Brisket

Well now,I haven't had the pleasure of cooking on an Elite yet,but I have probably had more failures than anyone on the forum.

I assume you have read smokin's Brisket 101.It gives you much of what to do and gives you enough good info to ask the right questions ,that we might be able to give the answers that are helpful.

Whatever we do,the quality of the starting product may dictate the quality of the end product.

Some compare the hunt to your going to the Alabama vs Notre Dame football game tonight,having a few beers,stopping the first person of the opposite sex and finding your spouse for life.

Suppose it happens,but it takes a few tries-usually.

Too stringy could mean it was cut with the grain,rather than across it.If cut across the grain,you could cut thinner slices.
I suppose the therms were checked for accuracy and the temp was checked in several places?

If so,internal temp means it could be a good time to start checking for tender.
If your temp probe passes thru from top to bottom like warm butter,it probably is ready to take out.You can also try to pick up with a large two tined meat fork and if it falls off,it could be tender.

If more questions,there are some experienced packer cookers will jump in.

quote:

Originally posted by Tom:
If so,internal temp means it could be a good time to start checking for tender.

Yep, finishing a brisket to a perfect brisket temp is just like finding the pot of gold at the end of the rainbow!

No way to know the feel of warm butter or the look of a well cooked brisket without a little practice and a few disappointments, guess that's why some folks say there is an art to cooking.

I have cooked quite a few briskets from anywhere just under 190 up to the temps you did as well. If you are cutting with the grain like Tom said, that could be the only reason I could think of to describe it as stringy. Try Smokins tip and square off the end of the brisket a little while it's raw, so when it's cooked you could tell in which direction to continue cutting against the grain.

It will all work out with practice.

Have to agree with Vicky...My Grandpa was a butcher and ALWAYS stressed cut against the grain. It makes a HUGE difference in regards to tenderness, especially with a Tri Tip sandwich...you cut with the grain and on your first bite you will have a slab of meat hanging on your chin.

Smoke Em If Ya Got Em~

Thanks for the reply's. I too thought I may have been cutting with the grain..cut the brisket in 1/2. One 1/2 I cut with what I believed to be across the grain...the other 1/2, I cut just the opposite. Same result.
It tasted great, had nice smoke to it, it looked beautiful with a very nice bark. Just not the "butter" I was hoping for.
It won't deter me!
Thanks, Ted

I'll toss my hat into the ring with the other fine cooks above...cutting with the grain was most likely the culprit. Keep in mind, when smoking a packer, the grain of the flat and point run in opposite directions. One work-around is to seperate the two muscles once done. If cooked to proper doneness, using a pair of insulated gloves, you can work your fingers between the point and flat. Once seperate, the grain is easy to determine on both pieces.

Finding the proper temp of a finished brisket is crucial. I've had 'em finish anywhere between 191 and 208. I keep a pack of 8" wooden skewers on hand. At the 190 mark I check tenderness by inserting a skewer, top thru bottom in the middle of the brisket. Easy in and out = done.

Competition judges use the "pull test" to determine doneness. Using a 1/4"-3/8th" slice, they pull from opposite directions. A proper slice with break apart with just the slightest amount of tug.

Hang with it...you'll find the butter.

Max beat me to it. How did it pull.

And agian like he said. the finish temp may vary from each piece of meat. For comps I like the 195 range, but for meals I do, I will take up to 200. Most peole love the meat falling aprt. I know it is a little over done, but most people just call it super tender.

RandyE

Thanks everyone!