Cooked this brisket last night. Smoked until about 185, wrapped in butcher paper and added beef tallow. Pulled around 203-205 and rested in cooler for 6hrs. Always been my same process, but this one came out kinda tough. Stumped on this one. Bad cut of meat maybe?Pics look good though.
by kerrslight
14 Comments
Yeah if you have your routine down, and you don’t think you made a mistake…could just be a tough one. It happens.
Could be a lot of things. But if it was a leaner or bad cut of meat typically I have to push them to 208-210
If it’s lean you might have to run it a little longer wrapped. Looks great regardless
Did it probe like jello when you pulled it?
Do you go right into the cooler from the smoker? Or do you let it rest on the counter for a little bit (like let it come down to 180ish) before going into the hold?
Just slice it thinner…. My .2c
But very neatly sliced.
There’s not a magic number when the brisket is done. I don’t understand why people have a problem with that
That’s what you’d call a chili brisket, or soup brisket. The second life is where it will shine.
For non-Prime cuts, cook to 200 or so then start probing it until tender. I’ve had briskets hit 207/08 before being tender, others barely over 200. I’ve had prime briskets be tender under 200.
Tough brisket is undercooked brisket, no matter how many people who have never done a cook will tell you otherwise.
Did you wear black gloves when you sliced it?
In all seriousness, tough usually means undercooked. Double check your thermometer. Boiling water adjusted to your elevation is a good check for high end temperature near brisket temps. I’ve seen probes drift from normal use or lose their cal after high heat exposure (e.g. fell into the coals / heat source)
Very nice picture, juicy or not
Tri-tip tastes better, easy and quick smoke, and hell of a lot less of a headache