{"id":4139,"date":"2021-11-17T23:21:11","date_gmt":"2021-11-17T15:21:11","guid":{"rendered":"https:\/\/www.meatsmokinghq.com\/?p=4139"},"modified":"2023-04-13T21:43:32","modified_gmt":"2023-04-13T13:43:32","slug":"how-to-get-tender-smoked-brisket-every-time","status":"publish","type":"post","link":"https:\/\/www.meatsmokinghq.com\/how-to-get-tender-smoked-brisket-every-time\/","title":{"rendered":"How To Make Brisket More Tender – How The Pros Tenderize Brisket"},"content":{"rendered":"
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If you’re not getting tender, juicy brisket whenever you fire up your smoker, then you must be doing something wrong. It’s important to understand the brisket fundamentals. Nailing the perfect smoked brisket isn\u2019t rocket science. However, there’s a few things you need to know. <\/p>\n\n\n\n

To become tender, brisket needs to be cooked at 225\u00b0F until it reaches an internal temperature of 203\u00b0F. The secret to tender brisket is time at low temperature. This is the only way to break down the tough connective tissue. It also helps to buy quality beef, and use techniques such as spritzing, wrapping, injecting and brining.<\/strong> <\/p>\n\n\n\n

This brisket injection marinade<\/a><\/strong> is the secret used in competitions and made by a World Barbecue champion.<\/p>\n\n\n\n

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Key Point<\/th>Explanation<\/th><\/tr><\/thead>
Cook brisket to an internal temperature of 203\u00b0F<\/td>Brisket needs to be cooked to a high internal temperature in order to become tender. The USDA recommends cooking beef roasts to an internal temperature of 145\u00b0F, but this will not be enough to make brisket tender.<\/td><\/tr>
Use a meat thermometer<\/td>To accurately cook brisket to the correct internal temperature, it is important to use a meat thermometer. A wireless digital thermometer can be especially helpful for tracking the temperature remotely.<\/td><\/tr>
Buy high-quality brisket<\/td>Higher-quality briskets, such as those graded as USDA Prime or Choice, tend to be more tender and juicy due to their higher levels of marbling. Lower-quality briskets, such as those graded as Select, may require more precise cooking techniques to achieve tenderness.<\/td><\/tr>
Allow the connective tissue to melt<\/td>Cooking brisket at a low temperature allows the connective tissue to break down and become tender. This transformation is necessary to achieve a tender and flavorful smoked brisket.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

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Brisket Needs Time At A Low Temperature<\/h2>\n\n\n\n

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The UDSA recommends cooking beef roasts to an internal temperature of 145\u00b0F. If you were to pull the brisket when the internal temperature was 145\u00b0F, although it would be safe to eat, the meat would be far too chewy.<\/p>\n\n\n\n

For brisket to become tender, it needs to be cooked to an internal temperature of around 203\u00b0F. No matter how long it takes. If your smoked brisket isn’t tender, there’s a good chance it wasn’t cooked long enough. Brisket contains an enormous amount of connective tissue that needs a long time to break down. If you remove the brisket too early, the meat may be safe to eat, but it will be tough. The only way to break down the connective tissue is time at a low temperature. The low temperature and time helps melt the connective tissue so it becomes tender. <\/p>\n\n\n\n

Allow The Connective Tissue To Melt<\/h2>\n\n\n\n

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Something magical happens when tough cuts of meat like brisket is given time at low temperature. After several hours, the connective tissue in the meat breaks down and renders into the meat. When cooked slowly, the brisket sinew melts, transforming into a gelatinous texture. This transformation is why slow smoked brisket is such a deliciously. We can only achieve this delicious gelatin-like texture of smoked brisket by slow cooking.<\/p>\n\n\n\n

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More Tips To Make Brisket Tender<\/h2>\n\n\n\n

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