Point or Flat?


 
1st brisket is in the books.
Cooked it to 160 then wrapped it in foil.
Took off when internal temp hit 201 degrees
Let it sit in foil wrapped in a towel for an hour
Had a really good bark.

It was nice and moist but also chewy. Any idea why? Did the fat not render long enough? I cooked it at 250
 
I prefer point. If you can find an H.E.B. or central market in your area they will gladly cut a point for you.
 
I've never been happy with any brisket that I have personally wrapped. I've had perfectly cooked brisket at competitions that were. Of course they were wagyu... The next time I smoke a Select grade brisket I'm going to wrap in coke bc my last one was dry.
 
JustinGlow said:
1st brisket is in the books.
Cooked it to 160 then wrapped it in foil.
Took off when internal temp hit 201 degrees
Let it sit in foil wrapped in a towel for an hour
Had a really good bark.

It was nice and moist but also chewy. Any idea why? Did the fat not render long enough? I cooked it at 250
Click to expand...

If it was probe tender.... might have been they way it was sliced? Should be done across the grain & about 1/4" thick.
 
JustinGlow said:
1st brisket is in the books.Cooked it to 160 then wrapped it in foil.

Took off when internal temp hit 201 degrees

Let it sit in foil wrapped in a towel for an hour .Had a really good bark.
It was nice and moist but also chewy. Any idea why? Did the fat not render long enough? I cooked it at 250
Click to expand...
You say you took it off when it hit 201 degrees IT. You didn't mention probing the meat to gauge tenderness. If it was chewy it might have needed another hour or so of cooking time. Rendering out the fat is only part of the process. Brisket has a lot of connective tissue that has to be broken down by that long cooking time. You are cooking that beef way past well done. If you want it to be real tender you gotta get it to the point where that probe slides in like buttah.
 
I did not probe the meat. I am new at this so help me get a better understanding. If the brisket was at 200, it's not autmatically done? Would another hourmnot cause the temp to go up even more? Sorry if these are goofy questions. Just want to make sure I learn from each smoke.



Frank H said:
You say you took it off when it hit 201 degrees IT. You didn't mention probing the meat to gauge tenderness. If it was chewy it might have needed another hour or so of cooking time. Rendering out the fat is only part of the process. Brisket has a lot of connective tissue that has to be broken down by that long cooking time. You are cooking that beef way past well done. If you want it to be real tender you gotta get it to the point where that probe slides in like buttah.
Click to expand...
 
JustinGlow said:
I did not probe the meat. I am new at this so help me get a better understanding. If the brisket was at 200, it's not autmatically done? Would another hourmnot cause the temp to go up even more? Sorry if these are goofy questions. Just want to make sure I learn from each smoke.
Click to expand...

Every piece of meat is different. The temperature of the meat gets you in the ballpark. The probe test will be 100% reliable. Nothing is automatic.
 
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