Brisket question

[coldwindcoach]

I have smoked two briskets, both had great taste but they were both tough. I smoke tell it was at 165 then foiled and brought temp to 195. Rested it for an hour and then cut. My question is are some brisket just tough or can you cook the toughness out of it. Am I making my mistake when I pick I out at the store or am I cooking it wrong?

[allsmokenofire]

Sounds like you have a good plan, but brisket can be tricky. I can tell more by feel than by temp when a brisket is ready.

First, take the temp in the flat, not in the point. Second, no matter what the temp gauge says, when the probe slides in w/ very little resistance, its done. If you have to apply pressure to stick it in, it's not ready, no matter what the numbers say.
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Mike
Team Enoserv

[roxy]

Thats some good advice there Mike.

How come ya never told me that before..??
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Chargriller Akorn
WSM
LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

[allsmokenofire]

[adolpho]

[roxy]

I just ate me a plate of cold brisket and pulled pork.
_________________
Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...