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Brisket Help

The bottom of my Brisket gets really tough.  By tough, I mean that I can't cut through it with a knife.

 

I am cooking it fat side up, 225 degrees, about 16.5 hours or until it hits 200 degrees.  The rest of the brisket tastes great. 

 

Any thoughts on how to prevent this?

XL BGE; CyberQ Wifi; Adjustable Rig, Woo2 Green Bay, Wisconsin

Comments

  • What's the bottom, just the bark or well into the meat? It might be that you just need a sharper knife.

    Does this happen every time you do a brisket or just on the last one?
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
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    Aurora, Ontario, Canada
  • KruegsKruegs Posts: 128

    By the bottom I mean just the bark.  The knife is a brand new $200 slicer, so I am confident that isn't the problem.

    I had the same problem on my last brisket but not nearly as bad.

    XL BGE; CyberQ Wifi; Adjustable Rig, Woo2 Green Bay, Wisconsin
  • BudgeezerBudgeezer Posts: 572
    I cook mine fat side down, maybe give that a try.
    Edina, MN

  • bicktravbicktrav Posts: 471
    Also cook mine fat side down.  I switch to fat side up for the final portion of the cook to crisp up the bottom, but it's fat side down about 80 percent of the cook.  I'd give that a try.  If that doesn't work, I'd consider foiling at around 160.
    Southern California
  • I have had better luck fat side down to protect the meat... give it a try
    Beaufort, SC
  • I'm guessing it's all in your setup. are you using a drip pan?


    Keeping it Weird in the ATX
  • KruegsKruegs Posts: 128
    I am using a drip pan.  Set up is a using a AR w/ Spider.  Brisket is on just below gasket and I've been doing a butt on the rig extender above the brisket.
    XL BGE; CyberQ Wifi; Adjustable Rig, Woo2 Green Bay, Wisconsin
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 14,377
    edited October 2013
    so you are using the smaller stone on the spider and the brisket right above that? If so,that's your issue. That stone is too small to protect the bottom of your brisket for that long of a cook. I use the oval stone with a drip pan above that and then the brisket at or a little above felt level. i don't do a butt at the same time though. you could do it the way you are doing it but flip the brisket half way through the cook or even switch the butt and the brisket once the brisket shrinks enough to fit on the extender.
    Keeping it Weird in the ATX
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