Brisket did not come out very tender… advice needed. What am I doing wrong? Here’s my process:
I cooked half a brisket roughly 6lbs with large chunk charcoal between 225f and 240f for about 12 hours. At 160 internal I wrapped in foil. I took off the grill when thickest part read at 205 internal temp. And let rest at room temp for an hour and then put in fridge overnight tightly wrapped.
I only opened the Kamado Joe twice, once to add charcoal and another to wrap.
Next day I put the brisket in oven and reheated at 225 for a few hours. Tightly wrapped until it was 165 internal temp.
How can I improve?
by jalfry
4 Comments
I’m also interested in the feedback for this cook. My briskets are also coming out dry.
I am no expert by any means but I don’t see an any fat in that cut. Looks very lean. Perhaps your fat cap was trimmed down too much?
I was always told to spray regularly with apple juice to keep it moist and to wrap beef in butchers paper and pork in foil. Not sure if that helps?
Small cuts and especially flat cuts of brisket don’t cook well because there isn’t any fat to protect it.