Brisket slicing

[dirshman]

I need some help. No matter what I do, when I try to slice brisket, it crumbles into pieces. Sharp knife. Meat slicer. Cold . Hot. Thin slices. Thick slices. Oven cooked. Smoked. It doesn’t matter. I watch video of cooks and they get perfect slices. My brisket always tastes great and is very tender, but my guests eat shreds and crumbles. Any tips?

 

[SmokinEdge]

If you get a whole slice, what does the bend test look like?
Just guessing you are over cooking it and or not resting long enough covered.

Also if resting covered, you need to set the brisket on the counter unwrapped or opened long enough for temps to drop to around 180-170 IT, Then cover tight and cover for the rest. Otherwise you can over cook the meat in the rest step.

 

[Rafter H BBQ]

Can you describe your method or methods you have used? The more detailed you can be is beneficial…

I am by no means a brisky expert… but have turned out some decent ones.

Would be happy to help if I can. There is also some great brisky cooks on this forum that I am sure will chime in.

 

[chopsaw]

Sounds like it may be overcooked a bit .

This one took forever to finish , and by not pulling it sooner , it went just a bit to far in spots .
You can see the bottom suffered a bit .

And the bend test was ready to come apart .

Still a great brisket though . The one above was done on a Kettle .

I agree witht he above . Go through your basic method . Smoker type , wrap no wrap ?
Oven finish will give great results , so keep that in mind .

 

[dirshman]

Can you describe your method or methods you have used? The more detailed you can be is beneficial…

I am by no means a brisky expert… but have turned out some decent ones.

Would be happy to help if I can. There is also some great brisky cooks on this forum that I am sure will chime in.

Cook methods vary. Today was oven cooked (my family doesn’t want smoked for Easter -idiots!) at 250 for 6 hrs yesterday, rested, then refrigerated overnight and sliced today on my meat slicer. I get the same result virtually every holiday brisket. If I’m smoking, it’s usually either pellet or charcoal smoker, pulled at 185-190 and then rested

FYI - I have the same issue with ribs. They usually just fall off the bones.

 

[Rafter H BBQ]

Cook methods vary. Today was oven cooked (my family doesn’t want smoked for Easter -idiots!) at 250 for 6 hrs yesterday, rested, then refrigerated overnight and sliced today on my meat slicer. I get the same result virtually every holiday brisket. If I’m smoking, it’s usually either pellet or charcoal smoker, pulled at 185-190 and then rested

FYI - I have the same issue with ribs. They usually just fall off the bones.

I am not meaning to be rude by any means… trying to be helpful.

I’d like to know on brisky and ribs… your exact process from when you buy them… to open the package… and elaborate from there. I think we can help you out… but the more info, the better!

 

[seenred]

As SmokinEdge and chopsaw said, my suspicion is, when your brisket falls apart instead of nice slices, your brisket is likely a bit overcooked. It's been my experience that this is the toughest part about perfecting brisket. Pull it too soon, and it's undercooked and tough. Pull it too late and it's overcooked and falls apart.

I'd suggest trying different timing methods...pull it a little sooner, while it probes tender, but still a little firmish. Then cover it and rest it longer. Like any other cooking method, it's kinda trial and error until you get a system down that works for you.

I think I do pretty good briskets, but this stage of the process is something I'm still trying to perfect. I've recently been studying on the method of resting - sealed tight in foil and in a warming box or a 170 degree oven - for as long as possible. I've been seeing guys who rest them this way for as much as 8 to 10 hours or more...and claim they are getting the best briskets they've ever cooked.

Don't know if that helps...but maybe food for thought.

Red

 

[chopsaw]

I've recently been studying on the method of resting - sealed tight in foil and in a warming box or a 170 degree oven - for as long as possible.

I will hold in the oven with a therm in the meat . I keep an eye on the meat temp , and cycle the oven on or off if needed . I have 2 methods . Brisket probes tender in the smoker , oven hold at 170 .

Force finish to make supper time . I pull the brisket from the smoker about 2 hours before I want to eat . Pre heated oven to 350 . Brisket goes into the oven with a therm in the meat . As soon as I see the IT climb I turn the oven off , and watch the meat temp . Cycle the heat as needed .

When it probes tender , I hold on the counter ( 45 minutes is perfect ) in plastic wrap with a towel over the top .



When the IT hits 170 , I slice and eat .

at 250 for 6 hrs yesterday, rested, then refrigerated overnight and sliced today on my meat slicer.

I do them on a Weber kettle at 260 , and a 13 pound whole packer takes at least 10 hours on average .
My opinion is 250 for 6 hours , something is off .

 

[ifitsdeadsmokeit]

What therm are you using? Have you tested it for accuracy?

 

[dirshman]

Can you describe your method or methods you have used? The more detailed you can be is beneficial…

I am by no means a brisky expert… but have turned out some decent ones.

Would be happy to help if I can. There is also some great brisky cooks on this forum that I am sure will chime in.

I need some help. No matter what I do, when I try to slice brisket, it crumbles into pieces. Sharp knife. Meat slicer. Cold . Hot. Thin slices. Thick slices. Oven cooked. Smoked. It doesn’t matter. I watch video of cooks and they get perfect slices. My brisket always tastes great and is very tender, but my guests eat shreds and crumbles. Any tips?

Sorry for delays in responding. Entertaining family for Easter. Thank you all for your posts and help.

Let me clarify. Yesterday’s cook was not in the smoker at all. It was a small flat, in the oven at a 250 deg for 6 hrs. It was not properly rested (one mistake) refrigerated overnight and sliced cold. This is typically how I cook my brisket for Easter at my family’s request.

My point on my original post, was whether I cook them this way, or on the smoker, they always turn out this way. From what I am reading, I think I am globally overcooking them and not resting properly.

 

[SmokinEdge]

What I do.
I use a therm pen to check temps. But I don’t put a lot of stock in the temp itself, but rather use that as a guide, what I absolutely pay attention to is how easily the pen slides in and out of the meat. That tells you where the meat is in doneness. The probe should slide in and out like pushing into a jar of creamy peanut butter. That’s when it’s done. Cooking to temp is a mistake,IMO, because every piece of meat can be a bit different. Some finish at 195 some won’t finish until 210, so temp is just a guide not a hard fast rule to doneness.

 

[chopsaw]

. It was a small flat,

I figured it was after I saw the time and temp .

 

[Fueling Around]

...
Also if resting covered, you need to set the brisket on the counter unwrapped or opened long enough for temps to drop to around 180-170 IT, Then cover tight and cover for the rest. Otherwise you can over cook the meat in the rest step.

The getting temperature down before resting has been my saving.

What I do.
I use a therm pen to check temps. But I don’t put a lot of stock in the temp itself, but rather use that as a guide, what I absolutely pay attention to is how easily the pen slides in and out of the meat. That tells you where the meat is in doneness. The probe should slide in and out like pushing into a jar of creamy peanut butter. That’s when it’s done. Cooking to temp is a mistake,IMO, because every piece of meat can be a bit different. Some finish at 195 some won’t finish until 210, so temp is just a guide not a hard fast rule to doneness.

I use temp as a guideline, but also probe to done.
My last flat went to 210° to get probe tender in one side. I stuck that one in fridge being it had been that hot. After about 30 minutes, I wrapped it up and let it rest on the counter.

 

[jcam222]

This Mercer granton edge 14" slicer knife is the bomb for slicing brisket and even ribs. 100% improvement for my slices when I got one. https://a.co/d/5AkGiO1

 

[dirshman]

Thank you everyone for your posts. Not sure how soon my next brisket will be, but I will try to put all of your ideas to good use. Until next time!!!!