Got a electric smoker last week....did my first brisket this weekend....it was ok but not to tender......what is the secret to cooking one.....the pork baby back ribs were better than the brisket......
Secret to a tender Brisket????
Got a electric smoker last week....did my first brisket this weekend....it was ok but not to tender......what is the secret to cooking one.....the pork baby back ribs were better than the brisket......
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Brisket doesn't cook evenly, so you need to check temperature several places to decide if it is done. If you take one reading and hit a hot spot, you'll pull it off too early. Foil wrapping from about halfway on can help both even temps and keep the meat moist.
Brisket comes in different forms. One is leaner and won't smoke well. The other still has the big fat piece on it, is more heavily marbled and works better for smoking.
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I don't call it brisket around here. To me, brisket's more like leather. We have to go to Publix to even get choice steaks, and then the prices are out of our price range. High quality brisket is simply not found.
We'll leave brisket to the Texans. Around here, we eat pulled pork shoulder that's so affordable.
If it does not get tender by 'low and slow' and FTC (foil wrapped with some apple juice in it, towel wrapped around that, stuff it in a cooler and let it rest for two hours) or wrapping it up for half of the cook time, then it is not going to get tender. Get better meat or double check your temp.
What was your cooking process? Temp your cooker was at? Temp the meat read when you pulled it? Size of the brisket and how many hours did you have it in the cooker? Did you rest it and what method of resting did you use?
Wrap it in butcher paper about an hour into the stall, put it immediately back into the smoker (wrapped) until it hits 203*. Once it hits 203*, pull it off the smoker and let rest for at least an hour in a cooler (no ice obviously) wrapped in a towel. Once rested, slice against the grain and everyone eating eat will consider you a hero from there on out.
I smoked my first brisket in a Masterbuilt electric smoker. I put water in the bottom pan and smoked at a temp of 230 degrees. It took about 12 hours and it was so moist and tender that when I went to slice it, it fell apart. I think it was time and temp that makes the difference and of course the quality of the meat. When a skewer pushes through the brisket like pushing it through soft butter it is done.
This is how I do my brisket, wrap around 165/170 and just at or over 200 pull and cooler it. You want it to be buttery but still hold together so you can slice and let the meat hang on both sides of your finger without falling apart (if doing sliced brisket)Originally Posted by dmoto
Same problem we have here. I can get pork butt and shoulder for under $1.50/pound any day of the week. Brisket is never on sale and it starts at $5.99/pound. If I am going to pay that much I will catch a strip steak on sale for a dollar more and have that.
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Guys Brisket is Brisket all the rest is Just Beef. Try it you will like it
Care to share recipe or a link. Thanks in advance.Guys Brisket is Brisket all the rest is Just Beef. Try it you will like it
Amazingribs.com has a great tutorial on cooking Texas Brisket. If your new to it I'd also recommend watching a Youtube video on slicing it. FYI his Big Bad Brisket Rub is just like Montreal Steak Seasoning (which I really like on my briskets).
Steve Dyer
Mt. Pleasant, NC
Watch Aaron Franklin on u tube he knows Brisket . He has a place in TEXAS
Even at costco if you have one?
No costco in Clarksville. There is a Sams club but I am not a member.
"If People Concentrated on the Really Important Things in Life, There'd be a Shortage of Fishing Poles." - Doug Larson
"Peace is not the absence of turmoil but the presence of God" Jo-Ann Thomack
Sams club has good stuff from what I see posted. Restaurant Depot?
I'm getting ready to do 15 in a few weeks for a wedding. I'll get them at Sam's, you get case price discount. I'll trim them up inject and rub. I'll smoke at 275 using hickory and apple. I never use a thermometer on brisket. Some gets tender at 185 some 225 temp. When the meat gets the bark color I want I place the meat in pans and cover with foil. I then check them with a bamboo stck. When the stick slides in easy take them off of the smoker and put them in a cooler for a couple of hours
Also doing a 1000 wings for this cook too. Did 250 wings yesterday on a practice run. All gone
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This is how I do mine also. I never wrap before 160 and wait until I get good bark. When it hits temp AND is probe tender where the temp probe slides in and out easily.
Last edited by Bobcat55; 08-13-2017 at 07:15 AM.
Crappie fish fry. It don't taste any better.
Lately, I have had problems with my brisket being to lean and not tender enough with a recipe I have used on my egg for over 5 years now...I have been buying it at Kroger...no more! I remember having good success until I stopped going to Restaurant Depot. All you need to be able to get in there is any type of occupational license. I am a General Contractor and they let me in with my license...I purchased a superior Angus grade brisket again and will see if things change...hope so! Superior grade was about $4.99 a lb....nice to hear from you Clif!
The best and most tender brisket I have ever eaten anywhere in the U.S. was at Franklins in Austin TX. and I have screwed up a lot of meat and time trying to make mine taste like his. Just my .02 cents...
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