OT: Smoking brisket

[Seinfeld]

While we're waiting on the iron bowl and bowl bids, can anyone offer tips on smoking a tender brisket? I had a phenomenal one at our Bama tailgate that made me want to try one at home, and while I got the flavor about right, it was pretty tough.

I followed a recipe that said to cook it at 200 for about 5-6 hrs (until it reaches 160 degrees). Then you take it out, cover it with foil, and cook another 1-2 hrs until 190 degrees.

Again, it wasn't bad, but it definitely wasn't melt in your mouth good. Any tenderizing tips?

 

[JesterB]

While we're waiting on the iron bowl and bowl bids, can anyone offer tips on smoking a tender brisket? I had a phenomenal one at our Bama tailgate that made me want to try one at home, and while I got the flavor about right, it was pretty tough.

I followed a recipe that said to cook it at 200 for about 5-6 hrs (until it reaches 160 degrees). Then you take it out, cover it with foil, and cook another 1-2 hrs until 190 degrees.

Again, it wasn't bad, but it definitely wasn't melt in your mouth good. Any tenderizing tips?

Apply your rub and inject the night before, paying attention to which way the grain runs. Wrap it in cling wrap and refrigerate. Pull it out of the fridge and allow it to come to room temp while your smoker is coming to temp. Neva Eva put cold meat on a cold smoker. I cook at 215-225 for about an hour per pound but this isn't set in stone. After about 3 hours or so wrap it in 2 layers of foil(Texas crutch). Inside the foil with the brisket I like to add some beef broth, squeeze butter and sliced onion. You can also inject again at this point with some beef broth. Cook to 190 but make sure a toothpick goes in and pulls out with ease. Unwrap it, reserving the drippings, and let it rest on a carving board for 10 minutes. Slice it thin against the grain, place it in a casserole dish and pour some of the drippings over it. The 3 most important things are letting meat get to room temp before smoking, letting it rest, and slicing against the grain.
Enjoy.

 

[Seinfeld]

Thanks for the help. I hadn't heard about slicing against the grain before. Let me ask this, though... When you mentioned the toothpick test, what do you do if the meat has already reached 190 but the toothpick isn't easily going in yet? Just screwed at that point or is there a way to still get it tender without overcooking?

 

[Dawgbite]

Just bring you grill temp down, 200 or so, and keep cooking. It will not raise the meat temp much but it will get more tender. I generally cook unwrapped over a water pan. A full size brisket, I will cook for 15 plus hours at around 210. I want a brisket that I can cut with a fork, for competition they want some elasticity to the meat. If I'm eating, I go beyond that point.

 

[JesterB]

Not screwed at all. Just keep it wrapped and check it every 20 minutes or so.

Honestly, you were probably spot on with your attempt. Slicing against the grain makes all the difference in the world.