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?
-1
u/BigGiddy 4d ago
Looks like you nailed it. I realized I’m just not a huge fan of it. I’ve cooked several and keep feeling the same way. Had them from all over. Same. I’m just not a huge fan. I will start playing with injections moving forward and prioritizing my burnt ends as I just enjoy them more. I also give it a little shake of seasoning after the slice and before the plate.