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LeoneSM
Starting Member
USA
8 Posts |
 Posted - 06/13/2012 : 08:07:50
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I cooked my first brisket on Sunday and was pleased with it overall but the flat was a little tough. Here's what I did:
Rubbed and injected with a beef base/worcestershire mix and marinated overnite
Put on a roaster rack with an aluminum pan underneath to catch juices
Smoked at 250-260 degrees until it reached 170* internal temperature
Once at 170*, wrapped in foil with juices until it reached 195* internal.
Pulled off and put into a cooler for about 3 hours then separated flat from point and made burnt ends. Sliced flat to about 1/4 slices - some were a little thicker.
The burnt ends were awesome and overall it had a really good flavor but the flat slices were tougher than I would have expected. I could definitely tell when I stuck the thermometer into it that it had "loosened up" but was surprised when I went to serve it. It was my first attempt at cooking beef BBQ and would like some suggestions to improve for next time. Thanks for the help
[URL=http://good-times.webshots.com/photo/2212607600064741417WsEVMp] [/URL] |
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BigOrangeSmoker
Member
USA
5262 Posts |
Posted - 06/13/2012 : 15:35:42
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I SEE A COUPLE THANGS THAT COULD BE YOUR PROBLEM...1ST AT 195* WAS IT TENDER ,I START CHECKING MINE AT 195* BUT THEY USUALLY DONT LET GO AND GET GOOD AND TENDER TILL 200*-203* AND I HAVE HAD EM AS HIGH AS 211*.2ND. SLICES TO THICK THAT WOULD BE MY TAKE ON IT
Off The Sauce Cookers
Stump Monster Ordered
Stump Stretch
Orange Nation
Huntsville,Alabama
Eat A Pig Save A Farmer
philwhite@knology.net |
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BILLYBONESBBQ
Moderator
USA
1707 Posts |
Posted - 06/13/2012 : 21:34:11
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TAKES SOME TIME TO GET IT RIGHT .. HECK I KNOW SOME BEEN AT IT FOR MANY YEARS AND CAN'T COOK A TENDER BRISKET .. MANY FALL INTO CATAGORY OF INJECTING (STEAMING FROM INSIDE OUT) WRAPPING IN FOIL (STEAMING FROM OUTSIDE IN) .. THIS PASSES FOR BBQ IN SOME PLACES BUT IN THE HOME OF BRISKET COOKING I'VE NEVER KNOWN A GUY TO COOK HIS MEAT IN TIN FOIL.. I KNOW ITS COMMONLY DONE BUT ALWAYS HAD AN ISSUE WITH CALLING (STEAMED MEAT).... BARBECUE.. ALWAYS WONDER HOW THEY DID IT BEFORE ALUMINUM FOIL .. I SUPPOSE THEY JUST CUT IT AS THIN AS POSSIBLE.. HOPING THAT WOULD PASS FOR TENDER... I DO KNOW THIS, ONCE YOU HAVE TAKEN ENOUGH NOTES AND KEPT A DIARY OF TIMES AND TEMPS THROUGH MANY COOKS, YOU WILL BE ABLE TO DO BEEF BRISKET THICK AND TENDER, WITH OUT CRUTCHES..  
locate billy in Red Keg, michigan - half way between Paradise and Hell |
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LeoneSM
Starting Member
USA
8 Posts |
Posted - 06/14/2012 : 04:44:24
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Thanks for the suggestions, I'm sure it'll improve with practice. With anything you cook, it takes the experience to just "know" when something is ready. I didn't know when it was supposed to be ready by feel so I went mainly off of temperature. I could tell a difference in the amount of force needed to insert the thermometer but I guess there was more change that would have occurred had I left it on there a little longer.
What about the cooking temperature? I see some people that say 230* and others that say 275*. Would cooking at a different temperature make it more or less tender? |
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kane72
Member
USA
57 Posts |
Posted - 06/17/2012 : 21:43:27
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I agree with BOS... I normally pull mine at around 205 or so... But everyone has their way to do it... I like to take mine to 150-160 range then wrap and pull off to cool at 205 or so.
On a side note, I have never made burnt ends..... I know the basic jist of it.. How long do you put them back on the smoker for???
Good Luck!
Kenny
Kan Doo Kookers
La Porte Texas |
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LeoneSM
Starting Member
USA
8 Posts |
Posted - 06/18/2012 : 08:05:23
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I cut them into 1" cubes and then covered with a 50/50 mix of BBQ sauce and the juices from the brisket. I put them into a small pan and left them uncovered on the smoker for about an hour.
Thanks for the tips |
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Farmdog
Member
1113 Posts |
Posted - 06/18/2012 : 14:55:01
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BOS is on the money, as usual. I also do mine at 250*. Once it hits about 195 internal just try re-inserting the probe. If it goes in easy, it is ready to be pulled off and rested.
Bill
Junction City, KS
Weber 22 inch kettle
Baby Stumps |
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bobberqer
Member
USA
11268 Posts |
Posted - 09/27/2012 : 05:23:00
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might want to try just stickin a fork in the brisket... if it goes in and out without any resistance, it's done...left handed briskets are usually done at 195.. right handed briskets are done at 205..
whoddathunk???
FBA Member
Cant you'll talk faster, or at the least, hear faster?
100% North of the Mason Dixon Line |
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lew750
Member
331 Posts |
Posted - 09/27/2012 : 18:52:08
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quote:
Originally posted by bobberqer
might want to try just stickin a fork in the brisket... if it goes in and out without any resistance, it's done...left handed briskets are usually done at 195.. right handed briskets are done at 205..
whoddathunk???
FBA Member
Cant you'll talk faster, or at the least, hear faster?
100% North of the Mason Dixon Line
Nice of you to stop by!
Lew
Bunch of Webers & stuff |
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bobberqer
Member
USA
11268 Posts |
Posted - 09/28/2012 : 04:56:55
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quote:
Originally posted by lew750
quote:
Originally posted by bobberqer
might want to try just stickin a fork in the brisket... if it goes in and out without any resistance, it's done...left handed briskets are usually done at 195.. right handed briskets are done at 205..
whoddathunk???
FBA Member
Cant you'll talk faster, or at the least, hear faster?
100% North of the Mason Dixon Line
Nice of you to stop by!
Lew
Bunch of Webers & stuff
I was in the neighborhood!!!
whoddathunk???
FBA Member
Cant you'll talk faster, or at the least, hear faster?
100% North of the Mason Dixon Line |
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JGperc
Member
USA
399 Posts |
Posted - 09/30/2012 : 23:25:58
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I pull mine off the pit at 200, wrap them in foil and then let rest in a cooler for an about an hour. they'll jiggle like jello when they're done and I've had a few jiggle at 190 and one or two at 185, so I start checking them around 190. I cook mine at 235--that's my target anyway. I don't inject or foil, I just rub them, put them on my pit and leave them alone. Briskets can be fickle and it seems no two are the same. I've cooked 2 of identical size/weight before and one was done in 12 hours and the other 18. Anyway, the best you can do is keep practicing.
John |
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Brisket - What did I do wrong?
