Brisket Fell Apart

Cheaven

I made my first brisket yesterday. Got it to 195 internal over about 16 hours, it was a 12 pounder. I probably needed to trim it a little better. I used hickory and apple wood. And it rested in a cooler wrapped up for about an hour and a half.

When I went to slice the brisket, it wasn't nearly as dark as what I am used to seeing. When I cut it, it was really tender and moist, but it just fell apart. It wouldn't really stay in nice slices.

What did I do wrong?

Irreverent

You worried about it!

Seriously, if ya wanna be picky, you "overcooked"' it for slicing, but so what? Most of the time the problem folks have with brisket is not getting it tender enough!

My first brisket on the Egg was fallin'-apart tender, and like you, I couldn't slice it. It was delicious, and I received RAVE reviews about how it TASTED!

So pile it on buns with some sauce and ya got great pulled BEEF!

Peace.

civil eggineer

I often refridgerate it first before trying to slice it. That is after I have filled my belly with beefy goodness.

Cheaven

I hear ya. I thought I was supposed to cook it to 198 internal but I only went to 195. Did I go to far? Is the number I am trying to hit lower?

On a side note, the boston butt sitting next to it was my best effort to date, probably because I was focusing on the brisket.

boston_stoker

You don't cook to temp exactly. The temp is a guideline. When you can stick a fork in the brisket and easily turn it, it is done. If this happens at 190, it doesn't matter. With low and slow, in the last few hours after plateau, you have to check on it briefly once in a while. For butts with bone, it is when you can turn the bone freely.

It could also be that your thermometer is not calibrated.

thirdeye

You just cooked it too tender. It happens. It's good to do some probing for tenderness when the internal is around 185° or 190°. I've had them ready that early, other ones can be stubborn and take longer. Use internal temperature along with probing to determine doneness. An interesting note on probing, pay attention to the resistance when you poke it, and also when you are removing the probe.

A good cure all for brisket that is too tender, is to make thicker slices. I've had to slice them 1/2" or more to get them to stay together.

DMurf

I have to agree as I have had this happen on a couple of my Brisket cooks, oh my... Just got some good fresh kaiser rolls and made some pulled beef sandwiches.

Then as Civil Engineer states later placing the remaining whole brisket in the refrigerator allows me to make nice slices for later in the week. Who am I kidding? Midnight snacks, breakfast, etc.

'Q Bruddah

Cheaven, I don't know if you can appreciate this thread like I do but here it is-- I smoked my first brisket Friday. It was done in what some might call a record--under five hours. I was gone for most of the cook since I thought I had twelve+ hours on a 12 pounder. Reading this thread has me fascinated to do another brisket from what I have learned. Cooled brisket, sliced, reheated and sauced doesn't lose much in my book. Thanks for the post.

61chev

I would glady take that problem every time. Judges at a competition would not agree but they have a quidline to go by

Metalhead

I made the first brisket I cooked years ago. I paid about 38 dollars for it and it was all meat....NO FAT. I being eggtremley ineggsperienced, I decided to cook to an internal of 160. Not a good idea. 38 dollars down the shitter.

I now cook mine to a 170 with pecan, and then I foil with a minute amount of liquid and go back until 195-200. I have to beat ppl away. I have since mastered my preferred method and I have never even tried to slice mine.......way to fall apart for that.

Remember this:ppl will not give a damn that it is pull apart verses sliced....NOT AFTER THEY EAT IT....they will be fawning over the taste

ranger ray

wow! i wish i could mine to do that!.