Recent content by OPSteel

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  1. OPSteel

    Can’t get my brisket tender-help?

    Thanks for the help. We shall see! Also wondering if you use choice or prime cut?
  2. OPSteel

    Can’t get my brisket tender-help?

    Thanks. I’ll try straight up oak...never have before
  3. OPSteel

    Can’t get my brisket tender-help?

    Thanks...will try 275 next time. I’ll also try injecting. Appreciate your time!
  4. OPSteel

    Can’t get my brisket tender-help?

    Thanks, sounds like you know what you’re talking about. My next cook will be this weekend.
  5. OPSteel

    Can’t get my brisket tender-help?

    Thanks...will test.
  6. OPSteel

    Can’t get my brisket tender-help?

    Thanks! The meat was definitely NOT falling apart when slicing. Tough and rubbery. Will cook it longer next time, though worried that will dry it out.
  7. OPSteel

    Can’t get my brisket tender-help?

    I am going to wait as long as necessary next time until the probe goes in lime soft butter. Curious to know how much higher than 205 I need to go. And don’t understand why this won’t make it dry at high IT. Expensive learning curve! Maybe I’ll try putting a water pan in there as well.
  8. OPSteel

    Can’t get my brisket tender-help?

    Thanks...this is very helpful. I am curious about what you refer to as the STALL (why does it do this?). Mine happened at 165 degrees and I wrapped it at that point. Anyway, the main question I have is if the temp gets to 205 and the probe still has resistance when going in, should I keep it...
  9. OPSteel

    Can’t get my brisket tender-help?

    Answering some of the questions above...thanks everyone! - 8.4lb choice flat though had some poin - temp was definitely correct and steady at 225 (used 3 probes to be sure). - took 6.5hrs to hit 165 IT, wrapped and then another 1.5hrs to hit 202IT - then let it rest for 60mins in closed foil -...
  10. OPSteel

    Can’t get my brisket tender-help?

    I have a Rec Tec 590 which I am very happy with, but the one cook I cannot nail is a brisket. I cook at a steady 225 until 165 degrees internal, then wrap in tin foil and keep at 225 until at 200-205, then let rest for an hour. The meat probe does not slip in smoothly. The meat is still too...
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