Where did this brisket go wrong?

[bbqpitsmoker]

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?

[Ron_L]

Is there supposed to be pictures? The gaps in the text make me think so, but I don’t see anything.

Yes, any meat can tighten up after resting, but I wouldn’t think that it would tighten up as much as you described. When you decided that it was probe tender, where were you probing?

[bbqpitsmoker]

Thanks Ron, I didn't include pic but will add one now. I probed all over from the top down and also from the side with a thermapen.

[CptKaos]

It just wasn't finished cooking, 8 hrs might do it if cooked hot and fast.


Larry

[Ron_L]

Looks good in the picture :)

It sounds like either it wan’t done, or just tightened up. I only probe the thickest part of the flat and when that probes like butter then I rest it. I haven’t rested until the internal temp is 140, but I know folks who do without problems.

[smoke ninja]

8 hrs at that temp seems short. if you were under 250 than 211 finish temp should be plenty done.

what are you temping/probing with?

[bbqpitsmoker]

I monitored the cook with a thermoworks smoke and did the final temp test and probing with a thermapen mark 4

So this thing of tightening up during a rest has me confused then. What would make some briskets get more tender during a rest and other briskets tighten up during a rest?

This was like eating a racquet ball

For the people saying cook it more, how far past 211f can you take these suckers?

[Nuco59]

Mine probe tender at 209 to 215- but I'm cooking at 300*

I was lead to believe -by the lower and slower bunch- that IT finish temp would be lower and the window for "doneness" would be larger - thus easier to hit.

You have quality temping tools- I'm sort of confused by the outcome. I would not "probe it all over"- the thickest part of the flat is all that matters. If it probed well, continuing the cook makes no sense. Hopefully someone here can get you sorted.

[smoke ninja]

Originally Posted by bbqpitsmoker

I monitored the cook with a thermoworks smoke and did the final temp test and probing with a thermapen mark 4

So this thing of tightening up during a rest has me confused then. What would make some briskets get more tender during a rest and other briskets tighten up during a rest?

This was like eating a racquet ball

For the people saying cook it more, how far past 211f can you take these suckers?

I've seen them temp out at 215 cooking hot. at your temps it should have been falling apart

I dont rest very long, never. had luck leaving it out for over an hour on the counter. I dont rest so much as hold.

try an oven on low, a cooler filled with towels or a roaster oven. mine dials down to any temp, i like 150 for holding and typically go about at least hours.

[rexster314]

Originally Posted by bbqpitsmoker

Thanks Ron, I didn't include pic but will add one now. I probed all over from the top down and also from the side with a thermapen.

I don't know what part you probed but that brisket is definitely not done

[Rockinar]

8 hours @ 225-250 sounds quick to me. And sounds undercooked. Im guessing you were monitoring and probing the point, not the flat.

[Rusty Kettle]

Originally Posted by bbqpitsmoker

I monitored the cook with a thermoworks smoke and did the final temp test and probing with a thermapen mark 4

So this thing of tightening up during a rest has me confused then. What would make some briskets get more tender during a rest and other briskets tighten up during a rest?

This was like eating a racquet ball

For the people saying cook it more, how far past 211f can you take these suckers?

Thermapen for probing for doneness is your problem. They have a very sharp probe. Less resistance than a normal thermometer. Pick up a pack of dial thermometers from Sam's Club. The probes are dull and won't make you think a brisket is done when it is not done. You did not cook it long enough.

[Ron_L]

Originally Posted by Rusty Kettle

Thermapen for probing for doneness is your problem. They have a very sharp probe. Less resistance than a normal thermometer. Pick up a pack of dial thermometers from Sam's Club. The probes are dull and won't make you think a brisket is done when it is not done. You did not cook it long enough.

Nothing wrong with using a Thermopen. I’ve used mine as a probe for briskets, butts and ribs for years. All that matters is that you use the same thing every time and learn how the meat feels when done with your probe of choice.

[pjtexas1]

Another vote for under cooked. I'm with ninja on internal temp... should have crumbled when you sliced. I use a thermopen to probe with. You just have to get used to the "feel" of donenesse. I'm also not a fan of leaving it on the counter to rest. I'm a long holder. Don't let the temp fool you when probing.

Sent from my SM-G955U using Tapatalk

[pjtexas1]

Originally Posted by Ron_L

Nothing wrong with using a Thermopen. I’ve used mine as a probe for briskets, butts and ribs for years. All that matters is that you use the same thing every time and learn how the meat feels when done with your probe of choice.

Got Deguerre'd!

Sent from my SM-G955U using Tapatalk