Brisket help

Yes it happens sometimes, totally defying the common knowledge. Every brisket is different.

What was the IT when you removed it?  From my limited smoking experience, but lots of reading, you want it to go to 195 or so
 

Shamp, I typically stay away from briskets that are less than 12 pounds...my choice is around 13-14 pounds nothing wrong with smaller briskets i have noticed that with smaller briskets and trimmed briskets they cook FAST (sometimes)! The important thing to remember is Practice Practice Practice. A good bbq man does not look at the weight of the brisket and predict how long it will cook for, A good bbq man will FEEL the brisket and inspect the meat and can tell you how long it will smoke for (sounds crazy but i promise its true.) sometimes a brisket may need to smoke for up to 36 hours! some of the GOOD BBQ restaurants in Austin Texas will smoke brisket for 24 hours... there are some good points to remember when choosing a brisket, you want a lean point. I like to wiggle the brisket at its thickest point *The easier it wiggles the smoother cooking time you will have* (consider cooling temps at supermarket or meat market of course) (dont buy frozen either) There are alot of variables with brisket which can DQ you from a cook competition because it seizes up and cant make it to the judge table on time or like in your case it gets done to quick! Fat content, temp of meat BEFORE placing in smoker yes temp before is a factor. type of beef, injected non injected the list is long! Keep practicing and it sounds kinda anal but just like a serious professional you should keep GOOD RECORDS! record type of meat, weight, brand, cooking temp, prep method be as detailed as possible and it never hurts to take pics. People say im obsessed with BBQ but when it comes to something you love, do it right!

atcnick, man i miss longview/tyler! Im from Timpson but live in Amarillo now.

Hi All,

I am preparing to cook a brisket tomorrow for my son's birthday and new years eve. It's not my first rodeo but am a little confused about cooking time. I am aware of the TEXAS crutch and make good use of it, but my briskets sometimes are rather tough. So I am wondering if I am over cooking or under cooking. I marinate over night and inject and the meat still can be tough, do I pull once I start hitting the 190 temp on the meet or do I keep going to tender it up. I try to smoke a good 5 hours and then wrap it up for another 2 in the oven. Is it possible to overcook a brisket? Am I pulling my meat off a to early, I have sometimes have this problem with parts of pork butt as well. I want that pull apart with little resistance slices, any pointers?

BigDTex, I'll PM you with some ideas.

Here is also a great thread to read through for brisket cooking as well:

http://www.smokingmeatforums.com/t/...ood-sliced-brisket-defies-conventional-wisdom

D,

  soumds like your either:

A: Pulling it too early

B: not foiling it quick enough (drying it out)

C: Not Basting while it cooks (drying it out)

Baste that thing after around an hour or so or until the "bark has formed and is firm" smoke to 160 wrap it up then cook until IT 190. Double wrap in heavy duty fopil place in a styrofoam cooler for 1.5 hours then unwrap and slice.

you could also have your meat to close to the fire or your heat could be to high.