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first brisket disaster!

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smoke bros

smoke bros

Newbie
Original poster
Jun 15, 2014
11
10
Saskatchewan, Canada.
Did my first yesterday, a 6 lb brisket and don't know why it was so bad. I only trimmed the couple hard spots of fat,cooked at approx 231° for approx 8 hours. I foiled at 155° and cooked till 190° did the toothpick test and it was very tough. Tooth picked again at 198° was tough. Pulled it out at 205° thinking either something was wrong or I can't use a tooth pick. I poured a coffee cup of liquid out of foil and that was the only moisture in the brisket it was disgustingly dry! Just checked the accuracy of my thermometers a couple days ago. Don't know what went wrong! Any info would be great.
 
Did you inject it with beef broth the night before? You foiled it too early. 170 is were you should have foiled and left it till 205
 
Yeah, I would foil at 170 and toss some juice in. Start doing the toothpick test at around 195...my last one turned out very nice and I had pulled it out at 196F.

Also, not sure if you did this or not, but let it rest in a cooler for at least an hour.

Cheers.
 
Is there going to be that big of a difference between foiling at 150 or 170? I was thinking just a bad brisket(no fat to render down). Will try injecting and wrapping at 170 next time. Can't be any worse, only way to go from here is up!
 
I have found that injecting with beef broth makes a huge difference. I also place the fatty side up so when it renders it goes into the meat. Yes, foiling to early can make a difference.

My last big brisket took 19 hours to reach 205 degrees. It was spot on after all that time.

Good luck on your next one.
 
What smoker do you have, and where you using the stock smoker therms or did you have a calibrated digital therm? A lot of the stock smoker therms are way off on temp.
 
JIRodriguez said:
What smoker do you have, and where you using the stock smoker therms or did you have a calibrated digital therm? A lot of the stock smoker therms are way off on temp.
Click to expand...

Yeah, what J I said......we can help a bit more with a bit more info. If it didn't pass the probe test it wasn't ready. Also, the wrap and rest with a little liquid is as important as the cook itself. BTW.... I never wrapped a brisket before it was done in twenty years. And I haven't smoked one at less than 265 - 275 cooking temp.
 
maybe you do need to bump the heat up a bit, but if you wrap it, you can try using service foil wrap, then tin foil, give it a try. i'm seeing some pitmasters wraping in butcher paper.
 
Thanks everyone! I have a masterbuilt duel fuel pro. Love it. It holds a very consistent temp. The stock thermometer is 20 degrees out so I don't use it. I have a couple wireless that are out 2° in the boil water test. How can a brisket read 205° yet not be done?
 
smoke bros said:
 How can a brisket read 205° yet not be done?
Click to expand...
Every piece of meat is different, especially the tougher cuts.  Heck, I had a 2.7 lbs chuckie yesterday that should have been done in less than 6 hours but took 8.5 and didn't pass the toothpick test at 207F IT.  It stalled at 138F and I've NEVER seen a chuckie stall that low.  It's simmering on the stove right now like a pot roast to try and make it more edible. 

I suspect it has to do with the current lower supply of beef and the consumer demand that hasn't changed.  We're probably getting cattle in the system that are lower grades of choice, select, whatever.  Just a guess on my part about the toughness but I know it was the meat not my technique.    
 
About 7 hours into my second attempt.
A 7 pound full packer, a lot more fat than my first one. Cooking at approx 230° and sitting at the stall of 153°but taking it in stride!
20140726_165745.jpg

20140726_165745.jpg

going to wait till approx 165° then foil and put in the oven at 230°. Now do I pull it at 180°ish to slice or leave till tooth pick tender?
 
Temperature means very little... don't pull it till it probes like a hot knife through butter then wrap it in foil and let it rest. Preferably wrapped in a towel and placed in a warm dry, cooler for an hour or more.
 
170° and now in the oven at 230° with 1/2 cup broth
This is the part that scares me, the point is nice and tender now, but the flat is still tough. Do i pull when the probe slides in the flat like butter? Last time I hit 205° and was still tough!
 
Last edited:
smoke bros said:
170° and now in the oven at 230° with 1/2 cup broth
This is the part that scares me, the point is nice and tender now, but the flat is still tough. Do i pull when the probe slides in the flat like butter? Last time I hit 205° and was still tough!
Click to expand...
Cook the brisket until it is done!   And yes, that when the probe slides through the thickest part of the flat like buttah.
 
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