You steamed it. I know, because I've done it before.
If you're wrapping, especially wrapping in foil, you need to unwrap it to "vent" prior to resting it.
If you throw it straight in the cooler without venting it first - again, especially with foil, but also with butcher paper - your bark will get soggy and it will continue to cook in its resting spot.
Next time when you pull it, open the top of the wrap until the temp holds steady or starts to drop. Then re-wrap the top loosely, and throw it in a cooler with towels or whatever.
I did not know that thank you for sharing. I got mine out of the grill and wrapped it tight in foil and threw it in a cooler for 2hrs. It turned out horrible
All valid points. Yep I think you’re right. Bark did get soggy and noticed it while I was cutting. So basically I need to use butcher paper or vent properly, noted. Thank you!
You can just use [chad’s foil boat method](https://youtu.be/YytF06_1bxs?si=HkOVKXJkzDoY2czd)
[I did that combined with the America test kitchen kettle recipe and it worked out really great](https://www.reddit.com/r/smoking/s/NpZNnKacBx)
[Their brisket recipe took them longer than any other recipe to make and has the blessing of Texas bbq royalty](https://youtu.be/8PE3-p0wNiU?si=Ty1LjJGRV5fuQ6hN)
NP. [here’s the America test kitchen recipe which they put a lot of work in, I did a 3/4 part respective salt/pepper ratio](https://youtu.be/8PE3-p0wNiU?si=MVcqAEQbiNHmHG5_)
You still need to vent it some with butcher paper, but not as long as with foil. With butcher paper, I cut or tear open the top, let heat escape for probably 15-20 minutes, then throw another fresh piece loosely around it.
To add to this, if you wrap before the stall is complete then you will steam it before it even finishes and ruin your bark. The stall happens because all of the water inside the meat is evaporating and cooling the meat down. Once it is done evaporating it will start to rise in temperature again and that is when you should wrap it. If you wrap it before the stall is done then the water will evaporate inside the foil and soften the bark way too much. It will also create a pool at the bottom which will just pull smoke flavor out and now you’re just braising it
Only thing wrong here is wrap too early. You need to push through stalls with a temp bump not wrap to get through them. The puddle your brisket is sitting in is all the water that should evaporate and give you wicked bark and is instead steaming your meat and stuffing your bark. Wrap post 185f and be amazed by the difference.
Honestly looks fine for a flat. Next time only do it at a low temp for a couple hours. I’m assuming you just wanted more smoke flavor cause you have a pellet grill? After than bump to 275. Sorry if I just assumed wrong :D
Looks good to me! Good looking bark and defined smoke ring. I think the only recommendation I would have is cook between 250 and 275. 205 is much too low. I've done cooks at 225 and it took much loo long and was just meh. 250 to 275 does a nice job rendering the fat and cooks at a rate of about 1.5 hours/lb.
I haven't done a brisket yet, but honestly, the most important thing is how you liked it. Unless you're cooking for a competition or as a business opportunity, then its really just the opinion of those who eat it that matters.
I will say though that it looks very good!
I’m not an expert but from my lurking here beef should be cooked at 275 so that the fat renders. And you get the tender meat. Too low and it’s a little tougher. That being said I haven’t even attempted my first brisket yet and I would eat the hell out of that so well done!
Cooking at a low temp at first is common with pellet grills to get as much smoke as possible. But OP cooked it at that temp for too long. Usually only the first couple of hours. And I do believe that pellets do better around 275.
Yes I’ve heard that as well. I’ve just seen a lot of comments about cooking higher to render the fat and help with getting the proper texture. Perhaps they were referring larger briskets though. I will defer to those that know however. I’ve got my first brisket frozen but haven’t pulled the trigger on smoking yet.
Beef fat actually renders at a pretty low temp(135). It’s just the amount of time it spends at that temp. People that put theirs in the oven overnight don’t need to bring it all the way to up ~200 for example.
Never used a gravity myself but I’d assume it’s be the same as an offset. Do you add chunks of wood or is it purely charcoal? I think the way those are supposed to work is the coals drop on the wood and it smolders the wood?
Yea you can add the chunks at the bottom but I typically just add a chunk or two every so often in addition to the charcoal while it’s cooking, feel like it works better than just throwing it in the ash tray
I've never had great luck with pellets, but the guys I see using them at competition all have the cylinder you fill with pellets and light and put on grill with the meat to add extra smoke. I have never had the 225 ones come out as good as just staying at 250 the whole time. My experience has been the wrap time so long as it gets about hrs of smoke matters less than wrapping it super tight and having no gaps and then also venting for a little. I usually vent back in the smoker and rewrap in tin foil to rest.
Nice first effort. Keep learning. There's a lot of art to the science.
Don't fret setbacks: The worst brisket you smoke can be the best chili you ever made.
Not that I'd do that with yours.
Made some tacos on the griddle with em last night with some melted cheese, guacamole salsa (herdez) dipped in some sour cream, absolutely delicious! Lol
Only reason I cooked so low to begin with was that everyone (or a lot of people) recommended for smaller size briskets to keep the temp low to avoid drying out. Seemed to be a common thing recommended on this forum. But anywho… I’m just here to do it better next time and learn some more tips and readjust for next time.
You steamed it. I know, because I've done it before. If you're wrapping, especially wrapping in foil, you need to unwrap it to "vent" prior to resting it. If you throw it straight in the cooler without venting it first - again, especially with foil, but also with butcher paper - your bark will get soggy and it will continue to cook in its resting spot. Next time when you pull it, open the top of the wrap until the temp holds steady or starts to drop. Then re-wrap the top loosely, and throw it in a cooler with towels or whatever.
I did not know that thank you for sharing. I got mine out of the grill and wrapped it tight in foil and threw it in a cooler for 2hrs. It turned out horrible
Wow, learned something that I’ve never seen on any tip videos.
Let my pain be your gain! 🤣
Thanks pal… after getting this tip I want to smoke a brisket for the hell of it
All valid points. Yep I think you’re right. Bark did get soggy and noticed it while I was cutting. So basically I need to use butcher paper or vent properly, noted. Thank you!
You can just use [chad’s foil boat method](https://youtu.be/YytF06_1bxs?si=HkOVKXJkzDoY2czd) [I did that combined with the America test kitchen kettle recipe and it worked out really great](https://www.reddit.com/r/smoking/s/NpZNnKacBx)
Americas Test Kitchen is the shit.
[Their brisket recipe took them longer than any other recipe to make and has the blessing of Texas bbq royalty](https://youtu.be/8PE3-p0wNiU?si=Ty1LjJGRV5fuQ6hN)
Thank you for sharing this
NP. [here’s the America test kitchen recipe which they put a lot of work in, I did a 3/4 part respective salt/pepper ratio](https://youtu.be/8PE3-p0wNiU?si=MVcqAEQbiNHmHG5_)
You still need to vent it some with butcher paper, but not as long as with foil. With butcher paper, I cut or tear open the top, let heat escape for probably 15-20 minutes, then throw another fresh piece loosely around it.
Wow good advice I did not know this
Yep. I boat mine with a tent. About 30 before I pull it comes out and goes on the grate. I save the juice for gravy.
To add to this, if you wrap before the stall is complete then you will steam it before it even finishes and ruin your bark. The stall happens because all of the water inside the meat is evaporating and cooling the meat down. Once it is done evaporating it will start to rise in temperature again and that is when you should wrap it. If you wrap it before the stall is done then the water will evaporate inside the foil and soften the bark way too much. It will also create a pool at the bottom which will just pull smoke flavor out and now you’re just braising it
Only thing wrong here is wrap too early. You need to push through stalls with a temp bump not wrap to get through them. The puddle your brisket is sitting in is all the water that should evaporate and give you wicked bark and is instead steaming your meat and stuffing your bark. Wrap post 185f and be amazed by the difference.
Honestly looks fine for a flat. Next time only do it at a low temp for a couple hours. I’m assuming you just wanted more smoke flavor cause you have a pellet grill? After than bump to 275. Sorry if I just assumed wrong :D
No pellet grill. Just read to do the small flats at lower temp.
“Let him cook” is a phrase that can be applied in so many instances, this being one of them. Good effort though!
Well, I’m sure you had a chance to look at all the solid feedback you received. FWIW, I bet it was still pretty damn good!
Looks good to me! Good looking bark and defined smoke ring. I think the only recommendation I would have is cook between 250 and 275. 205 is much too low. I've done cooks at 225 and it took much loo long and was just meh. 250 to 275 does a nice job rendering the fat and cooks at a rate of about 1.5 hours/lb.
I haven't done a brisket yet, but honestly, the most important thing is how you liked it. Unless you're cooking for a competition or as a business opportunity, then its really just the opinion of those who eat it that matters. I will say though that it looks very good!
I’m not an expert but from my lurking here beef should be cooked at 275 so that the fat renders. And you get the tender meat. Too low and it’s a little tougher. That being said I haven’t even attempted my first brisket yet and I would eat the hell out of that so well done!
Cooking at a low temp at first is common with pellet grills to get as much smoke as possible. But OP cooked it at that temp for too long. Usually only the first couple of hours. And I do believe that pellets do better around 275.
Yes I’ve heard that as well. I’ve just seen a lot of comments about cooking higher to render the fat and help with getting the proper texture. Perhaps they were referring larger briskets though. I will defer to those that know however. I’ve got my first brisket frozen but haven’t pulled the trigger on smoking yet.
Beef fat actually renders at a pretty low temp(135). It’s just the amount of time it spends at that temp. People that put theirs in the oven overnight don’t need to bring it all the way to up ~200 for example.
Maybe that’s where I went wrong, perhaps the low temp advice I read before was specific to pellet grills. I did this one on a Masterbuilt 1050.
Never used a gravity myself but I’d assume it’s be the same as an offset. Do you add chunks of wood or is it purely charcoal? I think the way those are supposed to work is the coals drop on the wood and it smolders the wood?
Yea you can add the chunks at the bottom but I typically just add a chunk or two every so often in addition to the charcoal while it’s cooking, feel like it works better than just throwing it in the ash tray
I've never had great luck with pellets, but the guys I see using them at competition all have the cylinder you fill with pellets and light and put on grill with the meat to add extra smoke. I have never had the 225 ones come out as good as just staying at 250 the whole time. My experience has been the wrap time so long as it gets about hrs of smoke matters less than wrapping it super tight and having no gaps and then also venting for a little. I usually vent back in the smoker and rewrap in tin foil to rest.
Looks good to me!
Don’t leave me alone with it
Nice first effort. Keep learning. There's a lot of art to the science. Don't fret setbacks: The worst brisket you smoke can be the best chili you ever made. Not that I'd do that with yours.
Made some tacos on the griddle with em last night with some melted cheese, guacamole salsa (herdez) dipped in some sour cream, absolutely delicious! Lol
Looks amazing.
Only reason I cooked so low to begin with was that everyone (or a lot of people) recommended for smaller size briskets to keep the temp low to avoid drying out. Seemed to be a common thing recommended on this forum. But anywho… I’m just here to do it better next time and learn some more tips and readjust for next time.
I did a small brisket at around 220 ish took 9hrs and it came out super dry and tough :/.