DannyW
Senior Member
I smoked my 2nd brisket this weekend. I trimmed off all the fat except for the fat cap. It was thin, maybe 1/4", so I left most of it as it was. I rubbed the whole brisket with a good mix of pepper and coarse sea salt and tossed it on the smoker at 7:00 PM, fat cap facing up.
Smoked it for about 7 hours (2:00 AM) until the temperature in the point reached 174 degrees. I proceeded to wrap it and put it in a 200 degree oven. Then I went to bed.
Got up at 6:30 the next morning and checked the brisket. The temperature was in the low 190's. I increased the oven temp to 210 and after a couple hours it hit my target of 200 degrees. I did not check the flat for some reason, but it usually is 4-5 degrees hotter than the point. So far it is a nearly 100% copy of my first brisket.
I let it rest for 3 hours and sliced.
The first thing I noticed is that the fat cap didn't render as well as with my first brisket. But it sliced nicely, and both the point and flat was tender and juicy. The favor of the meat was spot on.
The problem was every time you got a bit of the fat cup in your bite, and it's nearly impossible to trim off all the fat, it had a bitter flavor. Nearly a spit-it-out taste.
The brisket has been sitting my freezer for 6 months. Could that have turned the fat to taste bad? Or where did I do wrong?
TIA
Smoked it for about 7 hours (2:00 AM) until the temperature in the point reached 174 degrees. I proceeded to wrap it and put it in a 200 degree oven. Then I went to bed.
Got up at 6:30 the next morning and checked the brisket. The temperature was in the low 190's. I increased the oven temp to 210 and after a couple hours it hit my target of 200 degrees. I did not check the flat for some reason, but it usually is 4-5 degrees hotter than the point. So far it is a nearly 100% copy of my first brisket.
I let it rest for 3 hours and sliced.
The first thing I noticed is that the fat cap didn't render as well as with my first brisket. But it sliced nicely, and both the point and flat was tender and juicy. The favor of the meat was spot on.
The problem was every time you got a bit of the fat cup in your bite, and it's nearly impossible to trim off all the fat, it had a bitter flavor. Nearly a spit-it-out taste.
The brisket has been sitting my freezer for 6 months. Could that have turned the fat to taste bad? Or where did I do wrong?
TIA