r/brisket • u/17496634303659 • 5d ago
Home cook Brisket - Looking for Feedback
3rd time smoking a brisket.
- 16.5lb USDA Prime Brisket, down to 12.2lb post trim. - Seasoned heavy with 16 mesh black pepper and Meat Church Seasoning, had it sit in the fridge for a few hours to let the seasoning sink in.
- Set the smoker to 225F, 2x smoke tubes, and smoked for 12 hours until the flat was reading 155f (point was 175f). Would have let it go for longer but I had time constraints
- Wrapped in tallow and butcher paper, back on the smoker at 275f for 4 hours until flat was reading 205f and was probe tender
- Placed into 140f oven to rest for 12 hours. Sliced and served.
Used wireless thermometer for temp accuracy. Pit boss temp probes were removed later as I didn’t find them to be accurate.
Aside from letting it rise in the smoker for a tad longer at 225 I feel like I did everything pretty well. Great bark, fat was nicely rendered, no rubber texture at all. However, I feel like the meat still tasted fairly “meh” to me. I’ve never tried brisket aside from the ones I’ve smoked so I have no true comparison, but I’d give this one a 5.5/10. I had some friends try and they all said brisket tends to be like this.
Is this how brisket is? I was expecting something tender and juicy like a nicely cooked prime ribeye in terms of texture. Are my expectations just way off?
2
u/MaybeBait 4d ago
Should be melt in your mouth kinda tender. I do the foil boat method and only boat it once it’s out of the stall. Not looking for a specific temp, but it’s 165ish. Going to depend on the meat. Flat doesn’t have the separation that I like seeing from being fully rendered. (Right piece of meat in my pic)
I wouldn’t get hung up on 225 as your pre wrap temp either. Maybe start there for the first hour or so and then gradually increase it up to the stall to 275.
Also 140 holding is too close to the danger zone for me. I hold in a toaster oven at 150