brisket still feels tough


 
A

Aaron B

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So I've had a 8.5 lb brisket on for about 9 hrs now and it still feels tough. Its been cooking at about 225-240 the whole time. I just put it in foil about an hour ago but I'm a little concerned that it still feels tough. any suggestions guys? thanks ahead of times.
 
I go about 1.5 hours a pound. For me that would be about 12 hours or so with a 8 pounder. Did a small flat today, about 4.5 pounds after trimming. Went 6 hours, probably could have used another 30 minutes but it was tender enough.
 
225 is pretty low. Time is extended at that temp. If you need to speed it up raise the temp 25-50?.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
225 is pretty low. Time is extended at that temp. If you need to speed it up raise the temp 25-50?. </div></BLOCKQUOTE>
Yep, crank the heat up. Check every 20 min for tender.
 
You'll need to hit an internal temp on the thickest part of the flat of at least 183. At that point, forget the meat thermometer and check for probe-tenderness every 20 minutes or so. It may be a few hours. As mentioned above, 225 is pretty low. Low 'n slow 12 lb brisket takes me approx 17 hr.
 
Having done only 1 brisket on my WSM but a lot on my other cookers a brisket is kina like my old shop teacher use to say when you ask him a ? he would say sand it
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... When it comes to a brisket if its tough COOK it some more and ck it every half hour when its close to tender !

Only dry brisket I ever cooked is one I cut some a the fat off of I leave it all on now and they been fine juicey and tender . Just cut the fat off when you get it done .
 
I know the feeling... I did a 10.5 lb brisket this weekend and was done in 6 hours at 275* and even dropped the temp down to 225* towards the end. It felt a little tougher than I would like to admit, but I was able to cut it with a fork once sliced and on my plate.
I cooked her until she reach 195* internal, and while most would say take it till she reaches at least 200*, I just couldn't bring myself to do that. I have new smoker and it sure holds the temps steady throughout the cook as well as keeping the meat moist. I did two pork butts on Friday/Saturday in 9 hours, and they were both 8.5 lbers. The meat was very moist and everyone loved it. It was the first to disappear from the serving line.
 
i was afraid of bringing the temp up much past 195 also but on the last two briskys i've done i just start using the probe method after 195 and they came out soft and juicy. so go ahead and try that.
 
I did a 14 lb brisket this weekend. Took 15 hrs on the smoker to reach 200 @ ave temp 234 and that was with 1.5 hrs foil. Came out very juicy and tender, the dog loved the 1/2 point that he stole. But My question is, in doing a HH cook besides the time, to done, is there an advantage of using 325-350 as opposed to 275-300. Point being, all other things being the same, will the brisked be as juicy and tender at whatever range you choose? I'm gettin too old to wake up every hour during an all night cook. Not that I want to, mind ya, just the way my brain works.
 
It's simply a faster cook. Juiciness depends on getting to tender - then not overcooking - at whatever temp you're cooking.
 
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