My Summer of Brisket - All Pork Aside

[James Harvey]

So I'm happy with my ribs and butts. My brisket has been very tender but never been moist. Without going into detail, I cook on a wsm around 225-250F until the meat hits 165F then I foil until it gets to 195F. Once finished, I open the foil and let it rest until it hits around 170F (per Harry Soo). Again, meat is fall apart but not moist. I see roasts on TV bleeding juice but I expect this is because they are sliced early to get the effect. What am I doing wrong?

 

[Alan F]

You're cooking at too low of a temp. The stall is meat losing moisture. Do everything you're doing, but try it at 275 and take it to 200f.

Considering how big of an effort you're willing to invest in this, do a high heat cook next. 325f straight through with no foil. Let us know how it turns out.

 

[Bob Sample]

Forget finished temperatures. If the meat is falling apart your overcooking it.

 

[Cody]

Forget finished temperatures. If the meat is falling apart your overcooking it.

Exactly, use the probe test but I agree with Alan on trying a higher heat.

 

[Rich Dahl]

Agree with Alan & Bob, sounds like a higher heat and a probe test will do the trick. I've found that there can be a 20+ degree difference in doneness between different pieces of brisket. I only use temperatures for a reference to start checking for doneness.

 

[Robert T]

I have found that taking them off at 195-200 and then wrapping the foiled brisket in towels and putting in a cooler just big enough to fit it for several hours works best. For me anyway. I cook 250-275.