tough brisket

Discussion in 'Beef' started by lutznutz, May 19, 2010.

  1. lutznutz

    lutznutz Fire Starter

    I smoked a 7 lb brisket (with a Dr Pepper marinade/glaze) last weekend for my little brother's graduation party, and the thicker part of the flat came out tough. I set my GOSM to around 225, and smoked it until the internal temp hit 195, which took around 16 hours.

    The burnt ends where a little overdone, but the part between the tip and thick flat was perfect.

    So, what did I do wrong?

    Anyway, pictures here:
  2. dforbes

    dforbes Meat Mopper

    did you let it rest before you sliced it? When I take my briskets out I always through them in a cooler for a couple of hours. Also when you pick your brisket out pick one that you can fold in half with little or no resistance. You may not have done anything wrong, you may have just got a bad brisket.
  3. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    Did you not spritz it?
  4. cwinfrey

    cwinfrey Newbie

    Spritz? Hmmmmm.........sounds...nevermind.
    I've never heard of spraying water on my brisket...Mine are always nice and easy to cut. fall apart almost...

    I would say the connective tissue didnt all melt away. But from the picture I could somehow tell it looked tough. Or as mentioned, could have been a bad brisket.

    Did it taste funny?
  5. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Resting any cut always helps, especially if it's foiled.
  6. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Yup... my 11+ lb. brisket was perfect. I ran it till it hit 178, the foiled it in a pan till it hit 190. Then wrapped in heavy duty foil and tossed into a towel filled cooler for 2 hrs.
  7. lutznutz

    lutznutz Fire Starter

    I let it rest for an hour. It was wrapped during the rest, but not while it was smoking. Should I wrap it around 175 next time?

    It tasted fine. I didn't know about the fold test. Thanks for that!

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