Brisket is a challenging cut for aspiring pitmasters due to its anatomy, which renders it tough and lean. It requires precise cooking to avoid drying out, with overcooking being the biggest mistake according to expert chef Matt Abdoo. He warns that exceeding 205 degrees Fahrenheit results in dry, crumbly brisket. Abdoo recommends a cooking time of about one hour per pound at 225-250 degrees Fahrenheit and emphasizes the importance of using a digital thermometer for accuracy in determining doneness.
According to Abdoo, the cardinal sin is cooking for too long. "It is absolutely possible to overcook brisket," he warned.
Abdoo gives a rule of thumb for timing: cooking between 225 and 250 degrees Fahrenheit, plan for about an hour per pound of brisket.
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