Made a brisket today. I decided to try entirely cooking it on the smoker, and not putting it in the oven to finish it. My normal procedure is 3-4 hours on the grill and then seal it up in a pan with a little water in it and put it in the oven for another 3-4 hours.
Well, no surprise, it got lots of smoke, probably overdid it. It tastes good at first and with break or potato salad to knock it down some, but if just eating the meat, its pretty strong.
The other issue was that it never seemed to get tender enough on the smoker, even after 13 hours. I kept checking it with the two-prong meat fork, and I know from past experience how it should fee. I would up putting it in the over anyway. Checked after an hour in the oven and it wasn’t much better. After another hour, it was passable, some parts are good, some are still tough.
Pulled it anyway and let it sit for 30 minutes. This is an improvement over the past. In the future always wait at least 30 minutes for the meat to rest. When I cut it, hardly any juice ran out.
I left some uncut and wrapped in plastic wrap with an outer later of foil. that should be good to go strait into the oven to reheat and possibly cook some more.
In the future, go back to 3-4 hours on the smoker, and then another 3-4 in the oven. With that amount of time on the smoker, the level of smoke should be OK. Still no need to over-do it.
Pros: Good bark and smoke flavor. Learned to let the meat rest before cutting. Not as dried out as the picture makes it look!
Cons: Did not get tender enough. Smoke is strong. Took all day.