Select Walmart brisket on a $125 electric smoker. Roast me…
Started off at 225 and had an epic stall. I posted about it late last night. I’ll post a link here. Injected Wagyu beef tallow, wrapped and coated meat side in tallow. Used pecan chips.
by Something-offensive-
24 Comments
Something-offensive-
This was my stall and cook.
Stalllll…
Hate to be this guy, but put in a 14lb packer, minus normal trim, at 10:30am today, at 225. I’m still in the efn stall, probably going on hour 6 in stall. Am I way off with this, or should I just calm down?
Edit… wrapped at 1am, bumped to 275. Was hoping it would get to a pull temp by 3 am. At 2:30 temp was 177. There was no way it was getting to temp anytime soon. Went back down to 225 and went to bed. Got up at 7:30 temp 183. Cranked temp back to 275. Had to pull at 10:15 to prep for rest and leave for in-laws. Internal temp 201. Waited to wrap and close in cooler at internal temp of 182. It’s now resting wrapped in an insulated cooler 24 hours and 15 minutes after it went in. A little worried, but it looked killer. Will post pics
northman46
So , how was it. ? The proof is in the eating
ImagineTheAbsolute
Your temp variance is massive, start *higher* and stay *higher*, like start at 250, ride the stall (it’ll be a lot better than at 225) and then bump to 275 to finish/push the stall if you **have to**
The Texas Crutch is when you wrap to speed up the cook through the stall, otherwise you wrap when the bark is set and you’re happy with it. So if you *have to speed up the cook because the family’s coming over and you didn’t plan it well enough so you gotta speed it up then wrap* but if not, let it ride.
One_Cress7793
Looks good to me
thatdudefromthattime
I mean, looking at the pictures, it may look a little dry, but the flexibility of the pieces tells me it’s probably not. Maybe it’s just the color. I’m gonna guess flavor wise it was good! 👍 how did it taste?
BarnyTrubble
I’d eat it
dizzyizzymints
Why roast you? It really isn’t bad justa smidge dry. I hope you’re next one comes out perfect!
robbiev72
Definitely select but I’d eat it! How was the taste?
Mountain_Chain8764
Nice bark
Fearless-Honeydew-69
It looks great, nice job
TimBurtonsMind
PM me for my address. I’m hungry.
Postal4x4
Every brisket is a lesson. Take notes of what you bought, what you trim, what you rub and what timetemp. A lot of rigs smoke differently, so ask questions like you are and keep on smokin’! Nice job!
Triedyoufools
Man, that’s a lot of changes. Coming from a culinary background, and my father being a pit master for years in TN, let me just say simple is best.
I’ll get some hate here, but no trim, smoke at 225 for 8 hours, move to a hot box (on a rack on a baking sheet) for 12 hours at 200°.
Trim fat after the cook—not before.
motoyolo
Looks good, but should have just stayed at a steady 250-275 the entire cook for a 14 pounder.
967-387
Real smokers don’t throw hate at anyone who gives it an honest try on whatever pit they have with whatever cut they get. If it was good, it is good
Crafty_Point2894
Lookup confit I cook my trimmings down in the slow cooker right as I trim it off and keep it in the slow cooker until I have the right color bark I want on the brisket in the smoker then will put it into a foil pan and cover with my cooked down fat trimming with the pieces strained out….helps to get through the stall too And keeps it very moist
rus_bro
If you are going to wrap it, why are you waiting so damn long to do it. Get a good bark, 4 to 7 hours depending on cooker and temp. Then wrap to push it through the stall!! Seems you need to work on your plan for cooking.
Ice-Teets
I’m still on your side, it looks good. But 225 is low, and it looks cold still. Good job though I bet it tastes great
feralGenx
Can’t roast someone who went old skool at smoking lol
Bluemoon7607
No need to roast you. You apparently roasted your brisket twice. It took one for the team.
To be serious, I kinda hate electric smokers. Always feel like it doesn’t give great results 🤷♂️.
How did it taste tho?
Firm-Garlic-1924
Bark looks great. I’ve definitely had worse results on more expensive cookers!
But it does look like there was a lot of unrendered fat. I think you didn’t cook it high enough. I don’t even probe for tenderness until 203F. Last night I did 2 briskets, one was probing tender at about 207 and the other at 210. I think 90% of the time with dry briskets it is because people worry so much that they will overcook it that they error on the side of pulling too soon.
toadygroady19
cute bark
cruisin5268d
Yikes. Dry asf. Look at all that fat that’s not rendered. Definitely needed more time. Also tons of intramuscular fat is still present.
Probably needed another 2-3 hours plus a longer rest. You spent all that time and yet still pulled too soon. Next time I suggest a smaller brisket and trim all the fat plus cut out the entire deckle.
mechshark
how much did it cost you? I love any and all briskets lol
24 Comments
This was my stall and cook.
Stalllll…
Hate to be this guy, but put in a 14lb packer, minus normal trim, at 10:30am today, at 225. I’m still in the efn stall, probably going on hour 6 in stall. Am I way off with this, or should I just calm down?
Edit… wrapped at 1am, bumped to 275. Was hoping it would get to a pull temp by 3 am. At 2:30 temp was 177. There was no way it was getting to temp anytime soon. Went back down to 225 and went to bed. Got up at 7:30 temp 183. Cranked temp back to 275. Had to pull at 10:15 to prep for rest and leave for in-laws. Internal temp 201. Waited to wrap and close in cooler at internal temp of 182. It’s now resting wrapped in an insulated cooler 24 hours and 15 minutes after it went in. A little worried, but it looked killer. Will post pics
So , how was it. ? The proof is in the eating
Your temp variance is massive, start *higher* and stay *higher*, like start at 250, ride the stall (it’ll be a lot better than at 225) and then bump to 275 to finish/push the stall if you **have to**
The Texas Crutch is when you wrap to speed up the cook through the stall, otherwise you wrap when the bark is set and you’re happy with it. So if you *have to speed up the cook because the family’s coming over and you didn’t plan it well enough so you gotta speed it up then wrap* but if not, let it ride.
Looks good to me
I mean, looking at the pictures, it may look a little dry, but the flexibility of the pieces tells me it’s probably not. Maybe it’s just the color. I’m gonna guess flavor wise it was good! 👍 how did it taste?
I’d eat it
Why roast you? It really isn’t bad justa smidge dry. I hope you’re next one comes out perfect!
Definitely select but I’d eat it! How was the taste?
Nice bark
It looks great, nice job
PM me for my address. I’m hungry.
Every brisket is a lesson. Take notes of what you bought, what you trim, what you rub and what timetemp. A lot of rigs smoke differently, so ask questions like you are and keep on smokin’! Nice job!
Man, that’s a lot of changes. Coming from a culinary background, and my father being a pit master for years in TN, let me just say simple is best.
I’ll get some hate here, but no trim, smoke at 225 for 8 hours, move to a hot box (on a rack on a baking sheet) for 12 hours at 200°.
Trim fat after the cook—not before.
Looks good, but should have just stayed at a steady 250-275 the entire cook for a 14 pounder.
Real smokers don’t throw hate at anyone who gives it an honest try on whatever pit they have with whatever cut they get. If it was good, it is good
Lookup confit I cook my trimmings down in the slow cooker right as I trim it off and keep it in the slow cooker until I have the right color bark I want on the brisket in the smoker then will put it into a foil pan and cover with my cooked down fat trimming with the pieces strained out….helps to get through the stall too
And keeps it very moist
If you are going to wrap it, why are you waiting so damn long to do it. Get a good bark, 4 to 7 hours depending on cooker and temp. Then wrap to push it through the stall!!
Seems you need to work on your plan for cooking.
I’m still on your side, it looks good. But 225 is low, and it looks cold still. Good job though I bet it tastes great
Can’t roast someone who went old skool at smoking lol
No need to roast you. You apparently roasted your brisket twice. It took one for the team.
To be serious, I kinda hate electric smokers. Always feel like it doesn’t give great results 🤷♂️.
How did it taste tho?
Bark looks great. I’ve definitely had worse results on more expensive cookers!
But it does look like there was a lot of unrendered fat. I think you didn’t cook it high enough. I don’t even probe for tenderness until 203F. Last night I did 2 briskets, one was probing tender at about 207 and the other at 210. I think 90% of the time with dry briskets it is because people worry so much that they will overcook it that they error on the side of pulling too soon.
cute bark
Yikes. Dry asf. Look at all that fat that’s not rendered. Definitely needed more time. Also tons of intramuscular fat is still present.
Probably needed another 2-3 hours plus a longer rest. You spent all that time and yet still pulled too soon. Next time I suggest a smaller brisket and trim all the fat plus cut out the entire deckle.
how much did it cost you? I love any and all briskets lol