Need brisket advice

Bash

Had the brisket on for 6 hours at 225. Woke up at the 12 hour mark, the egg was at 300 dome and the flat was measuring 190. It was not tender at all.

Got worried and pulled it, and measured inside with the thermapen. It was only showing 180 or so, so I put it back on, and cooled the egg to 240-250 dome.

It's now gone another 2.5 hours, and it is reading 292 by the maverick, but only 180 or so in the flat (205 in the point). The point is tender, but the flat is still tough.

Currently the dome is at 275, and the brisket has been holding at roughly 180 or so via thermapen (flat), but 192 maverick.

Any advice is welcome. I hate to ruin my first brisket.

Richard

Village Idiot

Bash,
Your temperatures are not making sense to me at all.

You woke up and the flat was 190° but now it's 180°? Then you say the flat is holding at 280°?

You might still be in the plateau. Keep the brisket in until a toothpick goes in effortlessly. For me, that's usually around 195°. Then, FTC for a couple of hours. My last brisket (a packer) took 21+ hours to cook. They're all different.

Bash

Gary,

I had typos. I corrected it, but the flat is reading 192 via maverick, and around 180 via thermapen. The dome is at 275.

I thought it would be tender by now, but it is still tough.

Since it got up to 300 dome last night, I am concerned I made it tough. Not sure if I should pull it or let it get up to 190-195 thermapen.

Mine is not black on the outside like so many I have seen posted.

Richard

Village Idiot

Richard,
I may be wrong, but I don't think the 300° hurt it at all. I know guys that purposely cook their briskets at 375°.

I don't know the chemistry very well, but the plateau is when the collagens are converting to gelatin and it can take a very long time. The brisket will be dry and tough beforehand. That's why I think you're still in the plateau.

I'd trust the Thermapen before the Maverick. You might have the probe of the Maverick close to the edge and it's reading a higher temperature. Just a guess.

If it were me, I'd keep in on and don't raise the dome too often.

Crimsongator

Boil a pot of water and stick each probe in when it is at a rolling boil. See which is closer to 212* (the maverick or thermapen) and use that for the rest of the cook.

Pull the flat when it hits around 195 with the better thermo.

Bash

I've tested the thermapen in boiling water, and believe it is right.

The question I have now is the thermapen is showing 194-195 in the flat (more in the point), but the flat is still not what I would call tender.

The point is tender. I'm wondering do I pull and hope it tenders up when I foil with broth? I plan to let it rest 3-5 hours.

But I am afraid to pull when it is not yet ternder in the flat.

Total brisket inexperience here

Popsicle

Bash, your 300 spike won’t hurt your brisket a bit. Probably just robbed you of a little smoke ring but other than that no problem. As far as getting it tender, when the flat reaches 200 double wrap it and let it rest for about 2 hrs. and it will be fine. Will generate a lot of great juice in the foil. Good luck. Popsicle

Crimsongator

If you plan to wrap, it will continue to render while resting. The key of course is to slice across the grain. Having said that, I am not there and have to take your word on tenderness. Go ahead and let it hit 200 and I would pull it. Much higher than that and you are going to end up with pulled brisket.

Bash

It has gotten more tender, but not what I would consider fork tender.

Thermapen was reading 196-197 in the flat, so I pulled it and foiled it with beef broth. It is now in the cooler with towels under it and over it.

I'm hoping it comes out well. I plan to slice in 3-4 hours.

Thanks for the advice.

Richard

Bash

Thanks - just pulled and foiled. I hope it comes out as good as some others I have seen on the forum.

Popsicle

As we used to say in the construction business, “ you're on schedule and under budget”. Let us know how it turns out. Popsicle

Chappy

Briskets are a hard meat to get tender and stay moist. You can do it exactly the same way and one time it will be great and the other time not so great. I think the point is the best part of the meat anyway.

Let us know how it turns out.