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Help with Brisket

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edited November -1 in EggHead Forum
HELP! I cooked some brisket but it came out very tough! I cooked it for several hours at temp 250. It cooked until the internal temp was 160. Any suggestions?
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  • TRex
    TRex Posts: 2,714
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    Boob from Boston,[p]Most people on this forum take their brisket up to about 200 internal temp. At 160 I don't think you even hit the plateau at which the connective tissue renders out of the meat. Next time, go to an internal temp of 200 - should solve your problem.[p]TRex
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
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    Well, I couldn't seem to get it right either. I tried a 6 (they suggest 5 hour and I should have listened) hour brisket flat and it was great. I cooked 240 for 3 hours indirect then 190 foil wrapped for 3 hours turned out great. I ended up pulling the brisket but whould rather have nice thin slices.[p]CWM[p][/b]
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  • Smokin' Todd
    Smokin' Todd Posts: 1,104
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    from Boston,[p]160* internal is definatley waaaaaaaay to low for a brisket. Always figure at least 1 hr and ten minutes per pound if you do it at around 230*. This 14lber was cooked at 12 hrs @ 230* and 3 hrs to finish at 250* for a 200* internal temp. Very most and tender.[/b]
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