logo for smoker-cooking.com

Brisket not Tender

by Brian A. Kee
(Houston, TX)

I am new to smoking, and I have been having issues getting my brisket tender. I have an electric smoker box, with a water pan. I have been using 2-4lb butcher trimmed briskets. I have been smoking at 215-225 for 45-60min per pound. Then I have been wrapping the meat in foil and adding a bit of Coke/DrPepper, then back in the smoker until internal meat temperature reaches 190, while using a remote meat thermometer. The average total cook time has been 1.5-1.75 hours per pound. I have been letting the meat rest for 15-30 minutes. The flavor is awesome, but the meat is not very tender. It's not dry at all, or really tough. It seems to be a bit chewy. What am I doing wrong? Should I let the meat cook longer? Should I let it reach a higher internal temperature?

Comments for
Brisket not Tender

Average Rating starstarstarstarstar

Click here to add your own comments

Rating
starstarstarstarstar 		BRISKET NOT TENDER
by: BUFORD T

COOK YOUR BRISKET LONGER, TO 200 TO 205. IF THIS STILL WONT MAKE IT TENDER ENOUGH FOR YOU, MAKE SURE YOUR SLICING IT ACROSS THE GRAIN AND THIN ENOUGH. YOU PROBABLY KNOW A BRISKET MUST BE CUT THREE DIFFERENT WAY;S. TO MAKE SURE ITS ACROSS THE GRAIN. YOU HAVE THE POINT...THE FLAT... AND THE MIDDLE. THE POINT WILL BE SLICED ACROSSED THE LITTLE END TO THE MIDDLE. STOP (WHERE THE GRAIN CHANGES) THE SLICE THE FLAT. (THE THICKER END ) ACROSS THE GRAIN. STOP THAT LEAVES THE 3 TO 4 INCH OR SO MIDDLE. SLICE IT ACROSS THE 3 TO 4 INCH. PART. MAKING THE SLICE ONLY THREE TO FOUR INCHES ACROSS. THE LAST THING IS TO CHECK YOUR MEAT THERMO WITH ANOTHER ONE . TO MAKE SURE ITS READING ACCURATLY.I HOPE THIS HELPED YOU. BUFORD 'T'
Rating
starstarstarstarstar 		RE:
by: Anonymous

Are you slicing across the grain?

Click here to add your own comments

Join in and write your own page! It's easy to do. How?
Simply click here to return to FAQ - Beef



footer for smoker cooking page