Redeemed myself after failed briskets!

[PartyWithArty]

My last four briskets either or dry, not tender, or had a horrible taste from dirty smoke. This bad boy came out perfect.
I trimmed off a good 3.5 pounds of fat and meat before and grounded them up and froze the ground brisket. I have a good bit of brisket left in the freezer.
Not a bad 16 pounder. Will try again in a few weeks

 

[Whetstone]

brisket is tricky, looks like you nailed it, congratulations !

 

[GFB]

What was your method this time? Did you make any changes that look like they helped the process? I know the anxiety of wanting a brisket to turn out right.

 

[basstracker89]

👍

 

[ReelWizard]

I gave up on brisket, when it’s good it’s amazing.
But
The other 90% of the time it’s wasted time and money.

 

[alexs2006]

Try Injecting it with melted beef tallow. You can't screw it up from that point on!

 

[alexs2006]

I gave up on brisket, when it’s good it’s amazing.
But
The other 90% of the time it’s wasted time and money.

Agreed. I am not big on brisket anyway.... But some good beef ribs are amazing!

 

[wildbill1973z28]

Agreed. I am not big on brisket anyway.... But some good beef ribs are amazing!

I love the cow tongue!

 

[fuelman1]

I like brisket but it can be tricky. I've screwed up plenty of them. I like it but not enough to cook it regularly. The last couple I did I smoked for about 10 hours and the entire brisket was cut up into chunks for burnt ends. Bucees is opening in Brunswick soon and I'll get my sliced brisket fix from them. Theirs is very good. Always moist and tender. I do like smoking a corned beef flat. This time of year when corned beef is on sale I throw a few in the freezer just for that.

 

[PartyWithArty]

What was your method this time? Did you make any changes that look like they helped the process? I know the anxiety of wanting a brisket to turn out right.

Hey bro! So the BIGGEST one for me was temperature control. I got a pull behind smoker than can go from 225 to 400 degrees in a matter of mins and go from 250 degrees smoking perfectly to dirty smoke.
I used Mayo as a binder. Used some Texas rub. That’s it. Tha drip pan under the meat was great idea too. It helped.