How do I make meat (such as brisket) tender with a smoker?

Question

I just tried doing a brisket on my smoker. It was on for about 6-7 hours but it came out very tough. I marinated it beforehand and the inner temp of the meat reached 150 degrees. Seems like it should have worked better. :-\

Answer 1

My hubby and I found that the best way to smoke meat is to:
First, brown the meat on all sides, put lots of Worcestershire sauce on it with spices, while browning. Then wrap the brisket(or whatever) in foil, with the fatty side of the brisket on top) covering it completely. Let it cook for hours! turning it over once in a while, so it doesnt burn. The foil keeps the natural juices of the meat inside and the meat will come out fork tender. We have made pork chops, pork shoulder roast, ribs, etc like this, it is really good!

Answer 2

One hint I can give you about brisket is that it has to be cooked wet. Brisket becomes tough if there is not moisture throughout the whole cooking process. I believe when you smoke a brisket it is very time consuming because you are constantly basting it. The suggestion of one answerer of wrapping the brisket fat side up in aluminum foil with a wet marinade while smoking is a good one. I do not smoke brisket. I have cooked it for years - and mine is always fork tender. I cook it in the oven with my smokey marinade - top of pan covered with aluminum foil at a low temp. - about 300 degrees. After it is cooked I let it cool, wrap tightly in aluminum foil and refrigerate for 1 day, I save the juices from the cooked meat and refrigerate those also. After refrigeration I slice the meat thinly, put meat in baking dish, cover with cooking juices and reheat - it is absolutely wonderful this way.

Answer 3

You may have used a crappy brisket. Also you should cook it for about 1.5hrs per lb at 225 degrees. A 10lb brisket should cook for apx 15 to 20 hours. Try again but talk to a butcher about the meat, don't get it from krogers shelf

Answer 4

I believe the key to a tender brisket is the final internal temperature. Should be 190 to 193 degrees. When this temp. reached remove and wrap in foil to rest about an hour before slicing (against the grain) and serving.

Answer 5

Cook it for a couple more hours..
150 degrees takes a while...

Answer 6

Sorry to attach a link instead of typing the answer, but this site has fabulous info! We use it all the time. Good Luck!

http://www.smoking-meat.com/

Answer 7

Baste it with apple juice...I've also seen people marinated it in pineapple juice...

Answer 8

http://www.bbqu.net/