Dang Near Chipped A Tooth

[Cy Murphy]

OMG !!! My briskets taste soooo good.

Problem is that more often than not, they're tougher than an old boot.

Usually cook them to 165-75-85 internal and hold the dome temp to not more than a steady 225 with a max of 250 at times.

Using a full Brinkmann water pan as well.

Would lowering the cooking temp and increasing the cooking time be helpful ? Right now I'm just shooting for the above mentioned internal temp and then ending my smoke.

Your help will be most appreciated.

Thanks,Cy.

 

[TravisH]

Nothing wrong with your temps.

Do you mean "tough and dry" or just "tough"?

If just "tough", then you're just not cooking it long enough. Else, it's probably over-cooked.

IMO, 165º is way too low for brisket. Even 185º may not be enough for tenderness.

BUT ... as I'm sure the Brisket Pros will add ... it's not Temp but Tenderness that's true measure of it being "done".

A temp probe should slide in "like butta".

The High Heat Brisket method calls for the brisket to be foiled once it hits 165º~170º and then cooked another 2~2.5 hrs until tender.

 

[Matt B.]

Like Travis said, if it's tough but not dry it's 'done' from a food safety viewpoint, but not from a tenderness perspective. Do like he says and next time it hits ~175 foil it and let it go another about 2 hours. Let the probe tell you when it's done. What should happen is you'll get all the flavor you had before, but no chipped teeth.

 

[Bob Sample]

Remember if you foil it will effect your bark.

 

[Bob Sample]

I really need to quit reading all this brisket stuff, it makes me hungry. Well I'm off to the butcher for a brisket now.