cancop
Newbie
- Jun 15, 2015
- 6
- 11
fail.. some parts are nice and tender and juicy ( fattier parts..) most is tough and dry and over cooked
fail.. some parts are nice and tender and juicy ( fattier parts..) most is tough and dry and over cooked [GALLERY="media, 403522"][/GALLERY][/quote]
It might actually be that you undercooked it. I've had this same problem before. I cooked my last one to 210 and let it rest and it was great. You might just not have had enough collagen melted, yet. Say you pulled it at 180, it would likely have tasted about the same, dry and tough, because the meat is way overcooked, but the magic happens when the collagen melts. A toothpick will go through it super easy.
Undercooking has been my biggest problem and hard to overcome. I will probe a brisket and think it is done but when I slice it up the small lines of collagen are still intact. The times when I have let it go until that collagen melted it was a night and day difference.
It might actually be that you undercooked it. I've had this same problem before. I cooked my last one to 210 and let it rest and it was great. You might just not have had enough collagen melted, yet. Say you pulled it at 180, it would likely have tasted about the same, dry and tough, because the meat is way overcooked, but the magic happens when the collagen melts. A toothpick will go through it super easy.
I know what you mean. It's terrifying to screw up a brisket. Beef has simply become too expensive. Boston Butts are super cheap and near fool proof. I cooked 3 8lb roasts for my daughter's birthday and that cost less than $30. They just seem a whole lot safer. When you're ready to try again, I used Bama's method from page one of this thread, and it worked out well(fast too). Good luck!I feel like that could be right.. I also think my thermometer was off.. either way it was 80 bucks I'd like to have back ha ! Beef in canada ain't cheap !
I asked for a packer and the butcher gave me a 9 lber ..there was not a thick fat layer like Ive seen on tv/ articles online... it was pretty lean I didn't trim much...not much marbling.. I wonder if canadian butchers don't know what a packer is ? regarding my thermometer... when I put the probe in in the house it was 50 f ... then I put the meat in the smoker within the first hour the temp on the thermometer went up to 150f
no sam's club near you?About 16 lbs. it was 5.99 a pound and was at the only place I have found around me that sells whole briskets.
Yes but I have a free Costco membership from work and have been too cheap to pay for a sams membershipno sam's club near you?