Long time no post..

bigthirsty · Jul 11, 2009

had a bad experience with brisket back in March.. took a shot to the pride..

anyway tried a high temp brisket.. I'd say I averaged 300 degrees throughout.

It was nice and tasty (redemption!).. however, I have a question..

It fell apart when I sliced it. Is it because I foil it and the outside can't hold up to the knife? Am I slicing it wrong? Dont' get me wrong.. it was great but i'm used to slices..

thoughts?

Kevin · Jul 11, 2009

Overdone?
Just asking. From the pic, that's what comes to me, and I should know, overcooked my last two briskets. Learning a new pit.

gotwood · Jul 11, 2009

I wouldnt be using a serrated knife...........

Grillman · Jul 11, 2009

Did you let it rest for 30 minutes or more before you sliced it?
Also in my limited experience, I always used a good Chef's knife.
I think those serrated blades like you have there tear the meat up.
On a tender brisket it makes it worse.
You are cutting across the grain properly I see, so let it rest for
30-45 minutes loosely wrapped in foil, then try cutting it with a Chef's
knife. (straight edge without teeth)
Also, try cutting it in a smooth single cut; don't "saw" it back and forth
to much if you can help it.
Others will have ideas to help you as well, I'm sure.

Kevin · Jul 11, 2009

gotwood said:
I wouldnt be using a serrated knife...........

That is one step that I consider myself a cheater. I slice with an electric knife to minimize tearing meat.

BigJimsBBQ · Jul 11, 2009

Agree .. Looks Overdone and wrong kind of knife. The best I have found is a carver with Blood dimples in it. I also have a comercial slicer that I use and works fine if I let rest at least 30 min prior to slicing.

What was your internal temp when you pulled off the smoker? I have been pulling mine around 185 to 190 and seems abought right (No Foil Used, just Texas Rub & Smoke).

gotwood · Jul 11, 2009

A good Carving Knife..........

bigthirsty · Jul 11, 2009

I'd say it cooked for 5 hours or so.

Took about 2 .. 2.5 hours to get up to 170..

Foiled it and then let it go. I checked at the 4 hour mark but it still didn't feel right (maybe it was..).. I left it on another hour or so and it was "wobbly" to say the least.

I let it set for about 40 minutes in tinfoil with a towell wrapped around in the microwave (microwave wasn't on).

Also the "wobbly" internal temp was 204

Brauma · Jul 11, 2009

What temp did you cook at? Heck of a smoke ring so you may have put it in too cold. I cook my briskets for 8-10 hours at 225*

BRBBQ · Jul 11, 2009

Brauma said:
Heck of a smoke ring so you may have put it in too cold. *

I noticed the ring also and I don't recall my high temp cooks having a ring like that. Did you add or do something to the meat before smoking? Like a salt tenderizer?

Long time no post..

bigthirsty

Knows what a fatty is.

Kevin

Quintessential Chatty Farker

gotwood

is one Smokin' Farker

Grillman

is Blowin Smoke!

Kevin

Quintessential Chatty Farker

BigJimsBBQ

Guest

gotwood

is one Smokin' Farker

bigthirsty

Knows what a fatty is.

Brauma

somebody shut me the fark up.

BRBBQ

Babbling Farker

Similar threads