Brisket on now-got a question

Discussion in 'Beef' started by tucker81, Mar 7, 2009.

  1. I have a 4 lb brisket that's been on for 6 hrs. I just foiled it at 165. My question is why do you have to let it reach 190. What will happen if I pull it at 175-180. I do plan on putting it in the cooler for at least an hour. By the way I am slicing it not pulling.
  2. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    I'm going to be doing my first brisket soon as well... I am curious to see what others think about this... Sit tight, someone will be by shortly...
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I think the longer you go the more tender it will be
  4. scubadoo97

    scubadoo97 Smoking Fanatic

    I don't think you will have the level of tenderness that is typically desired. Collagen is being broken down between 160-180* F. If you want the melt in your mouth texture you need to bring it to at least 190*. I would personally take it to 200-205. Even at that temperature the flat will slice well once it has cooled a little and the point if you have one will pull nicely. Of course this is all a matter of personal opinion as some like more chew in their meat.
  5. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    The previous advice is correct. If you pull it at a cooler temp then the meat will be quite tough and chewy to eat. The longer it cooks (at low temps), the more tender it gets.

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