I tried the hot and fast method last weekend...I cooked at 300 and once the brisket hit 165, I pulled and wrapped it...at 200 in the foil, I pulled the brisket and let it rest for about an hour...when I cut into the flat, it was still pretty tough. Is it me or the beef? What can I/should I do to ensure a more tender brisket on a consistent basis?
If you're using foil once it's between 160 and 170, it's EASY to get it tender (AND keep it juicy.) The challenge for me at least, is to get the bark close to how I like it with the right texture and flavor, and just not overcook it where the pieces are falling apart and starting to remind me of pot roast. Of course, it's good for the brisket to actually have a great flavor, too, but that's more up to the meat, itself.
The key is like the topic poster said, a probe should slide in "like butta". Time resting in foil is for juice reabsorption I believe, and not so much for a substantial increase in tenderness. Of course, there is residual cooking going on, depending on how hot you let it rest, or the degree of insulation. I just consider the time I have to supper and try to make the best call on that.
I can't emphasize enough: don't go by internal meat temp if the brisket is wrapped in foil. Two hundred degrees will mean nothing cooking at 300 degrees wrapped in foil, unless it's sat a 200 for a while already. You gotta go by feel with a probe or something.
Dave
UDS, wsm, wots, char-griller
