Great brisket.......I think?


 
Tim D.

Tim D.

TVWBB Fan
Ok, I did my first packer brisket yesterday. I rubbed it with S&P and let smoke to 165 then foiled it. Left it on until it was fork tender (about 208 degrees, roughly 9.5 hrs into smoke). Took it off the smoker and 2x foiled it in a towel lined cooler for about 3 hours. Opened it up and sliced away. While slicing, it was crumbling apart, it had a great red smoke ring on the outside as well. To me it didn't taste dry, at least I think it didn't. Which brings me to my question......how do you know if your brisket came out dry? My wife and girls loved it, but I want to make sure it was the best it could be. BTW, I did make the No. 5 Sauce to go with it and that was awesome!!

Thanks for all your post on smoking a brisket in the past.......I couldn't have done it without all the advice. This site is great!!

Blessings,

Tim
 
Next time let the brisket cool off a bit before foiling. You had a bit of carryover cooking which turned your brisket to a pot roast texture. But if you and yours loved it, no worries.

Al
 
You may have left it on just a bit too long. I start doing a probe test when the brisket hits 195 (and will keep doing it about every 5 degrees depending upon how the last probe test went). When the probe slides in easy, it is time to remove. Sometimes it happens at 195 and others it has been up to 210
 
Congratulations Tim, sounds like you pretty much nailed it but I would agree with Al. If it crumbled then you probably over cooked it.
 
The 3 hours wrapped in the cooler are another 3 hours it cooked, so if the brisket was tender when you took it off the smoker the added 3 hours over did it a bit and it came out a bit crumbly. Double wrapping and using cooler is the same as sticking it in an oven.
 
The reason I left it on till 208 was because that's when it became fork tender. I was checking since 195 but there was a lot of resistance yet. So should I foil at all after the brisket is fork tender or pull it off before fork tender and foil it? Thanks again for all the help!

Tim
 
When you'all say "let it cool off a bit" is that a time element or temp element? let it get to 175* or let it set out in the open for 20 minutes?
Thanks, Al
 
After you have decided it's done stop the cook by taking off the smoker and letting it rest for 20-30 minutes naked so it cools. Then foil it and hold it with towels in the cooler.
 
"After you have decided it's done stop the cook by taking off the smoker and letting it rest for 20-30 minutes naked so it cools. Then foil it and hold it with towels in the cooler."

Perfect....I will try this the next time. Thanks Gary!
 
Dave/G said:
Just curious how long after it felt tender until you wanted to eat?
Click to expand...

Dave,

For me, I let it set 3 hrs because that's when I was going to be ready to eat it. Next time, I may cook it up to about an hour before I'm ready to eat and not foil it......I think :)
 
I thought so. Just asking. If you can do that, tent it in foil for half an hour, then remove foil for ~20 minutes or so before you start slicing. Enjoy
 
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