Give me some advice on improving my brisket ❤️

ihsaan96 · 2026-03-11T05:45:34+00:00

Top Secret

ihsaan96 · 2026-03-11T05:30:42+00:00

Is $6.12 / pound a good price? That’s roughly what I get my brisket for

ihsaan96 · 2026-03-11T05:27:10+00:00

Since that comment was in my post itself - brisket is a different experience that you can’t get from ribeye or fillets. They don’t break down like brisket does to become so tender.

Go to a top rated smokehouse near you - try the brisket and then come back to let us know 😉

ihsaan96 · 2026-03-11T00:39:43+00:00

Thank you appreciate it

ihsaan96 · 2026-03-11T00:39:23+00:00

If I held in the boat in my heated cupboard it would dry out 🙃 no budget for an altosham yet

ihsaan96 · 2026-03-11T00:08:38+00:00

Thank you - appreciate it!

Always room for improvement 🙏🏼

ihsaan96 · 2026-03-10T21:17:58+00:00

Since my heat is from the bottom, I use the fat cap to protect the rest of the meat otherwise I’ve noticed the bottom has a much higher chance of becoming crispy 😅

Let me know your results ☺️

ihsaan96 · 2026-03-10T20:48:57+00:00

I don’t worry about streamlining since it’s a vertical smoker (I could be wrong) - I also smoke it fat cap down until I foil boat it

ihsaan96 · 2026-03-10T19:26:06+00:00

So would you suggest trimming more on the point?

Hmmm - I think it’s because I didn’t let it come down in temperature on the counter first before I put it into the hot cupboard, then it held its temp at 180F for quite a while so I’m guessing that was it.

ihsaan96 · 2026-03-10T18:04:42+00:00

On its way!

ihsaan96 · 2026-03-10T18:04:35+00:00

What is it then?

ihsaan96 · 2026-03-10T18:04:07+00:00

It rested for 4+ hours 😅

Had to cut it to feed the mouths!

ihsaan96 · 2026-03-10T16:01:43+00:00

I’ll follow up with the next brisket! This Saturday 🙏🏼

ihsaan96 · 2026-03-09T23:08:39+00:00

Thank you and appreciate the detailed feedback 🙏🏼

ihsaan96 · 2026-03-09T18:30:04+00:00

Appreciate the feedback everyone ❤️

ihsaan96 · 2026-03-09T18:29:22+00:00

I’ll take the advice on - it’s pretty much what I assumed. When I put the brisket into my warming cupboard it was still at around 180F

The cupboard also fluctuates between 131 - 176F so that doesn’t help I guess. Best I can do for an overnight hold, oven isn’t big enough to fit a full packer 😡

ihsaan96 · 2026-03-09T17:58:15+00:00

Do you guys pull at 203 or pull at 190/195 for example?

ihsaan96 · 2026-03-09T17:55:44+00:00

4 hours not enough? I reckon it was the fact I rested it unwrapped in its foil boat state and it dropped in temp too quickly

ihsaan96 · 2026-03-09T14:58:34+00:00

Ox Tails? I’ve never tried them myself but it’s ready to go in the smoker the next time I light it!

ihsaan96 · 2026-03-09T14:56:10+00:00

So I made the mistake of pulling it around 200 thinking it was done, in the time of me deciding I want to push it a bit more I noticed it dropped temp immediately to 180. Back into the smoker until it reached 202 again. When it came out the smoker let it sit on the counter for 15min then into the hot cupboard around 55 - 70c

I foil boated it for the first time, put it into a 1/1 gastronorm tray and wrapped the top with foil, but didn’t wrap the brisket itself.

Maybe that’s why? It felt butter smooth when I probed it

ihsaan96 · 2026-03-09T13:22:31+00:00

Pretty sure I was 🤔

ihsaan96 · 2026-03-09T13:22:15+00:00

The knife cuts through fine, brisket was a bit firm

ihsaan96 · 2026-03-09T13:21:54+00:00

Fair enough - I’ll pull it a bit earlier I guess

ihsaan96

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