I smoked my fourth brisket this past weekend and while it was delicious, it came out softer than before. I purchased from a local butcher who trimmed it for me.
I smoked it at 220 for 2 hours then increased temp to 250 until internal was ~170. I poured some tallow, wrapped in paper, and smoked until 204. Let it rest ~2hrs.
Everything was so delicious, the bark was great, it just was soft. I got shred some for sandwiches and tacos. Just next time I want more slices.
by The_RoguePhoenix
7 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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So what’s the question?
Well for starters if you cut it with a knife instead of a hammer it will slice a lot better
If a brisket falls apart like that almost for sure overcooked
Definitely looks slightly overcooked. For briskets, I tend to cook to tenderness not temp – no problem at at all keeping the probe in while cooking, however once I hit around 190, I am starting to check the feel using an instant read for tenderness at regular intervals – once there’s no resistance, it’s done.
Many times that ends up at ~203 however I’ve had had a few that have been done at 195 and taking them up to 203 is going to start breaking it down.
Time and temp are mostly guidelines, not strict formulae. Still looks great though, and sure it tasted amazing.
What’d you rub it with? May have helped to wait a little longer to wrap. It’s not so much the temp you are looking for it’s making sure the bark is set where you want it.
So, the brisket turned out tender, delicious and not tough. That seems like a good problem to have.