Why your brisket is OVERCOOKED

Do you think smoking a brisket at 6000ft should be pulled at lower temp since water boils at lower temp?

I just watched one of your video where you said to cook past 203° if your thermompen doesn’t push in to pull out easy. WTF?

Is the same thing true for a Chuck Roast?

190 is not high enough from my experience. 203 is a good target temperature. Better off cooking too long than too short with brisket. My issue is getting the flat and point to arrive at 203 simultaneously. That's the trick.

How do you hold it at the certain temperature? Do you just set the smoker at that temperature?

What if you did a longer rest time at 190°? Would it improve the breakdown? Or make it fall apart easier ?

You’re high out of your mind. 203-205 is prime temp to let it test

Whats an good brisket weight wise? Cant seems to get more than 8lb-10lb where i live, they look so thin, almost just flat 😭 also cost 25$/lb 50$/kg, im in Norway.... Pls help me choose a brisket, cuz i cost around 400$ each nomal fat grade

Makes sense to me. I just completed my first brisket and being fearful of having an undercooked or tough result I pulled it at 204 (which seemed to be the upper limit of popular opinion) and let it rest for 4hrs to slowly drop in temp . It was tender and very nice, but it didn't look anywhere near as moist as others being shown via videos like this. And I noticed via constant observation and careful use of a temp probe that my brisket dumped a heap of liquid fat etc out at around the 198 mark. Next one will be getting pulled at about 195

I always take mine up to 190 and start checking for probe tenderness. Rarely is 15 pound brisket probe tender in the flat at 190 in my experience. Temperature is inconsequential compared to feel.

Even more important is a long overnight rest. The rest in my experience is what makes a brisket never dry.

I see a couple of issues with this cook. First, I think your initial cook temp was high. I typically start at 225, until about 165-170, then I wrap. Second, when you pull the 203 brisket you should rest it in a cooler, possibly wrapped in towels, not on the stove top, which is hot from the cook.

hmmm.... I wonder what 195 to 197 would do and hold....it.....

Are you cooking Prime or Choice?

Thanks so much for this video. Im doing my first brisket soon and using a choice brisket, and want to eliminate as many errors as possible. Im thinking if injecting it with fat especially the flat, then 5-6 hours on the smoker (just for the bark) and finishing in the oven, wrapped for about 6+ hrs at 200 degrees.. then let it rest for 2-4 hrs before slicing. I have great results with injecting tri tip with orange juice (to break down the muscle fibers without adding salt). Hope it works out for my 195-200 degree brisket

I usually pull them at 195and restaurants them for 2 hours and have consistently good results

I go by temp. 203 degrees in the thickest part of the flat. I wrap in butcher paper and rest a minimum of 4 hrs. Longer or overnight is even better. All my briskets turn out well. It was my 3rd brisket that was finally a success

I never seem to have these types of problems. K,I,S,S.
Then proceeds to pour all the rendered grease fat on top of the brisket. Yuck.

Just tried this…. I’m going back to 203 lol.

Uh... you might need a new thermometer

does all this info apply to oven as well?

I finish to 198 and try to rest 4-6 hours. Seems to work.

Hello sir, I know this is an old video, but you should probably erase it. Your fat is not rendered, and your bark is as black as the night sky. Too fast and too hot. I gave you a down vote. People will see this and think this is how brisket is cooked. You smoker pulls the heat over the top due to the stack placement making the brisket and bark form quick. Then you stated 'due to having kids' the temp spiked.... so please erase this video. Just looking out.

Franklin says to hit 201 degrees. That probably works in humid Texas. Less humid places and at altitude, gotto go a bit lower to prevent excessive evaporative losses. Brisket boat is also a great way to have crispy crust and braise the bottom.

I learned holding it, wrapped in butcher paper and a towel and then put in a big cooler (Igloo - no ice of course🤣). Although I'm from Central Texas, I've lived in Seattle for over 20 years now. So I went from having lots of brisket from San Antonio and Austin and beyond, to few. All those years I never really learned to cook it the proper way, so a couple years I started. I've done 190, 200, and 203, but I've never put them in the oven afterwards. All 4 or 5 I've cooked have been in the ball park of what I remember and better than some I've had on trips back home. But I understand that most great brisket places have proofing ovens to finish their brisket. So you've convinced me to do it this was next time. I think my pallet is not that high end - I've just been grateful to be able to cook something that tastes similar and impresses my friends. Thanks for the very informative videos. I just recently found you.

195 for 2 hours is my magic brisket numbers.

as a sous vider that is definitely the case - lower temperatures require much longer time to break things down (but 20 hours is common for a sous vide). Higher temperatures do the job faster however, tightens the muscles and squeezes out more juice in the process. So each chooses the optimal temp point theyre most satisfied with.

I do a brisket flat and take it off at 156 and let it rest for an hour and it's always tender.

One thing I just thought of that might be the reason for all this debate. Could it be that your cooking at a higher altitude (I'm in Calgary as well). The boiling temp of water here at 3400ft is 206 not 212 like sea level. As a result, cooking till internal temp of 203 might be like cooking until 210 elsewhere... Ive done probably over 20 briskets in the past 2 years. Every time it's turned dry and crumbly, it's because I cooked it past 200. I always pull at around 193-194 now when the flat isn't quite probe tender but I wrap it in towels and throw it in a cooler for 3+ hours. It usually turns out great but just slightly over cooked sometimes. Ive always wondered about pulling even earlier but didn't want to risk ruining a party with undercooked brisket but maybe I should try.

If the brisket is wrapped in butcher paper and I smoke it to an internal temp of 192ish, if I pull it then and wrap it in towels and hold it in a yeti cooler for 3 hours, would it continue to cook slightly producing a similar result to holding it in an electric smoker at 190 for 2 hrs?

I've never had the problem you're discussing but I'll remember this if I ever run into it.

What if the point is at 190 and the flat is at 180. What do you do? And where do you take your temps?

I usually get 5 to 8 lb. Brisket. I have an ele tric smoker that works very well. I usually go with just salt & pepper and pull it at 195 and wrap it and put it in a cooler until people come over. Whats you thoughts on what I could put on them to provide a lille more flavor along with when should I pull it and how long can it stay in a cooler

I did my first brisket Friday night according to a meat church walk through. I did it on my pellet grill that has a "smoke" setting that holds 160f +/- 10 degrees. I smoked it for 12 hours on smoke, woke up at 7am and checked the internal temp. The point was 145f and the flat was 160f. I bumped the heat to 225 for one hour, at that point the internal temp was 180f. I wrapped it in butcher paper with some beef tallow drizzled all over it and cooked it for 2 more hours on 250f. After that I pulled it and let it rest for 5 hours in a cooler. It came out absolutely delicious.

20 minutes to answer a simple question. Meehhh

Dry is not typical for the flat. It’s typical for your brisket. And why would make the brisket so salty. You may want to experiment with a good rub. Salty is not necessary or is it good.

In my opinion 203 makes the best brisket and mine does not come out dry. It depends on the quality of you smoker and how well the door seals. It also depends on the cook temperatures. I smoke my at 224 degrees. I don’t need to wrap it either in my smoker. I just made the best brisket ever at 203 degrees. The reason yours comes out so dry is your smoker and your technique. I have the Cookshack FEC100. It is the best smoker especially for brisket. It is double wall stainless steel with a rubber seal around the door. If you want the best brisket in the world, you need to get the right smoker. Most people I see smoking meat is all hope and pray and guessing.

Took out my very first brisket at 190° and it was pretty good.

So glad I saw this. 203 gives me a dry disappointing brisket. pulled one at 199 last night it was still a little dry. 190 from now on . Thanks!

Tenderness trump’s temperature. Cook your brisket until it’s tender then rest

I’m sitting by my smoker all day lol, kids are teenagers now.

In my brisket journey I have found the following,
Dry and tough - Undercooked
Dry and Crumbly overcooked

Sci-sci-sci-scisiscsicsicsicSMOKIN!

Listening and learning alot. Great channel 🏆

I like the explanation of the science behind cooking the brisket. Thank you.

I have a brisket cooking, it’s been about 10 hours and it’s about 8-9lbs after trimming. It’s been cooking at about 225-250. But it hasn’t hit above 150 degrees internal. It’s moist it’s tender with a probe. But I’m worried it’s not cooked enough to be tender or taste good. What is going on? I can’t get the temp internally up.

Do this again but with sous vide

I've always smoked to 160...placed in tin pan, with some water/injection and covered ttop with foil(fast and easy wrap) and cooked to 205. Pull and rest for a hour. Never comes out dry or falls apart....I can get thin slices that you can fold over onto itself and they don't rip apart

So to hold the temp at 190 u lower the overall grill temp?

All this time I thought it had to go up to 205 so all the fat would render down. I will try this method on my next smoke. My point is always good. But the flat is always a bit dry. I think I was holding it at 205 for to long. Instead of taking it off soon as it hit 205