Why your brisket is OVERCOOKED

Are you overcooking your brisket? In this video I do an experiment to find the perfect temperature to finish brisket so it's not overcooked.

______________

______________

Recommended Products

Dalstrong Knives:

HVAC Pieces Used in Video
- Imperial 5 Inch Top Take-Off
- Imperial 5 x 60 Inch Standard Pipe
- Imperial Airtight Take Off with Damper (sticky foam removed)

BBQ Buying Guide

#MEATER #MEATERMADE

[jda]

The brisket you finished at 190 looked a little tough and you had to put quite a bit more effort into it to pull it apart compared to the 203. As for the "juiciness", we can't really tell as you just picked up slices of the brisket from off camera, so some pieces may have been dipped in juices and others not. Honestly seems like you went into the experiment with a preferred outcome and then tried to produce that outcome. I'm not trying to be rude or harsh, I really like your channel and have watched quite a bit, and you have a lot of good information and videos, just seems like this is the outcome you wanted, so you made it happen, so just providing some feedback. I would think the 190 brisket should rest even after taking it out of the oven at 190, and also, how about try it at 195 or 198 and cut the difference in half. 13 degree difference seems to be a big gap. Take one off at 195-198, and set it in the Masterbuilt at 170 for 6 hours and see how it turns out. I personally go off of feel (as you did) while probing it and once it probes tender, I set it in an electric smoker/heater at 150 to hold temp for 6-12 hours depending on when we're eating and my schedule. Letting them rest that long and hold temp has really produced some phenomenal brisket and it also takes out the worry of finishing in time for a fixed dinner time. Anyways, keep up the videos, I really enjoy watching and I appreciate your approach to trying to find ways to improve.

[danfoote]

Great video. After watching this video, I just did a prime brisket this way this past weekend. Tweaked it a little. Brought the brisket up to 195 and matched the smoker temp, and for a little long 2.5-3 hours. It came out like gelatin, yet I could still get good slices. I will never go back. Also had 2 pork butts on at the same time, did them the same way. It worked for those as well.

[DG-xhfz]

Glad I found this; I thought I was crazy. I thought my briskets were coming out too dry at 203 so I started lowering the temp. I found that 190 on my briskets was really good, and I only bring a wagyu brisket up to 180. They are so juicy, never a dry bite.

[bevanseeeney]

great video . I have been doing this for a few years now with my bbq food truck (pulling at 190 to 195) the thing that I have found that makes the most difference is the amount of time you let it rest. 2 hours is ok 4 hours is better and 6 to 8 hours of rest time at 145 will make that brisket the most amazing thing you have ever eaten . maybe something for you to try in a video down the road. cheers

[CitadelRunner]

Probably the most important and factual brisket cooking video out there. This is why I keep my brisket warm in an oven at 170 overnight (8 hours) after reaching my internal temp of 195. This also why they say to "rest it" in a cooler for a LONG time. GREAT VIDEO!!

[TheMilksGoneBad]

When I did my brisket in my Weber smokey mountain, I used the same methods, but I used the Tin foil boat way for the "wrapping stage". The fat was completely rendered out along with the collagen. Then I wrapped it in butcher paper to let it rest. Tallow on the paper. Wrapped it up for 6 hours in warming setting in oven. Very juicy brisket and cut like butter. Crusty crust and beautiful smoke ring. Resting phase is the most important part.

I love your videos. I might have to try the oven method as well in the future.

[SmokingDadBBQ]

I find the grade can really impact the target doneness. Wagyu being the exception of being able to withstand higher finishing temps where as a select or choice start turning to pot roasts much earlier

[mikes]

I never go by temp, but rather how it feels when you probe the brisket, if there is no resistance pulling out the probe, then it’s done. It can be anywhere from 195-205 because every brisket is different. I’ve had them done at 195 and even as later as 207. I just go by feel and it works out every time. And they are plenty juicy and tender.

[joshamaya]

Every brisket is different. Not every brisket will be done at 203, some will still need more time, others will be done at as low as 197. The high 100s, low 200s, is just a ball park area where you should start checking to see if it's done, it's not necessarily the done temp.

[mas]

I did this and IMO it is 100% spot on, and better than my previous method of taking it to 170 then wrapping in foil until it hits 203. Took it to 165 then I actually just pulled it at 190 and left in the wrap for 2 hours before cutting. Amazing!

[davidrussell]

Don’t know if I’ve ever seen a youtube that so clearly demonstrated two things that all the best brisket cooks will tell you. You generally won’t cook tough bbq cuts to succulent, tender perfection by cooking to a certain internal temperature. Harry Soo has had the best advice for his students. Cover up the readout of your thermapen and expect a tender brisket to feel like poking it or a skewer into a jar of peanut butter. Second thing to take from the video is how even a wagyu brisket will end up a little dry if it’s not cooked long enough. So just to be clear, neither side of this expensive brisket was cooked quite long enough.

[talalztube]

Love it when the flat comes out cardboard dry and the guy edits out the tearing/biting struggle.😂

[WillCarter]

Whenever I've cooked a brisket I usually take it up to 190 and take it off if it's wrapped because it will continue to cook in the wrap for quite some time which will finish it at a higher temperature. I think if you pull it at 205 it's going to continue to rise and get overcooked when it's resting.

[mitchellnguyen]

Well every brisket is different, right? I would say 203 is just an average that experienced people tell others new to smoking so they have something to look for as a parameter. Real pit-masters will know when it’s done just by feel. Loved the video!

[musclesmouse]

The pot roasty flavor and dryness is what I normally see at most BBQ places when they make brisket.

[kaybennett]

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

[abejoker]

Hey man, great video. Always enjoy experiments from a fellow dad. Most pitmasters, from what I've seen and talked to, pull their briskets after 203F. They just pull when brisket is "done", which in many cases is above 203F. Only one who pulled early and rested for a long time at a higher temp was Louie Mueller i think.

Moisture is "squeezed" out at the stall. You keep losing it after it but the connective tissue and the fat is what makes it moist. I'd argue that your 203 felt dry because it still needed more time cooking and then more time resting.

[skippypeanutbutter]

high temp finish with a long warm rest results in loose, mushy brisket. But if you get there relatively quickly (especially wrapped, breaking past the stall) and then go to a relatively shorter/cooler rest (think 2-3 hours in a large cooler) you may just get a great brisket. At least I have had results this way. Low temp, longer times, seem to yield the same or similar results. Either way, avoid combining extremes of low temp/low time and high temp/high time and you should be ok. The worst thing to do is not let it rest or rush the rest, slice when it's hot and only the 1st slice or two will be good, the rest will be dry

[KieranShort]

198F target with butcher paper wrapping once it hits 176, and at wrapping point pour some tallow/lard on the meat. Then take it to the end temp.delish and no pot roast

[doplinger]

Good call on the Lawrys! That’s my go-to for steaks, and I add a little extra garlic powder too. On brisket and pork butts I’ll use a McCormicks rub that it salt, pepper, garlic, onion, paprika and some other spices and I add a hit of Lawrys and garlic powder to that as well - it simply can’t be beat if you like a savory flavor, and the smell is divine.