Hey all !
So I found 2 trimmed 2lb briskets at store , bought them to smoke on Saturday for my bro-inlaw and myself.
This was the process I used ,if something is wrong, just comment, just learning so tell me what's up..
Thursday @10:15 pm
Used a dry rub using course salt ,let sit uncovered in fridge for 24 hours
Friday @ 10:15 pm
Rinsed salt off , wrapped in paper towels to remove moisture then applied mustard binder and 2 dif rubs , then let sit in fridge uncovered until Saturday 11am
Saturday @ 11am
Prepped smoker using Ozark sugar maple chunks at 225, waiting for smoke to roll
Saturday @11:30 am
Removed briskets from fridge, wrapped both in foil then put both on middle shelf in #1, inserted meat probe in thicket part of brisket
Watched OU's thrashing of Temple and other games while monitoring temp, starting stalling at 169-180 ,, the plan was to smoke foiled for 90 minutes , remove foil, leave probe in and continue smoking until 195-205
After 4pm its still not reaching temp so we check , no bark forming yet ,continue smoking while we go get a burger ,get home and its 185, watch more football until reaches 195 then we pull and wrap in foil, put in oven to rest for an hour, its about 10pm now so we remove and admire the nice bark and savor the aroma before slicing, its quite tasty and juicy but tastes tough to me so we only ate 1 ,,lol
What did I do wrong? Thanks much !!
So I found 2 trimmed 2lb briskets at store , bought them to smoke on Saturday for my bro-inlaw and myself.
This was the process I used ,if something is wrong, just comment, just learning so tell me what's up..
Thursday @10:15 pm
Used a dry rub using course salt ,let sit uncovered in fridge for 24 hours
Friday @ 10:15 pm
Rinsed salt off , wrapped in paper towels to remove moisture then applied mustard binder and 2 dif rubs , then let sit in fridge uncovered until Saturday 11am
Saturday @ 11am
Prepped smoker using Ozark sugar maple chunks at 225, waiting for smoke to roll
Saturday @11:30 am
Removed briskets from fridge, wrapped both in foil then put both on middle shelf in #1, inserted meat probe in thicket part of brisket
Watched OU's thrashing of Temple and other games while monitoring temp, starting stalling at 169-180 ,, the plan was to smoke foiled for 90 minutes , remove foil, leave probe in and continue smoking until 195-205
After 4pm its still not reaching temp so we check , no bark forming yet ,continue smoking while we go get a burger ,get home and its 185, watch more football until reaches 195 then we pull and wrap in foil, put in oven to rest for an hour, its about 10pm now so we remove and admire the nice bark and savor the aroma before slicing, its quite tasty and juicy but tastes tough to me so we only ate 1 ,,lol
What did I do wrong? Thanks much !!
