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Bbqtech300
03-15-2010, 09:42 PM
Hey ya'll, just gettin started and smoked a couple of briskets , but cant get them tender enough or get that wonderful bark i love so much. Any suggestion?

FatDaddy
03-15-2010, 09:54 PM
What methods are u currently using? Time, Temp, Cooker, etc? This will help with pointing you in the right direction.

Bbqtech300
03-15-2010, 09:57 PM
220 degrees, whenever its done , and weber kettle cooker

bigabyte
03-15-2010, 10:03 PM
Cook it until it's tender. More info about cooker and temp will help with a rough time estimate. jsut remember, these aren't steaks, they don't get tough from lots of cooking, they start tough and get tender when they are done.

sdb25
03-15-2010, 10:03 PM
220 degrees, whenever its done , and weber kettle cooker

Ok, 220 is fine. My guess is the problem is how you determine "done". Let us know...

bigabyte
03-15-2010, 10:11 PM
Go more for 190-195 for internal temp. You shoudl be able to slide a meat thermometer into it easily, like budda. As it is coming up to temp, probe it to feel how it feels then, you will definitely notice the difference when it finally is ready. don't panic if it is not there by 195 though, let it go until it is tender. Don't wait until it is 220 though.

landarc
03-15-2010, 10:15 PM
I would say what those guys said. You should be able to get good results in a kettle. I cook a little higher temp, but still look for 190F or higher internal temperature. And I only trust the probe for doneness.

Chenernator
03-15-2010, 10:17 PM
Are you cooking with the fat cap up or down?

Bbqtech300
03-16-2010, 01:49 PM
fat cap up

Bbqtech300
03-16-2010, 01:50 PM
Fat cap up, ive even tried wrapping it in foil and placing it in a cooler for few hours after.

Chenernator
03-16-2010, 02:36 PM
This is an oft-debated topic among the Brethren, but from what I can tell, fat cap down is the way to go. It provides a bit of insulation, if you will, which keeps the brisket from getting tough and dried out. Guess you'll have to try again. :clap2: