Food Smokers and Smoking Tips/Tricks/Techniques

+1 to what @WBF610 said. Was it dry and crumbly (i.e. couldn't cut a slice at all) or was it dry and tough? It might be easy to tell in your picture, but the image isn't showing up on my work computer. That'll tell you if it was under or overcooked. Undercooked briskets are just as dry (maybe even more so!) as an overcooked brisket, but they are really tough. Overcooked briskets will be dry, but they fall to pieces when you slice them. Usually the undercooked briskets draw a little more "too dry" criticism.

Also, did you give a nice, long rest to the brisket?

Keep at it! Briskets take a while to be good at and a lifetime to master .

Glad you liked the rub flavor, though! On to the next one...

 

Smoked until it reached around 160 and wrapped it in foil and let it cook again until it reached 190 irc. I let it rest at least hour and a half.
The brisket was not tough at all when I was slicing it so dry and tuff.

Yeah, I'm going to do a lot more research before I try and smoke another brisket.

 

Try taking it up to 200 next time and remember to cut it properly. You might have sliced wrong and didn’t realize it

 

what glaze did you have on it?? Looks great!

 

Yep, slicing will make a huge difference...

 

My wife was shoe leather steak when I first met her also. I got her to try medium (I knew medium rare or less was too much for her). She was like there is so much flavor in this. I laughed and said ya it tastes like beef not the bottom of my Nike's. Now if her steak comes out cooked past it, then it goes back (restaurant, doesn't happen when I cook them).

 

Some flank steak action for ya

 

We do our Prime Rib for NYE, next morning we have Prime Rib Breakfast Burritos. Talk about TASTY.

 

Man I like me some flank steak. Looks mighty tasty.

 

I can bend it like a brisket it is so tender

 

I havent cooked many flanksteaks. They are good for fajitas though...looks good!

 

You gotta be quick with them or you over cook em

 

As Raider said, sounds like it was under cooked. I take mine to 195 at minimum before even thinking of pulling it off. At 195 I probe for tenderness. If it isn’t tender for the probe, I take it to 200 and Check again.

I had one flat only that I had to take to 210 before it was probe tender. That was when I decided to never do a flat only again.

 

#6
https://www.kingsford.com/how-to/smoke-a-brisket/

Was this just the flat? or a full packer?

 

Woooo brown Santa delivered today

Straight from Canada

Ivory limited edition weber master touch

 

Noice.

 

Soy sauce, brown sugar, cracked pepper

 

Your going to love it, I got the same one in black. I've got the beer can chicken and pizza stone inserts in mine.