Discussion in 'The Thunderdome' started by justingroves, Oct 18, 2018.
Sounds like you under cooked it. Google minion method.
I use that, but I always have to end up adding more charcoal to it.
yeah only on really long cooks have i had to do that
I've kind of developed my method where I know the temps gonna stay 225ish the whole time now, and I just go with it.
i find it works better to bring it up to temp slowly
It takes about an hour to get where I want it.
Get something like this to help you regulate the temperature: https://www.flameboss.com
I'm about to accidentally drop this green egg on the pool deck. The latest brisket came out tender, tasty AF, but dry again. I watched the temp of the egg religiously, never got over 250. Wrapped it at 150, and let it rest an hour after it hit 190. I've cooked tons of these on 4 different grills, never had a problem like this before. The meat basically falls apart, and it tastes as good as any other brisket I've had, just dry.
Soak the brisket in the pool for 5 minutes prior to eating. Will not be dry.
Brisket have enough fat? I had lean brisket at a place down the road and it requires more sauce
How much salt? salt pulls out moisture.
Fat side down? May help too high bottom temp.
Do you add liquid at wrap?
Never having cooked one, do you brine briskets?
That's a good question, it was kind of lean
Same rub I've always used, fat up, no liquid at wrap.
Never brined any meat ice smoked, I've done 10 turkeys that were more juicy than this brisket
Do you have to break in an egg? I've broken in all my smokers.
I use a drip pan full of water during the smoke.
That's interesting, man.
I don't know, but I'm going to try again this weekend.
full packer? I cook mine to 202 in the flat
This is why you always smoke pork shoulder
Separate names with a comma.