Brisket - first time - help with a little toughness?

[pavlaugh]

My first brisket was a little tough.  Well, half a brisket -- I didn't want to make up the whole 13 lbs.  I think it was all flat.

I followed the PBC video: trimmed moderately, hung, wrapped in foil at 160 with some beef broth, and put on the grate until 200 degrees.  Let it rest for about 45 minutes. 

The thinner parts pulled apart easier than the thicker, so does that suggest it needed to go above 200 degrees?  Or did I need to cook the whole brisket? 

Thanks!

[smokeasaurus]

Well, that is the flat.....leaner than the point........I inject the flats pretty heavy when I do a briskie.......sure looks good.......

[sliding_billy]

Brisket can be done at different temps.  When you can probe the thickest part of the flat with a skewer and feels like you are sliding into room temp butter.  That is when it is done.  It can be anywhere form about 190 to 215 depending on the piece of meat and cooking method.  If it is tough, then it was underdone.

[HighOnSmoke]

Brisket can be done at different temps.  When you can probe the thickest part of the flat with a skewer and feels like you are sliding into room temp butter.  That is when it is done.  It can be anywhere form about 190 to 215 depending on the piece of meat and cooking method.  If it is tough, then it was underdone.

^ What Billy said! Brisket looks real good!

[CDN Smoker]

One of the things I like about being here. No matter what I cook, you can post and get some great feed back.

Brisket looked good from here

[Pappymn]

Great responses and knowledge on this site make it invaluable for us newbies

[Saber 4]

I'd be happy to eat that brisket with you.

[Las Vegan Cajun]

That's still a great looking brisket.

[TentHunteR]

Brisket can be done at different temps.  When you can probe the thickest part of the flat with a skewer and feels like you are sliding into room temp butter.  That is when it is done.  It can be anywhere form about 190 to 215 depending on the piece of meat and cooking method.  If it is tough, then it was underdone.

Bingo - Very well put! I remember that was one of the lessons I had to learn. 

I've had a couple briskets that didn't give up the ghost until around 225°. You just never know.

I like using a long candy thermometer to test. Like Billy said, when you slide in a probe, once you get past the bark, it should feel like room temp butter (no resistance).  If it pushes back at all, then the tissues need more time to finish breaking down.

After you do this a time or two you'll get the feel of it and it'll make sense.


The slices look great. Good smoke ring!

[Smokin Don]

All good info here and will add my 2 cents, I find the thinner the slicing the better it is. Sometimes I will wrap and in the fridge overnight then slice real thin on my slicer then reheat to serve, saved juices can be added or a little water. You don't want to over cook it, just hot enough to eat. Don

[flbentrider]

^^^
What they said...

IMHO, the brisket flat is the highest "degree of difficulty" of the BBQ meats. It took me a few briskets to get it right. At the other end of the scale is the pork butt.

[pavlaugh]

Thanks all for the responses! I'll rely less on the temp and more on the resistance test next time.  Off to do another chicken tonight where I can just go by the temp. 

[africanmeat]

The brisket looks good . you can make a beef broth and cook the meat in the broth for 3 hours on a low heat or in the oven at 200 f .
for the smoking part ,you got good advice here .