Trying to get it right

[PoukieBear]

I'm going to try my hand at a brisket again this weekend. The last one was good, but not what I was expecting. I wasn't able to slice it nicely because it was too tender and it simply fell apart under pressure.

Thanks to you guys, I know my mistake. I wrapped it in towels and put it in the cooler while it was still 203 degrees, and I didn't let it cool down at all. The collagen continued to melt, hence why it shredded rather than sliced.

So...this time I want to make sure I've got this right. I'm going to pick up a full packer from Costco, trim it all up and season it with just salt and pepper, Texas style. Cook it until it's done (I'll likely wrap it in foil), then what? Let it rest until the temp come down to 170? Then slice it, or can it go in the cooler at that point and I can slice later?

Thanks!

 

[gmc2003]

Let it cool to around 170*/180* wrap it whole and put it in the cooler. Slice it when your ready to eat. Good luck and enjoy it. Sounds like you have things under control.

Chris

 

[radio]

I like to put in a dry cooler pretty much right off the smoker. If time permits, I will take it out to rest and cool on the counter for maybe 30 minutes to an hour before slicing. A really sharp knife minimizes the shreeding.
Another very important thing is to slice across the grain of the flat. When seasoning the brisket, I will either make a couple of cuts across the grain maybe 1/4 to 1/2 inch deep so I can tell which direction to slice when done. Some people will insert a skewer before cooking to show the direction it needs sliced. After it is cooked it can be difficult to see the grain, so these methods work well. If sliced with the grain, it can shred and be tough and stringy.
Good luck and post some Q View!