Playing around with briskets

DavidR

I read a blurb from Spin the other day that has stuck in my mind about looking for tenderness in briskets.[p]"Cooking temperatures, timing, and internal temp readings will only get you so far with a brisket cook. The “feel” of the meat is a valuable tool as our sense of touch is well defined and something we are very natural at learning. Using a table fork, push it into the raw brisket in several places to get a feel for the meat. Cook as you wish until you reach the point that you begin to wonder about your cook. Give the meal the same test. Repeat as necessary until you remove the meal for serving.[p]The meal will initially be difficult to penetrate without some force. As the meat begins to break down, the fork will penetrate easier but the meal will grab the fork on removal. When the collagen has broken down, the fork will slide easily into the meal and will also remove as cleanly. Cooking longer will only dry the meal."[p]I've got a small (about 6.lb.) SELECT grade packer brisket sitting in the fridge with a mustard coating and a generous coating of a store bought brisket rub that has about the same general ingredients as JJ's, except there is a tenderizer in it.[p]I'm going to cook it in the egg tonight and use the 'feel' test as described by Spin above.[p]I'm going to use a "grid" temp of 225*, which from my earlier experimenting from using different probes in different locations, translates to around 300* dome. I've seen people like Jim Minion refer to "pit temps". In regards to the egg, I'm not sure what that refers to, but I'm guessing 'grid' temp.[p]Any thoughts? I've gotta run. I won't be able to get back on this forum until late this evening.[p]

Unknown

DavidR,
I cook with a dome temp of 225 to 250º on a WSM, I have found that in a most case the dome temp of an inderect cook on a BGE and WSM to be similar when it relates to grate temp (again an inderect cook). If you are at 200 to 250 at the grate you are fine, for a brisket cook (225 to 235 would be an ideal range).
I would like to say that I use no tenderizers in my rub, if that rubs is on too long before the cook a mushy texture could be the end results (the amount ot tenderizer used would of course play in big role in the final texture).
Good luck
Jim

DavidR

Jim Minion,[p]Thanks Jim for info, and thanks for the heads up on the tenderizer.