The Texas BBQ Forum

I am smoking a small brisket flat at 225-250 degrees. IT reaches 160 in less than 3 hours. I wrap at 165-170. IT moves up to 185-190 in short time then starts to drop. Cooker temp is still 235 or a little less. IT drops to 173 from 185 and doesn't look like it isn't going to go any higher. I took it out and let it rest about
1 1/2 hours and slice. Meat is done but a little tough. I have had 2 out of the last 3 I cooked worked about this way. Any suggestions?

Any pics?

Russ

eets-a-lot wrote:I am smoking a small brisket flat at 225-250 degrees. IT reaches 160 in less than 3 hours. I wrap at 165-170. IT moves up to 185-190 in short time then starts to drop. Cooker temp is still 235 or a little less. IT drops to 173 from 185 and doesn't look like it isn't going to go any higher. I took it out and let it rest about
1 1/2 hours and slice. Meat is done but a little tough. I have had 2 out of the last 3 I cooked worked about this way. Any suggestions?

I usually bump my temp up to get it moving again. Probe is the best way to check it. Temp is a guideline to start probing IMO.

Are you leaving a probe in or probing it each time? If the latter, its possible youre in a different enough spot. The toughness will be because its undercooked.

Sounds to me like a variation of the "stall".... Power thru it and bring the IT back up - closer to 200* then probe for tenderness. Remember the IT is not a reference point for when it's done - only a starting point for "probe tender".

What they all said. Most definitely under cooked is case of toughness unless just a sub par cut of meat. Can always make chili out of it.

eets-a-lot wrote:I am smoking a small brisket flat at 225-250 degrees. IT reaches 160 in less than 3 hours. I wrap at 165-170. IT moves up to 185-190 in short time then starts to drop. Cooker temp is still 235 or a little less. IT drops to 173 from 185 and doesn't look like it isn't going to go any higher. I took it out and let it rest about
1 1/2 hours and slice. Meat is done but a little tough. I have had 2 out of the last 3 I cooked worked about this way. Any suggestions?

Thanx for all the suggestions. Maybe I am too impatient when the IT drops 10 or 12 degrees. Guess I need to wait a little longer and see if it will turn around and go up to 200 or so. I've always enjoyed the brisket even if the numbers don't add up. I'll just keepin' on keepin' on!

Use more time. Even if the indicated temp drops, the meat is still cooking. The temp drop can be due to evaporative cooling from the collagen and fat beginning to break down, kinda like a swamp breeze air conditioner out in West Texas. The beauty point in cooking a brisket is getting the internal temp of the meat to stabilizes and about match the internal temp of the cooker at around 200 degrees, and then just letting it ride for a few more hours, breaking down the tough collagen and fat. Think of it like a smokey meat sauna. At the point internal temp hits 190 it is done and edible if you don't mind shedding a tooth, but to hit Nirvana takes a few hours more. It's the difference between "edible" and "done".

Buena Suerte, Amigo.

I bump the temp up when I wrap with butcher paper to around 280 or so. If I don't it'll just sit there forever even after the stall

eets-a-lot wrote:

eets-a-lot wrote:I am smoking a small brisket flat at 225-250 degrees. IT reaches 160 in less than 3 hours. I wrap at 165-170. IT moves up to 185-190 in short time then starts to drop. Cooker temp is still 235 or a little less. IT drops to 173 from 185 and doesn't look like it isn't going to go any higher. I took it out and let it rest about
1 1/2 hours and slice. Meat is done but a little tough. I have had 2 out of the last 3 I cooked worked about this way. Any suggestions?

Thanx for all the suggestions. Maybe I am too impatient when the IT drops 10 or 12 degrees. Guess I need to wait a little longer and see if it will turn around and go up to 200 or so. I've always enjoyed the brisket even if the numbers don't add up. I'll just keepin' on keepin' on!

I've had stalls last for 2 hours.....and to me it means a great brisket is coming. I don't recommend " powering through it" but to each there own......slow and steady......plan for a LONG cook and if no stall you can FTC it for hours......personally if you want it tender....leave it at 230 until done. Like I said to each their own.....plan for a long cook and have fun......the encouraging news is you are still trying......experiment and learn what works for your cooker and your temperament:)

DogTag34 wrote:
I've had stalls last for 2 hours.....and to me it means a great brisket is coming. I don't recommend " powering through it" but to each there own......

Hmmmmm.... poor choice of words on my part. I probably should have said "Be patient and keep cooking". I'm very much a fan of keeping a constant temperature - whatever that temperature happens to be. Good catch on your part.

You need a good tight wrap to beat the stall.

which butcher paper did you used? pink or white

I think 225-250* is too low for briskets using butcher paper, especially if double wrapped it. Is your thermometer accurate? Was that at grate level or higher? In my experience paper doesn't speed up cooking. I agree with having a tight wrap.

I use paper because unlike foil its not the Texas crutch(foil) so no quicker cooking/pot roasty brisket will come of it.... It does help any further smoking and as the meat cooks and it releases its oils it keeps the temp steady at what your cooker is at. I don't probe I just check the temp according to size and typically an hour before I pull. I check also if the flat fights when I poke it then back in for another hour. Here is the result of this weekends cook when they were pulled. I usually removed them between 195-200. Let them rest between 2-4 hrs. The cook was 1 8lb brisket and 2 4 lb racks of beef ribs. This started off as a 9.6 lb brisket, but I trimmed/shaped about 1.6 lbs. The shape pieces I cook separately as a quick snack for 3 or 4 hrs later. I cooked at a steady 250. Brisket was in about 9 1/2hrs and ribs about 7 hrs.