bbqpitsmoker
Full Fledged Farker
- Joined
- Dec 8, 2015
- Location
- Tatooine
Here is as much as I can remember, and just don't see why it turned out so bad so if anyone can tell me please I would appreciate it!
The brisket: 5kg (11 pounds) above average brand
Cooked on: Offset
Cook temp range: 225 -250
Cook time 8 hours (wrapped in paper at 160F, and probed tender at 211F)
Rest: After cook, left wrapped in paper for 90 minutes on bench. Temp at the start of the rest was 211F. After 90 mins, the internal temp was 140F, and unwrapped and sliced.
Texture: Moist, but so elastic. Not even close to passing the pull test. To cut it was tough, and to chew it was very rubbery.
Can meat tighten up and become tougher during a rest?
Where did I go wrong?
The brisket: 5kg (11 pounds) above average brand
Cooked on: Offset
Cook temp range: 225 -250
Cook time 8 hours (wrapped in paper at 160F, and probed tender at 211F)
Rest: After cook, left wrapped in paper for 90 minutes on bench. Temp at the start of the rest was 211F. After 90 mins, the internal temp was 140F, and unwrapped and sliced.
Texture: Moist, but so elastic. Not even close to passing the pull test. To cut it was tough, and to chew it was very rubbery.
Can meat tighten up and become tougher during a rest?
Where did I go wrong?