Brisket Question

lowandslow

I smoked a 4.8lb brisket flat a couple of weeks ago and it was a little tough.  I smoked it @ 250 degrees.  I have to admit, i did wrap the brisket while it was in "the stall" at 156 degrees knowing that it is normally wrapped in foil/butcher paper at 165.  It was sitting at 156 for over an hour.  Short on time, I decided to wrap and cooked it until internal temp was 195 degrees.  I then let it rest for 20-30 mins.  (I usually rest it for at least an hour)  The flavor was awesome, being I used a simple salt and pepper rub.  The middle of the brisket was tough but edges were tender.  Does that mean the brisket needed more time?  Also, is it bad to wrap during the stall"?

If brisket is tough, does that mean it needed more time?  Also, what is the texture of an overcooked brisket flat?

hashissmokin

I did one last weekend almost same exact weight.  Cooked at 225-250 for 3 hours.  then wrapped in foil and added some black coffee.  Returned to egg for an additional 4.5 hours then let rest for 30 minutes.  It melted in your mouth.  How long did you cook it?

hashissmokin

PS:  I know a lot of folks don't believe in this but I almost never use a temperature probe or anything to check the internal temp of my meat.  I can tell when it is done.  Sometimes that temp business will get you into trouble

lowandslow

I would say 6 hours.  Based on your cook, I probably did not cook it long enough.  

msloan

hashissmokin said:

PS:  I know a lot of folks don't believe in this but I almost never use a temperature probe or anything to check the internal temp of my meat.  I can tell when it is done.  Sometimes that temp business will get you into trouble

thats pretty cool......what are you looking for with a brisket to know that it is done to the point you want?

hashissmokin

No, I don't believe you did.  My was like 4.85 lbs or something like that so it seems we had a very similar cut.  On brisket I always go 1.5 hours/lb.  A good way to test for optimal brisket is the pull method.  Cut a decent piece.  Then dangle it with your thumb and index finger, if the meat falls, then it is overcooked, if you have to use your other hand to gently pull the meat apart then that is perfect.  But yeah I would say another hour or so and that baby would have been perfect!

lowandslow

Thank you for the advice..  Going to try another brisket this weekend.

hashissmokin

Good luck!  Remember 1.5 hour/lb.  you'll be good.

QDude

I don't know why, but I have never had a brisket take 1.5 hours per pound.  More typical is one hour.  I don't use any water in the egg either.  I typically cook around 250 at the grid.

KenfromMI

Flats get done quicker but I've found packers take me longer.  I go off dome temperature on my WSM so my grate is probably closer to 210-215ish. I don't bother taking grate temps , dome temps etc anymore. I just go off dome temp and repeat the process. I haven't tried one on my egg yet.