brisket still feels tough

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Assistant Cook
Apr 18, 2010
Pittsburgh, PA
So I've had a 8.5 lb brisket on for about 9 hrs now and it still feels tough. Its been cooking at about 225-240 the whole time. I just put it in foil about an hour ago but I'm a little concerned that it still feels tough when i put the thermometer in it. any suggestions guys? thanks ahead of times
You really need to know what the internal temp is in the thickest part of the flat. If you can't get that then leave it in the foil till a probe goes in with little resistance.
What Cliff Said! Also they will stall at 160. I've had a brisket stall for 4 hours at 163 then rise again. I've even seen em drop in temp.
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