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Brisket: A Detailed "How To"

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    Thank you very much

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      I have a question. I used this method yesterday cooking a brisket and the taste and moisture was amazing from it. The problem I had was the brisket was to tender to slice. Any tips on what I did wrong? I do not have a thermometer to check the it if that had anything to do with it. I kept the pit at 250 for 10 hours then wrapped it in a towel and put in a cooler for 2.

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        You really need a thermometer to check IT
        You can also probe for to check tenderness
        Sounds like you over cooked it a bit or your knife isn't very sharp and you smashed it rather than cut it.

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          If it slidesin like a knife in hot butter then its done

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            Originally posted by Sparkles View Post
            You really need a thermometer to check IT
            You can also probe for to check tenderness
            Sounds like you over cooked it a bit or your knife isn't very sharp and you smashed it rather than cut it.

            Ha could be the knife. I guess I need to invest in a thermometer
            Thanks

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              Originally posted by chunkinlead View Post
              I have a question. I used this method yesterday cooking a brisket and the taste and moisture was amazing from it. The problem I had was the brisket was to tender to slice. Any tips on what I did wrong? I do not have a thermometer to check the it if that had anything to do with it. I kept the pit at 250 for 10 hours then wrapped it in a towel and put in a cooler for 2.
              Originally posted by Sparkles View Post
              You really need a thermometer to check IT
              You can also probe for to check tenderness
              Sounds like you over cooked it a bit or your knife isn't very sharp and you smashed it rather than cut it.
              Originally posted by TX_bowhunter37 View Post
              If it slidesin like a knife in hot butter then its done

              What they said ^^^^

              You don't even have to have a temp pen in order to check for doneness, but if you're going to be cooking much bbq I would suggest you get one. Since you don't have one, you could use an icepick. If it slides in the thickest part of the meat with almost no resistance then its time to pull and rest.

              I cooked this one yesterday myself... it was right on the money.
              Attached Files

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                Originally posted by TC View Post
                What they said ^^^^



                You don't even have to have a temp pen in order to check for doneness, but if you're going to be cooking much bbq I would suggest you get one. Since you don't have one, you could use an icepick. If it slides in the thickest part of the meat with almost no resistance then its time to pull and rest.



                I cooked this one yesterday myself... it was right on the money.

                Ok thanks I appreciate that. I will invest in one then give it another try for sure!

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                  Great looking brisket. I just finished a 14 lb brisket at 225. Took right at 29 hrs to reach 200. Have you noticed if wrapping it when you do speeds up the time to reach that last 30 degrees?

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                    Yum!

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                      Tagged

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                        Tagging....Going to try my first brisket on my new stick burner this weekend!

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                          Tagged, Thanks!

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                            Good job. Great "how to" read for the majority of unseasoned cooks.

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                              Do you ever separate the flat and point during the trimming stage?

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                                Great info, I'm glad you took the time to write this down, I'm saving this thread for later. I just bought a brisket on sale at HEB hoping to try again and cooking it. It's gotten better each time but with your write up I think I got it now.

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