Toggle sidebar

LET'S TALK 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.
Hard to tell from your pic, but it looks like that might be the point end and you have sliced with the grain...I might be wrong, don't have my glasses with me.  A few more pics would help.  

At 203 IT, was the brisket probe tender?  
 
Last edited:
used way to much pepper also.. overwhelming to the point of unedible... sorry no more pic..I already fed it to the dogs ( I carved off the bark lol)
 
Cancop was this a packer cut with a thick layer of fat?  You may be able to save it, cut off a section, add some liquid (beef soup, vinegar, etc) cover it and put in the oven for 30 to 60 minutes.  I've had some luck trying to moisten it back up.

Edit: must have sent this at the same time, didn't see you got rid of it.  Your loss makes me want to cry, I would have atleast tried to chop it up and put sauce over it.
 
Last edited:
Cancop said:
fail.. some parts are nice and tender and juicy ( fattier parts..) most is tough and dry and over cooked [GALLERY="media, 403522"][/GALLERY][/quote]
It might actually be that you undercooked it.  I've had this same problem before.  I cooked my last one to 210 and let it rest and it was great.  You might just not have had enough collagen melted, yet.  Say you pulled it at 180, it would likely have tasted about the same, dry and tough, because the meat is way overcooked, but the magic happens when the collagen melts.  A toothpick will go through it super easy.  
Click to expand...
 
Last edited:
kenafein said:
 
It might actually be that you undercooked it.  I've had this same problem before.  I cooked my last one to 210 and let it rest and it was great.  You might just not have had enough collagen melted, yet.  Say you pulled it at 180, it would likely have tasted about the same, dry and tough, because the meat is way overcooked, but the magic happens when the collagen melts.  A toothpick will go through it super easy.  
Click to expand...
Undercooking has been my biggest problem and hard to overcome. I will probe a brisket and think it is done but when I slice it up the small lines of collagen are still intact. The times when I have let it go until that collagen melted it was a night and day difference. 
 
I feel like that could be right.. I also think my thermometer was off.. either way it was 80 bucks I'd like to have back ha ! Beef in canada ain't cheap !
 
I asked for a packer and the butcher gave me a 9 lber ..there was not a thick fat layer like Ive seen on tv/ articles online... it was pretty lean I didn't trim much...not much marbling.. I wonder if canadian butchers don't know what a packer is ? regarding my thermometer... when I put the probe in in the house it was 50 f ... then I put the meat in the smoker within the first hour the temp on the thermometer went up to 150f
 
Cancop said:
I feel like that could be right.. I also think my thermometer was off.. either way it was 80 bucks I'd like to have back ha ! Beef in canada ain't cheap !
Click to expand...
I know what you mean.  It's terrifying to screw up a brisket.  Beef has simply become too expensive.  Boston Butts are super cheap and near fool proof.  I cooked 3 8lb roasts for my daughter's birthday and that cost less than $30.  They just seem a whole lot safer.  When you're ready to try again, I used Bama's method from page one of this thread, and it worked out well(fast too).  Good luck!
 
Last edited:
Cancop said:
I asked for a packer and the butcher gave me a 9 lber ..there was not a thick fat layer like Ive seen on tv/ articles online... it was pretty lean I didn't trim much...not much marbling.. I wonder if canadian butchers don't know what a packer is ? regarding my thermometer... when I put the probe in in the house it was 50 f ... then I put the meat in the smoker within the first hour the temp on the thermometer went up to 150f
Click to expand...

You just need to find a butcher who doesn't want to divide the brisket to make more money. If you get in good with the right butcher they'll reduce the price per pound if you're buying 16lbs of packer.

To check your thermometer put it in a pot of boiling water and it should read 112*F( I know).
 
Wtf. I thought denver was a beef town. Been calling around all day looking for a brisket to cook for my birthday this weekend. Only 2 places so far with packers and the cheapest is 9.98 a pound. Guess I will just pay 20 bucks a pound for some nice dry aged ribeyes at this rate. I just can't do 10 bucks a pound for brisket
 
JeepDriver I agree, $10 a pound is way too much.  Brisket is a tough cut of meat that is difficult to cook, that's why it use to be cheap.  For that price you should be able to get some really good steak. 
 
Last edited:
Cancop, I haven't checked the temp after 1 hr but that seems unreasonable that the brisket would come up 100 degrees that quickly.  Usually I wait 4 or 5 hours before I start checking.  Anyone else have any experience with this?
 
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

Smoking Audi
Overnight Smoking Times with Smaller Cuts
Replies
13
Views
429
Beef
sumosmoke
sumosmoke
schlotz
Piedmontese Competition Brisket
Replies
16
Views
620
Beef
schlotz
schlotz
J
Brisket Blues
Replies
9
Views
1K
Beef
schlotz
schlotz
JLeonard
Brisket for Dad
Replies
27
Views
1K
Beef
texomakid
texomakid
valanze
Brisket Disaster
Replies
10
Views
2K
Beef
valanze
valanze
jcam222
Long Brisket Hold Times
Replies
12
Views
2K
Beef
Jonok
Jonok
kilohertz
Need some brisket help, new smoker, biggest brisket I have cooked
Replies
23
Views
3K
Beef
JLeonard
JLeonard
tpc74
First brisket -w/Qview
Replies
22
Views
2K
Beef
gmc2003
gmc2003

Latest posts

Hot Threads

Top Bottom
Back
Clicky