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View Full Version : What makes brisket so tough?


chrischandler71
07-05-2011, 09:38 PM
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:

marubozo
07-05-2011, 09:40 PM
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:

chrischandler71
07-05-2011, 09:46 PM
good luck brother!!

eagle697
07-05-2011, 09:47 PM
The meat itself can be tough, cooking them isn't too bad. I love brisket and am cooking one later this week. Here are a few good posts that will help you out.

http://www.bbq-brethren.com/forum/showthread.php?t=57882&highlight=brisket+tutorial
Good tutorial and tons of great info.


http://www.bbq-brethren.com/forum/showthread.php?t=9719
good tips from a pro


Best way to learn is to cook a few. Good luck, and if you don;t like the results, try something different. That's half the fun.

chrischandler71
07-05-2011, 09:50 PM
thanks for links, and info!

NorthwestBBQ
07-05-2011, 09:50 PM
Because it's a Muscle with very tough connective tissue.

landarc
07-05-2011, 09:56 PM
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.

leanza
07-05-2011, 10:01 PM
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.

leanza
07-05-2011, 10:26 PM
Yes indeed

GreasePig
07-05-2011, 11:01 PM
One of the best basic Brisket tutorials ever...

http://www.bbq-brethren.com/forum/showthread.php?t=57882

CenTech
07-05-2011, 11:19 PM
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.

GreasePig
07-05-2011, 11:24 PM
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.


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:

gtr
07-05-2011, 11:36 PM
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 (http://www.bbq-brethren.com/forum/showthread.php?t=9719) 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:

NorCal Q Man
07-05-2011, 11:43 PM
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.

Substitute collagen (major protein of connective tissue) for cartilage (connective tissue found mostly in joints).

sandiegobbq
07-05-2011, 11:43 PM
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 (http://www.bbq-brethren.com/forum/showthread.php?t=9719) 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:

That was back in 2004. He has cooked tons of them since.

NorthwestBBQ
07-06-2011, 12:10 AM
That was back in 2004. He has cooked tons of them since.

The rules have not changed.

sandiegobbq
07-06-2011, 01:28 AM
The rules have not changed.

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.

chrischandler71
07-06-2011, 11:44 AM
Wow..Thanks all for the great information and the links... It was very informative.

Chris

thirdeye
07-06-2011, 12:37 PM
http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2014/DSC02087ra.jpg


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

NorCal Q Man
07-06-2011, 02:44 PM
http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%2014/DSC02087ra.jpg


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

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