Brisket(somewhat of a fail)

Bullhalsey · November 2015

So I bought a 7 lb brisket flat from Fresh Market on Friday. Injected it with a beef base and Worcestershire. Put it on about 10 pm Friday night at around 225 degrees. About 9:30 am, brisket temp was right at 160 degrees. Everything was looking great, smelled fantastic. I wrapped the brisket in double foil, poured a little of some marinade in the foil, and put it back on the egg. When the brisket temp got up to 200 degrees, I took it off the egg(still in foil) and placed in a dry cooler for a few hours. When we were ready to eat, I took the brisket out, put on a cutting board to slice. I could not get the knife to slice it, it literally kind of shredded apart, similar to a pork butt. While it was still very tasty and tender, I really wanted to slice it. Did I do something wrong? Maybe left it on too long?

Spaightlabs · November 2015

Were you trying to cut with or across the grain?

lousubcap · November 2015

Based on your above description, it reads like the brisket continued to self-cook for a while in the foil after you placed it in the cooler. If it was where you wanted it when you took it off the BGE, and you needed to hold it til time to slice and eat, then it is best to unwrap it and give it around 15-20 minutes sitting on a cooling rack. This will stop the self-cooking, then wrap in foil and FTC til time to serve. FWIW-

Bullhalsey · November 2015

Thank you...I cut against the grain.....

GATraveller · November 2015

I never have had much success cooking a flat......they tend to turn out over done and dry. I always try and stick with a full packer unless cooking for chili or stew meat. Secondly, I cook based on how the meat probes for tenderness...not internal temp. I only use internal temp as an indicator of when to start checking tenderness. Thirdly, FTC will have carry over and meat will continue to cook - hence shredding instead of slicing.

Brisket(somewhat of a fail)

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