Has anyone experienced their brisket still being a bit stiff when it reached temperature?


 
B

Bobby-Blckrhno

TVWBB Member
Long story short…hopefully…
  • Two briskets in a 22’ WSM. Smoke started at 5pm PST w/water pan filled 3/4
  • Constant temp fluctuation between 6-7pm
  • 200 degrees steady from 7-12mid
  • Stall started at 155 degrees internal for the meat
  • Temp drop from 1-4am to 150 internal WSM (was at this temp for approx 4hrs…fell asleep)
  • Ambient temp was 53 degrees
  • Temp back up at to 225 at 6am
  • 1st brisket pulled at 8am @203 degrees (straight to dry cooler)
  • 2nd brisket pulled at 9am @203 degrees (straight to dry cooler)
Bottom line, when probed with Insta-read pen thermometer, briskets seemed stiff. Has this ever happened to anyone else? If so, what was the outcome of the brisket? And what changes did you make the next time around? During my last cook, two briskets smoked at the same time, I didn’t have this issue.

Thanks.
 
I will say that any time I have cooked brisket to a number, it came out not great. From choice to SRF. Once I started going by feel, things got much better. I start checking them at about 195 and when that probe goes it with almost no resistance, it's time. I've had some that go all the way up to 210 and some right about 200. If definitely has happened to me in the past several times. If they are tender when I slice I just save it and hit it with a long sous vide to reheat.
 
GaryP said:
I will say that any time I have cooked brisket to a number, it came out not great. From choice to SRF. Once I started going by feel, things got much better. I start checking them at about 195 and when that probe goes it with almost no resistance, it's time. I've had some that go all the way up to 210 and some right about 200. If definitely has happened to me in the past several times. If they are tender when I slice I just save it and hit it with a long sous vide to reheat.
Click to expand...
Totally agree with Gary. I also like to wrap and rest brisket in a cooler for several hours. That really makes a big tenderness difference for me.
 
The 18# packer I did Friday night was a 20 hour cook and I pulled it off at 197, probed like jello, let the temperature break and into the cooler for a four rest. Turned out beautifully! Used the Genesis and a kettle for sides and the whole thing was a joy! Nice birthday dinner for my wife’s son!IMG_0649.jpeg
I sliced the flat first, sorry, none of the sides got any pictures! Beets, beans, smashed potatoes and, sweet potatoes.
The beans and sweets went on the kettle indirect. Smashed potatoes started on the stove (just because it was easier to transfer the boiled potatoes inside) the beets went alongside on the Genesis.
a little Johnny Walker Blue, and then dessert…
IMG_0651.jpeg
It was a good day!
 
You must log in or register to reply here.

 

Back
Top