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Brisket

post #1 of 16
Thread Starter 

I am very new to the world of smoking meat.  I have done two briskets so far.  the frst one was not very good.  It was very dry and tought.  The second one I made some definate headway.  Very tasty, beautiful smoke ring, and really moist, but it was still tough.  I smoked it for 6 1/2 hour on about 250.  Used a mop sauce and rubbed it about 18 hours before cooking.  Any one with hints on how to make it more tender would be appricated. 

post #2 of 16

we have to have a little more information to help u out.   What was internal temp of meat when u pulled from smoker.

post #3 of 16

Usually when doing brisket, i will foil at around 165 degrees adding au jus to the the foil packet.  If I am going to slice my brisket i will take off pit at around 193 degrees internal temp or if i am going to pull my brisket i will let it go to about 205 degrees internal temp.  Hope this helps

post #4 of 16

Usually when doing brisket, i will foil at around 165 degrees adding au jus to the the foil packet.  If I am going to slice my brisket i will take off pit at around 193 degrees internal temp or if i am going to pull my brisket i will let it go to about 205 degrees internal temp.  Hope this helps

post #5 of 16
How big was the brisket ? Was it a flat or packer?
My last brisket took 12 hours and pulled it when IT HIT 200.
More info. Will help
post #6 of 16
Thread Starter 

I pulled it at 170.  Then let it set on the cutting board for about 20 minutes before I cut it.1329178553793.jpg

post #7 of 16
Thread Starter 

I beleive it was a packer.  it was about 9 lbs but the butcher cut it in half.

post #8 of 16
Thread Starter 

I pulled it at 170

post #9 of 16
Thread Starter 

the first one I did I pulled at 190 and it was very dry but I did not use a mop sauce.

post #10 of 16
Thread Starter 

The frist one I smoked I pulled it at 190 and it was very dry but I did not use a mop sauce.

post #11 of 16

Chances are you pulled you brisket to early. Brisket is all about low, slow, and patience.

 

Basic brisket steps:

  • Seson brisket 12-24 hrs. ahead and let it sit in the fridge.
  • Get smoker running at 210°-225°
  • Put brisket in smoker and leave it alone for 3 hrs. then insert temp. probe (if you have one).
  • Once internal temp. gets to 165° wrap brisket in foil (or place in covered foil pan) with approx. 1/4 cup of beef broth or beer.
  • Place back in smoker and leave it alone untill internal temp. gets to 195-205.
  • Pull from smoker and let rest for 1 hr.
  • Enjoy!

 

Most briskets will take approx. 10-16 hrs. to complete this process, but it is all about internal temps and patience. The most important thing is not to rush the process or you end up with tasty shoe leather.

post #12 of 16
By the way welcome1.gif to SMF.
head over to roll call and tell us a little about you so everyone can give you a warm welcome
post #13 of 16

On your way to roll call would you update your profile info to include your location. Thanks!

post #14 of 16

Here is my $0.02 on this.

6.5 hours too short time, 250 too high temp. Brisket needs to be done low and slow to make it tender. 

Here is how I do my briskets.

  1. Slather brisket with my mustard slather (16oz bottle cheap yellow mustard with 2 TBSP of Worcestershire sauce added)
  2. Apply rub
  3. Wrap tightly in saran wrap, place in a pan, and place in fridge for at least 12 hours
  4. Remove from fridge, unwrap and re-apply rub as needed, leave out while I prep smoker
  5. Smoker temp is 200 - 225 target temp is 215
  6. After 4 hours insert probe and Spritz every hour or so for remainder of smoke (8oz Jack Daniels, 6oz apple cider, 4oz water, 2oz cider vinegar) 
  7. Smoke till IT is 190 - 195 (this takes 1.5 hours - 2 hours per pound)
  8. Pull and place in foil pan with 1/4 - 1/3 cup spritz and cover with foil
  9. Place pan in towel lined cooler and let rest for several hours. (I have gone 4 hours and it was still very hot)

Hope this helps ya out.

post #15 of 16

yeahthat.gif

Quote:
Originally Posted by sprky View Post

Here is my $0.02 on this.

6.5 hours too short time, 250 too high temp. Brisket needs to be done low and slow to make it tender. 

Here is how I do my briskets.

  1. Slather brisket with my mustard slather (16oz bottle cheap yellow mustard with 2 TBSP of Worcestershire sauce added)
  2. Apply rub
  3. Wrap tightly in saran wrap, place in a pan, and place in fridge for at least 12 hours
  4. Remove from fridge, unwrap and re-apply rub as needed, leave out while I prep smoker
  5. Smoker temp is 200 - 225 target temp is 215
  6. After 4 hours insert probe and Spritz every hour or so for remainder of smoke (8oz Jack Daniels, 6oz apple cider, 4oz water, 2oz cider vinegar) 
  7. Smoke till IT is 190 - 195 (this takes 1.5 hours - 2 hours per pound)
  8. Pull and place in foil pan with 1/4 - 1/3 cup spritz and cover with foil
  9. Place pan in towel lined cooler and let rest for several hours. (I have gone 4 hours and it was still very hot)

Hope this helps ya out.



yeahthat.gif

 

post #16 of 16

This is awesome info guys, I'm about to attempt my first brisket next weekend and needed this help as well. The meat is from a local farm with grass fed cattle and low on fat, I'm just hoping I don't dry it out. I'll post how it turns out.

 

Thanks for beating me to the question ffemtp51. Hope your next one turns out great!

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