Tight Brisket, any advice?

[bigred4343]

Hi There, I'm on my 3rd Brisket Flat on my GMG. I have my flavor right where I want it, but the meat is still tight. I will outline my steps below, any advise would be welcome.

Purchased trimmed USDA Choice Brisket from Coscto
Injected with beef broth(with a little Hickory Smoke)
Dry Brinned for 12 hours in fridge uncovered
Slathered with mustard and applied salt free rub and put on GMG DB Cold
Smoked with smoking tube, hickory pellets for for 7 hrs until 165' at 225'
tightly wrapped with 2x heavy duty foil and back on grill at 225'
Took off GMG when 204' and placed in cooler on wax paper for 1 hour
Sliced across grain with Fat side up.
Flavor was nice, moisture was average, and meat was tight. Any advice? Longer time in cooler? Longer Dry Brine?

Thanks for any tips!

BigRed

[CandySueQ]

Remember the feel test for brisket doneness. No resistance on a probe on the way in or the way out. Take it up to 200 degrees! Boost your cooking temp up some at the end. If you're putting a savory liquid when you foil, make sure that liquid is warm. To finish your already-cooked brisket, put it in a pan with some stock and finish it up in the oven. It'll get tender.

[CurlingDog]

I don't see too much wrong, and taking CandySueQ 's advice should go a long way to help you out. My only advice is your first line:
Purchased trimmed USDA Choice Brisket from Coscto
If you have the option and the cash... upgrade to Prime. IMHO your techniques are sound and you have the proper equipment to get you where you want to be. Only thing to do now... is do it again!

[Jerod Broussard]

1. How big was the cooler?

[bigred4343]

thanks for the tips. The cooler was and cheap roll behind 2 1/2' x 4 ft igloo. Brisket was hot when I removed from cooler. I can seem to find Prime brisket, but I'm still looking around Cleveland for a affordable source.

Thanks!
BigRed

[Jerod Broussard]

Check the tightness before you place in the cooler. I don't like any empty air space in the cooler. A brisket placed on the counter will still be hot after 3 hours. But that doesn't mean it got the proper rest. I have had 2 crap briskets, both didn't get the rest they needed. Both taken way up in internal temp.

The thing is, if it is still kinda tight, it needs a very warm rest. In fact, it may do better in a 170 degree oven, and definitely more than just one hour of rest/holding.

You don't need Prime.

[Breadhead]

+1^ what the "King of Briskets" said.👍

[Jerod Broussard]

King of not enough sleep while cooking brisket, that's the extent of the "kingship."

[bigred4343]

Thanks! I went strictly by temp and try not to pierce the meat with a probe unless I have too. Next time I will check the tightness before resting.
I appreciate the advice!

BigRed

[Jerod Broussard]

Don't be afraid to poke around.