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Brisket Disaster

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    Brisket Disaster

    Smoked Brisket yesterday. It was not my first but for sure it was my worst. It came out dry and the flat I had to tug on it to pull apart. The point cut into burnt ends was more tender but still on the dry side. I had the temp probe in the point and took it off at 207 and placed on cooler for a 2 hr rest. I did not probe for tenderness (a mistake I think). It was wrapped in butcher paper at 165 and then placed back on, increasing the temp from 250 to 300 until I pulled. While it had a beautiful smoke ring, it was a TOTAL DISASTER. Maybe I'll chop it up and throw it in some chili.

    What the heck did I do wrong???
    Last edited by PapaMac; August 2, 2020, 08:49 AM.

    #2
    Some pieces are just tough. I prefer to go with the probing for tenderness starting around 190* instead of looking for a certain temp. Chili sounds like a good idea.

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      #3
      It sounds like it's overcooked. I usually start checking for probe tenderness at about 195 and take it off when it's tender. That's usually 195 to 205 or so.

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        #4
        I've found that a lot of my problems were the briskets I was picking at the store. I have only cooked full packer certified angus choice briskets. That label doesn't guarantee you anything. You need to look for a brisket with a decent fat cap and good marbling not only in the point, but the flat also. The other quality is harder to describe, it needs to feel loose or a little floppy. Hold it at one end and wiggle it a bit. You'll find the better ones just aren't as tight as others. You have to start with as many things in your favor as you can to get a good brisket in the end. Good luck!

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