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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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09-22-2018, 08:06 AM | #1 |
Full Fledged Farker
Join Date: 12-08-15
Location: Tatooine
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Where did this brisket go wrong?
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? |
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09-22-2018, 08:25 AM | #2 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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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?
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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09-22-2018, 08:35 AM | #3 |
Full Fledged Farker
Join Date: 12-08-15
Location: Tatooine
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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.
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09-22-2018, 08:43 AM | #4 |
is one Smokin' Farker
Join Date: 09-21-17
Location: Central Texas
Name/Nickname : Larry
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It just wasn't finished cooking, 8 hrs might do it if cooked hot and fast.
Larry
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Larry I fix stuff and I know things. |
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09-22-2018, 08:45 AM | #5 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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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.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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09-22-2018, 08:47 AM | #6 |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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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?
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09-22-2018, 08:49 AM | #7 |
Full Fledged Farker
Join Date: 12-08-15
Location: Tatooine
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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? |
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09-22-2018, 09:00 AM | #8 |
Babbling Farker
Join Date: 08-18-13
Location: Texas
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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.
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09-22-2018, 09:10 AM | #9 | |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
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Quote:
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.
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09-22-2018, 12:17 PM | #10 |
is one Smokin' Farker
Join Date: 03-02-14
Location: West Columbia, Texas
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09-22-2018, 01:11 PM | #11 |
is One Chatty Farker
Join Date: 07-19-13
Location: Houston, TX
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8 hours @ 225-250 sounds quick to me. And sounds undercooked. Im guessing you were monitoring and probing the point, not the flat.
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09-22-2018, 02:05 PM | #12 | |
Babbling Farker
Join Date: 07-15-13
Location: Butler PA
Name/Nickname : Hey you with the face!
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Quote:
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09-22-2018, 02:33 PM | #13 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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09-22-2018, 02:35 PM | #14 |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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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.
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09-22-2018, 02:36 PM | #15 | |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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Quote:
Sent from my SM-G955U using Tapatalk
__________________
Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! ([URL="https://docs.google.com/spreadsheets/d/12NjP4bH3uLyH6-RJnI4gSfDr0nKQ6_4cxdw_GhmrKq0/edit#gid=1935530835"]Link[/URL]) |
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