Rolled Brisket

[Bigmattcheer]

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]

I've rolled points, and really thin flats that came out fine. But it sounds like you didn't cook yours rolled??

 

[Bigmattcheer]

Nope I flattened it out! Everything about it was great, I just want to get it softer and more jiggly!

 

[Fueling Around]

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°.

 

[thirdeye]

Nope I flattened it out! Everything about it was great, I just want to get it softer and more jiggly!

Maybe try Prime?

 

[Bigmattcheer]

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 :)