Over cooked Brisket :(

SaskEgger

Well rushed the cook tonight. Cooked at 225-255 when I normally smoke a brisket at 180-200. Came out more of a roast beef texture than the tender briskets I've done before.  

Lesson learned. 

Scottborasjr

I'm guessing that was a flat without the point? I'd guess it didn't have enough fat to keep it tender regardless of what temp you cooked it at. Looks really lean. Not that that is a bad thing, just not what most of us look for when making brisket. 

nolaegghead

Looks like you cut it with the grain.  Hard to tell with the picture a bit out of focus.  If you're talking about dome temp, you did the right temp range.

SaskEgger

nolaegghead said:

Looks like you cut it with the grain.  Hard to tell with the picture a bit out of focus.  If you're talking about dome temp, you did the right temp range.

Yeah I messed that up nolaegghead.  I wasn't paying attention, rushing to get eating as it was already past the kids bedtime.  

Temp was at the grill measured with my Maverick ET-733. 

Scottborasjr

What @nolaegghead said is very probable. It is tough to figure out how you sliced it with the pic.  Still think that it's a flat you probably overcooked a bit because of lack of fat. 

cazzy

What was the internal temp when you pulled it?  Could be the pic, but it actually looks undercooked to me.  

cazzy

Overcooked brisket:

SaskEgger

cazzy said:

What was the internal temp when you pulled it?  Could be the pic, but it actually looks undercooked to me.  

@cazzy I pulled this at 190F and then wrapped it foil with some coffee and left it for 45 minutes.  

jak7028

Guys above look correct to me, combination of a few things maybe:

1) sliced with grain
2) only a flat (need the point with the fat)
3) undercooked (internal temp varies, but mine are closer to 200 degrees usually)

Cooking temp looks fine.  Flats are hard to cook by themselves. 

dstearn

Was it probing like butter in the thickest part of the flat? If it was not then it may have been undercooked. I have learned from the experts on this forum that you let the brisket cool for 20 minutes prior FTC or you risk overcooking it.

cazzy

dstearn said:

Was it probing like butter in the thickest part of the flat? If it was not then it may have been undercooked. I have learned from the experts on this forum that you let the brisket cool for 20 minutes prior FTC or you risk overcooking it.

Whoa, calm down @dstearn I've never been called an expert before!    

cazzy

SaskEgger said:

cazzy said:

What was the internal temp when you pulled it?  Could be the pic, but it actually looks undercooked to me.  

@cazzy I pulled this at 190F and then wrapped it foil with some coffee and left it for 45 minutes.  

Looking at the pic on my computer...it does look a lil dry but who knows.  Your biggest foul was slicing with the grain.  

Get back in there and get em next time though!  

dstearn

cazzy said:

dstearn said:

Was it probing like butter in the thickest part of the flat? If it was not then it may have been undercooked. I have learned from the experts on this forum that you let the brisket cool for 20 minutes prior FTC or you risk overcooking it.

Whoa, calm down @dstearn I've never been called an expert before!    

It was either expert or veterans.

SaskEgger

cazzy said:

SaskEgger said:

cazzy said:

What was the internal temp when you pulled it?  Could be the pic, but it actually looks undercooked to me.  

@cazzy I pulled this at 190F and then wrapped it foil with some coffee and left it for 45 minutes.  

Looking at the pic on my computer...it does look a lil dry but who knows.  Your biggest foul was slicing with the grain.  

Get back in there and get em next time though! 


@cazzyYeah slicing with the grain was a dumb move. 

I'll make Suresh I get a point or whole brisket next time. My first brisket was 11lbs and it was awesome. 

Try again in a month or so.