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Rolled Brisket

Bigmattcheer

Newbie
3
2
Joined Oct 25, 2020
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I had my second ever go at smoking a rolled brisket from Costco! Unrolled it, rubbed it, smoked for 8 hours, in an offset smoker. wrapped it and cooked for another 4 hours. The taste and bark on it were delicious and incredible, but I'd love to get it a little softer, and add a bit more jiggle to it. Where am I going wrong?
 

thirdeye

Master of the Pit
SMF Premier Member
1,345
1,353
Joined Dec 1, 2019
I've rolled points, and really thin flats that came out fine. But it sounds like you didn't cook yours rolled??
 

Fueling Around

Master of the Pit
SMF Premier Member
1,233
547
Joined Dec 10, 2018
Nice smoke ring!
My 2¢
You did not cook it long enough.
Me
Reduce the smoke time to 4-6 hours. Smoke ring is mostly cosmetic. Wrap then finish in your oven until probe tender. You can use a temp probe to watch the rise to 200°. Continue the cooking and temp rise until you get the softer texture by poking with a bamboo skewer. I've seen it anywhere from 203° to 210°.
 

Bigmattcheer

Newbie
3
2
Joined Oct 25, 2020
Nice smoke ring!
My 2¢
You did not cook it long enough.
Me
Reduce the smoke time to 4-6 hours. Smoke ring is mostly cosmetic. Wrap then finish in your oven until probe tender. You can use a temp probe to watch the rise to 200°. Continue the cooking and temp rise until you get the softer texture by poking with a bamboo skewer. I've seen it anywhere from 203° to 210°.
Thanks! I'll give it a go :)
 

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