Brisket on now-got a question

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tucker81

Newbie
Original poster
Feb 26, 2009
14
10
Owatonna, MN
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.
 
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...
 
I think the longer you go the more tender it will be
 
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.
 
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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