Brisket question, tenderness

[Gary H. NJ]

I've done five whole packer Angus briskets in the past year, but the most recent one (2 wks ago) ended up a bit tough and definitely dry in the flat (the burnt ends were fine). I've had great success low & slow (about 250 grate temp) for the overnight smoke and have loved the tender, juicy results. I smoked this last one same as the others, but this last one just wouldn't get tender. I've never foiled before, but I finally did so around 190 internal. Foiled for an hour and half until over 195+. It was a bit more tender, but not the best, but pulled it off the WSM, concerned that I might be overcooking it. I re-foiled and let it rest for a couple hours, but end result was a bit dry and, as mentioned, a bit tough. Did I overcook it? It occurred to me that maybe I just didn't get the best brisket this time. Is there such a thing as a bad brisket?

 

[Paul H]

GAry, sounds like you undercooked it. It should almost be like jello when it's done. I'd keep checking every half hour or so once it's wrapped. Knife should go in like butter in the thickest part of the flat.

 

[K Kruger]

I think it's hard to say in this case. Prior to foiling it seems likely that it was undercooked. (You just have to be patient and keep checking, as paul notes.) However, once foiled, I'm not so sure. Foiling for an hour-and-a-half at that point might have well overcooked it, as that's a rather long time in foil at that point. If you checked it during the time it was foiled and it wasn't tender then I would agree with paul, i.e., still not cooked enough. If you did not check it during the foiled time I'm inclined to think it overcooked.

Despite what one reads on barbecue boards, no, I do not believe there is such a thing as a 'bad brisket' (or butt or ribs, etc). That said, differences in grade and trim, differences in cooktemp (despite what looks to be the same as what you've done earlier) can effect changes in process, affecting timing.

 

[Gary H. NJ]

Thanks for the comments. I did some research on this site (concerning others with dry brisket problems). I've come to the conclusion that it was indeed overcooked. In retrospect, this particular brisket had a thin flat, and would have been more likely to dry out I'm assuming. Per mom's request, I'm doing another Angus brisket for mother's day, starting Saturday eve. Will post results...
And thanks again Paul and Kevin.