Finishing a Brisket

[rev579]

I wanted to try something a little different with a couple of points. 9 hours at 275º wasn't quite long enough( chose not to use a quick-read thermometer), as the fat didn't completely break down as it should. I let them both rest, wrapped in plastic wrap, then popped one in the refrigerator, while we ate the other.


The one we ate was great, extremely moist, but not as tender as I like.


Pop it in the oven and get the internal temp to 203º or use a sous vide to get the internal temp to 203º. Should I consider something else?

 

[thirdeye]

The internal temp is merely a reference point for you to estimate how much longer the cook will take. Although 9 hours at 275° seems like you should have been pretty close, especially with a point... you just have to cook them tender. Then give a long rest in a hot box. Wrapping is a tenderizing step , but you still have to feel by probing because there is no magic number.

 

[bregent]

If you want to sous vide it, I'd go for 140F at 12-24 hours.

 

[rev579]

For the record, I am looking to see what I can do about the second, uncut, but smoked, point.

 

[Chasdev]

Wrap it in foil put in the oven at 225 for6 hours.

 

[bregent]

For the record, I am looking to see what I can do about the second, uncut, but smoked, point.

Right. You said it was almost fully cooked, just not quite tender enough. So you don't want to smoke it again until it reaches some arbitrary temperature (203) because you don't want to cook it twice. It just needs a little more time to finish getting tender. That's why I suggested SV, since you can keep the temp low for a long time.