brisket pulled like pork butt


 
M

Mike Tufts

New member
I smoked my 1st brisket yesterday which I picked at Wal-Mart for $1.74/lbs. While carving up the finished product I discovered that no matter how thick I sliced it I could always get it to “accordion” or spring back to shape. I ended up pulling like a pork butt. Over all it was very moist, but there was no way to carve it “pencil thin”. I was carving against the grain. Any insights for me?
I used 18 inch WSM with digiQ automatic temp controller set to 230F. With no water in water pan.
 
Mike, I went to a BBQ restaraunt owned by a former comp cook, who also does the cooking. I ordered brisket expecting slices and got pulled, Don't know if he overcooked it or just liked to pull brisket. Bottom line is it is ok if that's how you like it. If you want to slice, pencil thick without it falling apart, follow Kevin's advice. Alternately if it does happen to go past the optimal cooking stage for you likes you can slice thicker, a comon ploy used by some in competition when they fell asleep while bring their brisket the last few miles.

Mark
 
yep, overcooked. maybe not what you want but still good in tacos and spahgetti. some times when i make one the wife requests that it be the shredded style. as evenson mentioned, for some reason when a place here advertises brisket, its always the pulled style.
 
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