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Brisket tenderness

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  • Rod
    Rod
    Club Member
    • Dec 2015
    • 680
    • Phoenix, AZ
    • Weber Genesis S330 with GrillGrates
      Weber Performer with SnS, DnG and Pit Viper mod
      Weber 26" kettle with SnS and Pit Viper mod
      PBC
      Blackstone 36" SS griddle
      PKGO

      Fireboard
      Thermoworks Smoke
      Thermoworks MK4
      Maverick ET-732


      Accessories ranging from a Vortex to bear claws.

    Brisket tenderness

    I finally did my first brisket. Actually the third, but the first since I've been here. In other words, my first correctly done brisket. It was a prime 13.17lber untrimmed. Followed MH's method (less injecting). I wrapped at 160 IT. Grate temps were at 225 and then went to 245 after wrapping (probably due to the outside temp heating up around the same time). Once it hit 203 after 11.5hrs on the Rec Tec, I did the faux cambro for 3.5hrs.

    Turned out crazy good. Even made some burnt ends and they were just as crazy good.

    The only problem was the point (mainly) was so tender it was hard to cut it without it wanting to fall apart. It was NOT mushy. Is this normal? Too long in the cambro?

    Click image for larger version  Name:	IMG_20180527_174620.jpg Views:	1 Size:	632.4 KB ID:	507679
  • Steve R.
    Club Member
    • Jul 2016
    • 2427
    • Elizabethtown, KY
    • Current line-up of cookers: Weber 26" kettle w/ SnS and BBQ Guru adapter; Weber Smokey Mountain 22" w/ Guru adapter.

    #2
    Probably got it a little too hot for prime. It was most likely close to "done" in the low 190's. When cooking a prime brisket, I'm checking probe tenderness at a lower temperature than choice. This is also a big reason why I like to separate the point from the flat, so I can just take that point out when it's ready. That, and all-around smoke ring and bark.

    Comment


    • texastweeter
      texastweeter commented
      Editing a comment
      Inmy experience, flat is done before point.
  • East End Cowboy
    Club Member
    • May 2018
    • 6
    • East Hampton NY
    • East Hampton, NY
      WSM 22.5"
      Always in Search of the Perfect Brisket

    #3
    Well done! Sounds like you nailed it!

    Comment

    • fracmeister
      Founding Member
      • Jul 2014
      • 1350
      • Sprang, TX
      • Dances with lemmings

        (and smokes on a Yoder 640, raises bees and shoots a .408 WIndrunner) "come la notte i furti miei seconda"

      #4
      Nominal slice thickness is "pencil width" which is 6 mm nearly 1/4" Overcooked (too tender) just slice thicker.
      To tough and you slice thinner.

      Or so I have heard. Never had that problem myself of course.

      Comment

      • Jerod Broussard
        Moderator
        • Jun 2014
        • 9871
        • East Texas
        • Pit Barrel Cooker "Texas Brisket Edition"
          Weber One Touch Premium Copper 22" Kettle (gift)
          Slow 'n Sear for 22" Kettle
          Weber One Touch Premium Black 26" Kettle (gift)
          Slow 'n Sear XL for 26" Kettle (gift)
          Weber Smokey Joe Gold
          Weber Rapid Fire Chimney
          Vortex
          Maverick ET-732 White
          Maverick ET-732 Copper
          2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
          Thermoworks Thermapen w/ Back light (gift)
          Thermoworks Timestick
          Cambro Model 300MPC110 w/ Winco SS Pans
          B & B and Kingsford Charcoal
          B & B Pellets

        #5
        Like Steve R. said.

        And if you slice too hot, if you go slightly with the grain it will firm the slices up and give them more integrity.

        Comment

        • CaptainMike
          Club Member
          • Nov 2015
          • 2545
          • The Great State of Jefferson
          • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
            Old school big'ol Traeger w/Pro controller (Big Tex)
            2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
            20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
            20 x 30 Santa Maria grill (Maria, duh)
            Bradley cabinet smoker (Pepper Gomez)
            36" Blackstone griddle (The Black Beauty)
            Fireboard
            Thermoworks Smoke and Thermapen.

          #6
          Me no sooper-dooper expert, but I'm learning to use and trust the "probe tender" method. My recent pork butt cook was DONE at 195 IT and I've had brisket a bit overdone at 200. And the beat goes on....

          Comment

          • ecowper
            Founding Member
            • Jul 2014
            • 3496
            • Maple Valley, WA
            • Grill = Hasty-Bake Gourmet Dual Finish
              Smoke = Weber Smokey Mountain 22.5"

              Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
              Thermometer = Maverick ET732
              Thermometer = ThermoWorks Chef Alarm
              Thermapen Mk IV = Light blue
              Thermapen Classic = Grey
              PID Controller = Fireboard Drive + Auber 20 CFM Fan

              Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
              Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
              Favorite beer = Sam Adams Boston Lager or Shiner Bock
              Favorite whisky = Lagavulin 16 year old single malt

              Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


              Eric Cowperthwaite aka ecowper

            #7
            Like CaptainMike says .... it’s all about probe tender. Feels like a knife going into warm butter! Prime brisket: start checking at an IT of 190. If you have the ability, run multiple internal probes while cooking, since the point will cook faster.

            That is a really nice looking piece of meat!

            Comment

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            Meat-Up in Memphis 2021

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