brisket temp

Unknown · September 2005

I simmered a flat in seasond water with beer and spices for about 4 hours. I took my thermapen and the temp was 195 and it was still a little tough. I let it go to about 215 to 220 and it was pretty tender ready to slice for sandwiches. My question is every one smokes a brisket to 195. Won't that be a little tough at that temp?Should it cook at least to 215? I did this experiment to find the right temp for when I smoke my first. [p]Thanks to all!!!

Borders · September 2005

newbie to the egg, the most memorable thing I have read here in relation to your question is "A brisket is done, when it's done", meaning there is a range on this cut. It might be tender at 190 or 220. When a fork goes in like butter, you're ready to eat. You were smart to not pull it at 195, "just because" it was 195.

mule · September 2005

newbie to the egg,
I just did my first one over this past weekend. A 13 pounder.
It took 24 hours at 250 indirect. It was about 195 and I used the fork test also. (did the fork test in the middle of the brisket) I sampled an end piece and it seemed a bit dry. But after I left it in foil in the cooler for about an hour, it sliced up superbly!! Nice and moist!!! Can't wait to do another one!![p]mule

thirdeye · September 2005

newbie to the egg,[p]Well.....there are several factors to consider here.[p]1. The weight of the flat.
2. Did you slice it thin and against the grain? Slicing with the grain or too thick will not allow it to be at its best.
3. Simmering and barbecuing are two different techniques.
4. Brisket is composed of muscle, lots of connective tissue (which contains collagen), and fat. A long, low cook using a constant temperature allows for collagen to turn into soft gelatin. It is this conversion from collagen to gelatin that renders a tough brisket into tender, moist Q. An internal target temp around 195 degrees will be darn close, but the fork test is a better indicator. (Cooking a brisket at say 350 until the internal temp is 195 will produce a tough finished prduct. BTW, the smoke is used for flavor, not really for tenderness.) If you try barbecuing two same size flats to different finishing temperatures, let us know how they turn out.[p]Happy Trails[p]~thirdeye~[p]

Unknown · September 2005

newbie to the egg,[p]It is the LENGTH of time of the cook that mostly determines tenderness, not temperature. Cooking a brisket in water will cook it too quickly, and the collogen and connective tissue will not have time to render into gelatin. By continuing to cook it to 215, you gave it that extra time.[p]On a smoker it will take much longer for the meat to reach 195, about 8-12 hours at least. That's enough time for the collogen to render properly, but as others have said, the proper temperature for a brisket is "when it's tender."

eggor · September 2005

newbie to the egg,
i guess my question is why did you simmer it in water? might have learned more by just jumping in and putting it on the egg and checking temps while on the smoker.[p]Scott

Nature Boy · September 2005

You hit the nail on da head ol' Dawg!
I have had briskets that were tender and moist at 178, but they had plenty of time to break down.
Chris

Unknown · September 2005

eggor,
Had to make lunch it was a corned beef NY deli style thing. Simmer in seasoned water with 1 bottle of beer ready to slice in 4hrs. thin across grain.[p]Thanks

brisket temp

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