First brisket ended up tasting more like a pot roast. Not super happy any ideas why? Did 225 wrapped at like 178 in butcher paper. Finishing temp was 203 passed bend test and pull apart. But didn’t like the texture/flavor. It was a 16lbs prime cut from Costco :/ maybe no liquid in the drip pan next time? Try higher temp? Don’t wrap with beef tallow?
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There's a few variables that might be at fault. First, a drip pan with water directly below the meat may inhibit the formation of a bark which is part of the BBQ flavor.
Second, beef tallow? Why? The brisket has loads of fat already. Beef tallow doesn't have much flavor on its own but is used most often as a medium for cooking. McDonalds fries before 1990 or so were cooked in beef tallow. Maybe it had no effect on the final product but it is certainly unorthodox.
Third, too much paper means the meat just braises in whatever liquid is locked in the paper. A braise is essentially a pot roast.