Brisket shredding

[martoni]

Had a prime brisket from Sam's in my Cookshack. Took it off after 13 hours (it was about 14 pounds trimmed) at 200 degrees. Wrapped in butcher paper when it stalled at about 160 degrees. Put it in my holding bag for 1 1/2 hours and when I tried to slice it, it mostly shredded. Not dried out at all, but I couldn't get many real slices out of it. It was more the consistency of a pork butt. Tasted great, but wanted more slices out of it. What went wrong?

[bbqLuv]

Over cooked? Just my guess from your post. I hate it when this happens.

[Jerod Broussard]

1. Easy to overcook Prime. Probe tender potentially came around 190-195.

2. When slicing and you are going directly against the grain and things are wanting to shred, turn slightly so as to go a little with the grain and that can help the slices hold together a little better.

[smokin fool]

Agree with the slicing, I'm still a hack when it comes to cutting the meat and get crumble/ strings until I figure out the grain thing.
The fantastic thing about the crumbles is adding them to a pot a beanz for brisket beanz!!!!

[Steve R.]

Overcooked. It was probably done somewhere 190-195. Prime will tend to be a little different than Choice due to more marbling of fat.

[Bob K]

Did you let it cool a bit before putting in the holding bag? I learned that one the hard way a while back when I did the faux cambro thing and wound up with a very expensive pot roast. Now I let cool to 170 before holding in the warmer, so there isn’t enough trapped heat to continue cooking. And what is a holding bag anyway?

[RonB]

Did you check for probe tender, and, if so, at what temp. In the future start probing around 190° and pull off the grill when the probe slides right in.

[martoni]

Drip EZ sold an insulated, zip up bag just the right size to hold a brisket or butt. I use that instead of the cambro. But I don't see it on their website now.

[Bob K]

Fascinating. I like that idea.