First Brisket Smoke - dry and tough :(

johnnybravoh · September 14, 2009, 11:57:04 AM

I smoked my first brisket (5 lbs) this last weekend with high hopes. I used a recipe from the forums here that was basically a mustard rub with a lot of spices on top of that.

Smoked with oak in my OBS @ 200-225 for 6 hours at which point the IT was 165. I've read that 165 is appropriate for slicing, 200-210 is best for pulling.

We brought the brisket inside, let it sit for about 10 minutes and were very disappointed. Any advice on where we went wrong?

Thank you!

Jon

FLBentRider · September 14, 2009, 12:13:20 PM

W E L C O M E to the Forum johnnybravoh!

I have not done a ton of brisket, but I think that 165 is a bit low.

I would have taken it to 190-200F or at least 185 for slicing.

You might be able to rescue it by putting it in a crock pot for a few hours with some apple juice.

OU812 · September 14, 2009, 01:53:04 PM

At 165 F the connective tissue is still there and it will be tough you need to cook it to at least 180 F better at 190 F at 160 its just starting to break down the tissue and thats what helps make it moist and tender. Put it in the crock pot and finish cooking it and you will be much a happy camper.

Habanero Smoker · September 14, 2009, 02:18:03 PM

Also along with the internal temperature, use the fork test. For brisket take a dining fork and insert it into the thickest part of the brisket. If it goes in, and pulls out without resistance it is done, and ready for slicing. If you plan to pull the brisket, insert the fork and twist, if it tears apart easily it is ready for shredding. That way you won't be disappointed after you have taken it out of the smoker and are serving it.

Caneyscud · September 14, 2009, 03:43:42 PM

Welcome to the forum johnnybravoh - and sorry about the 1st brisket, but you'll get it dialed in. 165 is the government sponsored "safe temperature", but as others said, does not allow the fats and collagen proteins to melt and work their magic in a tough piece of meat like a brisket. And as others said - rescue it - crockpot, or wrapped in the oven until at least 185 for sliced 195 or above for pulling. It'll taste great - I garreentee it!

If the cabinet temp had been 225 to 230, you might have made it to 185 in the same amount of time. 200-225 is probably a little lower than I would set it.

johnnybravoh · September 14, 2009, 03:57:19 PM

Thank you all for your helpful suggestions!

I have the tough ol' brisket taking a bath in the crock pot as we speak. Hopefully it will work out - if I remember, I'll post here.

I am heartened by all the words. I will try again in a week or so.

Thanks again!

Jon

oakville smoker · September 14, 2009, 04:07:00 PM

Keep at it
I had the same experience. I am going to try another one but not until I wet age it for a few weeks.
I see a briskett in my fridge getting happy very soon !

westexasmoker · September 14, 2009, 05:18:53 PM

I think they have got ya covered......After the crock pot you'll be in some brisket heaven! But I would agree with the IT that low its a gonna be a bit on the tough side, next time a bit longer...And keep in mind low and slow, low and slow..Its easy to undercook a brisket, almost impossible to overcook! Good luck!

C

ArnieM · September 14, 2009, 06:26:40 PM

Hi JB and welcome. I agree with the comments here. At 165 it's going to be tough; I shoot for about 190 to beak down all that 'stuff' inside of the brisket.

Based on the weight you indicated, it sounds like you were smoking a flat. That can certainly be drier than a tip due to less fat. Always smoke it fat-cap side up. And, as I recently learned, don't put it on the bottom shelf. The second or third shelf up would likely be better.

When you take it out, do an FTC (Foil wrap, Towel wrap and into an insulated Cooler) at room temp for at least an hour prior to serving. It keeps cooking a bit, the fat settles through the meat and, damn, I'm hungry again!

As others have said, this is low and slow and takes some patience. It's not like throwing a steak on the grill.

ALWAYS start ahead of time based on your desired dinner time. The meat can stay in the cooler (ya' know, an ice chest) for a couple of hours.

I'm sure yours will come out good after a little more simmering.

HawkeyeSmokes · September 14, 2009, 06:33:18 PM

Welcome to the forum johnnybravoh. Check out the recipe from WTS for brisket. It works great and good luck on your next one. http://www.susanminor.org/forums/showthread.php?t=525

OU812 · September 15, 2009, 05:36:03 AM

Jon, keep us posted on how that baby turns out after the time in the crock pot