Originally Posted by Big_T_BBQ
I exclusively eat grass fed beef - including brisket. It is very lean due to the diet and the cows being free range. I think that this is why I see a much lower stall temp (145-150) and lower finish temp of 160-165. I probe test (feel) to tell when it's done but I keep track of the temps. The brisket is still tender and has a nice pull, but it's not as tender as a modern farming methods brisket.
My thoughts are that fat is a better medium of heat transfer than water (muscle) so with less fat you're not going to get as hot internally and as a result you're not going to get as tender.
Am I crazy or does that seem right?
Let me understand this, do you foil? if you do at what temp. What temp are you cooking at?
The brisket will start to break down around 160 to 165 but not become tender until the 185-195 mark, from my experience it has nothing to do with the feed. I cook grass feed, wal-mart and no-name brand along with $12 lb brisket (I still want my brother in law to ex-plane that one) and some are shoe leather some are not.
Have you ever let it go to 190-195 or is it you cannot or is it a time issue