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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-16-2013, 04:18 PM | #1 |
Got rid of the matchlight.
Join Date: 07-18-13
Location: Shepherd, Texas
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Tough brisket question
I have a question for the brethren. I have a new pit maker vault and I am having trouble getting my brisket tender. I have tried leaving the fat on and cutting it off. Wrapping in foil and no wrap at all. I am cooking at 250 for six hours and it is still tough to chew. I am using the same rub that I have used for years with my old stick burner type pit. Thanks for reading this and helping.
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09-16-2013, 04:24 PM | #2 |
is one Smokin' Farker
Join Date: 07-10-07
Location: Summerville, SC
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Try 275 for 4 hrs, wrap in butcher paper or foil, and then check it in 2 hrs to see if it's probe tender. If not, keep trying every 30 minutes. Once that probe slides into the thickest part of the flat with no resistance take it off the smoker and let it rest for an hour.
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09-16-2013, 04:27 PM | #3 |
Full Fledged Farker
Join Date: 07-27-13
Location: Shreveport LA
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I don't know what size brisket you are cooking, if it is a 12-14 pound packer I would think that it is under done at 6 hours/250 deg.
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09-16-2013, 04:29 PM | #4 |
is Blowin Smoke!
Join Date: 05-30-13
Location: Kyle, TX
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Six hours at 250 isn't long enough. Keep the brisket on the pit until it probes like butter in the thickest part of the flat which is just under where the point starts. You may want to start probing for tenderness at an internal temperature of 198 to 200. It may be 205 or higher before it's done but the temp will give you a rule of thumb. Always go by how it probes, not by time or temp for doneness!!!
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[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT] Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin: |
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09-16-2013, 04:32 PM | #5 |
On the road to being a farker
Join Date: 06-04-12
Location: Wheaton, IL
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No worries, BBQ Brohemus. I'll be the first, but everyone here will tell you to cook that baby longer! If you are cooking at 250 (and depending on the size of your brisket) you'll need a LONG time. If you are familiar with the term "probe tender," it's when your thermometer(that's what she said) will slide into the brisket like "buttah." Some BBQers will give you certain temps, times, etc to follow, but most here will tell you that it's "done when it's done." When you are dealing with brisket, pork shoulder and a few others, your general rule of done-ness is the probe test rather than the temp/time test. You need ALL of those wonderful, gooey fibers to melt! Definitely give it another whirl and plan for a ton of time. (Also, hit up BluDawg, he'll steer (get it) you straight. Good luck and keep us posted!
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09-16-2013, 04:44 PM | #6 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Go 300*. Was 250* in your stick burner really 250* - measured at grate next to Brisket with a Decent thermometer? If it was your basic stick burner with gauge up high dead center of door you were probally actually cooking at higher temps...........
Tough = Undercooked or Way overcooked Crumbling When Sliced = OverCooked or so I've heard....... |
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09-16-2013, 04:46 PM | #7 |
Babbling Farker
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
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Bludawg will be along in a few
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09-16-2013, 04:46 PM | #8 |
is One Chatty Farker
Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
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definitely not long enough... Cook Longer!
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09-16-2013, 04:53 PM | #9 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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09-16-2013, 04:59 PM | #10 | |
is one Smokin' Farker
Join Date: 10-01-12
Location: Omaha, NE
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Quote:
^^^^ Exactly!!
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09-16-2013, 05:06 PM | #11 |
is one Smokin' Farker
Join Date: 08-04-09
Location: Avon, IN
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I cook at 250 until to color which is around 170 degrees. This takes ME AND MY COOKER 3-3.5 hours. Foil.
Take until probe like butter. This usually takes me a total cook time of ~7 hours. Keep in mind that times will be different on every cooker or every style of cooker. Mine was done on a Backwoods... so should be similar to your Vault.
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09-16-2013, 06:58 PM | #12 |
On the road to being a farker
Join Date: 07-10-09
Location: Long Beach CA
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Like a few have already mentioned, cook it longer. Not sure what the weight of your brisket is. GL
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09-16-2013, 07:03 PM | #13 |
Full Fledged Farker
Join Date: 08-22-11
Location: Spokane Washington
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Let's hope so, this way I don't need to say a thing..
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09-16-2013, 07:14 PM | #14 | |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Quote:
"YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS COOKING TO AN INTERNAL TEMP OR BY TIME(XXX MIN PER LB) YOU MUST COOK BY FEEL!"For a Brisket that is probe tender in the thickest area on the flat, Pork Butts when the Bone wiggles lose, Ribs pass the Bend Test. These are the only reliable methods to indicate the proper time to declare the cook completed with success.
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09-16-2013, 07:27 PM | #15 | |
Full Fledged Farker
Join Date: 08-22-11
Location: Spokane Washington
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Quote:
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