Why is my brisket turning out so bad?

the duke · Joined: 09 Oct 2010 Posts: 10

I've done brisket before but I always start it in the oven, in a pan and then take it to the smoker after about 4 hrs while still in the pan, start shredding it and adding barbecue sauce. On Friday I wanted to do one like I've seen it done on TV where they just put it in the smoker and leave it for 10 or 12 hours. I bought a very fatty brisket from smart and final, dry rubbed it, and put it in my barrel smoker for 11 hours, keeping the temp steady between 225-250 the entire time. It came out tough and definitely not like the juicy, delicious looking ones I've seen at barbecue competitions. What am I doing wrong? Thanks for your replies.

fatirishman53 · Newbie Joined: 15 Jun 2010 Posts: 92 Location: Wichita, KS

Well, first off, I never go by cook time unless I have a deadline to meet. What was the internal temp when you finished? I usually finish my briskets at 195�F - 200�F unless I foil, then I foil at 160�F and still finish at 195�F - 200�F. Second, I always make sure to give my brisket a bit of rest time to re-absorb lost fluids. Third, brisket, unless fully trimmed, is fatty by nature. However, marbling, in my opinion, is what makes the difference. For me, a USDA Select brisket is much harder to keep moist than a USDA Choice brisket. I have, to date, never had a dry USDA choice brisket when finished.

Just some thoughts from my limited experience... hope it helps Very Happy

the duke · Joined: 09 Oct 2010 Posts: 10

Thanks for the reply, I actually didn't check the temperature, I never knew you had to, but I'll definitely start, and I'll try the choice meat as well. I know you have to cook a brisket a long time for it to break down so I just used 10-11 hours as a guide. I'll put a thermometer in the meat, also would putting a pan of water inside the by the fire box to create some steam maybe help?, I've heard of that.

fatirishman53 · Newbie Joined: 15 Jun 2010 Posts: 92 Location: Wichita, KS

the duke · Joined: 09 Oct 2010 Posts: 10

That's cool, thank you.

SmokinOkie · BBQ Super Pro Joined: 16 Aug 2005 Posts: 2078

Two secrets.

1. KNOWING what temp you're smoking at (very any thermometer you use)

2. KNOWING how to determine doneness. Temp is a goal, not an end point. For slicing, you want from 185 to 200 (depends on a lot of variations). To determine doneness, slide the temp probe into the flat (the part where you will be slicing). FEEL how much resistence. Less resistence means more tender.

SoEzzy · Posted: Oct 11 2010 Post subject:

You can also feel for doneness with a fork, when the meat is done to a turn, a fork will slip in easily and pull out without sticktion and once in can be turned 15 - 20* opening the fibers between the meat, the trouble with this test is that you need to be doing in on the end grain of the muscle not on the side or across the grain.

If you are trying for pulled beef, next time you cook one on the pit, consider smoking it for5 or 6 hours, then give a foil wrap until it is done.

Use of a water pan will give you a different product, use of foil will too, some folks like to add other juices when they foil, I prefer not to, as I often find the juice from teh brisket brings it's own flavor to the party and I quite like that flavor to predominate.

The other thing to pay attention to is the old fat up fat down question, on my UDS's I like to start the briskets fat down, on my WSM's I always had them fat up, practice and see which one works best for you and your pit. Wink

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Bunqui · Posted: Oct 12 2010 Post subject:

Since smoke saturation goes down after a temp of 140 why start it in the oven? Wouldn't it be better to start in the smoker until after it reaches that point and then transfer it to the oven until 200? Just my thoughts... Confused

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the duke · Joined: 09 Oct 2010 Posts: 10

I've heard that the meat stops absorbing smoke flavor after a certain point, but the brisket I started in the oven and finished in the smoker still tasted smoky, plus it had bark which I don't think it would've had if I would have finished it in the oven. But it's not really smoking if you're cooking it in the oven half the time, and that's why I wanted to do it in the pit the whole time. But the internal temperature, and the fork test that you guys talked about is something that I didn't even pay attn. to. Thanks alot for you guy's help. I'll keep you updated on my progress, I'm doing another this weekend, I won't let it beat me again. Laughing

Lavern · Newbie Joined: 04 Apr 2007 Posts: 55

Beef brisket is probably the hardest part of the beef to smoke. I don't usually like to foil my meat, but I do brisket.

Here's an article I wrote that might help you:

How to Smoke a Brisket

I really hope it goes well for you. Well-done brisket is delicious!
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the duke · Joined: 09 Oct 2010 Posts: 10

Thanks man, I'll definitely try it. This weekend I'm thinking of doing another one.

the duke · Joined: 09 Oct 2010 Posts: 10

Ok, so I did another brisket this weekend, I watched my internal temp, it took about 7 hrs to get it to 160 then I wrapped it in foil. And kept it there til the temp hit 190 and I took it out and let it rest for about an hour. I tried the fork test and the brisket was still horribly tough, it was moist but tough as leather. All together I had it in for 9 1/2 hours. At the hottest the smoker got to 250 but I was able to get that back down by opening up the fire box. I'm convinced that it's the Select beef I'm using. There's no way a piece of meat cooked that low and that slow should be tough unless it's a s--t piece of meat. Anybody have any ideas?

sixfofalcon · Posted: Oct 26 2010 Post subject:

If it's still tough at 190� F, why stop there? SmokinOkie summed it up well in his post--temperatures are a goal, not an end point. Briskets have a different learning curve than other cuts, and going by time or temperature alone won't necessarily give you the results you want. (Believe me, I've screwed up a few chunks of meat by trying to do everything "by the numbers". That's the challenge of making good Q! Cool

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tacklebox · Posted: Oct 26 2010 Post subject:

Don't take it off just because it hit 190 internal. If it is still tough, cook it longer. I have not done a lot of briskets, but 190 seems low. Mine have not been tender until 200-205�F on the few I have done. YMMV Wink

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the duke · Joined: 09 Oct 2010 Posts: 10

Ahh I see, I misunderstood I thought you had to take it out at 190. I cut the brisket in half so I still have the point side of it, I'll be cooking that part next weekend. And I'm not stopping til the S.O.B. is tender or a piece of charcoal whichever comes first... This is fun, I just act like I'm mad, really I just haven't ever struggled this much cooking anything. Barbecue has to be the hardest cooking experience, I've gained new respect for the people who cook in these competitions. Thanks for the comments everyone.

Inner10 · Posted: Oct 26 2010 Post subject:

Where are you checking your temps?

I probe the center of the flat because the point cooks faster. The point can be fork tender while the flat be leather.

the duke · Joined: 09 Oct 2010 Posts: 10

Ok, I did another brisket this weekend, and I used alot of the methods that you guys described and it came out awesome. I ended up having to cook it for 11 1/2 hours but it was well worth it. I sliced it up but I was able to pull the pieces apart with my fingers and it was really moist. Thanks for all the help.

sixfofalcon · Posted: Nov 03 2010 Post subject:

Glad to hear you kept plugging along until you got the results you wanted. Cool

A lot of BBQers just give up after a few bad briskets.
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Big Ron · Posted: Nov 12 2010 Post subject:

http://www.barbecuebible.com/board/viewtopic.php?t=7548

read this link on brisket, has good info on when a brisket stalls at a certain temp. It is a little long, but worth reading at least once. Sounds like you got it figured out, but it is still good info to know
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messerist · Posted: Nov 27 2010 Post subject:

For my tastes there is no such thing as a "bad" brisket. You can always make some killer chili out of a brisket that turns out dry. After seeing some posts here of chili made with brisket I made some with a not-too-tender flat I smoked. It is hard to imagine using anything else for chili ever again. Congrats on your success with the brisket and kudos to your perseverance.
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