Originally Posted by Johnny_Crunch (Post 2402447)

The magic wont happen in a tough piece of meat until you break it down by getting it around 200. Same concept as pulled pork from a pork butt.

Originally Posted by HankB (Post 2402450)

You will often get what seem like mixed messages if you study the methods practiced by various board members here. That's because there is not always one way to smoke any particular meat. You have to examine the various methods and try them out to see what you prefer. The results are generally successful but not identical.

In this case it seems that the results were not fully successful. I hope you enjoyed the brisket nevertheless.

As to how more time/higher temp will produce more tender meat, one of the reactions that takes place during cooking is that connective tissue in the meat fibers softens and dissolves at a certain temperature. You are correct that if you try to get to that temperature too fast, you risk drying the meat. However if you do not reach the threshold temperature to dissolve the connective tissue, the meat will remain, uh... firm. :wink: As far as moisture goes, there is a lot locked up in the muscle fibers. Beef brisket contains about 71% water so you have a surprising amount to work with. If you don't do anything too extreme, you will not drive enough off to make the meat dry. At the point where you removed the brisket, there was still plenty there locked in the fibers that would be released as the meat continues to cook.

You have tried one strategy and found it not to produce results that please you so I'm happy to see that you are ready to try something different. :thumb:

Originally Posted by Bludawg (Post 2402451)

Ok Amigo this is the deal you got your cherry popped now it's time to learn how to tease that brisket until it is putty in your hands.

Your cooking at to low a temperature 180-200 is jerky making temps. You can start off low say 230 fro the first two hrs they ramp it up, You need to run your pit at 275-300 deg until that brisket probes tender Internal temps do not tell you when the meat is fully rendered and all the collagen has broken down this will not happen at temps below 220, your first result is proof of this.

This is how I cook mine it is proven and it works everytime
I light my pit and bring it to 300 deg and get a split preheating on the fire box
Then I go in and remove the brisket from the Cyro and rinse it under cool water and pat it dry
Trim all the hard fat, and thing out the fat cap to 1/4"
Apply my rub 50/50 Ksalt & med grind Black pepper
Put the brisket on the pit Fat Cap up Point to the fire box
Maintain 300 deg
At the 4 th hr I wrap in a layer of Butcher paper and go back on the pit Fat Cap up point to the fire box
At the 5.5 hr mark I start to test the flat for probe tender once it probes like butter I pull it and put it on a sheet pan and allow it to sit wrapped until the brisket s temp drops to 150 this can take up to 3 hrs.
Now it is time to enjoy a giggly moist tender & juicy Piece of Bovine Love
http://i968.photobucket.com/albums/a...1/DSCF0019.jpg
http://i968.photobucket.com/albums/a...1/DSCF0046.jpg
http://i968.photobucket.com/albums/a...1/DSCF0020.jpg

Originally Posted by thegizzard (Post 2402471)

Andrew. Less than 4 months ago, I was exactly where you are. Exactly. Asking all of the same questions and getting the same advice. I listened to what I was told, and now Brisket is the family favorite.

Here is a short video of my Brisket from Saturday.

http://youtu.be/SUKjvgiTyGw


The family loved it.

Here is the thread I started last October. Check out the advice I was given there.

Finally I gave in and cooked the Brisket at 270F according to Pitmaster T's Edict

Cooking at 270F seemed counter intuitive since the whole reason why I got a smoker was for slow and low cooking, but trust the results.. it works!

Originally Posted by speers90 (Post 2402563)

Ignore the point, anyone can cook a tender point. Get the flat right and the point takes care of itself.

Originally Posted by Andrew (Post 2402330)

thanks, but i think if i would have left it in there any longer it would have been a board.

Originally Posted by Bludawg (Post 2402655)

You get good bark from smoke particles collecting on the surface and mixing with the rendering fat & collagen, and the natural sugars in the meat caramelizing( the sugar cookie). the hotter you run the better the bark. Contrary to popular belief you don't need sugar in a rub or a mustard slather to get good bark.
Unless I'm cooking ribs I use Salt & Pepper and I never have a bark problem. Foiling to early or using foil will kill the bark. If your gonna wrap and you like your bark use butcher paper/ its porous it maintains a moist environment close to the surface but because it is porous it allow for evaporation unlike foil. You get the benefit of foil without all the drawbacks.

Brisket S&P Post oak Butcher paper cooked at 300
http://i968.photobucket.com/albums/a...Modified-1.jpg

Originally Posted by Andrew (Post 2402676)

so when you wrap how often do you check the temp of the flat to know when its fully done? or are you all for times not temps?