Another first brisket


 
Antti P

Antti P

TVWBB Member
Dear all,

Greetings from Finland and congrats to your chief who received the Nobel peace price yesterday!

Cooking my first brisket here, I've had WSM for a 1½ years or so, but this is my first brisket due to the fact that full cut brisket is hard to get here as we don't have butcher shops anymore. Everything is just neatly packed to vacuum and sold in small portions "ready made steaks" etc.

Anyway, my brisket is about 6 pounds, the biggest I could find. Although, it had little or no fat to be removed, which I guess is good and bad.

To the point, it seems that the piece of meat I have is significantly smaller than you have usually and the flat part is really less that 2 " thick so I'm afraid that I will be getting really a dry one (adding the fact it is really "fatless").

Any last minute advices?

its been inside 7 hours in 225-260F and showing only 140F from the flat, which is quite low I guess?

Thanks for your advice and thanks Chris A and all contributing to this wonderful site - up here no change of discussing WSM with anyone.

Kippis,
Antti
 
Antti,

Welcome to the board!

It's not uncommon for a brisket (or any larger piece of meat with lots of connective tissue i.e. pork butt, chuck roll) to hit a "plateau" where the temperatures stall out.

However, generally with brisket this happens around 170F.

It's possible that your thermometer is not accurate, if your WSM has indeed been running at the temperatures you say, I would say that your brisket is probably pretty close to done.

I would advise that from this point forward you check the tenderness of the meat with a probe. If you can slide the probe in to the thickest part of the flat with little resistance, the brisket is cooked. Regardless of what temperature your probe shows inside.

Good luck!
 
Thanks Dave,

This not the first time this has happened to me. meaning that the meat temp first goes up, then down.

Like this brisket, up till 156F then going down to 130F.

Well, the brisket is in the oven now in 300F. I did small tear test and it did not tear easily, so either it over done or not there yet, nice.

I going to scrap the thermometer and go with gut feeling now on, use my eyes, tear test, pocking the meat etc..

I have Weber instant probe which I believe is peace of #¤%"!

Kippis,
Antti
 
Hi again,

I had a test cut from the brisket and as far as I know its not done yet... it was far from tender and bit pinkish from inside.

So i did the decent thing and put it back to the to cooker to 250F.

Let's see after couple of hours. I might have an issue with the WSM temp gauge.
 
If the internal is around 170,foil the meat and put it back on the smoker. Raise the smoker temp to around 300 if you can. Check after an hour-hour and half then every half hour after that. Save those juices and good luck
 
Thanks Paul,

I did just that, foils and full power from downstairs. No idea what is the internal, I started new life without the temp gauge.
 
Hey Antti, If all else fails you can finish it in your oven. I've done that with good results. You already have it smoked so now finish the beast :-)
 
Hi all,

the brisket was done yesterday. Tastes good, but it's dry and still has connective tissue between grains or something. In fact I can stretch single piece and it will look little like honey combs as there is this rubbery strings between the meat grains.

Anyway, I don't want to toss the meat so would you guys have any recommendation how to use the meat; maybe to do some sort of stew or?

I did cut the meat already to thin pieces..
 
Antti, could use it in baked beans, veggie soup or some mexican dishes. You may have to cut in smaller pieces. Suggestion- Review your cook from start to finish. See where you went off. Also what you can try differently next time. Each cook for me is a learning experience. No two cooks are exactly the same.You'll get better each time. Don't be discouraged. Brisket using the high and fast method is soooo much easier once you get the hang of it. Plenty of posts on this site for information on how to do it. We're doing ribs for the holidays. My grand kids love 'em.
 
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