AZ Barbeque.com
BBQ Related Topics => BBQ Recently? Post Pictures and Tell us what you cooked. => Topic started by: alloveryofacebbq on October 04, 2010, 04:46:27 pm
-
I did my first brisket flat a few weeks ago, it was about 4lbs and I kept it in the smoker for 6 hours at 220 then I wrapped it in foil and put it in the oven for another 5 hours, it tasted great but it just shredded...i could not slice it and i dont think it was because of my crappy knife. Is this a bad thing? Should brisket be sliced?
first pic is before the oven
(http://i1127.photobucket.com/albums/l632/thunderbird5/mms95picture_09.jpg)
after it i pulled it out of the oven and let it rest
(http://i1127.photobucket.com/albums/l632/thunderbird5/mms_picture-2.jpg)
-
What was your internal temp? If you want to slice it, you want that to be about 190 - 195. If you cook it to over 200, it will just fall apart..
-
For slicing you're looking for a temp between 195 - 204. Each brisket cooks different and it's more by touch and feel when probing the brisket.
What Mike said...
-
11 hours might be a little long for a 4# brisket even at 220F. Temperature is important but with such a small piece of meat Tom is right on, you will feel when the meat gives and is ready. To answer your question; for what you wanted shredded or sliced, it tasted great is not a bad thing. For competition sliced is the optimum but taste is what you are after followed by texture. Personally I enjoy a moist flavorful pulled brisket on a kaiser roll with a quality cold one. There is no wrong way as long as you enjoy it.