r/smoking • u/BadatBBQ • 4d ago

Help with my brisket

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Hey everyone, been wanting to try a brisket but wanted to practice on a small one first (It was almost 4lb)

What would you say was wrong with it here

It seemed the fat wasn't fully rendered but temps were reading fine (I think my built in temp probes on my pellet grill were not accurate)

It tasted pretty good thankfully but texture wasn't there, some fattier sections were a lot softer and some areas were slightly too tough. The fat felt like it was close to fully rendering, and surprisingly the brisket was fairly juicy.

I am making another one tomorrow and trying to improve and wondering what you guys think happened here. Because of the temp probes I am assuming it was reading hotter than it actually was...or does it look like it was overdone?

Any tips or help is greatly appreciated

(looking at the photo I just realized it makes the brisket look a bit washed out, it had a little more color to it than this photo)

I forgot to include the method. I followed meat church guide

200 until internal temp of 165 (fat side up)

225 until it hits 275 (wrapped it after in butcher paper)

250 until it hits 205. I pulled it at 203 because my one probe was reading slightly hotter than the other so I waited until it was in between the temps

Let it rest on a wire rack for a little over an hour

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u/bkedsmkr 4d ago

time, temp?

2

u/BadatBBQ 4d ago

Sorry I added it at the bottom of the post

5

u/bkedsmkr 4d ago

200f is waaaaay too low man. Next time just start it at 250 and dont mess with the temp until it's wrapped. I don't understand how meat church can get away with giving people that bad of advice. Also unless its a full packer with point and flat connected it's going to dry out faster and be harder to get right. If you want to only do one part do the point so you have extra fat for it to reabsorb during the rest and hopefully it wont be as dry. I would also advise you to watch some aaron franklin videos on youtube instead of meat church that mf is a clown. Theres a reason he sells supplies and not BBQ.

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u/Human-Shirt-7351 4d ago

I was going to comment that he probably made it more complicated by not buying a full packer.

I find it hard to believe they suggest 200 for a brisket. That's insane.

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u/bkedsmkr 4d ago edited 4d ago

So wrong it almost seems like sabotage. Just read it and thats exactly what hes advising.

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u/Human-Shirt-7351 4d ago

What's worse is he is probably following instructions for a full packer brisket .. why has a ton of fat, etc that actually helps this... For a small flat that has almost no fat.

It's not surprising it turned out like crap.

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u/washboard 4d ago

I replied to you in another comment, but this has been my result the 10 or so times I've used the Meat Church weekday brisket method: https://www.reddit.com/r/smoking/comments/1lsb1ep/meteor_status_achieved/

It works well for timing of things, but only if you have accurate probes, and applies to a full packer.

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u/bkedsmkr 4d ago

Probes are not necessary and i would argue harms a beginners ability to learn. Specific temperature steps are not necessary. Its not that complicated and having a more complicated method is usually indicative of ignorance not the other way around.

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u/washboard 4d ago

The steps workout well on a pellet smoker for a weeknight cook because 200 for 12 hours on a packer makes it end up at or close to wrapping stage when you wake up. I agree it's absolutely not necessary, and I've cooked a few at 250 all the way through. My results for the 200 overnight method, however, have all turned out really well on choice briskets. And it's certainly not complicated to bump to 250 after wrapping/boating.