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Tough Brisket--Need help

post #1 of 8
Thread Starter 

After 2 attemps w same results need help.

Smoking flat brisket on grill approx 4 hrs at 200 degrees and using thermometer. When it hits med rare its removed. Let it sit for approx 15 min. Turning out tough but great smoke flavor. Whats up? Should it be in a container during smoking?

post #2 of 8

4 hrs at 200° is probably not even half the time the brisket should be smoked.

 Try to bump your temp up to 235° and allow 1.75 hr. per lb of meat.

 You really need a thermometer that reads in degrees.

Smoke the brisket to 165°, Wrap in foil and back on the smoker to 190° for sliceing or 205°-210° for pulling.

 Brisket is not a cut of beef that can be smoked med rare .It is to tough and has to be cooked well to break it down and make it tender.

Also it needs to rest at least 1 hour wrapped in foil b4 slicing or pulling.

post #3 of 8

...exactly correct, eman.

 

Brisket is not a cut for short cooking...low and slow grate temps so it cooks slowly to melt away all the connective tissues, but it needs to be well-done to make an enjoyable meal. Anywhere from 225-250* grate temps will do fine.

 

Eric

post #4 of 8

Try a Tri tip to med-rare for a much better result.

post #5 of 8

What Eman says........

 

Brisket at one point was a throw away part of the cow... the hired help got it or the dogs. If it's smoked correctly it's one of the tastiest parts of the cow.

post #6 of 8
Quote:
Originally Posted by eman View Post

4 hrs at 200° is probably not even half the time the brisket should be smoked.

 Try to bump your temp up to 235° and allow 1.75 hr. per lb of meat.

 You really need a thermometer that reads in degrees.

Smoke the brisket to 165°, Wrap in foil and back on the smoker to 190° for sliceing or 205°-210° for pulling.

 Brisket is not a cut of beef that can be smoked med rare .It is to tough and has to be cooked well to break it down and make it tender.

Also it needs to rest at least 1 hour wrapped in foil b4 slicing or pulling.

100% right on the money -

 

post #7 of 8

Yeah whole point of a long slow cook with brisket is to break down all the tough tissues and make it tender and tastey without drying it out. Other wise you end up with tastey shoe leather. Keep your smoker running between 200 & 235, and follow what Eman said for temps. Brisket has to be cooked to temp, not by time, if you pull a brisket early say at 185° you will still get tastey shoe leather.

post #8 of 8

What Eman and all the guys who agree with Eman said.

 

Good to see you Dave,

Bear

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