What is the highest temp you have had a brisket tender?

abtaylor260 · December 2020

Granted I have only smoke this small brisket for 3
hours at 275 and foiled and put in the oven. I’m at 204 and the flat is still not probe tender. Have I attempted too much too quick and lost the brisket battle? Or am I still in the war?

lkapigian · December 2020

I've gone higher...lower grade vs uppergrade beef

saluki2007 · December 2020

I would say check your thermo. 3 hours at 275 seems very quick to reach 204. Can you put your thermo in boiling water to verify it’s calibrated correctly?

abtaylor260 · December 2020

Well I took off the egg at 3, foiled and put in the oven at 300 with a probe in the thickest part. I’m guessing the faster you cook the hotter to break down the collagen.

Lit · December 2020

Hindsight is 20/20 but I believe you should braise a flat. To answer your question low 200s tops. I usually cook prime packers and cut like 6” off the flat to grind for burgers. Flats arent great for amokers.

abtaylor260 · December 2020

Ok I’m on the right track the temp dropped from 204 to 199. Collagen is breaking down. I may have pulled a brisket unicorn.

What is the highest temp you have had a brisket tender?

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