Smoked Brisket help

jcanracer · December 2018

Hey guys, I bought a propane smoker on cyber monday and recently did a couple briskets. The taste was good, so I know my dry rub was on point. However, the texture was tough, not fork tender like at the restaurants, so I know I'm doing something wrong. I smoked em for 4 hours at around 200-ish degrees. Too long? too hot? should I wrap them in foil for the last hour to lock in some moisture?

Anyone willing to share the secret to tender smoked brisket?

4WARD · December 2018

Another 4 hours at least.

jcanracer · December 2018

Yeah, I heard it was supposed to take longer but after 4 hrs it was cooked all the way through, so I guess i was not sure what to do my first time around. Does it get more tender the longer its cooked? Seems counterintuitive.

hatcity · December 2018

How was temp measured? by thermo on smoker?
sometimes, those "factory" units are off
the additional time provides for the tissue to break down further to give soft, mmm-mm flavor

WILLIEGATOR · December 2018

you need a temp sensor and them wrap it in foil after 3-4 hours and cook till 200 degrees meat temp. then pull and let rest for 2 hours..Temp sensor take the guessing out of it..

Flash · December 2018

You go by internal temp, not time. Most briskets have to hit the 195-205 internal temp to be tender and remember to slice thin ACROSS the grain or it will be tough. Doesn't hurt to add some beef broth and wrap in foil around 165-170 IT.

They can easily take 10 to 12 hours.

Image: https://us.v-cdn.net/6030354/uploads/editor/br/72bbfv7t6ovi.jpg

jcanracer · December 2018

Ah ha! You guys have enlightened me! I was going by the temp gauge on the smoker's door. More importantly though, I pulled it out of the smoker when it was around 160 internal temperature. Rather than call it done at that point, I should have wrapped it in foil and kept going till internal temp of 200. Thanks!

Today I'm experimenting with chicken legs and thighs, I'm thinking somewhere around 2 hrs at 220-ish degrees, but i will aim for an internal temp of 170 degrees.

bigfinn35 · December 2018

Yeah, temp needs to be much higher. BBQ tends to be a little counterintuitive since the solution to dry, tough meat is to cook it longer most of the time. You need to give the meat enough low, slow cooking to let all of the collagen in the meat get hydrated and turn into gelatin .

jcanracer · December 2018

bigfinn35 said:

Yeah, temp needs to be much higher. BBQ tends to be a little counter-intuitive since the solution to dry, tough meat is to cook it longer most of the time. You need to give the meat enough low, slow cooking to let all of the collagen in the meat get hydrated and turn into gelatin .

Ahh makes sense. I think next time I'll get one big fatty piece instead of 3 smaller briskets.

Also, the chicken thighs I experimented with last night needed longer than 2 hrs. I'm starting to see a pattern with my expectations: I'm so used to cooking at oven temperatures that I need to adjust my thinking and double my cooking time in the smoker for better results.

Fascinating and delicious experiment nonetheless!

CaptJ · January 2019

When your fork comes out easily it's done. Usually around 185 deg internal (thickest part of the brisket). Also, you should make sure your thermometer is spot on. Test it in boiling water.

Devontie · January 2019

I just made a brisket yesterday, 225 degrees, when temp hits 160 degrees in the flat, I cut the point off, then wrap separately in foil, cook until temp is 205 degrees, let it rest for a couple of hours in cooler. I make burnt ends out of the point and slice the flat. The flat usually is done first.

Flash · January 2019

jcanracer said:

Ah ha! You guys have enlightened me! I was going by the temp gauge on the smoker's door. More importantly though, I pulled it out of the smoker when it was around 160 internal temperature. Rather than call it done at that point, I should have wrapped it in foil and kept going till internal temp of 200. Thanks!

Today I'm experimenting with chicken legs and thighs, I'm thinking somewhere around 2 hrs at 220-ish degrees, but i will aim for an internal temp of 170 degrees.

Definitely the Internal temp and rest time are important. 195-205 is the target area, but see if a tooth pick slides in easily.
Quarters are easy, we do them all the time, but at 220 smoker temp, you will get done chicken but the skin with be like rubber. At that point you can always finish them on a hot grill for 10 minutes or so to crisp them up. Otherwise, smoker temps need to be in the 300 to 325 area for crisp skin.

Image: https://us.v-cdn.net/6030354/uploads/editor/u4/jv6drztsqjhm.jpg

Parkerboy · January 2019

When the internal temp reaches 165 it will normally stall for a long time. At 165 double wrap the brisket in aluminum foil and pour a couple of cups of beef broth on it making sure it doesn't leak. This is know as "The Texas Crutch". Continue cooking until an internal temp of 195-205 is reached making sure a temp probe inserts easily into the thickest part of the brisket. Remove, wrap in an old towel and place in a dry cooler for a couple of hours which allows the juices to redistribute.

When slicing be sure to slice ACROSS the grain.

Saltygatorvet · January 2019

I usually go around 16 hours for a full size brisket at 225. Pull at 195 it

TerribleTed · January 2019

I always soak it for a day in vinegar and seasoning before I place in the smoker or on a grill. I cant say they need that much cooking time. I use apple cider vinegar.
Here some info.

I should say not as much time as the hog. I do both generally for a big BBQ.

Long, slow, keep moist, meat will have no choice but to turn tender.

https://www.apple-cider-vinegar-benefits.com/cooking-with-vinegar.html

jcanracer · February 2019

Parkerboy said:

When the internal temp reaches 165 it will normally stall for a long time. At 165 double wrap the brisket in aluminum foil and pour a couple of cups of beef broth on it making sure it doesn't leak. This is know as "The Texas Crutch". Continue cooking until an internal temp of 195-205 is reached making sure a temp probe inserts easily into the thickest part of the brisket. Remove, wrap in an old towel and place in a dry cooler for a couple of hours which allows the juices to redistribute.

When slicing be sure to slice ACROSS the grain.

I followed your instructions this weekend and it was a huge success! Thank you very much for the tip about the broth in the foil packet.

jcanracer · February 2019

Flash said:

You go by internal temp, not time. Most briskets have to hit the 195-205 internal temp to be tender and remember to slice thin ACROSS the grain or it will be tough. Doesn't hurt to add some beef broth and wrap in foil around 165-170 IT.
They can easily take 10 to 12 hours.

Yep, 9 hours total time for a 5lb brisket. And I did cheat and added some broth to the bottom of the foil packet; made a huge difference in the texture of the final product.

buddy d · August 2019

A lot of great advice You may want to get one of these Shouldn’t cook without it https://www.amazon.com/Lavatools-Javelin-Digital-Thermometer-Chipotle/dp/B00GRFHXVQ

snipes27 · December 2019

https://www.amazon.com/ThermoPro-Wireless-Digital-Thermometer-Grilling/dp/B014DAVCP4/ref=sr_1_4?keywords=wireless+digital+thermometer+probe&qid=1576680679&sr=8-4

I use something similar to this... One temp probe in the meat, and one on the grates... Never trust the crappy thermometer on the door of the smoker, they are notorious for being way off even on high end grills. This model also has a wireless controller that you can carry with you so you dont have to keep going back to the smoker to check your temps. Also has alarms to set for done temp and set temp for the smoker as well. Worth the money.

Briskets are a tough chunk of meat to master, but once you do its glorious. When it comes to smoking, your not looking for temps of "doneness" as far as the temps to make it "well done" and clear of bacteria growth. You are looking for the temp of the meat to render down the fat and moisten the tissue, which is why most cook a brisket til internal temps reach 190-205 rather then the 160 you would normally cook to.

Smoked Brisket help

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