Quote:
Originally Posted by Smokin Gator
Sounds like you are close… so try this…
Cook it uncovered until the internal hits 175. That is usually around 12 hours give or take. Then double foil and put in maybe 1/2 cup of beef broth instead of covering it. Then start checking for tenderness at 190. Rarely do I have one that is ready at 190. It is usually 195-205 and I have had to take them to 210. The way I check for tenderness is with the temperature probe. You want the probe to go into the flat with almost no resistance. I say it is like putting the probe into a semi-soft stick of butter. It takes a bit to get the feel, but you will see what I talking about.
The point will not be ready at then, so I separate it and put if back on the smoker for another hour. That usually gets it just right.
Also… briskets vary widely in their tenderness and connective tissue. When I was doing competitions I always did 2 briskets. Invariably, one would take a good bit longer than the other. As my mentor used to say… it is done when it is done!!
|
i'll give this a try... thanks!
