hickory and pecan smoked brisket

[TuscaloosaQ]

This is only my third brisket, I was told it was great and my on taste buds said it was wonderful too. My only question is can you cook brisket probe tender and it come out medium rare, I just do not see how it could be possible. I checked the internal temp, which I generally never, do at 190 it still was not tender with a probe. But then again are thermometers always accurate or correct.

[PvilleComp]

That's perfect... it's not Medium rare... it's SMOKE RING!!!!!!

[The Czar]

.... ..for my sample....and I don't think brisket is a cut of meat for medium rare and smoking.....I think you do that with tri tip.....

[alleyrat58]

We generally cook ours to about 200 - 205 depending on the smoker temp. If you cook at a lower temp your brisket will take longer, but will be tender at a lower temp - higher cook temp = less time, but higher meat temp. You get the picture.

[Smokeone]

That look good enough to eat! Looking at the pics, i think that thing is cooked perferctly!

[TuscaloosaQ]

Thanks guys, it tasted great, but I have always eaten beef medium rare, just dont see how you could get a brisket medium rare and it be tender but I am still learning

[PressureRanger]

If you were grilling a steak, or having Prime Rib, or having a roast beef sandwich, sure medium rare or rare is awesome. But you are dealing with a brisket, which is one of the toughest pieces of meat on the cow. The reason it is used for smoking and low & slow BBQ is because the only way to get it tender is by cooking it low and slow, or making it into Corned Beef. If you were to pull it out of the smoker while still medium rare, it would be too tough. Consider Brisket the "exception to the rule" when it comes to being careful not to overcook your beef.

[TuscaloosaQ]

PressureRanger that is the answer I wanted, thanks I kinda thought it was the exception to the rule, it weighrd 11 pounds and I was cooking most of the time 300 degrees or a little above. that being said the meat was way up on the rack, so was 300 really 300 at the point I was cooking. I like the way a guy said it on another site. It is "done when it is done"( Probe tender) he said all meat is different and I tend to agree with that. Still learning but the briskest was really really good.

[alleyrat58]

PressureRanger that is the answer I wanted, thanks I kinda thought it was the exception to the rule, it weighrd 11 pounds and I was cooking most of the time 300 degrees or a little above. that being said the meat was way up on the rack, so was 300 really 300 at the point I was cooking. I like the way a guy said it on another site. It is "done when it is done"( Probe tender) he said all meat is different and I tend to agree with that. Still learning but the briskest was really really good.

TQ - I agree that brisket is an exception and you can't make a hard rule about when it is done, but one thing to consider which has worked well for me is to pull your brisket when it is a little south of tender. Let it cool to slow the cooking (maybe 2o or 30 mins at room temp), then wrap it up tight in foil (add some broth if you don't have any drippings...) and let it sit in a Cambro or an empty cooler and rest for 2 or 3 hours. It will tenderize a bit more and soak up all those good juices.

[SoloQue]

I think you do that with tri tip.....

OK, it's time this simple bama boy learns another BBQ term. What is a tri-tip? My wife is a professional butcher and she cannot tell me what a tri-tip is. Is this a regional cut or just another name for a cut I already use? Heck I don't even know if it is pork or beef.

[TuscaloosaQ]

ME and you both are fixing to learn something Solo cause I am clueless it could be pigs feet for all I know

[SoloQue]

Man, I'm tellin ya. Alabama don't cook no Tri-Tips. But if someone will mail us one we'll toss it on and drink a few beers in the process.

[The Czar]

Sorry you know it as sirloin I think...

[SoloQue]

Thanks for the heads up DC!
I'll have to tell my wife to re-lable some of those cuts as if they are exotic She runs a real uppity market, her customers would buy it just because she raised the price $4 a pound and sit around later commenting on the marvelous texture.

[The Czar]

Tri tip here labeled as such is very exspensive....

[Frank_Cox]

Tri tip is the part that is the most yummy.....

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[Smokeone]

Dont know about the taste, I didnt get any.

It is a great cut tho. Medium rare and lets eat!

[TuscaloosaQ]

smoke one you need to come down to Alabama, we share down here, that is just not right!!!!!!

[KILLSWITCH505]

for it being your 3rd you really nailed it

[TuscaloosaQ]

Killswitch, I thought it turned out good, like i posted earlier we have always eaten beef medium rare, but heck I still say in my opinion it would be hard to get a brisket medium rare and it be probe tender. I am still learning though

[PressureRanger]

To be a bit more specific on the tri-tip, it is part of the sirloin and if you look at the beef photo dc posted and look at the bottom right corner of the bottom sirloin (pink section in the pic) that piece of sirloin that is triangular shaped that separates the flank from the round is the tri-tip. The whole piece is triangular shaped and can be left as a roast, or cut up into tri-tip steaks. I believe this cut of beef was "invented" in California a few yrs ago and has slowly been making it's way around the country. I do not see it at any local butchers here in Michigan, but I do see it in the meat departments of the big chains such as Kroger, Meijer, and Wal-Mart.

[SoloQue]

I talked with my wife about the topic and after a bit of this and that she did agree with the "invented" idea in that this particular cut is more created than found on a beef. So far its not in that much of a demand so she does not stock it on her shelves just to cut down of waste. Who knows if enough folks start asking for it, tri-tips might work their way into the shelf facings down here.

[alleyrat58]

TQ - slices of medium rare brisket would be better used as rubber bands than food.

The challenge is how to cook your brisket to tender and have it still come out moist and the only thing I've found to help that is rest, rest, rest.