When is brisket done?

ashannon

I put a brisket on the egg at about 1pm today. It's been cooking at about 325 until now at 7:45pm. I checked it and it's cooked all the way through but a little tough. Should I leave it on longer and it will get more tender? Did I cook it at too high a temperature and it's too well done?

Tennisbum

I generally cook my brisket at about 225 and pull it when it hits 170. then wrap in foil and put in cooler chest and wrap it is newspaper to continue to cook
you could add some fluid, I put apple juice in mine, to the foil. I will let it sit there for a couple hours before pulling out and slicing.
hope this helps.

Zippylip

325 is a little high, I would go 225 next time, & unless it is a very small piece, 6-7 hours is not going to do it. Do you have a temp-probe in the meat? It is a good idea when you are learning to cook briskets to go by temperature (around 195 - 200 internal), after you do a bunch & you get the hang of it, you can lose the thermometer & just go by general time parameters & feel

TNmike

I've never cooked one with that high of a temp. I cook mine indirect at 250* dome until 195* internal temp. Only way to know for sure where you are at is by taking an interal temp. Others may have more info. It took 13hrs to cook this 6.5 lb brisket flat last night. TNmike

Semolina Pilchard

Beef is done at 160, but brisket is a different animal. Brisket is a tough cut of meat with much connective tissue that needs to break down. When you have an internal thermometer in a brisket you will notice that when the temp is in the 160's-170's range that the temp will stop climbing. The temp may actually drop a few degrees. This is the plateau stage where all that tough stuff is breaking down. After it goes through the plateau stage, I pull it, wrap it in foil, and keep going til it hits 195-205. Then wrap in foil if you have'nt already, wrap it in towels, and place it in an ice chest for at least a couple of hours. That is supposedly when the magic happens.

thirdeye

First off, is it a whole one or a flat? What is the weight? Did you trim much fat off? What is the internal temperature? When you say "a little tough", did you cut into it or are you determining this from probing? Sorry for all the questions, but we gotta know...

I have playing with higher temp briskets for a couple of years, I'm getting some real moist ones cooked at 325°, but there are a couple of tricks involved. One is an injection the other is a real long rest in a cooler.

TXTriker

I cook mine, whole brisket, at 225 degrees and internal temp of 200. I pull it at that temp and wrap in foil and towels and put in the ice chest for two or three hours to rest.

pouchman

thirdeye, jeff here: what injection are you using & will it work for a lower temp?
thanks

thirdeye

Jeff,

I just use a jazzed up beefy broth. I put them in a zipper bag and inject through the plastic. I inject a couple of hours before cooking, and shoot for 1-1/2 ounces per pound. Some leak out more than others and being n the bag allows it to marinate if you have a real leaker.

Injection: (combine and simmer)
1 Can of beef broth
Soup base (paste) to improve richness, add to taste.
Wooster, about a tablespoon
olive oil, one teaspoon
cider vinegar, about a tablespoon

When foiling: (add hot liquid)
Canned beef broth
Wooster