OK-could use a little knowledge here. Tried to make my first brisket on my Rec Tec and
was so excited till I tasted it. Flavor and smoke were great, but was tough like rubber.
I cooked it at 225 till I reached an internal temp of 155 and I wrapped it, added a small
amount of apple juice and cooked it till I reached 195. Thing was so tough my wife could
of ripped her teeth out. My guess is it needed more time but I was worried I would over
cook it. Thoughts?
Ken
As Jack pointed out, the resting of large cuts of meat is very important for moisture retention.
And, while temperature is part of the equation, we tend to over estimate the importance of temperature, as opposed to time. Partially because we have all believed that we "cook to IT - not time". And - this impartially true. But, always allow the "probe test" to be the final word in determining the doneness of the meat.
I have cooked briskets, and Boston Butts - several at a time, side by side - from the same butcher - that would finish at different temperatures.
So, I keep a package of the long cocktail toothpicks ( like the ones used to put 3 olives in a martini..on one stick...
) in my kit of cooking gear.
Interestingly - a slender piece of wood and if it slides in and out of the meat like warm butter - tell me more about the meat's doneness/tenderness than my most expensive thermometers.
As much as we all like technology, and have come to depend on it - fire management and the understanding of the physics connected to our cooking will always be our best guide.
Meats such as brisket, boston butts, shoulder clod, - and others which have a good deal of connective tissues, silver skin, hard fats, and tendon - need longer to achieve tenderness because it is
time AT temperature which dissolve those tough parts in our meat which allows the muscle to be moisturized - and "relaxed" or tender.
