Brisket

[ffemtp51]

I am very new to the world of smoking meat.  I have done two briskets so far.  the frst one was not very good.  It was very dry and tought.  The second one I made some definate headway.  Very tasty, beautiful smoke ring, and really moist, but it was still tough.  I smoked it for 6 1/2 hour on about 250.  Used a mop sauce and rubbed it about 18 hours before cooking.  Any one with hints on how to make it more tender would be appricated. 

 

[beerbelley]

we have to have a little more information to help u out.   What was internal temp of meat when u pulled from smoker.

 

[beerbelley]

Usually when doing brisket, i will foil at around 165 degrees adding au jus to the the foil packet.  If I am going to slice my brisket i will take off pit at around 193 degrees internal temp or if i am going to pull my brisket i will let it go to about 205 degrees internal temp.  Hope this helps

 

[beerbelley]

Usually when doing brisket, i will foil at around 165 degrees adding au jus to the the foil packet.  If I am going to slice my brisket i will take off pit at around 193 degrees internal temp or if i am going to pull my brisket i will let it go to about 205 degrees internal temp.  Hope this helps

 

[jrod62]

How big was the brisket ? Was it a flat or packer?
My last brisket took 12 hours and pulled it when IT HIT 200.
More info. Will help

 

[ffemtp51]

I pulled it at 170.  Then let it set on the cutting board for about 20 minutes before I cut it.

 

[ffemtp51]

I beleive it was a packer.  it was about 9 lbs but the butcher cut it in half.

 

[ffemtp51]

I pulled it at 170

 

[ffemtp51]

the first one I did I pulled at 190 and it was very dry but I did not use a mop sauce.

 

[ffemtp51]

The frist one I smoked I pulled it at 190 and it was very dry but I did not use a mop sauce.

 

[jirodriguez]

Chances are you pulled you brisket to early. Brisket is all about low, slow, and patience.

Basic brisket steps:

• Seson brisket 12-24 hrs. ahead and let it sit in the fridge.
• Get smoker running at 210°-225°
• Put brisket in smoker and leave it alone for 3 hrs. then insert temp. probe (if you have one).
• Once internal temp. gets to 165° wrap brisket in foil (or place in covered foil pan) with approx. 1/4 cup of beef broth or beer.
• Place back in smoker and leave it alone untill internal temp. gets to 195-205.
• Pull from smoker and let rest for 1 hr.
• Enjoy!

Most briskets will take approx. 10-16 hrs. to complete this process, but it is all about internal temps and patience. The most important thing is not to rush the process or you end up with tasty shoe leather.

 

[jrod62]

By the way :welcome1: to SMF.
head over to roll call and tell us a little about you so everyone can give you a warm welcome

 

[SmokinAl]

On your way to roll call would you update your profile info to include your location. Thanks!

 

[sprky]

Here is my $0.02 on this.

6.5 hours too short time, 250 too high temp. Brisket needs to be done low and slow to make it tender. 

Here is how I do my briskets.

1. Slather brisket with my mustard slather (16oz bottle cheap yellow mustard with 2 TBSP of Worcestershire sauce added)
2. Apply rub
3. Wrap tightly in saran wrap, place in a pan, and place in fridge for at least 12 hours
4. Remove from fridge, unwrap and re-apply rub as needed, leave out while I prep smoker
5. Smoker temp is 200 - 225 target temp is 215
6. After 4 hours insert probe and Spritz every hour or so for remainder of smoke (8oz Jack Daniels, 6oz apple cider, 4oz water, 2oz cider vinegar) 
7. Smoke till IT is 190 - 195 (this takes 1.5 hours - 2 hours per pound)
8. Pull and place in foil pan with 1/4 - 1/3 cup spritz and cover with foil
9. Place pan in towel lined cooler and let rest for several hours. (I have gone 4 hours and it was still very hot)

Hope this helps ya out.

 

[africanmeat]

Here is my $0.02 on this.

6.5 hours too short time, 250 too high temp. Brisket needs to be done low and slow to make it tender. 

Here is how I do my briskets.

1. Slather brisket with my mustard slather (16oz bottle cheap yellow mustard with 2 TBSP of Worcestershire sauce added)
2. Apply rub
3. Wrap tightly in saran wrap, place in a pan, and place in fridge for at least 12 hours
4. Remove from fridge, unwrap and re-apply rub as needed, leave out while I prep smoker
5. Smoker temp is 200 - 225 target temp is 215
6. After 4 hours insert probe and Spritz every hour or so for remainder of smoke (8oz Jack Daniels, 6oz apple cider, 4oz water, 2oz cider vinegar) 
7. Smoke till IT is 190 - 195 (this takes 1.5 hours - 2 hours per pound)
8. Pull and place in foil pan with 1/4 - 1/3 cup spritz and cover with foil
9. Place pan in towel lined cooler and let rest for several hours. (I have gone 4 hours and it was still very hot)

Hope this helps ya out.

 

[chubbabubba]

This is awesome info guys, I'm about to attempt my first brisket next weekend and needed this help as well. The meat is from a local farm with grass fed cattle and low on fat, I'm just hoping I don't dry it out. I'll post how it turns out.

Thanks for beating me to the question ffemtp51. Hope your next one turns out great!