Brisket tough

I did two briskets Friday night. These were 6 - 7 lbs.each. I haven't found any whole packers yet. The biggest I've found is a little over 9 pounds. One with a coffee rub and the other with a McCormick rub. I cooked them at 275 dome temp. The drip pan is empty and sitting on balls of foil so the drippings don't burn. I've never put any liquid in my drip pans. I think the egg doesn't need it. They went on at 10pm Friday night and one was pulled off at 11:30 am Saturday and the other one came off at 1 pm Saturday. I pulled them off when the thermometer read 195. I FTC'd them til 3:30 and pulled them out and sliced them up. They were moist, tender and gone in about 30 minutes. Since I'm still working on building my accessory collection and don't have a grill extender yet, I used two bricks to get my grill set up. My next brisket cook will be like travis posted above.

atbarr said:

Lot's to learn.

Thanks

You are in the right place. I cook hotter too (around 300). I don't inject, I don't spray, I just rub and cook until done. Travis is right on all the other stuff. Keep it coming, we are glad to help

What grade of beef was your brisket ? I myself refuse to cook anything less than choice when it comes to brisket. I find that the piece of meat itself is the most important factor of a cook. Start with a bad piece of meat and everything else is just a waste of time . The other pointers you have received have been spot on as well.

atbarr said:

To be honest I don't know. I picked it up at Kroger in Brannon Crossing, in Nicholasville, KY. Normally their meat is pretty good.

actually good advice but I say start with learning to cook it correctly, then worry about the grade. You are on the right path. If you cooked a prime brisket the way you cooked this one, you would have been out $70. It's all good, just take trav's advice and ask again if anything does not make sense. Brisket is hard to get right but if you listen to Trav and others, you will be OK. Choice is better but just worry aout process first- then tweak it with finding the best grades

I commend you for trying your first brisket, it can be a little daunting if you have never done one before.  You had the low and slow right, but your low was too low, as mentioned above you want a temp that is higher than 225, I usually settle my BGE at 225 to 250,  and I also use a DigiQ to help control the heat easier.  I have never injected a brisket, although I do have one that I have been wanting to try.  Keep your brisket cooking until it hits 195 to 200 internal temp, you never want to pull it off earlier than this.  I also will double to triple wrap in foil, wrap with a towel, and throw it into a cooler for a couple of hours before slicing, this helps to break down the connective tissue even more.  When all is said and done I usually figure about an hour per pound for 1 brisket.  

atbarr said:

I agree that learning how to cook is very important. However the Question was asked about a tough brisket. In my experience tough means one of two things ; it's under cooked and or it's a tough or bad piece of meat. The poster didn't say it was dry. Brisket is different from other meats , and I think grade of meat has alot to do with how this cook turns out. Point being. After you have learned how to cook brisket to your liking go out and buy the cheapest grade of brisket you can find. Cook it up the same way you have been cooking your briskets in the past , and I bet your dog wont be able to chew it up. I get nothing but complements on the choice grade briskets I cook . The couple of select ones I've tried have not been to my liking. Therefor I only cook choice when it comes to brisket.

To be honest I don't know. I picked it up at Kroger in Brannon Crossing, in Nicholasville, KY. Normally their meat is pretty good.

actually good advice but I say start with learning to cook it correctly, then worry about the grade. You are on the right path. If you cooked a prime brisket the way you cooked this one, you would have been out $70. It's all good, just take trav's advice and ask again if anything does not make sense. Brisket is hard to get right but if you listen to Trav and others, you will be OK. Choice is better but just worry aout process first- then tweak it with finding the best grades

While I agree learning how to cook correctly is very important  ; I am still of the opinion that brisket is  a very different creature and a bad brisket in the cryovac will be a bad brisket at the table.

The best advise I ever recieved was to place the Brisket in heavy duty foil the last 1-2 hours of cooking time. This will deliver tender meat - every time.