IT of Brisket

[jerrybell]

I have started checking tenderness at 195 IT. IT of 203 is almost always fine but that can be a little overdone on some briskets.

[Rjbachtold]

With only the point left, I decided I’d try Meatheads recipe for the burnt ends in the skillet. Juicy for sure.

[Rjbachtold]

Ya I know what you mean. I guess I meant it being too much fall apart.

[kmhfive]

You’ll definitely need more practice!! Don’t know if I’ve ever heard of a brisket "too tender" but I bet it was tasty!

[Jerod Broussard]

It went fast just have the point left which I think I’m gonna turn into burnt ends. The taste was good but it was too tender. Fell apart after cutting almost like pulled beef. Could this be from setting in oven/cambro for 9 hours? Or the fact that it was a select brisket? Or a combination of both? Excited that this means I get to practice again! Right?

That is a super duper long hold. Best to let it cool down to about 140 then hold at 150 if you gonna go over 5 hours.

Slicing while HOT will also cause that. 140-145 internal best for slicing.

You can also angle your knife somewhat into the grain of the muscle, rather than going totally against it, to help the slices maintain their integrity.

I've never ever ever had any complaints about overly tender brisket.

[Rjbachtold]

It went fast just have the point left which I think I’m gonna turn into burnt ends. The taste was good but it was too tender. Fell apart after cutting almost like pulled beef. Could this be from setting in oven/cambro for 9 hours? Or the fact that it was a select brisket? Or a combination of both? Excited that this means I get to practice again! Right?

[fuzzydaddy]

If you've got any photos of it, I'd sure like to see one or two. :-)

[Rjbachtold]

Yep. It’s in the cooler now wrapped in towels. Thanks for the help!

[Troutman]

Be sure to wrap it and put in in a cooler for a couple of hours.......critical step, sounds like you're on point !!!

[Rjbachtold]

Thanks. Just checked it and warm butter it is. Now the waiting game

[kmhfive]

+1. Start checking now. Poke it in several spots.

[DWCowles]

When it is probe tender. If the probe will go in the brisket like warm butter it's done.

[Rjbachtold]

So I am close to finishing my first overnight brisket. Internal temperature of the flat is approaching 200. Do I pull it after it reaches 203 in the point or in the flat?