Brisket texture

[dsitterson]

I have only cooked a few briskets. I like the high temp method best. My question is when I cook to 170 and then foil and remove when fork tender what does it mean when it just falls apart. It taste great with plenty of juice. but is just not competetion grade. Kinda like ribs they taste great when they fall apart but ther should be a little tug when you pull 2 bones apart. Dont get me wrong the brisket I bought at sams cooked and served was devoured in minutes so assume it was good.

 

[Craig Castille]

If it falls apart, it means it was overcooked.

They are still good to eat that way but won't slice well.

A slice should pull apart almost like an accordian when it's cooked close to perfect.

I pull mine when there is "almost no resistance" with the probe. You need to check on it while it's in the foil.

I haven't had one turn into pot roast yet, but I think Kevin K suggested shortening the rest time if you think it may finish that way.