Brisket failure

[Lambro]

Smoked my first brisket today. It weighed 6lbs 12.5 oz, and I didn’t trim any of the fat off. I threw together a fantastic tasting rub, set electric smoker to 225, and slapped that bad boy in there for 6 hours, only opening to add water once. I did leave the temp probe in the whole time, and took the brisket off once the IT reached 190. At that point I double wrapped in foil and let rest on the counter top. The rub worked out wonderfully, the brisket, not so much. It was pretty tough to eat. Tips to assure this doesn’t happen again would be wonderful!

 

[okiefisher]

Says you pulled and wrapped at IT of190 degrees. A brisket is in a different class of its own. I've never had a brisket probe tender until at least 198 and at times 205. Did you probe it to see if a toothpick went in like it was going into hot butter. Probing is the only sure way to tell if it's done
Sounds to me like it wasn't cooked long enough.

 

[troutman]

Agreed, probe when it gets up to about 190, not pull. Also find an old cooler, wrap in a couple of towels and rest it for 1-3 hours.

I think you may have under cooked it.

 

[Lambro]

I did not check with a toothpick. I saw that instruction after I tried it and went on a search. I was hoping that it was an undercooked issue more than anything else. I will next time. And to make sure I understand, the toothpick should just slide right in no problem? Is that when you would pull it and wrap and let rest?

 

[mike5051]

I agree with the others. That fat hasn't rendered. Needs more cooking. When a probe slides in with no resistance, you know that the brisket is tender.

Mike

 

[wbf610]

View attachment 348652 View attachment 348653 Smoked my first brisket today. It weighed 6lbs 12.5 oz, and I didn’t trim any of the fat off. I threw together a fantastic tasting rub, set electric smoker to 225, and slapped that bad boy in there for 6 hours, only opening to add water once. I did leave the temp probe in the whole time, and took the brisket off once the IT reached 190. At that point I double wrapped in foil and let rest on the counter top. The rub worked out wonderfully, the brisket, not so much. It was pretty tough to eat. Tips to assure this doesn’t happen again would be wonderful!

All is not lost. My first flat turned out the same way. The good news, wrap a few slices with some liquid in foil and put in the oven. That’ll finish them up and they’ll be tender at that point. I don’t do flats only any more, they are hard to get right.

Probe test next time as mentioned.

 

[mike5051]

I did not check with a toothpick. I saw that instruction after I tried it and went on a search. I was hoping that it was an undercooked issue more than anything else. I will next time. And to make sure I understand, the toothpick should just slide right in no problem? Is that when you would pull it and wrap and let rest?

You need something longer then a toothpick. A skewer/shish kabob stick, temp probe...it needs to slide in like warm butter.

Mike

 

[demosthenes9]

Yep yeop, definitely undercooked.