Brisket

ClayK25

So, I've now done about 4 briskets on the BGE.  The same thing happened on the first and 4th time, but 2 and 3 were awesome!   Having said that, my question is relating to what went wrong.

I have no idea what I did the first time, as it was a few years ago, but I know what happened on the most recent attempt.

After I finished the cook, and the resting period, when I cut into it as recommended, the meat started breaking apart when I tried to slice it.  Long strips length wise were just tearing loose with the knife movement.

My wife wasn't quite home so I left it for a bit longer on the grill than pulling it at 203 or so.  My assumption is that I overcooked it?  Can anyone confirm that's what happened?

lkapigian

@lousubcap ? I’m a big fan of pulling before probe tender and letting it finish in the rest, I do very extended rests and cook ultra low and slow 200-225 , pulling around 190 for me is not unusual, if I go thill probe tender, it will shred when cut hours later 

I would tend to think you over shot and over cooked yours , but hey, chopped brisket is / was a thing long before sliced craft brisket 

Eggdicted_Dawgfan

I just did the same thing with a brisket. Overcooked it severely and it did the same thing when I tried to cut it into slices. Impossible. 

lousubcap

Yep- overcooked is falling apart.  The brisket finish is determined by the probe feel in the thick part of the flat.  When that probes smooth you are there.  
BTW- cooking packer or flat as the finish window for a flat is quite tight compared to a packer.  
(Given you nailed a couple, see if you can recall the process and go again.
PM sent with some brisket notes I have assembled over the years.  May be some help on the next one.  FWIW-

lousubcap

@lkapigian - I have used the protracted hold to power them home on occasion but if you can get a minimum of two hours in FTC that is my minimum target. The more FTC time the merrier.  
Edit: the cooling rack (elevated to ensure air flow on the bottom) rest is critical to arresting the cook.  At least 15-20 minutes or more depending on the hunk of beef.  

ClayK25

lkapigian said:

@lousubcap ? I’m a big fan of pulling before probe tender and letting it finish in the rest, I do very extended rests and cook ultra low and slow 200-225 , pulling around 190 for me is not unusual, if I go thill probe tender, it will shred when cut hours later 

I would tend to think you over shot and over cooked yours , but hey, chopped brisket is / was a thing long before sliced craft brisket 

Indeed, it was still pretty good even the mess it came out in, and I chopped the heck out of it at that point.  I love a good brisket chili!

lkapigian

lousubcap said:

@lkapigian - I have used the protracted hold to power them home on occasion but if you can get a minimum of two hours in FTC that is my minimum target. The more FTC time the merrier.  
Edit: the cooling rack (elevated to ensure air flow on the bottom) rest is critical to arresting the cook.  At least 15-20 minutes or more depending on the hunk of beef.  

For sure my friend!

Langner91

ClayK25 said:

lkapigian said:

@lousubcap ? I’m a big fan of pulling before probe tender and letting it finish in the rest, I do very extended rests and cook ultra low and slow 200-225 , pulling around 190 for me is not unusual, if I go thill probe tender, it will shred when cut hours later 

I would tend to think you over shot and over cooked yours , but hey, chopped brisket is / was a thing long before sliced craft brisket 

Indeed, it was still pretty good even the mess it came out in, and I chopped the heck out of it at that point.  I love a good brisket chili!

Two very strong pivots, there.  Chop it, add a little sauce and it makes great sandwiches on crusty rolls!  Also, Chili is great with it too!

My other go-to if I have some drier than optimal flat is to heat it up with some Chipotles or some other "sauce" and make tacos.  

So, when you do the next one, don't overcompensate too far the other way.  I think it is harder to use chewy, underdone brisket.  Although, it still works fine if cut small enough in chili.

Mark_B_Good

Wonder if a meat slicer would work for an overcooked brisket?

lkapigian

Mark_B_Good said:

Wonder if a meat slicer would work for an overcooked brisket?

I do, when the brisket is chilled, use a meat slicer .....if it is still warm even the slicer will shred it