Brisket on the Pit Boss

[Drycreek3189]

Actually, it was a brisket flat, a full brisket would feed us for a month ! I have said before, I’m not a big brisket fan, but this one had been in the freezer for three months or so. I trimmed a lot of the fat off and seasoned it with Meat Church Holy Cow and Holy Gospel before sticking it in the smoker fat side up. I also filled my smoke tube with pellets for more smoke. That little tidbit on the side was part of Molly’s supper. 🐶😁 When the internal temp reached 120* I pulled it off and wrapped it in pink butcher paper and put it back in. I pulled it at about 200+- depending on where I probed. It tasted good, but was a little tougher than I would have liked. Molly didn’t complain, and neither did my bride so I guess it was ok. Probably be my last brisket as I’m not a big fan and evidently can’t get one right. There are so many other things that I can cook well that we like better.

[Greenheadless]

What temp did you run it at?

[Drycreek3189]

What temp did you run it at?

225* until it reached 120* inside, then wrapped and 250 until it reached 200+ inside. It cooked from 7:30 this morning until 6:30 tonight.

[Smart]

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.

[Snowflake Killa]

Great information Jason.

[ThisLadyHunts]

Dang, that all looks good enough to eat!

[Drycreek3189]

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.

Well, I tried to follow the guy’s instructions on the Meat Church video as best I could. Not being a brisket guy, that’s what I went by. I did discover about a 10* discrepency between my probe that stayed in the meat and my instant read probe that makes me think that it might not have been at 120* when I wrapped it, and it might not have been at 200+* when I pulled it. Depends on which probe you believe. I will say that the instant probe read the house temp when it was allowed to cool off. I guess I need to check the other one to see what it reads in the house, although it might be a progressive thing. It wasn’t tough as in I could barely chew it, it was just a little tougher than I would have liked. It might just be that it’s the end of a whole brisket that’s less desirable. And maybe I need to stick to warming up hot links !

[Smart]

Well, I tried to follow the guy’s instructions on the Meat Church video as best I could. Not being a brisket guy, that’s what I went by. I did discover about a 10* discrepency between my probe that stayed in the meat and my instant read probe that makes me think that it might not have been at 200* when I wrapped it, and it might not have been at 200+* when I pulled it. Depends on which probe you believe. I will say that the instant probe read the house temp when it was allowed to cool off. I guess I need to check the other one to see what it reads in the house, although it might be a progressive thing. It wasn’t tough as in I could barely chew it, it was just a little tougher than I would have liked. It might just be that it’s the end of a whole brisket that’s less desirable. And maybe I need to stick to warming up hot links !

🤣🤣🤣🤣

Do the boiled water test to test your probes accuracy. Water boils at 212. When the water in the pan starts boiling, place your two probes in the water (without touching the sides of course) to test your probe's accuracy. 10 degrees is a big deal in the finish department.

[Drycreek3189]

🤣🤣🤣🤣

Do the boiled water test to test your probes accuracy. Water boils at 212. When the water in the pan starts boiling, place your two probes in the water (without touching the sides of course) to test your probe's accuracy. 10 degrees is a big deal in the finish department.

Thanks, I will.

[jdavidson]

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

[Smart]

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

Send me the flat where I can set a good dark bark and make slices.

The fat gets put in the sausage or burger pile.

[Bayouboy]

I got so sick of my Pit Boss not doing a good job that I put it at the end of my driveway with a "Free and it works" sign on it with a free bag of pellets. The end product just was not the same as a good wood smoker. It was not out there more than 20 minutes.

[Goldeneagle]

I got so sick of my Pit Boss not doing a good job that I put it at the end of my driveway with a "Free and it works" sign on it with a free bag of pellets. The end product just was not the same as a good wood smoker. It was not out there more than 20 minutes.

I wasn't happy at all with the Pit Boss. Bought a Oklahoma Joe's and it puts out some good grub.

[HogHunter34]

Somebody is eating high on the hog...Tomahawk steaks and briskets

Don I can say my neighbor cooked a brisket one time on his Pit Boss and that sucker was one of the best I'd ever eaten. It was a full brisket and man it was tasty. I don't know all the details of how he did it but it turned out great!

[bigdaddy590]

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.