Finished Brisket on the smoker- came out very dry.

  1. This. It could very much be the reason. Just smoked a baked off a choice brisket, and it was hardly any intermuscular fat thus dryish

  2. I smoke mine before, very heavy for 15 minutes, bag and 155F 48 hours. The smoke get concentrated that way. I use a Camerons stove top.

  3. I also smoke before. I have found for myself doing it around 200* in the smoker for 30-40 minutes gives a flavor we like better. Then same as yours. Bag it up and do 155 for 48hrs. We prefer apple or cherry wood to smoke with

  4. 155 sounds exceptionally high. What did you think of the moistness? Seems that would be very dry at that point for the same reason OP’s came out that way. No?

  5. I haven't done brisket this way in a smoker, the one time I did brisket SV I refrigerated, drove it to Green Bay from Chicago in a cooler, then finished in an oven; but my pulled pork which gets SV for 24-30 hours and then smoked, from refrigerated cold for about 90 minutes to get the bark, comes out AMAZING.

  6. Next time start it on the smoker and finish it there too, haha. For real, it's just waaaay too much work to do both. Just smoke at 225F until the internet temp hits 203F. You can wrap it at the stall (around 160F) to speed it up. And be sure and wrap it in a towel (after covering with foil, of course) and put it in a cooler for at least one hour before serving. You can keep it in there for a few hours if needed. I've gone as long as 5 hours without any issues, and it was still really hot when I sliced it up.

  7. The purpose of using a long smoke for brisket normally is to cook it to the fall apart stage while imparting the smoky flavour. If you've already cooked it, you don't need to do a long smoke. You can probably do better with a high and hot just to get the smokey flavor and develop a bark on the outside, but you don't need to do any more than that.

  8. Prime is the only way to go with brisket. It is by far the most unforgiving of meats you’ll smoke. And a water pan under or near the slab helps, along with wrapping at some point in butcher paper.

  9. I thought it was worth trying, so I didn't have to tend to the fire for 16 hours, like I normally do. This is actually a great method, I just need to figure out how not to dry it out

  10. Brisket too me begins with the costco prime meat. 8 hours on the smoker 250ish. Then I put it in a big tin add a cup of dr pepper or apple juice for moisture and tightly wrap the top in foil and put it in the oven at 230 for 6 hours or until internal temp is over 195 for an hour. Haven’t missed yet. No use to me to sous vide if you want real smoked brisket

  11. I saw that in the chef steps recipe for smokerless brisket. Followed their recipe exactly and one of the best briskets I have ever had.

  12. Did you have a good day cap on the meat? Did you baste it as it was in the smoker. You need to get the smoke ring and then wrap the brisket to finish cooking in the smoker.

  13. This is one of those things that are just better done other ways in my experience. I used to do the kenji method when I first started doing brisket in fear that I was going to waste a lot of expensive meat. Now I do more of an overnight brisket method with far better results. It’s just so forgiving. I’ll let it sit wrapped in the oven on the warm setting or cooler wrapped in towels for up to a day so timing isn’t an issue.

  14. I randomly get recommended posts from this sub, but feel I can contribute my (probably controversial) opinion for this post.

  15. I did one this weekend, 135 for 36 hours then Pat dry and added a rub to be finished off in smoker on 250 for about 3 hours. Perfect crust and juicy tender meat.

  16. I think you got some bad information on that Sous Vide cook temperature. 150-155 degrees is WELL DONE, which is exactly what you got in every inch of that brisket. That about right, if not a little high even for a chicken breast (for far less time), but not a brisket.

  17. But if you cook brisket at that low temperature, it doesn't matter how long you leave it, the connective tissue is never going to break down. It's not a time thing but to do with temperature. Collagen doesn't break down below 160˚

  18. Personally not a fan of smoker. It adds little value unless you’re doing old school barbecue. Usually increases too much salt. Why not just finish in skillet?

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