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brisket help

post #1 of 19
Thread Starter 

when ever i smoke a brisket it usually turns out a little tough, i smoke it from 200-225 for usually 6-9 hours according to the weight of the meat. is there anything i can do to help with the tenderness of the meat.(you can see my thread on general discussion) i brined the night before, then i made some of jeffs cowboy rub, smoked for 9 hours until internal temp reached 170 degrees. the brisket had very good flavor, but the meat was a little tough. please help briskets are to expensive to mess up. THANKS dannylang

post #2 of 19

Had similar trouble in the beginning.  Watch Malcom's video.  This is what got me straightened around.  Followed his video with a 11.8# brisket and it turned out GREAT! Wife went back for more two times and that's never happened :points:

 

Here is the link> https://www.youtube.com/watch?v=SM0pGO_3Fa4#t=11

 

Hint: watch your finishing IT, you want to pull it off around 198º

 

Matt

post #3 of 19
Thread Starter 

thanks for the video schlotz, i will try this next time. i have never tried to wrap my brisket. buts there is a first for everything.thanks for the help.

dannylang

post #4 of 19
Quote:
Originally Posted by dannylang View Post
 

when ever i smoke a brisket it usually turns out a little tough, i smoke it from 200-225 for usually 6-9 hours according to the weight of the meat. is there anything i can do to help with the tenderness of the meat.(you can see my thread on general discussion) i brined the night before, then i made some of jeffs cowboy rub, smoked for 9 hours until internal temp reached 170 degrees. the brisket had very good flavor, but the meat was a little tough. please help briskets are to expensive to mess up. THANKS dannylang

 

 

Hey Danny, I do quite a few briskets, here are a few post I have done, Might help

 

http://www.smokingmeatforums.com/t/166136/how-long-to-cook-a-brisket-or-the-misconception-of-the-1-to-1-5-hour-rule

 

http://www.smokingmeatforums.com/t/166201/brisket-texas-style-follow-up-to-yesterdays-post-on-misconception-of-the-1-to-1-5-hour-rule

 

http://www.smokingmeatforums.com/t/174019/east-texas-style-brisket-ribs

 

 

Gary

post #5 of 19
Quote:
Originally Posted by dannylang View Post
 

when ever i smoke a brisket it usually turns out a little tough, i smoke it from 200-225 for usually 6-9 hours according to the weight of the meat. is there anything i can do to help with the tenderness of the meat.(you can see my thread on general discussion) i brined the night before, then i made some of jeffs cowboy rub, smoked for 9 hours until internal temp reached 170 degrees. the brisket had very good flavor, but the meat was a little tough. please help briskets are to expensive to mess up. THANKS dannylang

You need to get your smoker temp up to 225° or higher. You have to get the meat to steam to make it tender. Forget about time and go by IT. at 170° a brisket is cooked however it is not tender. at 185° start probing it with a toothpick. When it probes like butter it is done. Most will be up above 190° and some over 200° before they are done. Remember they are done when they are done. Not when you want them to be done. PATIENCE!

Happy smoken.

David

PSworthless.gif

post #6 of 19
Thread Starter 

here is a picture of the brisket


david i think that cooking until it temp to 185-200 will help out a lot. do you foil your brisket? will that help tenderness?

dannylang

post #7 of 19

It looks good. I don't foil but some do.

This one was smoked in a MES40

 

This was smoked in a UDS

I have never had one finish below 190° to be probe tender. Most are around 195° with a few going over 200°. Remember it is done when it is done.

Happy smoken.

David

post #8 of 19
Thread Starter 

david i see your brisket compared to mine, yours looks that the it temp was much higher, you have the burnt ends, and mine looks under cooked. it temp was right , but the 185-200 it tooth pick test was not done. you helped me out a lot, thanks david

dannylang

post #9 of 19

Danny, I am with David on this one, time only gives you a ballpark, I always go by it and probe check, I dont think I have ever had one tender to my liking untill it reached at least 190, usually I ended up finishing about 200, I have found that around 195 to 200 the flat will still slice and the point will pull, thats the way I like it, as far as wrapping I usually do but occasionally not, I try to wrap around 170 but with butcher paper if I have it, when it comes to brisket your temp probe should be your best friend, hope this helps a little, Bonz

post #10 of 19

Danny, almost forgot one more think, rest that thing, it is just as important to wrap the brisket and put it in a small cooler with towels and let it rest at least an hour, I let mine go two sometimes three if I can hold out that long, Bonz

post #11 of 19
Quote:
Originally Posted by dannylang View Post
 

david i see your brisket compared to mine, yours looks that the it temp was much higher, you have the burnt ends, and mine looks under cooked. it temp was right , but the 185-200 it tooth pick test was not done. you helped me out a lot, thanks david

dannylang

I smoke between 225° and 250° most of the time. You can go higher as I have gone 325°-350° when I am in a hurry and they are close to the same. I just like a little more time in the smoke.

Happy smoken.

David

post #12 of 19
Thread Starter 
Quote:
Originally Posted by bonzbbq View Post
 

Danny, I am with David on this one, time only gives you a ballpark, I always go by it and probe check, I dont think I have ever had one tender to my liking untill it reached at least 190, usually I ended up finishing about 200, I have found that around 195 to 200 the flat will still slice and the point will pull, thats the way I like it, as far as wrapping I usually do but occasionally not, I try to wrap around 170 but with butcher paper if I have it, when it comes to brisket your temp probe should be your best friend, hope this helps a little, Bonz


bonz and david i have only smoked 3-4 briskets, i have been smoking other meat for about 10 years. i finally bought a brisket to smoke and was not very happy, very good flavor, but tough. i hope you fellows have got me on the right track.

thanks

dannylang

post #13 of 19
Quote:
Originally Posted by dannylang View Post
 


bonz and david i have only smoked 3-4 briskets, i have been smoking other meat for about 10 years. i finally bought a brisket to smoke and was not very happy, very good flavor, but tough. i hope you fellows have got me on the right track.

thanks

dannylang

I am excited to see your next brisket. I remember when I feared a full packer brisket and for a good reason. It never turned out to my expectations. I was smoking to IT and could not figure out why it didn't turn out. When I learned he probe tick I turned the corner and found good brisket every time and lost the fear. I can now put them on dial in the heat and go sleep like a baby while it does it's thing.

Happy smoken.

David

post #14 of 19
Thread Starter 

DAVID I AM LOOKING FORWARD TO MY NEXT BRISKET ALSO, I AM GOING TO HAVE TO BE MORE PATIENT AND COOK UNTIL 170 IT. THEN START THE TOOTH PICK TRICK. AND KEEP LOOKING AT THE BRISKET EVERY 10 OR SO DEGREES OF IT. TO FIND THE CORRECT TENDERNESS. HAVE YOU EVER COOKED IT PASS 200-210 DEGREES?

post #15 of 19

I start at 185° with the probe. I think about 205 is the highest I have had one go. I have had several in the same smoker at the same time and been 10° difference when they probed tender.

Happy smoken.

David

post #16 of 19
Thread Starter 

thanks david, you were a lot of help. i can not wait to use this trick for my next brisket.

dannylang

post #17 of 19

Need any help when you get ready for the next one Don't hesitate to ask

 

gary

post #18 of 19
Thread Starter 

gary between you, david and bonz maybe i will be able to smoke a brisket that we will be proud of. thanks for your help gary.

dannylang

post #19 of 19
Thread Starter 

fellows do not be amazed that it will only be a short time, before i call on your help. being pm or on the thread.

dannylang

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