What makes brisket so tough?

chrischandler71

chrischandler71

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I have done ribs, and now a pork butt on my new smoker. I want to try a Brisket next, but have seen a few times that they are more difficult. What makes them so difficult to smoke? Thinking of trying one this weekend. Any advice or tips for me? I have some reading to do for this cook. I am a Georgia boy, so BBQ is pulled Pork. I just had Brisket for the first time in Tunica at a casino.. Sad i know, but man it was good! :clap2:
 
Subscribing to this post because I'm throwing my first brisket on at about 3:30 am tonight. I've read as much as I could about it, so here's to hoping I don't mess up, and if there are any pitfalls to avoid I hope they show up in replies here before I finish tomorrow. :becky:
 
It has a mystique doesn't it? There are many ways to get there, but, the important thing is patience, you just have to take the time. The key lessons, I learned here in fact, are learning to not rely on a thermometer or clock. They can be guidelines, but, not rules. The connective tissue that makes the meat tough really needs the proper combination of heat and time to render. Other than that, you can make a really tasty brisket with just salt and pepper.
 
The brisket, deckle, is a high use muscle resulting in connective tissue, cartilage, versus fat (correct me if I'm wrong brothers). Just a highly used muscle.

If you take the time read about prep., time, temp and the "budda" method of doneness, then a brisket cook should not be intimidating and you will have success.

Your friends and neighbors will be impressed. They will worship at your knees.
 
Yeah I decided that for my first ever smoke, I would try brisket. I followed that tutorial. Rubbed with salt and pepper and smoked it without peeking at it for 10 hours. Never used a thermo, just went by the feel of the probe. I probably pulled it earlier than I should have, but we were getting hungry. It wasn't the best I've ever had but it was darn good and I was more than happy with it.
 
CenTech said:
Yeah I decided that for my first ever smoke, I would try brisket. I followed that tutorial. Rubbed with salt and pepper and smoked it without peeking at it for 10 hours. Never used a thermo, just went by the feel of the probe. I probably pulled it earlier than I should have, but we were getting hungry. It wasn't the best I've ever had but it was darn good and I was more than happy with it.
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My whole thought on Brisket has been to get the basic down good first then tweak it.

It is harder to get a good Brisket than just about anything else though.

I can toss a couple of butts on and they are bulletproof no matter what happens, but a Brisket can ruin your day if you aren't careful! :thumb:
 
I followed bigabyte's basic brisket tutorial and have been very pleased with the results. I've only done a few & I know they will get better with experience, but if you follow the tutorial you will have at least a pretty damn good meal. :thumb: Just don't undercook or overthink it.

btw how funny is it to see Big Mista's posts on being hesitant to try a brisket? Amazing - he probably cooks more a week than most of us will in our life! Just goes to show even the baddest dudes have to start out somewhere. :thumb:
 
leanza said:
The brisket, deckle, is a high use muscle resulting in connective tissue, cartilage, versus fat (correct me if I'm wrong brothers). Just a highly used muscle.
Click to expand...

Substitute collagen (major protein of connective tissue) for cartilage (connective tissue found mostly in joints).
 
gtr said:
I followed bigabyte's basic brisket tutorial and have been very pleased with the results. I've only done a few & I know they will get better with experience, but if you follow the tutorial you will have at least a pretty damn good meal. :thumb: Just don't undercook or overthink it.

btw how funny is it to see Big Mista's posts on being hesitant to try a brisket? Amazing - he probably cooks more a week than most of us will in our life! Just goes to show even the baddest dudes have to start out somewhere. :thumb:
Click to expand...

That was back in 2004. He has cooked tons of them since.
 
NorthwestBBQ said:
The rules have not changed.
Click to expand...

I am not talking about the tutorial in which the rules are obviously the same as now.

I am talking about Big Mista being afraid of cooking a brisket.

The previous poster mentioned it and I said that Big Mista wrote that back in 2004 and has now cooked tons of briskets since then.
 
Wow..Thanks all for the great information and the links... It was very informative.

Chris
 
DSC02087ra.jpg


When they come out the way you planned, they are "tough" to put down. :mrgreen:​
 
thirdeye said:
DSC02087ra.jpg


When they come out the way you planned, they are "tough" to put down. :mrgreen:​
Click to expand...

Man! I seriously JUST finished lunch, and that pic made me hungry again. I can taste that smoke just looking at that ring.
 
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