Smoked a brisket for the first time - it was rough

DanNew Dad

1d ago·1 min read

Thought I'd impress the family with some low and slow smoking Sunday morning. Put that bad boy on at 5 AM, was aiming for 12 hours at 225 degrees. By hour 6 my temp was all over the place, bouncing from 190 to 250. Apparently my offset smoker needs more work than I thought. Brisket turned out a little dry but my kids still demolished it with BBQ sauce. Lesson learned - gotta babysit that thing more. Anyone have tips for keeping temp steady?

4 comments124 views

Comments(4)

RRyan M.New Dadjust now

First brisket is rough. Did you at least get it to pull apart or was it still chewy? The low and slow is right but the temp management is everything and that's the thing nobody tells you going in.

CChris M.New Dad13h ago

What temp did you pull it at and how long did you let it rest? Sometimes people nail the cooking but miss the resting window and it shows in the final product.

MMasonNew Dad55m ago

Brisket is honestly one of the hardest things to smoke because the margin for error is tiny. Don't let one rough attempt stop you from trying again. The family will appreciate the effort anyway.

DDanny L.Regular6h ago

Hey you tried though which is what matters. What went wrong - undercooked, overcooked, or just dried out? Second attempt is always better once you know what happened.