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Chasing that Elusive Perfect Brisket

FM Former Member
Greetings, Fellow Q Lovers:

I need to tap into your collective and infinite wisdom -- I've got one of the smaller Cookshack units and am having a hell of a time cooking up an edible brisket.

Each time I've tried making one, following some of the recipes on this forum, it's seemed to come out highly overcooked, like a tough steak, instead of nice and tender. It's slate gray all the way through and after sitting for an hour or two, it's practically like shoe leather.

Basically, I've been picking up a 4 lb. trimmed brisket flat at my local butcher shop (with a thin fatcap still on one side), adding a quick dry rub, and popping it into the smoker at 225d. After five hours or so, it gets up to around 190d internal temp, so I pull it out and try slicing it up. I make sure to do it against the grain, and tonight, I even wrapped up in foil for the final two hours of cooking which seemed to help keep some of the moisture in. Still, it's certainly not what I'd consider great barbecue, and it's not nearly tender enough to consider pulling apart for sandwiches or something of the like.

It could be that I'm expecting too much out of a flat, since I'm used to pulled pork, but is it unrealistic to think a properly-cooked brisket should be about the consistency of a pot roast? And is it true, like I've read, that you literally cannot overcook this piece of meat and that additional hours will only serve to make it more tender? I have my doubts, but I'm willing to go "lower and slower" if y'all think that might be the problem.

Any and all suggestions appreciated!
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FM Former Member
hey matty. a 4-lb trimmed flat is a bit of a tough customer, cause there's not likely to be really enough fat to keep it moist til it gets to temp. can you go to a Sam's or Costco or the like and get a full flat in the cryo (if not a full brisket)? weight would be more like 6-9 for the flat or 11 and up for the full. There is more fat there, and more mass, and better results. Also, 190 may not be just quite high enough for the results you want. I go to 200, give or take 5 degrees. I have found that when I get in a rush and check at around 190 it is still a bit too firm... I have worried that it somehow got overcooked at that temp, but rational mind said "no!" and I went another 10 degrees and what-do-you-know: tender. If you are stuck with trimmed small flats, then I would smoke for a few hours maybe at 200 and then foil with some broth for the remainder (to 200 internal). Let us know what happens.
FM Former Member
I agree with woodburner. Full briskets cook much better. I think 190 is too low if the meat is still tough. (remember to place your probe in the thickest part of the meat)I think that you can overcook a brisket but it will be falling apart "dry" not tough. I started injecting my briskets with a beef broth/marinade solution and have had great results. You might try keeping a log next time you smoke and remember to change one thing at a time so you know what makes the difference.
Mark
FM Former Member
Probably should re-label this "chasing the perfect brisket flat" because there is a HUGE difference trying to cook a flat vs. a packet trimmed brisket.

If you're looking for the perfect brisket, you'll have a hard time learning on a trimmed brisket.

You HAVE TO HAVE a source of fat to keep it from drying out. Yes, you can make a flat work and on the competition circuit they do, but they add all sorts of fat to keep them moist.

A full brisket has a fat cap and that fat helps keep it moist.

As for doneness, too many on this forum always cook to a specific temp and then wonder why this time it came out tough and the previous time it was perfect.

The temp is a "rule of thumb".

When I'm getting to about 180 or so on the brisket, I use the proke and prod method of doneness. That same temp probe I'm using works well if you just stick it in and pay attention:

Did it go in easily?
Did it meet a lot of resistance?

When it gives enough it tells me it's tender enough, if it doesn't give, it's not tender. Think of that probe like you would eating with your teeth. Does it give easily or does it resist?

Do this method a couple of times and you'll know when it's done because...

....wait for it....


"it's done when it's done"

Smokin'
FM Former Member
Great advice, everybody. Thanks.

If the Costco in my area (Issaquah, WA) sold full briskets or packer cuts, it would be a different story, but they only sell small briskets already marinated for corned beef so I can't get what I need there. And all I can usually find at the local grocery stores around me is a 4-5 lb. flat. Next time, however, I'll go the butcher shop and specifically request one of the other cuts since it sounds like that might be the biggest part of my problem -- not enough fat.

It's also good to hear that I'm not likely to overcook a flat and that if I take it all the way up to 200d or so it will likely be more tender, if not exactly moist. It may be a sin to say this on this forum, but I figure I can always moisten it a bit with lots of bbq sauce; if my guests can't chew the meat to begin with, however, that's a problem.

This point may be irrelevant, though, since I don't think I'll be smoking brisket flats anymore. I really want to get the falling-apart type of brisket that you can use for sandwiches and am less interested in the sliced-beef type of presentation. So I'll search for a brisket cut that's chock-full of collagen next time.

Wish me luck...

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