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Brisket question

FM Former Member
I smoked a 9.4lb brisket this weekend. I had put the rub on it and placed it back into the fridge for 24 hours. I started cooking it at 7pm Friday night @ 225 degrees. About 11pm, I checked the temp on my Polder (had the probe placed in the flat) and the temp was 165 degrees. I had the smoker set for 12 hours cooking time, so I lowered the cooking temp to 200 degrees. I didn't want it to be over done in the morning. At 7am Saturday morning the temp was 175 via my Polder. I increased the cooking temp to 250 degrees, and left it until the internal temp in the flat was 192 degrees. I pulled it out of the smoker and wrapped in foil and placed in a cooler for 1 hour before slicing. The brisket was very moist and tender, but it was on the "Mushy" side. It tasted great, but the slices weren't "firm". What could I do next time to improve the firmness of the slices? I hope this isn't a dumb question, I'm just learning, but having a lot of fun!! Thanks.....Larry Roll Eyes
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FM Former Member
First, no dub questions around here. How else you going to learn how to improve.

Have you calibrated your smoker and temp probes and know they're okay?

When you mean "mushy" what specifically are you talking about? If you overcook brisket, you can actually get it TOO tender to cut, is that mushy?

I normally pull mine out @ 185 to 190 so you shouldn't have been far off. Where did you measure?

If the outside was mushy, it's because of the foil. I don't foil brisket, unless I have to, for that very reason. The outside tends to get "steam" from all the moisture the foil holds in.

Last but NOT least. The temps/times and all the fancy stuff is only a gauge -- not a science.

The best gauge is to poke the brisket (I use the probe from the temp probe) and see how it "gives". You'll be the best judge of when it's time to pull it, but that will come with experience.

Hope it helps.

Smokin
FM Former Member
Smokin',
Yes, I calibrated my Polder with the smoker. They are very close + or - 5 degrees.
I guess your description of my brisket is better than mine, it was too tender to slice. The temp probe was placed in the thickest part of the flat. The reason I wrapped it in foil was because I wasn't going to serve it until 1 pm, and had to drive 35 miles to get where we were going to eat. I probably over cooked it for slicing. It would have been just right for chopping.
Don't get me wrong, it tasted GREAT, but the presentation when I placed it on the plate wasn't the greatest. No one complained mind you, they all said it was delicious. But I just thought it should have been a little firmer. Next time I'll pull it at 185 degrees for slicing. Live and learn!! Thanks for all your help....Larry Smiler
FM Former Member
Mornin' Tom,
It WAS good eatin'! I tried to slice it about the thickness of a #2 pencil, but that was too thin to allow it to hold together, so I sliced it a little thicker, and most of it held together. Like I told Smokin', nobody complained, I got a lot of compliments on it, but I was just wanting it to look prettier on the plate. My mother-in-law bought a pre-cooked brisket and heated it up for dinner also, she had most of hers left, but mine was completly gone! I guess that says something don't it! All in all I was pleased with everything but the presentation. I guess I shouldn't worry, but I just wanted it to look like y'alls when I slice it! I'll try another one, and pull it out a little sooner, and see what that does. I really appreciate all of your help and advice.( I'm just worried that I may weigh 200lbs before I get it right!) Thanks........Larry Big Grin
FM Former Member
It's so HARD doing all this via words....

Looks like the family told you who's was the best!

Remember, that the brisket will cook a little longer when you do the Foil/Cooler trick, so you might want to try for the 185 like you mention and see how that does. Go go another 5 degrees or so, sometimes a degree or two more (depends on size and such).

Toms talking about a pretty common trick. If it's too tender, slice it thick. If it's tough, slice it thin. Competition trick (except in texas where they make everyone cut it the same width).

200lbs, what are you on a diet? LOL.

Sounds like you've got it, just getting down to the little touches that make it finish well.

Smokin'
FM Former Member
Yeah Smokin' I'm not disappointed, I just think I can do better next time. I've had my CS for a week, and have done a whole turkey, a ham with the bone in, a brisket, and even smoked some burgers. Haven't had a failure yet! I'm giving all the credit to my CS-150, and all the help I get from everyone here. I know it couldn't be my "experience", since I don't have any! But I'm having a blast learning. Big Grin And besides, I can always eat my failures!(if I ever have one)
One other thing I've been wondering about, do the cook times change depending on how full the smoker is? ie; will it take longer for 10 briskets than it does 1? Just wondering.......Larry
FM Former Member
Failure, what's that Frowner

I've always said we can at least eat our mistakes...

For the 150, the times won't increase dramatically if you dump a bunch in there. The temp control on that unit is to a pretty narrow tolerance (it's built for restaurant use) so you'll be fine.

That's ALL you've done in a week, what, did you take a day off and NOT smoke...you still could have done some chickens and sausage and ....

LOL

Smokin'
FM Former Member
BTW Smokin'..Do you find that there is a big difference between CAB briskets and just regular ones. The one I did this past weekend was CAB, but they are a little more expensive than the ones I can get at Sam's. I was just wondering if there was a noticeable difference........Larry
FM Former Member
I wouldn't bother with CAB unless you get if for the same price as Choice. CAB is usually better because the butchers pick them pretty carefully.

Best thing to invest in is a great butcher, one who knows a good from a bad brisket.

I've found Choice is great, especially if I find the right briskets. Where the flat end isn't to thin, but more uniform in thickness. If it tapers to much, you'll have less success, regardless of grade of beef.
FM Former Member
I just pull it when it won't slice its just as good as a butt my family doesn't care as long as its BQ.The temps for slice and pull are the same as a butt.
I'm jealous you have a 150 do you have to keep a 150 indoors I notice they don't sell a cover unless I over look it.Well My 55 is smoking right now with a half flat thats all I could find at Sam.
FM Former Member
Ricky, I have mine outside on my covered patio. I keep it covered with a tarp when it's not in use. It's pretty much out of the weather unless the wind is really blowing out of the North. I'm not sure if it's OK to keep it outside or not, I hope it won't hurt it.
I would have probably got a 55, but I found this one advertised in a weekly newspaper we have called the "Thrifty Nickle" It was 11/2 years old and in good shape. I got a really good deal on it, so I bought it. I've been wanting to try opening a Q place in my town, and thought if I did, it would be just about what I needed.
Maybe Smokin' will chime in and let us know if it's ok to keep it outside or not. He uses a 150 too..........Larry
FM Former Member
Well BOTH my 150's....

...okay, no more braggin'.

They sit right next to my Smokette and all three have covers. CS does make a cover for the 150. I've kept them outside full time with no ill effects. Just put them in the garage in the last few months as we bought a new house and I haven't figured out where to put my "den" of Q in the backyard, but they'll go back out there.

Smokin'
T tomMember
Hey,Ricky.

Have you talked to the meat manager at your Sam's about ordering for you .

The ones I've worked with have two ,and sometimes three, order days and can get even singles with a three day notice.

The choice packers are $0.99/lb. for around 6 in a case and go up to $1.15 for singles.Not much of a premium for around here.

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