Brisket falls apart, please help

If your brisket is too tender you are probably over cooking it. Try taking it to about 190 and then doing the poke test.

Thumper

IMO, 205* is too high for slicing. Of course, you could always slice thicker.

The pros will jump in here and be more specific, but I would definitely cook to a lower temp for slicing. 195 usually does it for me. I always poke with the probe to make sure that it goes in with little resistance.

When brisket is falling apart I put it on a but or hogie roll and have a fine BBQ sammich.

With a little help and practice you'll get there!

Too tender (like fall off the bone ribs) and your description are both indications of over cooked.

Best lesson I can give. TEMP is Never the way to judge (it's a target zone, but not the end) 4 temp probes in a brisket? That's overkill, you only need one. Different brisket (remember, different cows) so they tend to finish differently.

Now for Thumpers "poke test". Take a probe (like the temp probe) and push it into the briskets in a few spots. Remember, thinner section will cook before thick, so go for the thickest.

FEEL the resistence as you push it in.

If it feels like little/no resistence (I can't explain it better) then it's ready.

Do this a few times BUT remember how it felt when you felt resistence and your end result. If it's too tender, then next time look for a little more resistence.

FYI, my briskets which I do between 180 and finish at 250, NEVER take but about an hour a pound.

Try this.

Put the IQ on 180 for 5 hours (set temp and time) then set the HOLDING temp at 250. When it hits the 5 hours and finishes it will HOLD at 250. This is a competition trick.

Then, if you're foiling (are you?) or not, start probing at 190.

Oh, and put fat side down in the FE.

I'm no expert,but have had the chance to cook with several.

Like the fine cooks above already stated,it sounds overcooked and their methods should work.

Sam's can have a pretty great variation in their "choice" packers.

We like IBP s- if from Sam's,about 15-16 lbs,and we do trim off some big chunks of fat.

Over the years,at your temps,ours seem ready to pull off at around 65 mins/lb.

Of course,that means nothing,without when they poke tender.

At your cook temps,the packers won't rise in temp more than about 5* in your holding time.

If you are getting a" pretty close to ready temp",at 195*,foil,cooler,and let rest about 3 hrs.

If that doesn't work,cook 2*-3* higher on the next one.

Like Smokin' says"try to remember the feel from the earlier cook".

Some comp cooks cook three,all slightly different in feel/time/temp and select the best to turn in.

We've seen vendor/cooks, cook a half dozen,slightly apart.

Pick the best and peddle the rest.

About 45 mins before slicing time,start opening the foil,and let drop closer to air temp.

Around here,in summer,that could be around 100*.

Hope this helps a little.

Thank you guys VERY much for the responses!

I realize 4 temp probes is overkill but I'm trying to minimize the chaos factor as much as possible in my tests. I've used 5 probes if you include the FEC one and have learned that my temps are pretty much uniform in the meat independant of rack and position. From my oven thermometers I have learned though that the cabinet is about 5 degrees hotter on the right hand side but nothing significant. I'm guessing thats due to the exhaust port being on the right and the heat has to flow out that direction.

The time and temp recommendations are a HUGE help as I prefer practical tips over "its done when its done" commentary. The suggestions are great and ones I will try this next time around. Now if I can just find some decent briskets. I went to both SAMS and Wal-Mart near here and they have really sad looking briskets. I went ahead and bought 2 pork butts and 4 racks of spare-ribs to practice with while I continue to look for decent brisket. I have a case of US Prime brisket on order from a local butcher but they tell me it may be up to a month before I get them.

@SmokinOkie, one thing I noticed when watching some cookoffs is that they appeared to trim every piece of fat possible off of the briskets prior to rubbing or smoking them. I've always left a layer of fat on mine to keep the meet moist and you even mention cooking fat side down. Do you recommend trimming off all of the fat when competing?

@Tom, it does get up to 100+ degrees here in Central Arkansas, so I can empathize where you are coming from on that.

Thanks again!

Sounds like you are overcooking it...205 sounds a little too high for a brisket...

quote:

Originally posted by Gamer Outfit:
... The time and temp recommendations are a HUGE help as I prefer practical tips over "its done when its done" commentary.

It's an important point to understand, so don't just discard it, especially from someone who's been cooking brisket 40+ year

So let me help explain.

The point of "it's done when it's done" is that Brisket (or barbecue in general) is NOT about time and temp. T/T will get you in the ball park, but as you saw, cooking to a specific temp doesn't work.

The reason is there are just too many variations.

What you need to learn is the P&P test (Probe and Prod). It means that when you get in the target zone (let's say 190 and above) you should push a probe into the brisket and FEEL the resistence. I've had brisket done at 190 and some at 205 and every temp in between.

If you really want to master it, P&P will get you there. When you poke, use the same probe every time. You want to always use whatever size probe each time. As you insert it, FEEL how much resistence there is or is not. When it feels like it goes through (the flat) with little resistence, pull it. If you wrap, the longer in the hold MAY increase the tenderness even more, so in your notes remember how long you held it (the 20 min this time didn't affect it)

Remember the resistence!!!!

Now when you cut, are you happy with the tenderness? If so, remember mentally how that resistence felt.
If it's too tender, then need time you want to feel more resistence (take it out sooner). If it's not tender enough, then next time cook it until it feels easier to go through.

Hope that helps.

CONTEST HELP:

205 is overdone, but in a contest, you'll score better on overdone than you will on underdone. The P&P method is how I do every brisket for tenderness.

4 probes is overkill. If they're in different spots, all you'll get is 4 different temps.

have you verified the temps in the 4 probes? I test mine before each contest. Don't want to chance my brisket on a bad temp. hence the P&P method

Fat. I trim off the "meat side" but not the back side (I like the fat) and I trim it off before presenting. Putting the slice with the meat side up shows any Smoke Ring and the cut/fat side down is hidden.

Feel free to ask more, we'll help out anytime.

Russ