Brisket

[bcoop]

Undercooked it. Should have cooked it to 200

Agreed. The closer you get the internal temp to 200, the more tender it will be.

[Lone Sailor]

I think you might have things confused. I'm talking about I smoked it at around 210º-220º on the smoker till it reached an internal temperature of around 180º.

I generally pull mine at 185-190, however, my resting period is 2 hours max, after that you're just going to toughen the meat up. Either you'll need to try and time it out where it's done closer to when you want to eat it, or go ahead and let it cool down and then toss it back in the smoker or over (wrapped in foil) for about 15-20 minutes and warm it back up. Also, make sure you're slicing across the grain, that makes a big difference in tenderness as well.

[mstng86]

Nope. Should cook it to 190-200 internally. Breaks down the fat further

[Jose]

Undercooked it. Should have cooked it to 200

I think you might have things confused. I'm talking about I smoked it at around 210º-220º on the smoker till it reached an internal temperature of around 180º.

[mstng86]

Undercooked it. Should have cooked it to 200

[Jose]

So I have a question about resting a brisket after pulling it out of the smoker when it's done. So I smoked a brisket yesterday and afterwards I wrapped it in foil and put it in a cooler to rest. I put it in the cooler around 2pm and got it out around 8pm to serve.

So my question, is it possible to "over" rest a brisket?? I know after you pull a brisket out of the smoker, it continues to cook a little longer. Before I pulled mine out yesterday, I was checking the temperature in different areas of the brisket and the probe was going in pretty smooth and the internal temperature was at 180°. When I pulled it out of the cooler I had it resting in, I started to carve it up and it was pretty tough. Did I somehow overcook it by resting it in the cooler for to long?

[bcoop]

I do fat side up the whole time, and start mopping about 3 hours in. My mop is simple. 1:1 ratio of oil and apple cider vinegar, half a yellow onion, diced, and add in a couple tablespoons of whatever rub you make/use.

[mstng86]

Anyone seen any good price on brisket yet? Thinking of cooking one this weekend.

[ceyko]

I do fat side up

2 lbs brisket maybe a pain in the ass.

[Lone Sailor]

I smoke fat side down on brisket. The only time I wrap a brisket is if it has been on for 3 hours or so AND if I'm using wood as my main fuel source. Too much smoke can make it bitter.

[mstng86]

fat side up, wrap is optional. If you feel it is getting too dry, wrap it i suppose.

[unkoricky]

Just read this whole thread.

I'm gonna experiment a little 2 pound brisket for the first time on my cheap smoker today.

So i should cook it fat side up the whole time right?

Wrap or not to wrap it at the end?

I didnt read anything about mopping the brisket, i assume thats usually done for ribs?

[mstng86]

Right. I inject as well. And I've used a 'water pan' before, but filled it with apple juice instead of water. I'd still think that fat is necessary, but apparently not. I guess I should trim one up and see how it goes.

I think I am going to trim a little bit off. The meat cooked fine but seemed like it needed more time where the thicker fat was.

I went with apple juice this time. It made a pretty nasty mess in the bowl.

[bcoop]

Brent, most of the competition guys do two things, inject the brisket, and use a water smoker for moisture.

Right. I inject as well. And I've used a 'water pan' before, but filled it with apple juice instead of water. I'd still think that fat is necessary, but apparently not. I guess I should trim one up and see how it goes.

[Silverback]

Sorry I didn't elaborate. The bark makes the smoke bitter. It's a pain in the butt to do, but worth the payoff.


I don't trim anything until after it cooks. And yes, the fat will hinder or slow down the process. My issue is that I need all that fat during the cooking cycle, as I don't want my briskets to dry out. I see these competition guys trimming every last ounce of exterior fat, and I don't understand why. Perhaps it's due to time. I'm not sure. What I will do, though, is cut on a diagonal, and a bias on the fat cap (1" squares). I cut through the cap just to the edge of the beef. This makes it nice and pretty when it comes off the smoker, but it also allows the rub to get down in there so it can flavor the meat instead of flavoring the fat that's going to get trimmed off. I have to go with the theory that the smoke penetrates the brisket faster as well.

Like this....

http://simplyrecipes.com/recipes/bee...ket_pot_roast/

Brent, most of the competition guys do two things, inject the brisket, and use a water smoker for moisture.