Toggle sidebar

Quick help with a brisket

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Remove the Ads for LIFE - 50% Off!
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
kryinggame

kryinggame

Smoking Fanatic
Original poster
Nov 16, 2007
543
30
Charlotte, NC
Last night I put a nice size brisket into my WSM.  And I smoked it until 199* IT (normally, I'll take it as high as 205*). I had to run out for an hour and didn't want to leave it smoking while I was gone.  I wrapped it for a few hours and just sliced a piece off.  The smell is amazing as usual adn the flavor is really good; however, it's not as tender/butter soft as I like it.

In order to get the meat to be more tender (butter soft) should I put it in my oven at 250* and let it cook a bit longer.  If so, I assume keeping it wrapped in foil and perhaps putting some beef broth in with it.

Beef is not as forgiving as pork.  You can overcook a butt and it'll still be good.  Overcook beef and you have leather.

Thanks!
 
I'd throw it into the oven as you laid out.  Take it to 205F then rest and slice.  Should be fine
thumb1.gif


BUT......
worthless.gif
 
Yeah, it's in the oven now.  Funny, last night I rode my Streetglide to Walmart.  I was looking for some cajun seasoning for some wings.  It started raining pretty good and it got dark fast.  As I passed the meat section, I saw a sweet nearly 11 lb brisket priced at $30.00.  I quickly grabbed it and left everything else in the store. 

It was a tight squeeze getting that big ol'  boy in my saddle bag.  And, I was so excited that I was hauling a$$ to get home to get it into my WSM.

Anyway, I'll post pics after it's done. 

Last question, normally I'll take the brisket off of the grill, wrap it in foil and put it in a cooler for a few hours.  Once it reaches my ideal IT, should I put it in the cooler again? Dang, I sound like a newbie.
 
Scott, I don't remember the grade but it's not tough like inferior. 

While I''m no expert at Briskets, (In the 12 + years I've been smoking, I've only smoked about a dozen briskets), I'm confident that I pulled it to soon.  The choice was, leave it in the smoker while I run my errand and risk over cooking it or pulling it sooner.  I chose the latter.

I can't wait.  I'm gonna use the flat for breakfast (I love brisket, eggs and grits.  Heck, this is the South).  And, I'm gonna chop and pull the point for buritto's.  I love a buritto with brisket.
 
Last edited:
You must log in or register to reply here.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Similar threads

tumbleweed1
Brisket Flat
Replies
10
Views
713
Beef
tumbleweed1
tumbleweed1
grabber
Need help on brisket
Replies
16
Views
1K
Beef
Jonok
Jonok
J
Brisket Blues
Replies
9
Views
1K
Beef
schlotz
schlotz
JLeonard
brisket rest
Replies
21
Views
1K
Beef
HalfSmoked
HalfSmoked
crankybuzzard
Tried out the new InkBird today, with a prime rib
Replies
20
Views
800
Beef
chilerelleno
chilerelleno
Schwarzwald Metzger
Dry Aged Beef Brisket
Replies
17
Views
2K
Beef
mneeley490
mneeley490
jcam222
Smoked Rib Roast
Replies
31
Views
1K
Beef
Gonna Smoke
Gonna Smoke
spohnat
Reheating portions of brisket; expected 18 hour cook and took 13
Replies
4
Views
2K
Beef
philpom
philpom

Latest posts

Hot Threads

Top Bottom
Back
Clicky