brisket tips anyone ?

[metronome]

Got my 1400 around june 1. Love it. First smokin was pork spare ribs.
Awesome. Second time was a whole brined chiken. Best darn chicken I've had in years. Third was bone-in chik'n breasts. Made chik'n chile relleno w/ tomatillo sauce.
Then the untrimmed brisket....
Went 10-1/5 hours on the rack @ 225. Let it rest for more than an hour b4 slicing.
The brisket was dry.
Hints ?? Suggestions ?? Thanks to all !:)
BTW, my "former smoker" is a 20 yr. old Smoke Master cast iron off-set model. RIP

[billy b]

What was internal temp when you took it off?

[BillyBob]

Did you inject...and like Billb said...what was internal temp?

BillyBob

[metronome]

Never checked the internal temp. Guess I'll have to until I get this smoker figured out.
Of couse I very rarely checked internal tempature when using my old smoker.
I new ( after countless briskets ) that 8-9 hours @ 225 - 250 ( for that vertical smoke chambers' thermometer ) would produce excellent BBQ. Funny, we have 1 instant-read, 2 battery instant-reads and 1 wireless instant-read.

[metronome]

And no, I didnt inject.

[BillyBob]

Try this:

Inject with your favorite flavor

Cook until internal temp is about 165

Remove and wrap in foil

Cook until internal temp is 195-205

Let set for about 1hr

Use any drippings in the foil over meat

BillyBob

[metronome]

Thanks BB. I'll try it and let ya'll know how it turned out.
Guess i will feed the temp probe on my wireless thermometer down thru the smoke hole.
Again, thanks for the advice and ask me about Prime Rib w/au jus or Blackjack sometime. :cool:

[billy b]

I'm asking you for him now;):D

[metronome]

First Billy, you're @ Richland Chambers? We have been down there twice so far lookin for a lake lot. Small world. Anyway I'm a nut for prime rib, since I was a little kid. So here goes.
Buy a choice or prime sranding rib, preferably dry-aged, all seven bones, or not depending on guests and leftovers. Rather have to much than not enough:rolleyes: I've been experimenting w/ aging on the bottom shelf of the fridge wrapped in a towel for up to 6 days.

[metronome]

Let it come to room temp. Brush w/ oil. Season liberally w/ Lawrys season salt, kosher salt, fresh cracked black pepper and Herbs de Provence. Roast on a rack over a thick bed of rock salt @ 225 with convection (hopefully) until internal temp is 117. Let rest AT LEAST 30 minutes ( I go an hour ) loosely tented w/foil. We like our beef rare /120-125.

[metronome]

Now for the au jus. We get/ask/buy beef trimmings from the meat counter or we save trimmings from whole tenderloins. The wife makes a mirepoir - diced carrots, celery and onions. Season w/ salt, pepper and herbs de Provence. Through it in a shallow pan w/ the trimmings and roast @ 350 for about 1-1/2 hours. Remove from oven, deglaze with 1 can of beef broth, strain, separate the grease and transfer to a sauce pan and reduce on the stove. DELICIOUS.:D

[metronome]

whats with the 500 character limit on posts.:confused: