How tender should a smoked brisket be?

Question

I smoked a 10 lb. brisket for 13 hours the other day. Everyone loved the flavor, but to me it was tougher than what I like my meat. I am comparing it to tri-tip and wondering will slowcooking a brisket ever make it that tender?

Answer 1

Brisket is one of those cuts that is tough to start out with. It will never get as tender as Tri-Tip.

The best I can describe brisket is think of a nicely cooked pot roast. The meat will be nicely flavored, but in large chuncks will still be stringy, chewy and slighly gritty, but has a lot of flavor because of the collagen.

The key to brisket is cutting against the grain (perpendicular to the muscle fiberes) and cutting thin. You'll end up with smaller cuts of muscle fibers that are easy to chew and with the collagen you have the "melt in your mouth" effect.

Brisket is also very finicky. It's one of those cuts that comes out great, but doesn't hold for long - dries out really fast.

How hot did you smoke your brisket? For 13 hours, I would have used 200F.
Also, did you mop the brisket (baste)?

Answer 2

I'll get right to the point, you over-smoked your brisket, you dried it out. The meat is as tender as it's going to be when it's raw. Comparing cuts of meats is like apples and oranges, don't do it. Slow cookers will depleat the connective tissues and the brisket will fall apart. My solution: Heavy smoke brisket for 2 hours, grill or roast untill the internal temp is 145, cut on the bias and you'll be happy as a clam

Answer 3

I just cooked a brisket 2 days ago (not smoked) and I left in the oven for 4 hours, 350 F. It was delicious. I also read that slow cookers are the best for brisket.
Take a look at this recipe for smoked brisket from Emeril:
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_20155,00.html

Answer 4

Brisket is a cut of meat that needs water when cooking. It needs the water to tenderize it. It needs the slow cooking, but without the water, it will not tenderize.

Answer 5

My Mother use to make brisket for the family as a BBQ.She boiled it in garlic,onion,and salt water for about5 hours--covered.Then she took it out of the pot,drained it.Seasoned it again and the put it on the pit with BBQ sauce added as it got browned.The boiling got rid of the grease on the brisket.It took her til Supper to get done.But it was the best.Good question....

Answer 6

Definitely not as tender as tri-tip