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Question about my latest brisket

post #1 of 15
Thread Starter 
I've cooked a lot of briskets and this is the first time I've had this happen to me. I cooked a 5lb flat yesterday like I normally do a 12lb packer. Put mustard slather on and then my rub and popped it in the smoker at 225 degrees until it hit 165 at which point I wrapped it and let it cook in foil until 195. I took it off the smoker and put in an ice chest for 1 hour until dinner time. I sliced it up and the smoke ring was great, the bark was great and juice was just rushing out. I went to take that first sample bit and the meat just tasted tuff. My question is do you think it was the meat or should I be questioning something else?
post #2 of 15
Did you slice it with the grain or against it?
post #3 of 15
Thread Starter 
Pretty sure it was against the grain but I had a lot of adult beverages and really couldn't remember which way it went. If I sliced against it, do you think that could have something to do with it being tuff?
post #4 of 15
I've only done brisket once before but I do remember that I was told that if you slice with the grain it will be tougher than if you slice against the grain.
post #5 of 15
Yes, you need to slice against the grain. Since you have experience with briskets...have smoked several before, it makes me wonder if you just got ahold of an old one?
Just guessing.
post #6 of 15
What Jeanie said. PDT_Armataz_01_34.gif

post #7 of 15
I agree with the age issue.I had bad luck with flats until i started braising them in foil pans and cooking to 205.If you notch the brisket in the corner the direction you will slice it-- you can use this as guide, since you cant see grain after smoking.
post #8 of 15
Assuming you cut the brisket across the grain we have to also consider the fact that not all cows are created equally. Some meat is better than others.
post #9 of 15
might have been a right handed cow.PDT_Armataz_01_04.gif
post #10 of 15
I have better luck with whole packers, that being said once you foil the general rule is once it get above 190 use the stab test...if your sticker goes in easy its done. Also like others have said, cut across the grain not with it.
post #11 of 15
Yeah, i like the brisket from the left side, when i can find it.
post #12 of 15

Thermometer ??

Just by chance, I would check my Thermometer for accuracy. Possibly it didn't actually get up to 190* or 195*.

I have had to adjust mine in the past and or get new ones. On the larger 3" dial thermometers there is a setting screw on the backside to adjust. And on some of the small 1" diameter stick-in instant reads there is also a adjustment nut underneath also.

When adjusting - only turn one way or the other a little at a time and then re-check calibration. Adjust until it reads at least 210 in boiling water and as close to 32 as you can get it in icy water.

Hope this helps.
post #13 of 15
Aside from slicing against the grain, have you checked your therm for calibration?
post #14 of 15
with that flat , could it have possibly been too lean ?? lack of fat and marbling may also be the culprit rolleyes.gif
post #15 of 15
Thread Starter 
I have a digital therm so I don't think that was the issue

This could definitely be the issue. I tried to get one with as much fat as possible but the store really trims them up a lot so it was hard to find one with more fat. I'm guessing I just got a bad piece of meat and I probably sliced it with the grain instead of against it. Thanks for everyone's feedback and hopefully the next one will go better.
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