Tenderness of brisket


 
I

Ian R

New member
Hi All,
Is the tenderness of a piece of smoked brisket more dependant on the internal temperature of the meat or of the length of time that the meat is in the WSM ?
Thanks.
 
It's more about the denaturing of the connective tissue proteins than anything else. Somewhat temperature dependent since the temperature at which the proteins start denaturing is greater than the published 'done' temperature. And is the reason why most say... cook past doneness to tenderness !
 
Thanks for the reply. I am concerned about overcooking the brisket - either too high an internal temperature or too long a cook.
 
I agree with Bob. If you start checking for tenderness with a wood skewer at about 190*F internal you should be OK. If it's not tender enough let it go a bit longer and check again. I've found I prefer about 205*F.
 
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