Another brisket fail. (pics)

[Bamabuzzard]

Let's see, I've now done about eight briskets and EVERYONE of them have turned out just like this except for one. The moment I go to slice it the entire damn thing falls apart. See below and let the advice and opinions on how the hell this keeps happening flow.

[AaronPo]

I'm new here, but I would say we need more info on how you cooked your brisket.

[cazzy]

Can please explain more about your cook?

Meat grade?
Used your char griller? Set up?
Cooking temp?
How long?
What temp did you pull it off at?

Please answer these questions and break down your entire cooking process.

[Ron_L]

It's clearly over cooked. Tell us what you did and maybe we can help.

[Bamabuzzard]

13 lb packer brisket
temps 240-245
Cooked to 200 internal temp plus when I probed it it felt like "buttah" to me.
Pulled it, separated point from the flat.
Went to slice and as usual with every stroke of slicing it turns into shreds like pictured.

[okiej]

Overcooked. That's the only reason I know of. Point , flat or packer??

[cazzy]

Originally Posted by Bamabuzzard

13 lb packer brisket
temps 240-245
Cooked to 200 internal temp plus when I probed it it felt like "buttah" to me.
Pulled it, separated point from the flat.
Went to slice and as usual with every stroke of slicing it turns into shreds like pictured.

I agree with the others...by the pics alone...it's definitely overcooked.

Did you wrap at anytime? During or post-cook? Did it rest?

Are you monitoring temp during the cook? Maverick?

I typically check for tenderness at 190.

[okiej]

At what temp did you start probing

[Bamabuzzard]

Originally Posted by cazzy

I agree with the others...by the pics alone...it's definitely overcooked.

Did you wrap at anytime? During or post-cook? Did it rest?

Are you monitoring temp during the cook? Maverick?

I typically check for tenderness at 190.

No I didn't wrap it. I'm trying to learn how to cook one without wrapping.

Yep, I'm monitoring but I didn't start checking for tenderness until 195. But it had a good bit of resistance when I probed it so I figured it was still not ready.

I let it rest for a bout 20 minutes.

[cazzy]

Originally Posted by Bamabuzzard

No I didn't wrap it. I'm trying to learn how to cook one without wrapping.

Yep, I'm monitoring but I didn't start checking for tenderness until 195. But it had a good bit of resistance when I probed it so I figured it was still not ready.

I let it rest for a bout 20 minutes.

Okay, since you've had 7 of 8 fail on you with similar results. Cook it the same, but just pull it at 195. Wrap it in foil and hold it on the counter for an hour. Also, always check for temp in the thickest part of the flat.

I always hold for no less than a hour regardless.

[SmittyJonz]

How often do you probe for tender? Needs to be every. 30 minutes. Brisket go go from undercooked to overcooked in 30-45 minutes. Wrap in butcher paper after 4-5 hr then start probing at hr. 6 Rest for 1 hr.

[Bamabuzzard]

Originally Posted by cazzy

Okay, since you've had 7 of 8 fail on you with similar results. Cook it the same, but just pull it at 195. Wrap it in foil and hold it on the counter for an hour. Also, always check for temp in the thickest part of the flat.

I always hold for no less than a hour regardless.

Question. If I pull it at 195 and wrap it wouldn't the temp possibly get to 200 and be over done? Because I pulled it at 200.

I will say though the thing sure does taste good. LOL! I just need to pull it earlier it seems.

[cazzy]

Originally Posted by Bamabuzzard

Question. If I pull it at 195 and wrap it wouldn't the temp possibly get to 200 and be over done? Because I pulled it at 200.

I pull when it probes like butter and hold for 60 unwrapped on my cutting board.

Not judging, but since you have overcooked, I don't know if your butter is the same as mine so pulling at 195 is a safe bet. The only reason I suggested 195 is cause it's a safe temp cause they can easily range from 195-205 when they're done.

You can even do 190 if it feels right. I think your next cook should focus on being as close to done...and if that means you're slightly under...that's fine as there are ways to fix that.

[SmittyJonz]

Overcooked Brisket crumbles or shreds but tastes GOOD. , undercooked slices but is Dry n Chewy . I've had them get done at. 195 and some at 210.

[Bamabuzzard]

Originally Posted by cazzy

I pull when it probes like butter and hold for 60 unwrapped on my cutting board.

Not judging, but since you have overcooked, I don't know if your butter is the same as mine so pulling at 195 is a safe bet. The only reason I suggested 195 is cause it's a safe temp cause they can easily range from 195-205 when they're done.

You can even do 190 if it feels right. I think your next cook should focus on being as close to done...and if that means you're slightly under...that's fine as there are ways to fix that.

I've always wondered if the "butter feel" is that of room temp butter or butter that has been refrigerated. Because butter that has been refrigerated has a good bit of resistance in it if you probe it. But room temp butter just slides in and out very easy. But every time I wait until the brisket gets to that point it's over done.