Brisket flat came out dry and tough. Please help

[Edy399]

So I cooked a brisket today for roughly 13 hours. 250 for about 10 hours and the last 3 at 270. Roughly a 10lb brisket, the flat came out dry and tough but I defiantly think I cooked for long enough. Could it just be that I got a bad brisket with no inter muscular fat? I wrapped when internal was at 165 in butcher paper.

 

[ANT0407]

So I cooked a brisket today for roughly 13 hours. 250 for about 10 hours and the last 3 at 270. Roughly a 10lb brisket, the flat came out dry and tough but I defiantly think I cooked for long enough. Could it just be that I got a bad brisket with no inter muscular fat? I wrapped when internal was at 165 in butcher paper.

What was your final internal temp?

 

[Edy399]

110 Fahrenheit

 

[ANT0407]

110 Fahrenheit

So if you wrap at 165, I would start checking for tenderness around 195 internal. It will be tender somewhere around 200 internal. I've had a brisket go as high as 210 . The other thing is make sure you rest it before slicing.

 

[Edy399]

So you think I overcooked it?

 

[ANT0407]

So you think I overcooked it?

Honestly hard to say. What was the temp of the brisket when you pulled it off the smoker? If it was truly 110 then it was undercooked. I wouldn't say that was the case after 13 hours. Seems odd

 

[Edy399]

I probed multiple times it was at 110 for a solid 30 minutes, my point came out fine I think I just got a bad brisket with no inter muscular fat on the flat.

 

[ANT0407]

I probed multiple times it was at 110 for a solid 30 minutes, my point came out fine I think I just got a bad brisket with no inter muscular fat on the flat.

I'm sorry but if you wrapped at 165 how was it done at 110? Sorry I'm not able to help. Maybe I missed something.

 

[Edy399]

Wait omg , I meant 210 my bad .

 

[ANT0407]

I would say at 210 it was probably over cooked. I've had a brisket be perfect at 210 but 99% of the time it's perfect between 200 and 205

 

[Jimsmokes]

Was it crumbly as well?

 

[mixed up]

I would say over cooked meat temp will climb as it rest next time pull it a 190 or 195 let it rest .on the other hand make sure your meat probe on the smoker is accurate .I use a hand held to check my meat temps knowing my probe temps are off a few degrees its not the end of the world your learning and smoking is a learning thing have fun

 

[Steve In Pa]

I would say over cooked meat temp will climb as it rest next time pull it a 190 or 195 let it rest .on the other hand make sure your meat probe on the smoker is accurate .I use a hand held to check my meat temps knowing my probe temps are off a few degrees its not the end of the world your learning and smoking is a learning thing have fun

I use a couple probes just in case my placement is off on one. Latest pork butt had one probe showing a 5-6 degree difference from the other.

 

[ANT0407]

I use a couple probes just in case my placement is off on one. Latest pork butt had one probe showing a 5-6 degree difference from the other.

Great advice @Steve In Pa