fast as 5 hours depending on the brisket. My record is like 3 hours 30 minutes for like 10 lb packer. No one has time to cook at 225 F.

 

[kn51]

Yeah, while I enjoy the low and slow approach the hot and fast action without the stall takes care of the time issues.

 

[JPS35]

Thickest part of the packer is the point. You don't want to measure the temp of the point.

14 lb brisket for 15 hours?

I can cook that same 14 lb brisket in under 7 hours. Maybe even fast as 5 hours depending on the brisket. My record is like 3 hours 30 minutes for like 10 lb packer. No one has time to cook at 225 F.

Thank you, forgot to specify the temp is taken in the flat; edited.

If you like your's done at a high heat; enjoy. There's a right way to break down a brisket doing it low and slow or to make jerky using your method. ; )

 

[BUTCH1]

Yea, low and slow, these are the muscles that move the animal, it might turn out tough if you try and rush it.

 

[ElFenix]

you probably don't want the meat temp over 170F. One of those thermometers with a remote display would work best for you. When it's removed from the grill the internal temp will increase.

briskets ain't done until they're done and that won't be until 190°+. it often isn't until they get to over 200°.

I am used to dealing with roasts. Since OP believed it to be over cooked, I figure maybe it was too hot. Or perhaps his grill temp was too high at 300F?

The brisket looked good to me though.

brisket can take 300° just fine. it will get done faster but that's 6-8 hours instead of 10-12.

 

[pete6032]

You don't have an indoor oven? It's the same. Grill is just outdoor oven.

I can't imagine how hot it would get in my place if I was running the oven for several hours in the middle of the summer. We try to avoid any oven in the summer. I wonder if a toaster oven would be more efficient for doing smaller things like vegetables, and put out less heat.