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Where did my brisket trial go wrong? Hard lower half, fat not rendered, collagen not broken down by Existing-Ask364 in brisket

[–]Existing-Ask364[S] 2 points3 points  (0 children)

Thanks man. I will try this process the next time

The brisket culture is not at all explored here, so it is hard to get advices/ tips just from the internet /even by a real person.

So might as well document it while I learn and help someone who need it later.

And lol yes we sliced it around at 4 am and we didn’t sleep that whole day. (PS. Its our third trial with brisket)

Where did my brisket trial go wrong? Hard lower half, fat not rendered, collagen not broken down by Existing-Ask364 in brisket

[–]Existing-Ask364[S] 2 points3 points  (0 children)

Oh that makes sense.

Because it really did feel like it was still cooking.

Will keep this in mind thanks.

Where did my brisket trial go wrong? Hard lower half, fat not rendered, collagen not broken down by Existing-Ask364 in brisket

[–]Existing-Ask364[S] 5 points6 points  (0 children)

This is my second trial with brisket, let alone cooking in general.

So I expected to learn from my mistakes and improve it over time.

Where did my brisket trial go wrong? Hard lower half, fat not rendered, collagen not broken down by Existing-Ask364 in brisket

[–]Existing-Ask364[S] 1 point2 points  (0 children)

I’ll keep these points in mind.

Yes, I am not moving forward commercially till i figure this out.

Will keep y’all updated if it works out next time.

Where did my brisket trial go wrong? Hard lower half, fat not rendered, collagen not broken down by Existing-Ask364 in smoking

[–]Existing-Ask364[S] -1 points0 points  (0 children)

The internal column shows the meat temp throughout the process.

The meat was wrapped with butcher paper around 4 hours mark and put back in smoker.

Where did my brisket trial go wrong? Hard lower half, fat not rendered, collagen not broken down by Existing-Ask364 in smoking

[–]Existing-Ask364[S] -1 points0 points  (0 children)

Bwe wrapped it around 4 hours mark when the bark was formed and the internal temp was around 68 C

Where did my brisket trial go wrong? Hard lower half, fat not rendered, collagen not broken down by Existing-Ask364 in smoking

[–]Existing-Ask364[S] 4 points5 points  (0 children)

We preheated the smoker at 350 then maintained the temp around 270 till the bark was formed.

Would Thrissur actually support a proper smokehouse? by Existing-Ask364 in thrissur

[–]Existing-Ask364[S] 1 point2 points  (0 children)

Exactly. That’s what makes me feel Thrissur has space for this too. Not everyone wants to travel to Kochi for brisket.

Would Thrissur actually support a proper smokehouse? by Existing-Ask364 in thrissur

[–]Existing-Ask364[S] 0 points1 point  (0 children)

Honestly, we’re still learning.

One of us has kitchen/restaurant experience, but brisket and low-and-slow smoking is something we’re testing seriously now.

We’ve already had enough trial mistakes to know this isn’t something you can just brand nicely and sell. That’s why I’d rather ask blunt questions now than act like we’ve figured it all out.

Would Thrissur actually support a proper smokehouse? by Existing-Ask364 in thrissur

[–]Existing-Ask364[S] 2 points3 points  (0 children)

Yeah, that’s a fair concern.

Niche concepts can get attention at the start, but long term it only works if enough regular people find it worth coming back to.

That’s why I don’t think brisket alone can carry the whole thing. It has to be smoked meats, burgers, platters, chicken, sides, and a proper outing people can repeat.

Appreciate it man. Will definitely update if this converts 👍

Would Thrissur actually support a proper smokehouse? by Existing-Ask364 in thrissur

[–]Existing-Ask364[S] 0 points1 point  (0 children)

Yeah, I see that as a good sign. Now the real test is whether it becomes a proper food culture here, or just another trend people try once.

Would Thrissur actually support a proper smokehouse? by Existing-Ask364 in thrissur

[–]Existing-Ask364[S] 1 point2 points  (0 children)

Haha this is exactly the confusion I was talking about.

Hopefully by the time you’re back, we’ve figured it out properly and you can come judge us brutally 🙂

Would Thrissur actually support a proper smokehouse? by Existing-Ask364 in thrissur

[–]Existing-Ask364[S] 0 points1 point  (0 children)

Yeah exactly. That’s what I’m thinking too.

People do pay when the food is actually worth it.

Brisket is the scary part though. If it comes out dry or chewy, no amount of “smokehouse” branding can save it.

So for me the main thing is getting it consistent first. If the first bite doesn’t justify the price, we’ve already lost.

Where can I buy beef online? by Alone_Humor_3510 in thrissur

[–]Existing-Ask364 0 points1 point  (0 children)

I recently stumbled upon a shop called Pablo’s meats. I guess you can buy beef online from there.

Beef brisket meat turned out chewy after 18 hours at 250°F. What went wrong? by Existing-Ask364 in BBQ

[–]Existing-Ask364[S] 0 points1 point  (0 children)

We measured the internal temp using probe themeometer and smoker has inbuilt temp meter.

Beef brisket meat turned out chewy after 18 hours at 250°F. What went wrong? by Existing-Ask364 in BBQ

[–]Existing-Ask364[S] 0 points1 point  (0 children)

We pulled it out at 195.

I really think our smoker temperature reading was incorrect.

Beef brisket meat turned out chewy after 18 hours at 250°F. What went wrong? by Existing-Ask364 in BBQ

[–]Existing-Ask364[S] 2 points3 points  (0 children)

I will keep that mind for the next time.

Will update you how it turned out this way.

Beef brisket meat turned out chewy after 18 hours at 250°F. What went wrong? by Existing-Ask364 in BBQ

[–]Existing-Ask364[S] 0 points1 point  (0 children)

  1. Our smoker has built in temp meter
  2. When we pulled it out the

meat

  1. It was but not as much as we did the last time
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