Problems with brisket

A little more information would be helpful.
Did you use an internal thermometer?
Where did you place the thermometer in the meat?
What temperature did you take it up to?
What temperature were you cooking at?

If you used a thermo. then for a whole brisket it would be best to place it in the flat and for slicing take it to 185 to 190 degrees. For shredding take it to 200 degrees. Once the flat has reached temp, remove the whole thing from the cooker, separate the point from the flat, throw the point back into the cooker with the probe stuck into it and make burnt ends out of the point. I like to cook brisket at 225 degrees but that's just me. Some like higher, others like lower.

One other thing. It's a good idea not to trim the fat from a brisket before cooking. Cook with the fat cap up and that will help keep the meat moist.

Sounds like the shape of the brisket/meat itself was a problem.

Depends also on the shape of the brisket. Thicker parts will take longer and thinner parts will overcook. I tend to trim my briskets, especially the ends, that get to thin as they will overcook.

Or, just cook until the ends are done, take it out, cut the cooked end off and put it back in. Eat the ends while you're waiting.

IN regards to not trimming the fat...I disagree. I have begun trimming just about all of the fat off. That way, I can apply a rub. After the rub is applied, I can place the fat that I removed on top of the meat...same results, but I get the benefits of the rub...

quote:

have begun trimming just about all of the fat off. That way, I can apply a rub. After the rub is applied, I can place the fat that I removed on top of the meat...same results, but I get the benefits of the rub...

Good idea I'll try that on my next brisket.

quote:

Originally posted by SmokinOkie:
Sounds like the shape of the brisket/meat itself was a problem.

Depends also on the shape of the brisket. Thicker parts will take longer and thinner parts will overcook. I tend to trim my briskets, especially the ends, that get to thin as they will overcook.

Or, just cook until the ends are done, take it out, cut the cooked end off and put it back in. Eat the ends while you're waiting.

That's what I was thinking...sounds like it may have been a bit thicker in some places than others. Not at all uncommon for brisket, but it requires some creative cooking to keep it even all the way across. You may want to consider temping the brisket in two places if you have the equipment - one in the thick and one in the thin. That way you can do like SmokinOkie says and scarf on the ends while waiting for the rest.

I also have to admit, I agree with Steve...I like to trim them and then use the fat as a topper.