Brisket on the Pit Boss

[tpack]

Sounds more like operator error than the pellet smoker or the brisket's fault. Pulling and wrapping @ 120 internal is way too early. First thing you need to do is calibrate your thermometer. You can put it in ice water to do this as well. If its accurate it will read 32 degrees. A brisket is done when it is probe tender and not before, so only use 205 internal as a guideline for being done. Some are done at 200 or less and some are not done until 210. Don`t give up on brisket or your smoker. I usually wrap mine @ 170 internal when the bark is set and not before. I`m not a fan of a smoke tube either. I think it is a dirty smoke since it`s basically just smoldering, but you do you. Slicing a brisket properly is important as well. Identify the grain of the brisket prior to smoking and slice across it. Wrapping a brisket after it is finished cooking in a towel and placing in a cooler and letting it rest for 3-4 hours will greatly improve a brisket also. I open the foil on my brisket after its finished cooking and let the cooking process stop. I let it sit for 30 minutes and then wrap the foil back, wrap in a towel and place in a cooler. My briskets usually cool off about 10 degrees per hour. Your milage may vary.

[Graysonhogs]

Looks good in pics...

A couple of things to try to figure out your bark and then your toughness issue..

1. Question...Why did you just go to 120 before wrapping? Don't like a lot of smoke flavor? That's fine if you don't. We just do a minimum of 160 and its usually 165-170 before the bark is set up right when we wrap.

2. On the tough issue.. Did you probe the flat when it hit 200? Probing meaning checking for tenderness not paying attention to the internal temp. And if you did, did the probe go through it like a hot knife through butter all over? If it did, it should have been tender. A tough brisket is an underdone brisket...meaning it hasn't been cooked long enough. Overdone brisket is soft and mushy. Getting the happy medium is the money shot of course. Folks over-cook brisket to get it to chop easily so it won't be tough if you cooked it too long. Well unless you start into jerky territory... I have had brisket at 200 probe tough and have had to go to 205-207 to loosen it up some. Some pieces of meat are just different. Probing for tenderness once you have reached a guideline of 200 is key.

Nailed it. Resting the brisket is very important also.

[Graysonhogs]

My thoughts…
cook a whole brisket…un trimmed
Give the flat away
Trim the fat of the point AFTER cooking
Enjoy juicy moist flavor filled meat
Send what you trim off to me…my favorite

I'll take the flat ALL DAY LONG

[Graysonhogs]

I set it and forget it. I put on 14 hours before I need to eat. Set at 200 degrees. Don’t wrap. They usually finish at 203 degrees between hour 12 and 13. Then I wrap and set in cooler until time to eat.

They’re always awesome. I don’t get brisket anymore at restaurants because it’s not as good as mine.

How you getting it to 203 set on 200?

[Smart]

How you getting it to 203 set on 200?

Great question...😁🤔

[Smart]

Resting the brisket is very important also.

Yes sir...agreed.

[Drycreek3189]

Thanks for your input guys, y’all obviously have cooked a lot more briskets than I have.

[McClain]

Sorry, I don’t have any advice, just another question for the brisket gurus. How important is USDA grade when it comes down to the finished product? While I have had some Selects turn out great, some have disappointed in terms of juiciness and tenderness. I don’t recall any such disappointment with Prime or Choice briskets recently.

[Smart]

Thanks for your input guys, y’all obviously have cooked a lot more briskets than I have.

You are so close lol. Just a little more time .

Pm me your email address and I’ll send you a little brisket word document write up I’ve shared many times in here.

[parkchief100]

I cook mine in a double door deluxe stand up pot boss. I do not go with the low and slow though. I cook mine at 300-325 and wrap at the stall around 160-170. Pull it at 200-210 depending on tenderness. Then pour either some beef broth or marinade in the foil. Let it cool on the counter for a few minutes and then wrap in towels and put into the yeti to rest. I didn’t believe the high heat would work but it does! Good Luck!!!

[zztex]

I cook mine in a double door deluxe stand up pot boss. I do not go with the low and slow though. I cook mine at 300-325 and wrap at the stall around 160-170. Pull it at 200-210 depending on tenderness. Then pour either some beef broth or marinade in the foil. Let it cool on the counter for a few minutes and then wrap in towels and put into the yeti to rest. I didn’t believe the high heat would work but it does! Good Luck!!!

Yes my ex bil used to cook a lot of brisket for church fundraisers at 325+ and they were great. Never would’ve believed it

[ktex]

Smart, which smoker do you use?

[jdavidson]

Sorry, I don’t have any advice, just another question for the brisket gurus. How important is USDA grade when it comes down to the finished product? While I have had some Selects turn out great, some have disappointed in terms of juiciness and tenderness. I don’t recall any such disappointment with Prime or Choice briskets recently.

you’ve asked and answered your own question

[Smart]

Smart, which smoker do you use?

I have a custom built backyard offset stick burner. Had a Weber Smoky Mountsin as well but sold it after a couple of years.

[Smart]

Sorry, I don’t have any advice, just another question for the brisket gurus. How important is USDA grade when it comes down to the finished product? While I have had some Selects turn out great, some have disappointed in terms of juiciness and tenderness. I don’t recall any such disappointment with Prime or Choice briskets recently.

No guru here. Just a backyard hack 😜😂

I cook 98% choice because that’s what is usually on sale when we stock up every holiday…. I don’t pay for prime unless it’s on sale and even then I just don’t need to. I’ll cook Select if it’s what is on sale. I’ll just try to pick out one that looks like a choice. Haven’t had any issue with them but it’s been awhile since I did a select