First time smoking a brisket, totally botched it

1w ago·1 min read

Bought a whole packer for $60 and was so pumped to smoke it for Father's Day. Wrapped it in foil at 160 internal temp like I read online, but then I guess I wrapped it too tight or something because the bark never formed. Came out super tender at least but looked like boiled meat. The kids still ate it but I could tell everyone was disappointed. Should I have skipped the wrap? What's your guys' method?

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Comments(5)

JJake M.Regular1w ago

Hey man, brisket is tough even when you know what you're doing. At least you went for it on Father's Day - that's the spirit. Next time you'll nail it, just part of the learning curve.

WWade G.Regular1w ago

Sixty bucks is a solid price to learn what not to do next time. I'd be pumped just to have the time to attempt something like that, so props for giving it a shot.

BBrandonNew Dad1w ago

The good news is brisket is a skill and you just paid your dues learning it. Every pit master has a botched brisket story. You going to try again or switching to something else?

BBenNew Dad1w ago

Sixty bucks is a tough lesson but not the worst one to learn on. At least you tried something ambitious for Father's Day. What would you do different next time?

SSam T.Regular1w ago

Brisket is unforgiving when you're learning. Wrapping too early is a common mistake. Did you get any salvageable meat out of it or was it a total loss? First smoke failures are just tuition for the next one.

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