Beef First brisket cook

[Mognut]

Hi, just wanted to post here for some advice as I did my my first brisket cook today.
it came out really well for my first brisket I was really impressed. it tasted amazing and I’m really happy. But I wanted to post as I obviously could have done a bit better be I don’t know what I could have done.

as I said it was really good however it did come out a bit tough, wasnt that super tender brisket it should have been.

So this is what I did:

I cut the membrane away from the non-fat side and had most of protein exposed, I added my rub and let sit in my fridge for about 24 hours wrapped In glad wrap.

begore putting it on I pulled it out of the fridge 10 mins before putting it in the Traeger. I got the Traeger preheated to 105c and put the brisket In fat side down.

it got to about 66 internal and seemed hit the stall, it went down to 64 and then back to 66 for about 30 mins i took it off at this point to wrap In foil, I think I made a mistake pulling it off here, either too early or too late I’m unsure.

I then doubled wrapped the brisket in aluminum foil with beef broth. and then rose the Traeger temp to 120c and then cooked until 90c internal. I then took it off, unwrapped from foil and let sit for an hour.

hopefully you can pick where I went wrong or maybe something I missed to help me get it more tender next time.

also I will add my brisket was just the flat, I don’t know if that had anything to do with it either.

thank you and I hope your able to help

 

[Slimpicker]

also I will add my brisket was just the flat, I don’t know if that had anything to do with it either.

Yes, that contributed probably.
The other thing, wrapping in double foil early, that's more like 'boiling' your meat than letting it cook with a good bark and using paper after the stall...
Since it was your first, try another and 'note' the changes you make to see if improved...
Good Job anyway, no meat it RUINED if you eat it!!!

 

[Outta The Box BBQ]

Hi, just wanted to post here for some advice as I did my my first brisket cook today.
it came out really well for my first brisket I was really impressed. it tasted amazing and I’m really happy. But I wanted to post as I obviously could have done a bit better be I don’t know what I could have done.

as I said it was really good however it did come out a bit tough, wasnt that super tender brisket it should have been.

So this is what I did:

I cut the membrane away from the non-fat side and had most of protein exposed, I added my rub and let sit in my fridge for about 24 hours wrapped In glad wrap.

begore putting it on I pulled it out of the fridge 10 mins before putting it in the Traeger. I got the Traeger preheated to 105c and put the brisket In fat side down.

it got to about 66 internal and seemed hit the stall, it went down to 64 and then back to 66 for about 30 mins i took it off at this point to wrap In foil, I think I made a mistake pulling it off here, either too early or too late I’m unsure.

I then doubled wrapped the brisket in aluminum foil with beef broth. and then rose the Traeger temp to 120c and then cooked until 90c internal. I then took it off, unwrapped from foil and let sit for an hour.

hopefully you can pick where I went wrong or maybe something I missed to help me get it more tender next time.

also I will add my brisket was just the flat, I don’t know if that had anything to do with it either.

thank you and I hope your able to help

I've wrapped in paper and foil. Regardless of which I've used, I do this at 160f (70c). Your temps were slightly below that, but wrapping at that point wasn't the issue IMHO.

Unwrapping the brisket to rest it is where I think things went wrong. It stopped the cooking process causing the "chewy" you described.

Personally, to avoid the jaw exercise, I pull mine at 198f (92-93c) and place in a cambro or dry cooler (still wrapped and in a towel) for 3 hours. This lets the brisket continue up 4-6 degrees (202-204f) and then slowly settle to about 160 which is when I slice it.

Hope some of this helps

 

[Slimpicker]

Personally, to avoid the jaw exercise, I pull mine at 198f (92-93c) and place in a cambro or dry cooler (still wrapped and in a towel) for 3 hours. This lets the brisket continue up 4-6 degrees (202-204f) and then slowly settle to about 160 which is when I slice it.

I agree here, especially if you have the patience. I don't but that's my problem...

 

[Mognut]

Personally, to avoid the jaw exercise, I pull mine at 198f (92-93c) and place in a cambro or dry cooler (still wrapped and in a towel) for 3 hours. This lets the brisket continue up 4-6 degrees (202-204f) and then slowly settle to about 160 which is when I slice it.

Hope some of this helps

so you keep it wrapped in the foil/paper and then wrap that with a towl?

 

[MidwestSmoker]

so you keep it wrapped in the foil/paper and then wrap that with a towl?

If you have the patience, the correct thing to do is to pull it from the smoker at around 200 degrees and allow it to rest outside. The temperature will continue to rise till about 204 and then will begin to drop. Wait until it drops to 180 before wrapping in a towel and placing in the cooler. If you put it in the cooler right away it will continue to cook while the temperature is above 180 and will be overdone as a result.

 

[Outta The Box BBQ]

so you keep it wrapped in the foil/paper and then wrap that with a towl?

Correct - it doesn't see the light of day until ready to slice....unless I'm making burnt ends. For that, I'll open the foil/paper long enough to remove the point and then wrap back up and put back in the cooler/cambro.

 

[Dcgunman]

Correct - it doesn't see the light of day until ready to slice....unless I'm making burnt ends. For that, I'll open the foil/paper long enough to remove the point and then wrap back up and put back in the cooler/cambro.

So leave it wrapped in foil or paper till 204ish. Then wrap it in towel and place inside cooler. I'll have 2 briskets. Should I use 2 coolers or is it okay to place on top of each other in cooler? I'm thinking of doing burnt ends (time & patience permitting). So should I do this before I wrap in it in the towel/cooler? Wouldn't that cool down the brisket more?

 

[Outta The Box BBQ]

So leave it wrapped in foil or paper till 204ish. Then wrap it in towel and place inside cooler. I'll have 2 briskets. Should I use 2 coolers or is it okay to place on top of each other in cooler? I'm thinking of doing burnt ends (time & patience permitting). So should I do this before I wrap in it in the towel/cooler? Wouldn't that cool down the brisket more?

Midwest and I accomplish the same thing in slightly different ways. He (or she - never know these days) cooks to done, then lets it cool to 180 before wrapping. I, on the other hand pull mine earlier and *expect* it to rise in the cooler/cambro to the 204ish range.

I definitely *would not* put two briskets in the same cooler unless you want the one on the bottom to be pulled for sandwiches or some other use - brisket chili maybe.

The bottom brisket will never cool down fast enough to stay together. Keep them separated unless you want to use Midwest's method....that should work Two coolers is best. top and bottom shelves of cambro. Either way, I "burp" them at about