FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


Brisket not tender enough

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Beef Recipes
View previous topic :: View next topic  
Author Message
Malcrow
Newbie


Joined: 12 Oct 2006
Posts: 41
Location: Metro-Detroit

PostPosted: Fri Jan 12 07 12:45 am    Post subject: Brisket not tender enough Reply with quote

I have made several briskets over the past 6 months and everyone seems to enjoy it and loves the flavor. But it never seems to be as tender as say the stuff they serve at "Famous Dave's"

This is what I did on the past 2 briskets. They were both 6.5 lbs.

I smoked them for about 3 hours until the internal temp was 140 they I wrapped them in foil and continued till I hit 155-160 I then took them out of the cooker and let them rest for 10-15 min.

Should I let it rest longer? any help of suggestions would be great.

Also I was thinking of wrapping it at lower temp and letting it only go to say 150.
_________________
Malcrow

Char-griller with SFB
Vermont Casting gas grill (best gas grill I have ever owned.)
Back to top
View user's profile Send private message
DawgPhan
BBQ Super Pro


Joined: 12 May 2005
Posts: 3444

PostPosted: Fri Jan 12 07 1:10 am    Post subject: Reply with quote

You arent cooking it long enough...try taking the brisket to 180+

I like to go to somewhere around 190 or so...
Back to top
View user's profile Send private message
skybob
BBQ Super Pro


Joined: 10 Apr 2006
Posts: 1533
Location: Wichita, KS

PostPosted: Fri Jan 12 07 1:54 am    Post subject: Reply with quote

Dawg's on the right path there. To get good brisket is a lengthy time investment, 8-10 hour cooks are probably on the short side of the norm. The higher internal temperature on brisket, the more tender. I personally go to at least 195 and if I'm wanting pulled brisket, I go to 205 for falling apart tender brisket. If you've left some of the fat cap on when you started smoking it, the brisket should also be still quite moist.
I foil at 165 degrees and have had very good luck that way.
Just cook it with slow love and you'll have brisket that Famous Dave's would kill to get.
Back to top
View user's profile Send private message
Malcrow
Newbie


Joined: 12 Oct 2006
Posts: 41
Location: Metro-Detroit

PostPosted: Sun Jan 14 07 9:39 pm    Post subject: Reply with quote

Thanks guys!

I will give it a try!

When you foil it do you ever add anything like beer or some kind of marinade? Or do you let it just stew in it's own juices?
_________________
Malcrow

Char-griller with SFB
Vermont Casting gas grill (best gas grill I have ever owned.)
Back to top
View user's profile Send private message
skybob
BBQ Super Pro


Joined: 10 Apr 2006
Posts: 1533
Location: Wichita, KS

PostPosted: Mon Jan 15 07 1:10 am    Post subject: Reply with quote

When I foil the brisket, I usually put a little "Dale's Steak Sauce" in with it, maybe about 1/4 cup or so. When you pull the brisket out after the cook, you'll end up with about 1 1/2 cups of Au Jus. Let it cool and skim the fat off. After I slice the brisket, I use the juice as a dipping sauce. Comes out real good!
Back to top
View user's profile Send private message
Malcrow
Newbie


Joined: 12 Oct 2006
Posts: 41
Location: Metro-Detroit

PostPosted: Mon Jan 15 07 5:41 am    Post subject: Reply with quote

Now I can't wait to cook another!

To bad the weather here in Michigan so terrible right now.
_________________
Malcrow

Char-griller with SFB
Vermont Casting gas grill (best gas grill I have ever owned.)
Back to top
View user's profile Send private message
Alien BBQ
BBQ All Star


Joined: 12 Jul 2005
Posts: 5426
Location: Roswell, New Mexico

PostPosted: Mon Jan 15 07 12:56 pm    Post subject: Reply with quote

After you cook it all the way, donít forget to slice it the right way. Here is a post of just one way to do it.
http://www.thesmokering.com/forum/viewtopic.php?t=2654&highlight=brisket
_________________
https://www.linkedin.com/in/michaeloberry
Back to top
View user's profile Send private message Send e-mail Visit poster's website Yahoo Messenger
Malcrow
Newbie


Joined: 12 Oct 2006
Posts: 41
Location: Metro-Detroit

PostPosted: Tue Mar 27 07 12:36 am    Post subject: Reply with quote

Well the weather finally worked out and I smoked a brisket this weekend. I did cook it longer and had it up to 190 degrees before I let it rest.

It was definitely more tender.

Thanks for the help guys!!!
_________________
Malcrow

Char-griller with SFB
Vermont Casting gas grill (best gas grill I have ever owned.)
Back to top
View user's profile Send private message
Rubit
BBQ Pro


Joined: 04 Oct 2006
Posts: 505
Location: South Georgia

PostPosted: Tue Mar 27 07 6:31 am    Post subject: Reply with quote

Dales steak sauce, good one I had not thought about using that. I think Dales steak house closed several years ago but has done well with his sauce
_________________
Vertical Brick pit wood burner
Converted Lazy Q Charcoal
Tank smoker Charcoal
Tank smoker wood burner
Tank Charcoal grill
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Beef Recipes All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group