• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

terrible tough brisket... where did i go wrong?

trubludad

Newbie
10
11
Joined Sep 1, 2013
took a small brisket 3.5 pound seasoned it with a rub and put it on at 2pm at 220 took it off at 6pm with the temp being 170, it was so tough!!! ive eaten beef jerky that was easier to chew. Where did I go wrong?

Thanks for the help!!

TBD
 

trubludad

Newbie
10
11
Joined Sep 1, 2013
A bit more, I have an electric 30" masterbuilt smoker and I had water in the water pan and I used mesquite wood. So frustrated!

TBD
 

geerock

Master of the Pit
SMF Premier Member
1,367
77
Joined Oct 25, 2010
You pulled it too early. 170 is not near enough. 195 to 200 IT then double wrap in foil with a little liquid, and wrap that with a towel or blanket then in a cooler for an hour or two. Undercooked brisket can be....well, you already found out.
 

superdave

Smoking Fanatic
389
28
Joined Aug 13, 2007
If you weren't able to chew more than a piece or 2, you can still bring it up to the 195 - 200.  Just put in a pan with some broth and foil.  Oven at 250 degrees until it reaches proper IT.  Rest as described above and it should be much better.
 

foamheart

Epic Pitmaster
OTBS Member
SMF Premier Member
10,972
2,805
Joined Apr 4, 2013
No need for me to be here, two extremely good suggestions.
 

noboundaries

Legendary Pitmaster
OTBS Member
SMF Premier Member
7,596
1,829
Joined Sep 7, 2013
170 is the magic number where tough meats START to tenderize.  I keep track when my butts, shoulders, chuckies, and briskets climb above 170 on their way to my target temp.  Three to four hours above 170 and you'll have tender meat, even if part of that time is resting on the counter insulated in towels. 
 

gomez93

Meat Mopper
150
12
Joined Dec 4, 2013
The temperature is a guesstimate. When it hits 195ish IT, start probing with a temperature probe or ice pick. It shoud go in with minimal resistance, like going through soft butter. I've seen some briskets take to 215 IT to get tender.
 

ted campbell

Newbie
18
10
Joined Jan 8, 2013
Everyone else nailed it.  You didn't cook it to a high enough internal temp.  If you want to slice it put it to about 195 and if you want to shred it closer to 205.
 

trubludad

Newbie
10
11
Joined Sep 1, 2013
wow...... I GREATLY appreciate everyone's input!! I will definitely start it sooner next time! im still learning and I love this site!

Thanks again everyone!

TBD
 

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.