Tough Brisket

[gumby]

I've tried a beef brisket and followed the instructions. It cooked for about 6 hours and then i wrapped it in foil and got it up to the recommended temperature. It seemed tough when I cut it and was tough to eat.

I'm not sure whether I did it wrong but is there something i'm missing or is it just that some cuts are tough?

BTW, other cuts and normal smoking have been a big success, especially smoked fish.

[porkins]

Last July 4th I smoked a brisket for 13 hours and had the same results. Every other meat I've smoked w/ the Smokenator has been perfect.

Cheers.

[jwtx]

What temperature are you guys letting the meat get up to? My experience has been the longer I cook it the more tender it gets. I personally don't like my brisket falling apart so I usually smoke it for 6 hours then foil it and cook until it reaches 190. Also, I am using a packer cut brisket and don't trim any of the fat. I have also been coating the brisket with a light layer of yellow mustard before applying the rub. By no means am I an expert, but I have been happy with the results so far.

[sizzler]

I cooked my brisket at 230 max for 6-7 hours, then wrapped it in foil and a couple layers of newspaper and left it resting in a cooling box for 2 hours. It was perfect.

So long

[dave]

The more Brisket I do, the better they get. Early on, my brisket were tough. I hadn't cooked them enough. Then I started looking closer at 'all' the different recipes for rubs and marinades to use with brisket. I've learned there needs to be some acidic substance included in the recipe which works as a tenderizer. Combine that with cook times of 10 or more hours, and the results are looking up. ( I saw on TV, some place cooks for 10 hours on one side, another 10 hours on the other side)
I now purchase Brisket from a local farmer. All natural beef. No hormones! Very good quality stuff compared to supermarket stuff.

Keep try'n
Dave

[porkins]

I cooked the brisket to 190º F. jwtx, I use almost the same rub as you did. Anyway, the best part about the whole thing was the sauce I made. I added some drippings to the sauce. Perfect. I cooked a whole packer brisket that I got through a caterer friend of mine.

Gregg

[gumby]

Thanks for the replies guys. I'll have another go but this time I'll use a rub to help tenderize it first.

Cheers from Oz, and thanks to Don for starting the forum.

[twoshots]

The longer and slower you can cook a brisket the tenderer it will be. Injecting it every square inch with a good marinade will help keep it juicy. Hot & Spicy mustard before the rub is good. After you foil it and you are sure it is done, let it rest in foil in a good cooler for as long as you can before slicing and serving.

[bigsteve]

I don't know how large your Brisket was Gumby, but 6 hours sounds kind of quick. What was the meat temperature when you took it off? Sliced Brisket needs to be around 190*, and if you want to pull it, it should be 200~205* A lot of guys will wrap them in foil between 160~170* and continue cooking in the foil until the end temp. I know 190* meat sounds terribly over-done, but it's a tough cut, and you have to take it up high slowly to make it tender and juicy.

[gumby]

cheers, boys, you've given me inspiration to have another go....I'll report back when it's done

[Deleted]

Here is a great site for facts and fun:

www.amazingribs.com/recipes/beef/texas_brisket.html

[redeye76]

Jul 22, 2009 9:25:37 GMT -5 dave said:

The more Brisket I do, the better they get. Early on, my brisket were tough. I hadn't cooked them enough. Then I started looking closer at 'all' the different recipes for rubs and marinades to use with brisket. I've learned there needs to be some acidic substance included in the recipe which works as a tenderizer. Combine that with cook times of 10 or more hours, and the results are looking up. ( I saw on TV, some place cooks for 10 hours on one side, another 10 hours on the other side)
I now purchase Brisket from a local farmer. All natural beef. No hormones! Very good quality stuff compared to supermarket stuff.

Keep try'n
Dave

[redeye76]

For help tenderizing try mixing in some coke-cola in marinade. Great tenderizer. Old test on why to drink good sour mash vs sodas. Put a piece of tough meat in small glass and cover with coke cola and another piece in another glass and cover with sour mash. In the morning the one in coke will be mush and the one in sour mash still firm and tough.

[vermin99]

I have only do one brisket and it was cooked doing the high heat method.. It came out really well even though I have never eaten brisket before other than a sandwich or two. From what I have read on other forums to check for doneness go by feel, not temp. stick your thermometer probe in the meat and it should slide in and out real easy. I checked mine this way and it came out nice and tender. I let it rest in a cooler for two hours too before slicing.

[litljoe14]

I just got my smokenator this week and I am planning to do a brisket this weekend. I have done one before on a water smoker and it was ok. What types of wood chunks do you guys like for brisket? I have mesquite and pecan readily available. I used chips last time but I read that dry chunks are the best for the smokenator, your thoughts?