Smoked my 3rd Brisket... Point section tender; Flat section rubbery???

[Edward V Pena]

Folks,

Put my 10lb brisket in the offset at 10:30am. Wrapped in foil at 165 degrees at the point section. That was about 5.5 hours in. Pulled brisket when the point was at 205 degrees. I let it sit for 2 hours in its juices. Pulled and started slicing. Point section was tender and juicy. But Flat section DID NOT pass the pull test. the flat did not seem dry but it was like a rubberband when trying the pull test.

Would you say I rushed the brisket and the flat section was not cooked long enough to tenderize?

 

[TomKnollRFV]

Sounds like it, with Brisket you only use the Temp as an indicator to begin probing. Unless you -really- over go the time needed, the point won't dry out when the flat is done. That said, you can now use the flat for some chili!

 

[gmc2003]

Well that's a bummer. Glad the point turned out well. As for the flat as you stated chili or even a good hash can be made.

Chris

 

[SmokinAl]

You could also cook it a little more in a crock pot with some broth.
Al

 

[megabrisket]

Others may correct me if I'm wrong but I think you generally stick the probe in the thickest part of the flat. Like others stated though, time/temp is only a guide and the probe test is the way to go. That being said, I've had it before where it's probe tender, I let it rest and she tightens up but hey, maybe in that case it needed to go a bit longer.

 

[oldsmokerdude]

The point has much more fat than the flat and therefore will cook quicker. You should use temp as a guide, but go by the feel of the flat (or by inserting a toothpick or some probe) to test for doneness. I would say you pulled it a bit prematurely.

What was your total cook time? What was your cook temp?

As Al mentioned, you can probably save it by finishing up in a slow cooker.

 

[Edward V Pena]

I pulled at 8.5 hrs. I pulled too early. UGH... I was using the temp to judge it. Next time i will try the toothpick as I feel the probe doesn't give me a good enough feel.

 

[tallbm]

Hi there and welcome!

I agree with everyone else. To recap:

1. Brisket is done when you stab it all over and the toothpic/probe/skewer you stab with goes in like butter
2. Put thermometer in the thickest center most portion of the flat, not the point
   • Know that it is kind of hard to get placement correct so do the best you can or use multiple therm probes, again tenderness testing/stabbing indicates the brisket is done :)
3. Put the rubbery flat in the crock pot with some bbq sauce or beef broth for a good long while and it will tender up, I suggest you make chopped beef brisket sandwiches with it (actually my favorite thing to do)

Keep at it and you will get it down, the brisket is a true teacher of meat quirkiness :)

 

[gmc2003]

Tallbm said: "Put the rubbery flat in the crock pot with some bbq sauce or beef broth for a good long while and it will tender up, I suggest you make chopped beef brisket sandwiches with it (actually my favorite thing to do)"


+1 on this. Chopped brisket sammies are fabulous.

Chris

 

[megabrisket]

Tallbm said: "Put the rubbery flat in the crock pot with some bbq sauce or beef broth for a good long while and it will tender up, I suggest you make chopped beef brisket sandwiches with it (actually my favorite thing to do)"


+1 on this. Chopped brisket sammies are fabulous.

Chris

Chopped/pulled beef brisket gets a thumbs up from me!

 

[Edward V Pena]

So I was mad when I started slicing but I sliced all the flat. I took yalls recommendations and tossed the slices of flat in the crock pot. I saved the juices from the initial unwrapping and tossed it in with the meat. It tenderized and tastes great. Thanks for yalls help.

 

[tallbm]

So I was mad when I started slicing but I sliced all the flat. I took yalls recommendations and tossed the slices of flat in the crock pot. I saved the juices from the initial unwrapping and tossed it in with the meat. It tenderized and tastes great. Thanks for yalls help.

No prob! Undercooked can often be salvaged more easily than overcooked to a crisp :)
I'm glad it turned out great, and I bet you are in BBQ beef brisket heaven! :)

 

[megabrisket]

If you still really want slices I usually out it in the oven 225-250 with some of it's juice till it gets tender. It might slice a bit dry but you can brush the juice on each slice like they do in competition sometimes and it still turns out really good! Either way like tall said, undercooked can usually be salvaged into something pretty darn good.