Disappointing 1st attempt at brisket...

[Robinchu]

Hi everyone

I have been dipping my toes into the world of hot smoking and successfully tried out chicken, salmon and pork belly.

I have a Pro Q frontier and followed the basic recipe of 1.5 hrs/lb on 250 degs; managed the temp OK and kept the water topped up, but the results were grey, dry and tough.

I would appreciate some advice and guidance; just about to cook up a chilli to use up a portion of the brisket but there’s a lot of it to go...

 

[wbf610]

Maybe not done enough. I ignore time per pound, and cook to at least an internal temp of 195, then start probing for tenderness. If it’s not tender, keep cooking. Once probe tender, wrap and rest in a cooler for at least an hour.

 

[Robinchu]

Thanks for the advice, much appreciated.

 

[motolife313]

Try getting one from Costco, they sell prime brisket for about 3.29 a pound and it cooks really fast at under 1 hour per pound at 250. Could have been a lean brisket too, you'll get the next one

 

[WI Lo n Slo]

Brisket is the holy grail challenge ... patience (lots of it!) and practice are the two keys. It's all about internal temp with a brisket. WBF610 is correct that 195 is a good temp. I usually take mine to 203 but it's just a personal preference. The time per lb at a certain temp doesn't work with brisket because of the stall that occurs at around 155 degrees or so. It can take a long time (sometimes hours) for it to break through the stall and move up in temp. There are many great threads and articles that discuss stall. That's where the patience part comes in!! Some wrap to push through the stall while others don't. I do both depending upon what "experiment" I am doing that day! I am a proponent of using brown kraft paper or pink butcher paper to wrap in.

And when you do miss the mark on brisket it makes a great addition to a pot of pinto beans!!

 

[wbf610]

Brisket is the holy grail challenge ... patience (lots of it!) and practice are the two keys. It's all about internal temp with a brisket. WBF610 is correct that 195 is a good temp. I usually take mine to 203 but it's just a personal preference. The time per lb at a certain temp doesn't work with brisket because of the stall that occurs at around 155 degrees or so. It can take a long time (sometimes hours) for it to break through the stall and move up in temp. There are many great threads and articles that discuss stall. That's where the patience part comes in!! Some wrap to push through the stall while others don't. I do both depending upon what "experiment" I am doing that day! I am a proponent of using brown kraft paper or pink butcher paper to wrap in.

And when you do miss the mark on brisket it makes a great addition to a pot of pinto beans!!

I start checking at 195, but most seem to finish around 205 for me. That is checking in the flat portion. I’m limited to choice quality, and occasionally select. Can’t find a prime to save my life, even Costco here doesn’t have full packers.

 

[wbf610]

Thanks for the advice, much appreciated.

I messed up my first as well. I rescued it after slicing by adding liquid to foiled slices and baking until the collagen broke down.

You’ll get there, just keep practicing. Here is my last brisket. If the collagen isn’t broken down, it will be gray between the meat fibers and be tough.

 

[WI Lo n Slo]

That is too bad that you can't get the brisket at Costco. Like motolife313 I get all of mine at Costco and they are prime. Costco varies from state to state.

 

[wbf610]

That is too bad that you can't get the brisket at Costco. Like motolife313 I get all of mine at Costco and they are prime. Costco varies from state to state.

Flats I can get, but not packers. It was the whole reason I joined Costco. I’m stuck with Walmart or Sams for full packers. I might have an in for restaurant depot that I need to look into further.

 

[SmokinAl]

Sorry to hear your brisket didn't turn out well, but as said above it can be hard to cook.
If cooked correctly you can use a select & have some fine eating.
Also as said above, it sounds like you didn't cook it long enough.
We usually take ours to at least 200, and sometimes they don't get tender until 210.
Each brisket seems to cook differently, I've had them done at 195.
Al

 

[Robinchu]

Thanks everyone,
Will definitely slice and bake in some liquor as I have sore molars from trying as is!

I'll keep you posted!

 

[gmc2003]

Cube it up for some excellent hash.

Chris

 

[Robinchu]

:)