High Heat Failure


 
T

t_donovan

New member
First post here. A big thanks to all who provide some great info for beginners like myself.

Need some thoughts on my first brisket this past weekend. Tried the high heat method - had a good flavor and decent smoke ring but was tough and dry. Specifics:

16lb Choice from WM (larger than I wanted but all I could find)
I trimmed a small amount of fat from the area between flat and point and some off the point but not much else.
For first part of cook, smoker temp fluctuated between 300 and 350 (closer to 300 after the first 1 ½ hrs)
Took about 3 hrs to get to 162 internal.
Placed in foil pan and covered.
Got the smoker temp to hang around 325 for the rest of the cook.
Started testing for tenderness after about 1 hr.
After 2 hrs, internal temps were between 190 and 200. Brisket felt almost tender but not “knife through butter” tender as described here.
Removed some liquid, resealed pan and rested in oven for 1 hr

When I removed from pan, brisket felt tougher than when I first removed from smoker.

Confused on whether this was under-cooked or over-cooked. Any thoughts would be appreciated.
 
I've never done a high heat brisket, but it seems that you under cooked it. You'll know it when it's tender. The thermometer probe will slide in with no resistance, like butter as you stated. It seemed that you did everything else correctly (by reading the different posts on the high heat method). I have quit going by temperature, I just use it as a guide. In fact, after the temp reaches 185-190, I just about quit looking at the temperature. Sometimes as a beginner this can make you nervous and want to take the brisket out before it is done, especially when the temp starts to get close to that 200 degree mark. Brisket is a funny animal
icon_wink.gif
it is done when it is done
icon_biggrin.gif
.

As far as being dry, maybe next time wrap tight with a double layer of foil rather than using a pan, my opinion is that this forces a lot of the liquid to stay in the brisket rather than dripping down into the pan. I am not sure if this is true, but maybe give it a try. Some people even add a liquid to the foil.

Keep practicing and good luck.

Weldon
 
Welcome t,

Tough brisket indicates that it wasn't cooked long enough. If you haven't already, you soon will read on this site that temps and time won't guarantee a tender brisket; it's done when it's done. I would have put it back on if it didn't feel quite tender. Also, I wouldn't remove any of the juice until you've pulled the meat to rest. As Weldon pointed out, check the seal on your foil pan; was it tight? Some people prefer straight foil (no pan) as they feel a snugger fit it beneficial to the brisket. I've always used straight foil and had good success with high heat cooks. I don't think it was a matter of the choice grade; could have been, but I doubt it. Much of the brisket out there is choice.

Paul
 
i just did a high heat on my weber. i don't foil. i just cook till done with probe going in almost easily. then wrapped in foil and then in a towel and in a cooler to rest for at least an hour. wife loved it but i like a bit more chew. soft and juicy. you didn't cook it long enough.
 
Thanks for the replies. Going to try again this weekend. Kids are after me for some tender brisket.

I will just ignore the internal temps once foiled and wait until tender.

By the way, the No.5 sauce light on the vinegar was awesome
 
The brisket wasn't tender yet.

I don't check for tenderness until about the 3:45 minute mark, and there isn't much need to before either.

I foil at the approx 2-2.5 hours in, when the color looks right to me, and never temp it again.

Try again, you were just premature in removing the brisket.
 
You must log in or register to reply here.

 

Back
Top