Switched to a slow-smoked brisket method and saw a 12 hour difference in tenderness

I used to rush my briskets at 275, pulling them at like 195 internal. They were okay but always a bit tough. Last weekend I did the whole thing low and slow at 225 for about 14 hours on my offset smoker in Austin. Wrapped in butcher paper at 165 and let it ride until 203. The difference was night and day. My dad said he could cut it with a butter knife. Anyone else see a huge jump in quality after dropping the temp?

3 comments

3 Comments

elliotm701mo ago

I read somewhere that the stall at 160 is when the collagen really starts breaking down. Rushing through that part just doesn't give it enough time. I used to think wrapping in foil was fine but butcher paper lets it breathe better, keeps the bark nice. Your 12 hour jump sounds about right. I went from 8 hour cooks to 14 hour ones and it's a whole different product. My dad said the same thing about the butter knife comment.

rubys8012d ago

@elliotm70 have you noticed a big difference with butcher paper over foil on longer cooks?

robinson.hannah1mo ago

Try letting it rest in a cooler wrapped in towels for 2 hours before slicing.