Tough brisket flat

sooner.atkins

I'm trying to learn how to cook good brisket on the egg.  I've cooked three.  The first one was only a flat and was delicious as well as very tender.  The next two were whole packer briskets: the point was great, the flat was like eating leather.  All three were cooked at a temp 250 for about 4 hours when I checked for color, then wrapped until around 200 degrees, internal temp.  When I pulled them the internal temp was around 160-165.  I wrapped them in a double layer or aluminum foil.  This last attempt, from the time I put it back on the grill until the internal temp was 200 took only 1 to 2 hours.  This was a 13 pound brisket.  I probed it for the "buttah" feeling and could tell it was tough.  But I was worried about over cooking it.  Not sure why the meat is finishing so quickly.  Shouldn't this take about 8-10 hours?  Any help would be appreciated.  

Foghorn

Two thoughts.

1) What grade of beef?  Getting a great flat requires that you start with great beef (at least in my hands).

2) It's possible that at 200 the flat is still undercooked.  I've had to go to 203 fairly often and as high as 208 on one occasion.

I hope that helps.

Hopefully some others can contribute.

And welcome aboard.

sooner.atkins

Thanks for the comment.  The beef, I think was choice, but it may have been select.  

unoriginalusername

I dry brine mine with salt 24-48 hours ahead, helps a bunch 

CornfedMA

Not sure what you’re using for a temp gauge, whether it be the dome or something else, but be sure it’s calibrated. If you say you’re running 250, but it’s only taking you 6 hrs to cook a 13 lb packer that is coming out dry and tough, you could be cooking at a much higher temp than you think. 

lightningQ

I like to put about a 1/4-1/2 cup of black coffee on the bottom of my foil when i wrap.  it helps tenderize the flat and keep it moist.  I always take mine to 207 -208 internal.   I also suggest as @CornfedMA said check your calibrations.  As an adder i also go by grate temp and not the dome on long cooks but that is my method others may disagree, but i like to know the temp where the meat is actually located during the cook. 

MaskedMarvel

Keep it simple. 




Salt and pepper rub

smoke at 225

start probing when internal temp hits 190

when everywhere probes like melted butter, wrap in aluminum foil, then a towel, and leave in a warm cooler for at least an hour

slice pencil thick against the grain



Tough brisket is almost always undercooked brisket. 

jtcBoynton

Time to cook was short, probed tough, and internal temp is below what is commonly found to be a finishing temp.  All point to being underdone and needing to cook more.

Not sure why the meat is finishing so quickly.

Seems like it isn't.

bikesAndBBQ

100% agree it is underdone.

lousubcap

As is noted above, it is all about the feel in the thick part of the flat, independent of temperature. 

wardo

jtcBoynton said:

Time to cook was short, probed tough, and internal temp is below what is commonly found to be a finishing temp.  All point to being underdone and needing to cook more.

Not sure why the meat is finishing so quickly.

Seems like it isn't.

I agree with this assessment.  Dry briskets are over cooked and tough ones are under cooked from what I can tell.