MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 09-14-2019, 08:47 AM   #1
krshome
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Default I've had it with briskets! Help

OK, i have asked for help here a couple of times with my briskets, but still having problems. I kill it with everything else, so i cant understand why i cant cook a brisket. Here is what I'm doing smoker temp 275 cook till 160 ish wrap in foil and cook till it probes about 203. let rest for 1-2 hours in a cooler. Meat quality is choice or prime. The results tuff, chewy, dry meat! Why is it chewy and tuff? Its probing fairly easily but maybe my probing skills are not on point. Do i need to cook longer or is it over cooked? i don't understand why its dry, its literally soaking in its own juices while wrapped. I know this is a beginner question, but this ha been going on now for years and I'm about to give up on briskets. HELP!
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Old 09-14-2019, 08:52 AM   #2
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Stop cooking by temp and cook by feel. It sounds like you're overcooking.
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Old 09-14-2019, 08:57 AM   #3
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Cook by feel. The probe should slide in and out with no resistance

Before you rest it are you venting it and letting the cooking process stop? Big mistake to pull, wrap and rest without a long bent to stop the cooking process.
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Old 09-14-2019, 08:59 AM   #4
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SmokyDick yes understood, I don't cook by temp I use the temp more so to let me know when to start looking for doneness. On that note would it be unheard of its the temp on the meat went much higher than 203-205 before its ready? Also would the meat magically moisten if cook to a higher temp?
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Old 09-14-2019, 09:02 AM   #5
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Eggzlot, No! i take it from the smoker wrapped and drop it in to the cooler. Wow! ok did not know it needed to rest first before the cooler. do you think that has been part of my problem?
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Old 09-14-2019, 09:03 AM   #6
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Quote:
Originally Posted by SmokyDick View Post
Stop cooking by temp and cook by feel. It sounds like you're overcooking.
He described it as tough and chewy. That is not over cooked, it's undercooked (overcooked is dry and crumbly...i.e. you can't slice it without falling apart). It's also a possibility that his thermometer is off.....

krshome - SmokyDick is right that you need to cook by feel. When you probe it, what ever you use to probe should literally feel like a knife going into hot butter. That's the feel you're looking for.......Some folks here will tell you that their prime cuts won't give it up until 207-210. If you're cooking hotter, they usually finish higher too.

Don't give up. You will figure it out.
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Old 09-14-2019, 09:07 AM   #7
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Is there a good starting point temperature in the cook to start probing the brisket for doneness? Im not looking for a temp when done just when to start looking. If I'm overcooking maybe i need to start probing sooner.
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Old 09-14-2019, 09:07 AM   #8
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OK... Step away from the brisket

Deep, calming breaths

Could you slice the brisket and it was tough, or was it falling apart? If you could slice it and it was tough, then it was under cooked. If it was falling apart, then it was over cooked.

You said that you pulled it when it probed 203. It is entirely possible that it wasn’t done at 203, especially with a 275 degree smoker temp.

Here is what I do...

Cook at 300 on the grate until the back color is where I like it (about 2 hours, typically)
Wrap and cook at 250 until the thickest part of the flat is probe tender. (About another 2 - 2 1/2 hours typically) I start probing at 2 hours.
Open the foil and vent for 10 minutes
Close the foil and put into the Cambro to rest.

I can’t remember the last time that I used the internal temp of a brisket or butt to determine the timeline. Each piece of meat is different, and the cook temp will also make a difference. I use my Thermapen as my probe since it is always what I use, and I can tell you that the IT will be 210 and even higher when the brisket is tender most of the time.
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Old 09-14-2019, 09:14 AM   #9
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Next question. Are you slicing it against the grain? Even a perfectly cooked brisket will seem tough and chewy if sliced wrong.



I like to make a couple of shallow slices in the meat before adding the rub. Then you can clearly see the slicing direction after it is cooked.
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Old 09-14-2019, 09:15 AM   #10
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Ron thanks, I can slice and it docent crumble so i must need to cook longer. Thats for pointing out that Prime might temp at 210 or higher makes me now not feel like i have to pull to early. Im going to give it another try tomorrow and i will resist pulling before it probes like hot butter and not worry if the temp goes higher than when all the blog websites and book say. Im hoping this is the only thing I have been doing wrong and it as simple as just waiting and letting the meat rest before the camber. Thanks guys.
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Old 09-14-2019, 09:16 AM   #11
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Brisket is hard to pull off. Once you get the hang of it it is easy. I killed alot briskets learning and not in a good way.
I understand your frustration.
I imagine your cooking whole brisket. Try seperating the point from the flat before cooking. Much easier to manage imo. Cooking whole brisket is something that takes time to master and alot of screwing it up. Beans will save a bad brisket and salvage the meat. Up to you if you want to keep trying cooking whole. Try seperating to get a feel for what you are looking for.
Couple books that might help. Let me get links from Amazon.
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Old 09-14-2019, 09:22 AM   #12
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https://www.amazon.com/Franklin-Barb.../dp/1607747200

This is one of the best simple guides to brisket out there.
Franklin knows his brisket. You dont need a stick burner just follow it as a guide.
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Old 09-14-2019, 09:28 AM   #13
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https://www.amazon.com/Secrets-Smoki.../dp/1624140998

This guide is how Iearned to cook brisket. If it wasn't for this book I could not cook brisket consistently still.
Let you in on a secret or two. Smokin Hoggz rub is fantastic in scrambled eggs. I use beef broth instead of his beer marinade. The marinade is great but if its for home then beef broth works just fine.
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Old 09-14-2019, 10:07 AM   #14
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Quote:
Originally Posted by krshome View Post
Ron thanks, I can slice and it docent crumble so i must need to cook longer. Thats for pointing out that Prime might temp at 210 or higher makes me now not feel like i have to pull to early. Im going to give it another try tomorrow and i will resist pulling before it probes like hot butter and not worry if the temp goes higher than when all the blog websites and book say. Im hoping this is the only thing I have been doing wrong and it as simple as just waiting and letting the meat rest before the camber. Thanks guys.
There is way too many people who claim to be ‘experts’ online

I have simplified my BBQ to the point that the only thing that I temp is poultry, and that is just to make sure that it is above 165 (for thighs), and things like pork chops to make sure that they are between 135-140. Everything else is by feel.
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Old 09-14-2019, 10:14 AM   #15
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Same ^^^ luckily you came to the right place and got the advice that will lead you to brisket nirvana
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