Cliff H.
Master Chef
For me, brisket has proven to be one of the most difficult bbq items to have any kind of consistency in finished the product.
I started an 11lb packer at around 10 am this morning. I was not suprised when the internal temp hit 195 at the five hour mark. There are plenty of threads talking about how drum smokers cook faster than other types of smokers. This brisket spent almost no time in a stall at all.
I removed the brisket at the six hour mark and rested it in a cooler for almost three hours.
I knew something was wrong when the point didn't want to let go of the flat. The brisket had good flavor even though I like injecting better.
I don't think it cooked long enough. The meat seemed a bit dry like it didn't cook beyond done and into tender. I know to check for tenderness beyond 195 but I figured it would be ready after a three hour rest.
Maybe I am having probe issues.
Anyway, here are some pics of today's project.
I started an 11lb packer at around 10 am this morning. I was not suprised when the internal temp hit 195 at the five hour mark. There are plenty of threads talking about how drum smokers cook faster than other types of smokers. This brisket spent almost no time in a stall at all.
I removed the brisket at the six hour mark and rested it in a cooler for almost three hours.
I knew something was wrong when the point didn't want to let go of the flat. The brisket had good flavor even though I like injecting better.
I don't think it cooked long enough. The meat seemed a bit dry like it didn't cook beyond done and into tender. I know to check for tenderness beyond 195 but I figured it would be ready after a three hour rest.
Maybe I am having probe issues.
Anyway, here are some pics of today's project.