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Tough Brisket

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Driller
Driller Posts: 56
in Beef
Two Part Question:

1.)  New to the brisket thing and went with a smaller flat cut of 7 lbs.  Well, the temperature was hit in only three hours and I had tasty but tough piece of meat.  Should I have just left it on longer?

2.)  Second brisket still came out tough and really salty even though I did not brine it.  Was there something I should have looked for when buying it as in cured or uncured?
Weber Gas,  Large Big Green Egg, Mini Green Egg 

I am going to gain way too much weight now that I have a LBGE.
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Comments

  • theyolksonyou
    theyolksonyou Posts: 18,458
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    1:  undercooked if it’s tough
    2:  cured would be corned beef or pastrami,  what’s your rub

    advice.   Go in on a packer and let it ride till it probes with no resistance all over.  Let it rest uncovered for 30 min, then into foil for another hour or so. 
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  • Hans61
    Hans61 Posts: 3,901
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    This ^^^ 

    dont mess with the flats. I personally think the point is the best part 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • Woodchunk
    Woodchunk Posts: 911
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    Toothpick probe?
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  • lousubcap
    lousubcap Posts: 32,391
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    As above-not finished.  The key to a brisket cook, packer or flat is when the thick part of the flat probes like buttah, independent of time and temperature.  This usually happens in the low 200's*F.  Flats are more of a challenge to nail due to the lean cut and narrow finish window but if that's all you can get then go for it.  I have hosed up many a flat cook but worth it when you bring it home.
    There are several flat specific recipes floating around here and the google machine.  Give it another go but it you can score a packer it is a more forgiving if the cow wants to cooperate.  FWIW-
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • Driller
    Driller Posts: 56
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    Thank you for the advice.  But what about the saltiness?

    Weber Gas,  Large Big Green Egg, Mini Green Egg 

    I am going to gain way too much weight now that I have a LBGE.
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  • GoooDawgs
    GoooDawgs Posts: 1,060
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    Do you have any pics?  Sounds like you might have corned beef... 
    Milton, GA 
    XL BGE & FB300
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  • lousubcap
    lousubcap Posts: 32,391
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    If your rub was not loaded up with salt then the only way the saltiness got to the protein was thru some precook application.  Unless shopping for a corned beef I have not come across a brisket (any cut) that was brined, injected or otherwise juiced up at the point of purchase.  That's all I've got.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • alaskanassasin
    alaskanassasin Posts: 7,659
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    Sounds like you bought a corned beef!
    South of Columbus, Ohio.


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  • Driller
    Driller Posts: 56
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    Sounds like I bought corned beef.  Sigh......

    Weber Gas,  Large Big Green Egg, Mini Green Egg 

    I am going to gain way too much weight now that I have a LBGE.
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  • logchief
    logchief Posts: 1,415
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    Because it is usually just the wife and I I'll take a whole packer and cut off most of the flat to use for braising and then smoke the point (best part).  If you have a Costco close by their prime whole packers are $3.49 here, good briskets.
    LBGE - I like the hot stuff.  The big dry San Joaquin Valley, Clovis, CA 
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  • alaskanassasin
    alaskanassasin Posts: 7,659
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    you made Pastrami!
    South of Columbus, Ohio.


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