Brisket Isn’t Tender

[JeepSmoker]

Hello!
I’ve cooked 2 briskets and they both have been really tough. I smoke at 1-1/2 hours per pound at approximately 250 deg. F with a meat temperature at 190 deg F. I’ve marinated, sprayed apple juice repeatedly, etc without any good results.
Any assistance would be greatly appreciated!!

Try this...cook to 200 degrees internal, wrap in butcher paper then foil, wrap in heavy cloth bath or beach towel, put in cooler for 4-8 hours. I've done pork butts this way for years and then tried it on brisket. Works beautifully!

 

[SeniorChief]

wrap that rascal @165,,,back in smoker till 203-205,,then put in the cooler to rest for at least and hour

 

[nvhunter]

Resting, wrapping, this temp, that temp all work to get it tender but only testing it will tell you when its tender. I use a tooth pick instead of the probe as I think it gives a better feel of what's inside then the probe also smaller hole in the wrapping. It should feel like your pushing it into room temp butter nothing in the way of chatter or force while it gets pushed in.

This is my process but I'm in Nevada and very low humidity ( don't know if it matters but my cooks don't seem to take as long as most peoples)

225 degrees ( set by probe on rack not by the controller) till 155 to 165 depends on the time of night and how much sleep I want

wrap in foil ( fastest cook ) paper ( adds an hour or 2 ) don't wrap ( adds a couple more hours ) I do add a 1/2 cup of beef stock at this time

back in smoker at 275 degrees till 195 to 205 and then check every half hour with the tooth pick. My last brisket took 9 hours and weighed 14.5 lbs rest about 4 hours and was great

I trim but not close and cook fat down on the horizontal smoker and fat up in the vertical smoker, I do turn them around about half way through the cook just to manage hot spots in the smokers.

 

[Steve In Pa]

225 degrees ( set by probe on rack not by the controller) till 155 to 165 depends on the time of night and how much sleep I want
.

Not using the controller temp as a guideline is the best advice all around I think for temp issues. Example, yesterday I was doing a batch of jerky, target temp of 180. That’s what’s I set on the controller but my independent thermometers were showing much lower temps at different rack levels. So I upped the controller 10 degrees which got the the rack temps got up to 175 with was acceptable.

 

[Mike From R.I.]

I just put a brisket on for an overnight smoke and I'm going by my thermopro 20 which I trust more, controller is reading 10 deg higher than it is.

 

[Mike From R.I.]

Our's came out tender and tasty...17 hours

 

[gooose53]

View attachment 2710 View attachment 2711
Our's came out tender and tasty...17 hours

Man, that looks good!!

 

[gooose53]

Resting, wrapping, this temp, that temp all work to get it tender but only testing it will tell you when its tender. I use a tooth pick instead of the probe as I think it gives a better feel of what's inside then the probe also smaller hole in the wrapping. It should feel like your pushing it into room temp butter nothing in the way of chatter or force while it gets pushed in.

This is my process but I'm in Nevada and very low humidity ( don't know if it matters but my cooks don't seem to take as long as most peoples)

225 degrees ( set by probe on rack not by the controller) till 155 to 165 depends on the time of night and how much sleep I want

wrap in foil ( fastest cook ) paper ( adds an hour or 2 ) don't wrap ( adds a couple more hours ) I do add a 1/2 cup of beef stock at this time

back in smoker at 275 degrees till 195 to 205 and then check every half hour with the tooth pick. My last brisket took 9 hours and weighed 14.5 lbs rest about 4 hours and was great

I trim but not close and cook fat down on the horizontal smoker and fat up in the vertical smoker, I do turn them around about half way through the cook just to manage hot spots in the smokers.

Sounds like you have the brisket figured out on the PB!!

 

[Mack43]

Temperature and feel.

Feel this heat

 

[Mike From R.I.]

Looks awesome.

 

[Jimsmokes]

Mmm! Brisket

 

[Mack43]

Looks awesome.

Thanks it is marvelous.

 

[Redoctapus]

Hello!
I’ve cooked 2 briskets and they both have been really tough. I smoke at 1-1/2 hours per pound at approximately 250 deg. F with a meat temperature at 190 deg F. I’ve marinated, sprayed apple juice repeatedly, etc without any good results.
Any assistance would be greatly appreciated!!

I have smoked many briskets in many different smokers. I have even been purchasing Sam's USDA Prime packers. None have been tender until the 203* temperature has been reached. Try smoking your briskets to 165*, then crutching them (double foil wrap with added beef consomme or stock) put them back on the heat and poke check them at 198*. If your probe goes in like butter, pull them. Carefully open the foil. Let them rest in juices for 10 minutes. Reserve the ju and loosely close the foil and place them in a clean cooler. I place them on several layers of card board to protect the cooler bottom. Two hours later your briskets will be ready. The cooler will hold them longer than 2 hours. If you are planning on serving guest this is the Grill Masters "OUT". I cook my briskets all night so the end time is 9-10am. The party starts at 1pm.

 

[Woodnsue1]

Try this...cook to 200 degrees internal, wrap in butcher paper then foil, wrap in heavy cloth bath or beach towel, put in cooler for 4-8 hours. I've done pork butts this way for years and then tried it on brisket. Works beautifully!

I have smoked many briskets in many different smokers. I have even been purchasing Sam's USDA Prime packers. None have been tender until the 203* temperature has been reached. Try smoking your briskets to 165*, then crutching them (double foil wrap with added beef consomme or stock) put them back on the heat and poke check them at 198*. If your probe goes in like butter, pull them. Carefully open the foil. Let them rest in juices for 10 minutes. Reserve the ju and loosely close the foil and place them in a clean cooler. I place them on several layers of card board to protect the cooler bottom. Two hours later your briskets will be ready. The cooler will hold them longer than 2 hours. If you are planning on serving guest this is the Grill Masters "OUT". I cook my briskets all night so the end time is 9-10am. The party starts at 1pm.

I've cooked any a brisket and they turn out tender and great I cook mine on a pit boss Austin deuxe at 225 degrees.

Hello!
I’ve cooked 2 briskets and they both have been really tough. I smoke at 1-1/2 hours per pound at approximately 250 deg. F with a meat temperature at 190 deg F. I’ve marinated, sprayed apple juice repeatedly, etc without any good results.
Any assistance would be greatly appreciated!!

I smoke brisket all the time you can choose to wrap or not, up to you. I cook at 225 degrees until the brisket reaches 165 degrees then wrap in foil or a covered pan till the brisket reaches 201 degrees. Wrap the brisket in an old blanket and rest it for a minimum of 2 hours in an ice chest. I use a pizza warmer bag and it works great. You'll find it very tender.

 

[Redoctapus]

190 would be fine if you held it for 8+ hours around 160-170. I've had one brisket ready at 190 (wagu) in past 20 years. Most are 200-210 your probe should feel like you're sticking it in room temperature butter.
Keep cooking them it took me 5 or 6 before I got one done that I liked.

Think about stew beef... Beef steak is tender at rare, mid rare and maybe medium, but if beef gets to hot it gets tough and doesn't get tender again until it is "stewed down". Tough cuts of meat respond to stewing or braising.