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SMOKING BRISKET

post #1 of 11
Thread Starter 

I just got my SMOKING IT smoker and did my first brisket. The rub was fantastic and the flavor was great but the meat was not tender. Any suggestions on what i needed to do. I smoked it 4 1/2hrs at 220 and the double wrapped it in tin foil and smoked it for 2 more hours. Not very tender.

post #2 of 11

See my e-mail to you.

post #3 of 11
It should cook longer. Time and temp are indicators to start checking for tenderness.
post #4 of 11
What was the final IT of the meat? And did you let it rest?
post #5 of 11
Thread Starter 

That was my problem. I only got it to just over 180. I did let it rest for 45 minutes. I should have got it to at least 190 and let it rest longer from what i'm learning. Thanks for all the advice. I'm sure next time will be better.

post #6 of 11
Yeah, 180 is too early. And a rest in double foil with a little liquid and wrapped in a towel or blanket for at least an hour, 2 better, is when the magic happens.
post #7 of 11
Quote:
Originally Posted by jaguarjohn View Post
 

That was my problem. I only got it to just over 180. I did let it rest for 45 minutes. I should have got it to at least 190 and let it rest longer from what i'm learning. Thanks for all the advice. I'm sure next time will be better.

 

Jaguar,


Don't smoke to a target temp as sometimes a brisket is done at 190, or 200, or 205 or even more.  Lots of variables go into what the finished IT needs to be on a particular smoke.    Instead, use the poke/probe test.   Get temp probe or the like and stick it into a couple of spots on the thickest part of the flat.  When it goes in and out with little to no resistance, like a knife through warm butter, the brisket is ready.

post #8 of 11
Thread Starter 

Thanks for the advice. I'll try that next time.

post #9 of 11
This thread just helped me out tremendously hahaha. I'm new to smoking and am planning to cook a small 3 1/2 pound flat half brisket in my electric smoker today. So wish me luck because I have a little knowledge that I've picked up from reading a couple threads and still feel like I'm winging it. Hopefully she comes out nice so I can take pics lol
post #10 of 11

Yeah, a little under done

 

Gary

post #11 of 11

When you think about cooking beef, it's really hard to understand that temps as high as 190 - 200 aren't overcooking.  We are so programed to thinking steak and medium rare to rare.   I'm also learning that brisket is a totally different cut of beef that needs a totally different method of cooking.  That's why I started hanging out here............to learn. So do like I'm doing, read, absorb, try.  Then share your experience so we all can continue to learn. 

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