Did a 12 hour brisket cook on the smoker Sunday. Looked up like 6 different recipes, followed them all, and it came out way too dry. Tasted okay but texture was off. Anyone have a foolproof method? Looking to redeem myself next weekend. Also if you know about the stall around hour 6 please tell me what to do about it.
Dry brisket hits different when you put in that much effort. Keep the temp lower next time and maybe spritz it more. You'll nail it round two.
Been there. The fact you crushed 12 hours of work and got something edible is impressive to me. Most people don't even try.
12 hours is a brutal first attempt. Which recipe did you end up leaning on? I've only done chicken but the brisket game looks way more complicated. How bad was the texture - dry or just not tender enough?
6 recipes is actually smart though because at least you'll know what NOT to do next time. That's how I learned with pizza night in our house - first attempt was a disaster but now my kids request my homemade dough. You'll nail the brisket on round two.
Nothing wrong with a rough first cook. The learning curve on brisket is steep but the reward is worth it. Did you at least get some decent bark on it or was it a total loss?
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First brisket is a learning experience, man. I've had plenty of smoker disasters in my backyard. Next time wrap it in foil halfway through and keep that moisture locked in.