I ain't no brisket afficionado, but that doesn't look bad at all. A little dry, yes but the bark was good. I'm thinking not trimming the fat, or injecting could help with the dryness.
Yeah the flavor was fine just needed some salt. My issue was cooking it the same amount of time as a full sized brisket. It definitely dried up when I left it overnight but we learn from our mistakes 😄
I think you trimmed too much fat off the meat. That's probably why it got so dry, it didn't have enough rendered fat to replace the water that was getting evaporated from the meat. An air fryer is going to be consistently cycling air through so will pull out much more water than other heating methods.
I always check meat often and have not had a failure because of that
I ain't no brisket afficionado, but that doesn't look bad at all. A little dry, yes but the bark was good. I'm thinking not trimming the fat, or injecting could help with the dryness.
Yeah the flavor was fine just needed some salt. My issue was cooking it the same amount of time as a full sized brisket. It definitely dried up when I left it overnight but we learn from our mistakes 😄
I think you trimmed too much fat off the meat. That's probably why it got so dry, it didn't have enough rendered fat to replace the water that was getting evaporated from the meat. An air fryer is going to be consistently cycling air through so will pull out much more water than other heating methods.
The bit that I trimmed off was all the fat on the brisket. It came like that from the store. I agree though that more fat could’ve helped.
@@Sossymike so if you ever try it again, maybe spray it with water or juice as you reset the timer, that might replace some of the moisture.
Come on. I've been cooking BBQ for decades and that's a sad example. Low and slow my bro.
I agree! I just wanted to see if an air fryer could handle it. Mistakes were made and lessons were learned 😊
@@Sossymike I was secretly hoping it would work. :)