Brisket is hard

Unknown

13 pound full brisket, 17 hours at 250 very constant temp. Stuck a fork in the flat to test. It felt very hard. Wondering if it's too dried. Did I mess it up?

mollyshark

bk,[p]What is your internal temperature on the meat? And remember, if you got a major bark on the brisket, it will be like poking through a floor until you actually let it rest and cut it open. Do don't panic yet.[p]mShark

Unknown

MollyShark,
Right now it's up to 187. I'm cooking a basting sauce, will slather it up, wrap in foil for a few hours with no air in the egg.

mollyshark

bk,[p]Hmm...that's a tough call. I usually yank mine at 190 and wrap it in foil, then in a beach towel, then stick it in a nice place (an off oven, an off warming drawer, an off ice chest (oh, those don't turn off)) and let it sit at least an hour before I cook it. If you're at 187, I don't see where you're going to accomplish much more than dry it out. Some people here go to 200, but I really don't see that 10 degrees doing much. You're past the plateau. My vote..yank it and wrap it. Maybe someone else will come on and argue the other direction.[p]mShark

Unknown

mollyshark,
Great minds must think a like. I just finished wrapping it up. I've got a bunch of basting sause on it, so I'm hoping that softens it up. Thanks for your early morning reply and note to not pnic.
merry x-mas