Well, I tried my first brisket on the Memphis Advantage grill Sunday. I have been reading, looking at videos etc. etc. and generally obsessing about how to do it. Unfortunately, the results were not nearly what I hoped for.
Prep
I had 2 probes from my Thermoworks Smoke in different places in the flat. It took well into the day to find the coldest location, hence some odd looking temperatures tracked.
So, what did I do wrong? What should I change the next time I try a brisket, if I even try again...
- Very heavy but tasty bark.
- Bottom and thinner edges were just plain burnt. Was difficult to even cut through the bottom on a lot of it.
- Fell apart a bit while slicing, although a slice did pass the pull test.
- The full slices I could get we not very moist.
- Family still enjoyed it and said it was good. I was disappointed.
Prep
- 12.5 lbs choice brisket from Albersons. $2.99/lb on sale with $1 off coupon.
- Trimmed almost all fat, including between point and flat
- Seasoned with 50/50 kosher salt and coarse ground pepper. ⅓ cup each plus a little extra shook on. Seasoned the night before. Put in fridge with plastic wrap.
- 7:30am - Started at 275. A little Lumberjack Hickory Blend (a couple cups) and the rest Lumberjack Competition Blend.
- Thoroughly cleaned grill before. Grease trays were empty.
- Also used A-Maze-n smoker tube filled with competition blend. Started on the left side, moved to back.
- Bottom grates, fat cap up, except no real fat left on it.
- 11:15 - Bumped temp up to 185. Meat at about 155. Nice mahogany color but no bark to speak of yet.
- 1:40 - Wife reduced temp to 270. 1 probe hit 195 alarm while I was gone.
- 2:25 - Wrapped in pink butcher paper. Raised temp back to 285. Coldest temps around 187. Getting close…
- 4:00 - coldest temp was about 200. Still seemed not quite “probe tender” Turned grill down to 225 to take a shower.
- 4:30 - grill was down to 215. Meat temps dropped a little to 198. Bumped temp to 275.
- 4:50 - coldest temp 202 and change. I think it was all “probe tender”. Hard to tell when pushing through the paper. Pulled and put in cooler.
- 6:30 - Sliced and served it
I had 2 probes from my Thermoworks Smoke in different places in the flat. It took well into the day to find the coldest location, hence some odd looking temperatures tracked.
So, what did I do wrong? What should I change the next time I try a brisket, if I even try again...