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I would say too quick a cook. Did you measure the internal temp of the meat?
Ideally, brisket is an 8-10 (or more) hour cook at very low temps and the final internal temp of the brisket should be around 90 degrees.
Too quick and all the goodness evaporates. It's a tough bit of meat so needs a long time to break everything down.
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Further to @Soul's point- that brisket just doesn't have enough fat/ thickness on/to it for true BBQ brisket yank style.
It is more of a braising brisket- which is what is sold in pretty much every butchers.
You want more fat cap, and aim temp at 100 ish.
I learnt this by trial and error:
https://www.lfgss.com/comments/15967058/
vs
https://www.lfgss.com/comments/16006901/
(https://www.lfgss.com/comments/16008074/)
Soul
deleted
@A2theJ
Hi All,
I bought one of the Aldi kamados and tried my first long cook over the weekend. The results were mixed and any assistance that you could provide in terms of my process would be greatly appreciated!
I put in 1.5kg of beef brisket for four hours at 150degrees c above some trays of water, then opened it to marinade and put it back in for two further hours at 100 degrees c on a foil tray (I intended to raise the temperature to 150 for an hour once more but could not).
The meat was more tough/ less juicy than I wanted. The question is, was it over cooked or not cooked enough?!
Has anyone got any tips that they could share? Should I have wrapped it in foil for the last hour/ opened the kamado more often to check that the water trays were topped up?
All temperatures above are as per the thermometer on the barbecue...
I've attached some pictures because I always enjoy looking at them!
Andrew
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