Yea thats right. What a bummer to work all day at something just have have it taste not so special. Thats where YOU ALL come in. I'm certain the answers to my questions are here.
This is only the 2ND time I've attempted to smoke brisket so my hands on experience is limited to say the least. The first time was a success but my 2nd attempt wasn't meant to be i suppose. There were a few things that changed between round one and round two. My goal here is to find out where i went wrong.
Was my problem
A. The brisket i bought was previously frozen. I fully thawed it in refrigerator overnight before cooking. Round one brisket was fresh.
B. The brisket i bought for round two was a "first cut" brisket, with little to no fat cap, weighing 5 lbs so i needed to cook 2. Round one (the success) was an 11 lb brisket. Much more fat, aka flavor than the puny 5 lber.
C. I only smoked the 2 briskets for 7 hours. Did i need to go longer?
D. None of the above, and i have no clue, please help me!
Thanks in advance for your time.
Bobby-Q
This is only the 2ND time I've attempted to smoke brisket so my hands on experience is limited to say the least. The first time was a success but my 2nd attempt wasn't meant to be i suppose. There were a few things that changed between round one and round two. My goal here is to find out where i went wrong.
Was my problem
A. The brisket i bought was previously frozen. I fully thawed it in refrigerator overnight before cooking. Round one brisket was fresh.
B. The brisket i bought for round two was a "first cut" brisket, with little to no fat cap, weighing 5 lbs so i needed to cook 2. Round one (the success) was an 11 lb brisket. Much more fat, aka flavor than the puny 5 lber.
C. I only smoked the 2 briskets for 7 hours. Did i need to go longer?
D. None of the above, and i have no clue, please help me!
Thanks in advance for your time.
Bobby-Q
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