Capn_Jackson
Found some matches.
- Joined
- Apr 14, 2015
- Location
- Ft...
Hello fellow cooks!
Got a question about the ever-challenging brisket. The last couple of times I've smoked one, they've come out great! I'm just cooking about 4-5 pounders, 250-300 degrees. Pulling off smoke after 4 hours, wrapping and cooking until probe reads 200-210 degrees.
Last time the brisket got up to 210 or so, and took a real long time to get there. I had to keep it warm so I wrapped in towels and put in a cooler for about 3 hours. Temp dropped down to 160 degrees, and it was delicious and had an excellent texture.
This most recent one, I pulled when the probe said 200. Rested it half an hour before unwrapping. Came out chewy, but moist. The chewiness was because the connective tissue had not melted, or rendered. It didn't pull apart, shred, or slice at all. Luckily this wasn't for a party or anything, just wanted to have some tasty brisket for the weekend.
Why didn't the tissue/collagen render? Is 200 not a good finished temp? Should it have gone all the way to 210?
Or is it because I didn't wrap in towels and cooler it? I usually do with pork butts and brisket. Does the tissue not render at all without this step?
All constructive advice is much appreciated!
Got a question about the ever-challenging brisket. The last couple of times I've smoked one, they've come out great! I'm just cooking about 4-5 pounders, 250-300 degrees. Pulling off smoke after 4 hours, wrapping and cooking until probe reads 200-210 degrees.
Last time the brisket got up to 210 or so, and took a real long time to get there. I had to keep it warm so I wrapped in towels and put in a cooler for about 3 hours. Temp dropped down to 160 degrees, and it was delicious and had an excellent texture.
This most recent one, I pulled when the probe said 200. Rested it half an hour before unwrapping. Came out chewy, but moist. The chewiness was because the connective tissue had not melted, or rendered. It didn't pull apart, shred, or slice at all. Luckily this wasn't for a party or anything, just wanted to have some tasty brisket for the weekend.
Why didn't the tissue/collagen render? Is 200 not a good finished temp? Should it have gone all the way to 210?
Or is it because I didn't wrap in towels and cooler it? I usually do with pork butts and brisket. Does the tissue not render at all without this step?
All constructive advice is much appreciated!