grilling Some BBQ & Grillin' Escapades
- Thread starter HigherThisHeat
- Start date
Brisket looks way dry and the fibers never broke down looks more like a tight steak.
So you did not reach the plateau or you did not let it rest long enough (2-4 hours in an Igloo type cooler is best).
Also better quality cuts are done faster and can plateau around 180. You may have overcooked it and that's why it's tight and dry. Were you watching for the plateau?
Wait... OVEN?! Okay now I get it.
So you did not reach the plateau or you did not let it rest long enough (2-4 hours in an Igloo type cooler is best).
Also better quality cuts are done faster and can plateau around 180. You may have overcooked it and that's why it's tight and dry. Were you watching for the plateau?
Wait... OVEN?! Okay now I get it.
Well to be honest I am not sure what a plateau is. When I pulled it off the smoker it had been on for at least 12 hours before I put it in the oven at 250 for about an hour or two then let it rest about an hour.
It was only a little chewy. Some parts were quite tender, and cutting it was effortless, but also some parts were tough. I did a lot wrong.
So I should have let it rest another several hours even after all that cooking time?? Dannng. Brisket is tough work.
It was only a little chewy. Some parts were quite tender, and cutting it was effortless, but also some parts were tough. I did a lot wrong.
So I should have let it rest another several hours even after all that cooking time?? Dannng. Brisket is tough work.
You need an internal thermometer because you can't guess at this. The meat will cook and then there is a period when the connective tissue/fat is being converted to gelatin/juices. The temperature will not rise for a very long time. This is called the plateau period. You have to watch carefully because once everything is converted the temperature will start to rise quickly and you can easily overcook it (holds more true for pork butt), so wait for your desired temp, pull it, and let it rest. Yes, 2 hours is the minimum for brisket. Some wrap in foil, others say it ruins the bark and it is still cooking. I find this true, the best method is in an Igloo type cooler. It is a large cut and the resting allows the juices to redistribute, just like in a steak, but think of the size difference here and you'll understand the time difference.
Keep in mind it can plateau anywhere from 180 to 205. There is no real target temperature for doneness, pitmasters have the fork twist method, the shake method, etc., but you'll only know how to judge by those methods after many tries. For newbies, poke the brisket with a skewer or the probe of the thermometer, and when the meat is tender it will slide in and out with no resistance. This will usually happen at 180-90 but some pitmasters cook longer for tenderness. Believe it or not you can cook it up to 205 and it will be more tender, but it will start to fall apart, which is okay for sandwiches, but really you should shoot for the 180-190 window, especially for nice slices, assuming it has plateaued.
Looking at yours I'm not sure what happened. If it tasted good, that's cool, you can only learn from cooking it!
Keep in mind it can plateau anywhere from 180 to 205. There is no real target temperature for doneness, pitmasters have the fork twist method, the shake method, etc., but you'll only know how to judge by those methods after many tries. For newbies, poke the brisket with a skewer or the probe of the thermometer, and when the meat is tender it will slide in and out with no resistance. This will usually happen at 180-90 but some pitmasters cook longer for tenderness. Believe it or not you can cook it up to 205 and it will be more tender, but it will start to fall apart, which is okay for sandwiches, but really you should shoot for the 180-190 window, especially for nice slices, assuming it has plateaued.
Looking at yours I'm not sure what happened. If it tasted good, that's cool, you can only learn from cooking it!
This will definitely help with my next go at a brisket.
I was using an internal thermometer, but I didn't stick it in the meat untill 9 hours or so in the smoke, so I may have missed the plateau, or perhaps it was during it because I couldn't get the thing above 170s, hence why I stuck it in the oven. Tending the coals was beyond my capablities at the time.
I wanna do it again soon. Maybe for July 4th. Except this time I'd start way earlier and plant on like 15 hours before carve ready.
I was using an internal thermometer, but I didn't stick it in the meat untill 9 hours or so in the smoke, so I may have missed the plateau, or perhaps it was during it because I couldn't get the thing above 170s, hence why I stuck it in the oven. Tending the coals was beyond my capablities at the time.
I wanna do it again soon. Maybe for July 4th. Except this time I'd start way earlier and plant on like 15 hours before carve ready.
Also something to get into a habit of is put a slice across the "grain" 3-4" and 1/8th", you can see it before you rub it and smoke it, so when you pull it off you will know which way the "grain" is running when you go to slice into it. If you cut with the grain, which kinda looks like it too, it will be difficult to eat. Like Dan said use a thermometer, no two pieces of meat are alike. Some you can cook for 8hrs some will take 10hrs as long as its not done in 10-30min. 14 hrs would be good for a 20lber - Dont give up start with smaller pieces 5-8lbs until you get a hang of it! Briskets are my personal favorite when done right
KCHPO
KCHPO
Need I say more?
If I had a booze pic Ida posted this in drunken sheff.
But just know. I been smokin since 9am... I also have been cookin these ribs since then
Man, I crack up me.
Since 9am. Drinking and chillin. It took me about 3 hours to get my smoker up to temp. I'm learning
Just kiddin ya'll I'm sober
:
If I had a booze pic Ida posted this in drunken sheff.
But just know. I been smokin since 9am... I also have been cookin these ribs since then
Man, I crack up me.
Since 9am. Drinking and chillin. It took me about 3 hours to get my smoker up to temp. I'm learning
Just kiddin ya'll I'm sober
:
Do you have one of these? I do not mean the exact one just in general.
Yup. I got the big ol weber one of those... I was just trying the snake method for lighting the kettle this time. Took forever to reach temp. But I'm sitting at like 240 now for last few hours. Also doing 3-2-1
Awesome, practice makes perfect!HigherThisHeat said:
Ribs look great!
Yeah can't take credit for that. The lady made that. Cauliflower mac n cheese. Never had it like that before but it was awesome
heh, heh, heh...Smack-n-Cheese PLUS cauliflower.......?
Scovie's knees just wobbled a little! I gotta try that!!!!!!!
Scovie's knees just wobbled a little! I gotta try that!!!!!!!
Personally I was against it being made in that fashion at first... But it turned out really good. She used a 50/50 mix of sharp white cheddar and baby swiss. Definitely had a unique flavor, but was amazingly delcious.
That sounds like it would compliment the smokiness of those ribs PERFECTLY!!!!!!
while eating a plate of those ribs 