Brisket Cooking Too Fast

Brisket Cooking Too Fast (What To Do)

The process of cooking a brisket can be intimidating, as this huge cut of meat takes many hours to cook to perfection!

Even if we follow instructions to the letter, sometimes our brisket will cook slower or faster than expected.

What should you do if your brisket is cooking too fast? If your brisket is at the early stages of cooking, lower the temperature and consider wrapping the meat in foil to seal in moisture. A long rest period of at least two hours can also help.

There are some clever tweaks that can help turn your beef brisket into a tender and succulent cut of meat.

In case your brisket is cooking overly fast, don’t worry! We have all the answers to your brisket problems right here!

What Is Brisket?

The beef brisket is also known as the ultimate slow roasting cut. Many people cook their brisket for up to 12 hours in the smoker or a slow cooker.

Briskets are the chest muscles of the cow. Each animal has two, one on each side. These are large, distinctively shaped pieces of meat.

There are two separate muscles within each brisket. The larger one is called the deep pectoral muscle, and it is sometimes called the flat part. The smaller part is called the superficial pectoral muscle.

What Happens If Brisket Cooks Too Fast?

During a cow’s lifetime, the brisket is a large, hard-working muscle that gets a lot of use.

You will often notice white strands of connective tissue running through any muscle that works hard. These are extremely tough to cut through and cannot be released.

This connective tissue would not break down if we flash fried brisket in the same way as we would sirloin steaks, resulting in chewy steaks.

Besides this connective tissue, the muscles within the brisket also work very hard. A piece of brisket cooked rapidly on high heat will be tough and chewy, as opposed to the tender and buttery texture of a quality sirloin steak.

Why Do We Slow Cook Brisket?

Slowly cooking beef brisket over low heat produces a very magical result: collagen is formed from connective tissue.

It transforms this dense tissue into succulent soft meat when it softens and melts into the long fibers of the muscle.

When the meat is cooked too fast or on the wrong heat, it will become dry and tough, rather than moist and juicy.

The meat of a perfectly cooked beef brisket will be succulent and tender, with a firm enough texture for it to be sliced thinly and deliciously.

As a result of its large size, beef brisket can be very expensive. Not only do you have to lay out a significant amount of cash, but you also have to spend an entire day cooking it.

It may seem like a bit of a gamble, but if your brisket cooks too fast, it can end up being a costly mistake.

It is easier than you think to prepare a mouth-wateringly tender brisket. Despite the mantra of cooking low and slow, sometimes things don’t go according to plan.

Here’s what you need to know about how to rescue your beef brisket if it’s cooking too fast!

With just a few tweaks, we can guarantee that your money and efforts are not wasted! That tough, chewy beef can be transformed into a tender, succulent cut of brisket with just a few tweaks!

How To Tell If Brisket Is Cooking Too Fast

In spite of the fact that timing is a bit of an art form when it comes to this large cut of beef, it is not always easy to tell if it is cooking too fast. You will need to consider how you cook the brisket in order to identify the signs of overcooking.

Beef brisket can be cooked in a smoker or slowly in an oven.

Smokers use internal temperature probes to monitor the heat reached by the meat.

The temperature your brisket should reach during each stage of the cooking process is specified in your recipe – if it reaches these temperatures sooner than expected, then it is overcooked.

It is also recommended to use a temperature probe when cooking in the oven, or you can check the meat to see how fast it is cooking.

Watch for how quickly the outside of the meat becomes dark and when the juices inside the meat begin to run clear.

This will happen before the end of the cooking process if your brisket is cooking too quickly.

Hence, if you check your brisket halfway through cooking time and the juices are running clear, slow down the cooking process!

Why Might Brisket Cook Too Fast?

Obviously, if the oven or smoker is set too high, the brisket will cook too fast. But what if you are following a recipe?

In the beginning, you may have a problem with your oven’s temperature gauge. Or maybe you are using a fan-assisted oven that cooks food faster than a conventional oven.

Your brisket might also be cooking too quickly if it is too close to the heat source. In order to protect your meat from direct heat, it is often best to place the cut with its fatty surface downwards.

Additionally, smaller, thinner cuts of beef brisket will cook faster than large, thick cuts. Be aware of this when cooking beef brisket and adjust the temperature and cooking time accordingly.

What To Do If You Think That Your Brisket Is Cooking Too Fast

Whenever you suspect that your brisket is cooking too fast, don’t panic! Assess the situation carefully and determine what are the best steps to take according to your circumstances.

It’s obvious to lower the temperature in the smoker or the oven, and it’s the right thing to do in most cases.

We also need to consider other aspects of the cooking process. The first thing we need to determine is how far through the cooking process your brisket is.

Do you worry that your brisket is fully cooked much sooner than expected? Is the problem that the temperature is rising faster than expected early on?

How To Slow Down Brisket That Is Cooking Too Fast

You may be concerned if the internal temperature of your brisket rises much faster than expected if you are following a cooking chart.

During the early stages of cooking, it makes sense to lower the temperature of your smoker or oven. But we also need to take additional steps to keep your brisket from drying out.

There is something very unusual about how brisket cooks. This large piece of meat experiences something called the stall, where the temperature plateaus at 160°F. At this point, the meat is releasing moisture within and preventing the temperature from increasing further.

You should reduce the temperature of your oven or smoker if your brisket has reached this temperature far faster than expected.

At this point, the meat has had ample opportunity to absorb flavors and develop a delicious skin, so wrapping it will not adversely affect the end result.

In a large baking dish, cover the brisket with aluminum foil or butcher paper. If your meat is already too dry, add a couple of cups of stock to the pan.

When the brisket reaches the final temperature recommended by your recipe, return it to the oven or smoker.

How To Rescue A Brisket That Has Cooked Too Fast

You shouldn’t cook beef brisket any longer if you feel that it is already well done because it has cooked so fast.

While you may be disheartened by how quickly your beef brisket has cooked, you can still salvage it!

As the meat may already be cooked, this technique will allow it to become moist and tender rather than dry and chewy.

Unlike smaller pieces of meat, which need to be rested for just 10-30 minutes or so, a large brisket requires several hours.

An extended resting period will be your savior if your brisket is cooked too rapidly and is fully cooked much sooner than you expected.

During cooking, moisture moves from muscle fibers to the surface of the meat. If the meat is not covered, the moisture evaporates.

This moisture will have been retained in meat that has been wrapped during the second half of the cooking process (see previous hints).

The moisture that remains within the meat will be near the surface when it has finished cooking. As it cools, this moisture will be redistributed throughout the meat.

As meat cools, it is important to lock in moisture, and this requires two steps:

  1. To begin with, you should let your meat cool to 165°F in an oven. During this time, you should place the brisket in a large pan, still wrapped in aluminum foil or butcher paper. Crack open the top of the package slightly to allow heat to escape.

  2. The real rest period begins after the meat has cooled to this point – usually around an hour or so. Put the entire package in a cooler, swaddled in towels and sealed with a lid.

Ideally, the beef brisket should rest in here for up to 4 hours! Aim for at least 2 hours, but the longer the better.

Your guests will not fail to be impressed when you serve them this succulent and tender beef brisket!

Leave a Comment

Your email address will not be published. Required fields are marked *