Why Is My Stewing Beef Tough

If you have ever wondered why is my brisket tough, then it could be due to a bad cut, cooking the brisket at a too high temperature for too long, not resting the brisket for long enough, and more!

Coming from a BBQ loving family, I learned to make brisket as a kid. Along with this, my family taught me dos and don'ts of brisket showing me just how to avoid making it tough.

In this post, I will outline the top causes of tough brisket and show you how to avoid it. Let's begin!

Why is the Smoked Brisket Tough?

Here are the top reasons that your smoked brisket turned out tough:

Not Choosing the Right Cut

A lot of people don't realize that there are more sections to the brisket than they realize.

This large section is made up of two different muscles - the flat cut and the point cut. Now, each of these sections have separate features.

For instance, the flat cut is larger but has less fat and marbling. The point cut, on the other hand, is smaller and tougher but has more marbling and more fat.

Choosing the right can help to avoid a tough brisket.

Not Brining the Brisket

A lot of people skip the brining process. This is because most people don't really understand what brining does.

A dry brine does two important things. First, it helps to tenderize the brisket so that it is broken down more easily when smoked.

Brining is also great for helping the meat to maintain its moisture levels. In doing so, you get a nice, tender brisket.

Not Cooking the Brisket for Long Enough

As you are probably already aware, brisket is a naturally tough cut of meat.

This has to do with the fact that it comes from the breast section - the part of the cow that supports up to 60 percent of the animal's weight.

Due to this, brisket has more connective tissue than other cuts. Now, this connective tissue contains a component known as collagen. However, the collagen in brisket is a bit different.

See, as the brisket muscle continues to get more exercise, it develops cross-links in the collagen. This turns this element into an insoluble form of collagen.

The only way to break it down to get tender brisket is to expose the meat to heat for an extended period of time.

As such, if you don't cook brisket for long enough, the connective tissue isn't going to have time to break down. Therefore, you will be left with a still tough brisket.

Smoking Brisket at High Temperatures

Most cuts of beef brisket tend to be pretty large. Thus, you can easily spend up to 12 hours or even more, cooking the brisket.

It is due to this that I have noticed a lot of people cranking the temperature up. They may smoke brisket at 275 degrees Fahrenheit or even higher - 300 F and upwards.

The problem with this is that it cooks the meat too quickly. As I mentioned above, smoked brisket has to be cooked at a slower rate. Cook over high heat, though, and your brisket is done far too quickly.

As a result, there hasn't been enough time for the tissues to break down and become soft.

Not Tracking the Internal Temperature

The thing about smoked brisket is that you can't really tell what is going on simply by looking at the meat.

And, if you are planning on smoking the meat according to time, think again.

There is a whole range of factors that can impact the cooking process. This includes the size and texture of the cut, the smoking temperature, the weather conditions, and more.

If you want to know when the brisket has reached the stall, is close to being done, is actually cooked, then you need to track the internal temp.

This is the only way to guarantee a properly smoked brisket.

Not Wrapping the Brisket

Wrapping brisket can be a slightly contentious topic. I know a lot of pitmasters who prefer to wait out the stall rather than wrap the brisket. In doing so, they are able to get the perfect bark.

The thing is when you don't wrap the brisket, you are exposing the meat to a dry heat for a longer period of time.

This causes the meat to lose quite a bit of its moisture during this time. Thus, the final result is a tough brisket.

Slicing the Meat Before Resting

I get it, your beef brisket has already taken long enough to cook. Thus, the urge to cut into it shortly after it has been removed from the smoker is hard to overcome.

If you do so, though, you can guarantee that you will have a tough brisket on your hands.

See, as the brisket is smoked, the tissues contract releasing the moisture trapped inside. This moisture then travels to the surface of the meat. Some of it evaporates during the smoking process but not all of it.

As the brisket cools down, though, the tissues relax, absorbing much of that moisture back.

If you slice brisket before it has had time to rest, then it will be quite tough due to the loss of moisture.

Not Resting Brisket for Long Enough

Even the people who do rest brisket may not be doing for long enough. This is especially true if you are smoking a whole brisket.

Due to their sheer weight and size, these cuts need to be rested for a longer period of time. Otherwise, they won't reabsorb as much of their lost moisture and will turn into a tough brisket despite your best efforts.

Not Slicing the Brisket the Right Way

It is important to cut the brisket in the right manner. If you don't pay attention to the grain of the meat or cut it properly, even a well cooked brisket may end up tough.

How to Prevent a Tough Brisket?

Now that you know how you end up with a tough brisket, let's take a look at all the steps that you can follow to make certain that you end up with a nice, juicy brisket:

Choose a Whole Brisket

A brisket is the best cut to cook. A flat cut is more readily available but it has too much lean meat on it. As such, you will almost certainly end up with tough brisket unless you cook it carefully.

The second cut - also known as the point - can be a good option as it has plenty of fat. Due to this, the fat layer takes the brunt of the heat, ensuring that the meat is cooked at a low and slow rate.

The only downside with the point is that it doesn't have as much lean meat. Thus, you will need to buy and cook a greater amount to compensate for this.

I should also warn you that it is easy to get corned beef and brisket mixed up. So, when you do go to your butcher, make certain that they know what you are asking for.

In case you are wondering, corned beef is already processed and cooked. A such, you can't smoke it.

Dry Brine the Brisket

Dry brining the brisket is really easy. Simple sprinkle kosher salt onto the entire surface of the brisket. Then, place in the refrigerator overnight or for up to 24 hours to tenderize brisket.

Without washing the salt off, add the dry rub, and then smoke the meat.

Cook the Meat Low and Slow

As mentioned, low heat is the way to go here. Personally, I would suggest that you set the temperature to 225 degrees Fahrenheit. It has brought me the most success.

I find that there isn't too much of a difference if you take the temperature up to 250 F, but I would suggest that you keep a closer eye on the internal temp.

Don't go beyond this, however. If you do, the tissues will not have enough time to break down.

Use a Meat Thermometer

Make sure to track the internal temperature every step of the way. You can do so by inserting the probe into the thickest part of the brisket. This will give you the most accurate results.

You can choose to leave the probe in the meat or to check the internal temp at intervals.

Keeping the thermometer in the meat can sometimes yield false results. This is because the probe is metal and can heat the meat around it to a higher temp.

However, the readings shouldn't be too far off - double check the temperature by removing the probe and inserting it a short distance away.

If you decide to remove and reinsert the probe, then you will need to do so at a more frequent rate. This means that you will need to open and close the smoker more often, messing with the temperature of the cooking chamber.

It is up to you to determine which method will work best for you.

Wrap the Brisket

When the internal temp of the brisket reaches 165 degrees Fahrenheit, it is time to remove the brisket from the smoker and wrap it.

You will need to choose between butcher paper and aluminum foil. Foil is great for a speedier cook as it is impermeable and traps more heat in.

There is also less chance of a tough brisket as there is more liquid trapped inside, hydrating the brisket. The only down side is that you may end up with a soft and soggy bark.

If you want a better bark, choose butcher paper as this material is more breathable. It will take you a bit longer to cook your brisket, though.

Smoke Brisket for Long Enough

For the best results, cook brisket until it reaches an internal temperature of 203 degrees Fahrenheit.

At this point, the tissues will have broken down long enough for the brisket to be nice and tender.

Rest the Brisket Properly

There is no exact period of time to rest brisket for. This largely depends on the size of the brisket.

A full packer brisket that is around 12lbs or more should be rested for upwards of 6hours. Smaller briskets can be rested for between 2 to 4 hours.

Regardless of the size of the brisket, though, make sure that it is rested for at least an hour.

Slice the Brisket Properly

You should always slice smoked brisket against the grain.

This involves knowing the grain of the brisket. This is easier to do with raw brisket but is still possible with cooked brisket.

Look at the direction in with the long strands of the brisket are running. This is the grain. Cut against it and the brisket will fall apart more easily, making it easier to chew.

Keep in mind that the flat and the point have a grain that runs in different directions. As such, you will first need to separate the two sections, identify the grain, and then cut against it.

Can You Soften Tough Brisket?

So, let's say that your smoked brisket turns out tough - is there something that you can do to fix this problem?

Now, one of the most common reasons for a tough brisket is that you haven,t cooked it for long enough.

Thus, one option is to place the brisket back in the smoker until the temperature registers at 203 F. If the brisket has already had time to rest, though, this may not be an effective option.

How Do You Fix a Hard Brisket?

Your best bet at fixing a tough brisket is to work with what you have. Essentially, cook the brisket at a low temperature in a mix of liquids - this lets the meat absorb this moisture and to soften up.

What I like to do is to take brisket slices and place them in a roasting pan along with sliced onions and peppers. Then, I add beef broth - you can also add in some red wine. The acid can help to break the meat down. Cover in foil.

I preheat the oven to around 325 F and cook the meat and veggies for about 3 to 4 hours. You know the brisket is done when the brisket slices are practically falling apart.

Use this as a filling for buns - it is absolutely delicious.

In general, though, you can braise the brisket in beef broth using a Dutch oven too. It is all about adding liquid and cooking the meat down. This method works for leftover brisket as well!

Frequently Asked Questions

1. Does Brisket Get More Tender the Longer You Cook It?

Yes, it is best to cook brisket until it has reached an internal temp of 203 F.

2. How Can I Make My Brisket More Tender?

You can cook it slower, at a lower temperature as well as smoke it until the right internal temperature, and let it rest for several hours.

3. Is Overcooked Brisket Tough?

Yes, cooking the brisket for too long can also cause it to be tough. As such, you should cook it to the right point.

Wrapping It Up

If you are tired of tough brisket then here is your saving grace! Just follow all the tips and tricks here and you should be able to serve up the perfect brisket each and every time!

ByKristy J. Norton

I'm Kristy – a chef and connoisseur of all things BBQ! You can find me either in my kitchen (or someone else's) or at a big outdoor barbecue surrounded by friends and family. In both my professional and personal life I've picked up more than a few tips and tricks for turning out delicious food. I consider it a privilege to share it with others!

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