Food Smokers and Smoking Tips/Tricks/Techniques

I'd say take it higher then. They are all different, one will finish quicker than another based on temps. I'll start probing at 195, and take it until it's tender according to probe test.

 

Thanks!

 

Whats a good internal temp for brisket? ive never had much brisket so don't know how to do it. I like my steaks medium rare normally but I know brisket is better differently.

 

Yup, what Ackrite said. Here's pics of how the grain goes and how to slice...

 

Came out perfect.

 

205 is common. Brisket is definitely not like steak, can't think of them in same way. A steak would be a hockey puck at 205 obviously.

 

Naturally. I guess next time I'll leave it in until it's at least 200. Does it get more tender the higher the internal temp?

 

What horstuff said. I start probing at 195, but the ines I've done seem to be finished at 205 or higher.

If you don't take them high enough, the collagen doesn't break down, ending up tough and dry.

 

Should.

 

This. Brisket is a crappy cut of meat that is magically transformed once the collagen gives up. That's why probe is better than temp, each cow had their own issues and the collagen will be different on every one. Unlike steak, where temp is the best way to judge. No collagen has to break down. Btw, the collagen thing is the same with ribs and butt.

 

Good info. Thanks guys I thought I had over cooked it already when it felt tough on the grill. Guess it was the opposite. Next one should turn out better. Finally able To keep my temp at a constant number which improved from last cook.

 

My original post had spellcheck error, probe not prove. Derp.

 

I'm being reminded today why I don't cook brisket at 250* or below anymore. This damn thing is taking forever . Just a practice hunk anyways, so I'll make my slices and chunks, then vacuum seal for lunches.

In the meantime, we needed dinner, so I did some wings:



Some with Pitfaced BBQ rub, then tossed in a fairly standard wing sauce. The others were salt & pepper and tossed in my attempt at garlic Parmesan. The sauce was really just the garlic part, then I shaved some fresh Parmesan on top. I kind of blindly made that sauce and it was tasty, but didn't bond to the wings very well. Someone that is good at those sauces might be able to dial it in. I used a bunch of butter, some apple cider vinegar, lots of minced garlic (from a jar *gasp*!), then a little bit of Worcestershire, Sriracha, pepper, salt, and some brown mustard. Other than being a tad too high on the vinegar, the taste was great. Just need it to stick better next time.

 

Looks tasty af.

 

Hot damn. I wish I had your cooking skills to whip something up like this. Time to start watching more food channel

 

Lots of good stuff from @horstuff and @WBF610 already. So much, I didn't try to quote them all .

Brisket is funny in that it is dry if overcooked, but it's also dry if undercooked. It's the toughest (pun intended) to perfect for a reason.

You can usually tell if you missed low or high by how a slice reacts. Dry and tough? Undercooked. Dry and crumbly? Overcooked.

200* plus a good rest (like you did) is usually a safe bet if you aren't checking for probe tenderness. I'm surprised it was that bad.

Keep working at them. No more satisfying cook than a perfect brisket, as far as I'm concerned.

 

LOTS of good stuff on Food Channel. YouTube is great, too!

 

Controlling temps is key. Some also do a high temp brisket with good results as well, as Bull200 said above. I have to try one of them soon.

It's fun learning, even the "mistakes" are generally edible. You try any burnt ends? Cube cut the leftovers, sauce, and put them back on for a few hours.

That first flat I did was leather. But when i reheated the slices, it was much better as it broke down further. I'll never do just a flat again.

 

In my humble opinion, cooking at 275* is the sweet spot for brisket and I'll usually cook hotter than that before I'll cook lower.