On 25-Oct-2004, (stefan) wrote:

> I tried to cook my first texas brisket today. I had a 10 pound
> untrimmed brisket with a nice fat cap. I trimmed the cap to about 1
> inch on top and marinaged it over night. After the marinade I dried
> it and dry rubbed it down and let sit for 30 minutes. Got the smoker
> to 220 and placed the brisket fat side up on the smoker. cooked it
> for 6 hours and the internal temp was kept at 160 for the last 2
> hours. mopped it every hour and then let sit for 20 minutes after
> cooking. The taste was great but was a little chewy. What can I do
> to make it more tender?
>
> Stefan

Cook it until it's done. 195°F internal at least. Or stick a fork in it and
see if it twists easily. That temperature hang in the 160° - 170° range
is normal and is caused by the collagen breaking down. When all the
collagen (connective tissue) is broken down, the temp will rise again
like magic. Six hours at 220° is a couple or three hours shy of enough
for a ten pound brisket. I've seen eighteen hours reported here for a
full packer cut brisket. I cook hotter then that (250° - 300°) so mine
get done sooner. Somewhere in the eight to ten hour range.
--
Brick(DL5BF, WA7ERO, HS4ADI)


----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! >100,000 Newsgroups
---= East/West-Coast Server Farms - Total Privacy via Encryption =---