SMOKING BRISKET

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jaguarjohn

Newbie
Original poster
Dec 20, 2014
15
10
St. Augustine , Fl.
I just got my SMOKING IT smoker and did my first brisket. The rub was fantastic and the flavor was great but the meat was not tender. Any suggestions on what i needed to do. I smoked it 4 1/2hrs at 220 and the double wrapped it in tin foil and smoked it for 2 more hours. Not very tender.
 
That was my problem. I only got it to just over 180. I did let it rest for 45 minutes. I should have got it to at least 190 and let it rest longer from what i'm learning. Thanks for all the advice. I'm sure next time will be better.
 
 
That was my problem. I only got it to just over 180. I did let it rest for 45 minutes. I should have got it to at least 190 and let it rest longer from what i'm learning. Thanks for all the advice. I'm sure next time will be better.
Jaguar,

Don't smoke to a target temp as sometimes a brisket is done at 190, or 200, or 205 or even more.  Lots of variables go into what the finished IT needs to be on a particular smoke.    Instead, use the poke/probe test.   Get temp probe or the like and stick it into a couple of spots on the thickest part of the flat.  When it goes in and out with little to no resistance, like a knife through warm butter, the brisket is ready.
 
This thread just helped me out tremendously hahaha. I'm new to smoking and am planning to cook a small 3 1/2 pound flat half brisket in my electric smoker today. So wish me luck because I have a little knowledge that I've picked up from reading a couple threads and still feel like I'm winging it. Hopefully she comes out nice so I can take pics lol
 
When you think about cooking beef, it's really hard to understand that temps as high as 190 - 200 aren't overcooking.  We are so programed to thinking steak and medium rare to rare.   I'm also learning that brisket is a totally different cut of beef that needs a totally different method of cooking.  That's why I started hanging out here............to learn. So do like I'm doing, read, absorb, try.  Then share your experience so we all can continue to learn. 
 
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