Brisket rubbery at 200

Discussion in 'Beef' started by smokymcsmokster, Jun 24, 2014.

  1. smokymcsmokster

    smokymcsmokster Fire Starter

    I just smoked a brisket till internal temp of 200 took the temp in a bunch of place so it was for sure 200 let it rest for an hour and bit into it and it was impossible to eat. I checked with 2 thermometers my maverick and my thermapop. Both read 200 so it's not a faulty thermometer
  2. bobank03

    bobank03 Smoking Fanatic

    That stinks. Chop it up good and make hash out of it. It will be the best hash you ever had! 
  3. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Yup, chop it up.

    You chould cook to probe tender and not by temp.
    demosthenes9 likes this.
  4. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Smoky, some times briskets are "done" at 195, other times at 200, yet other times at 205 or even more.  As C Farmer said, cook it until it's probe tender meaning that you poke it at it's thickest part with a probe or toothpick and when the probe goes in like a knife through butter, the brisket is done.

    The brisket was rubbery because the connective tissues hadn't broken down yet.
  5. fourthwind

    fourthwind Master of the Pit OTBS Member SMF Premier Member

    I have had a few briskets come out that way.  They were both Angus packers  You could still get a good pull test on slices but the meat was chewy.  Sometimes you just get a bad piece of meat.  Like the guys said, just chop her up, make some aujus and have a sammy.

Share This Page