A
AFLCAPT
Guest
What internal temp am I goin' for? Thanks.
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working on DNS.. links may break temporarily.
BurntFinger_Jason
Full Fledged Farker
Each brisket is different, so it's best to go by feel. If you can easily slide a temperature probe or butter knife through the meat, then you're done. Normally that happens in the area of 195-200.
A
AFLCAPT
Guest
Thanks, I'm stuck @180 for 40 min now...any suggestions?
BurntFinger_Jason
Full Fledged Farker
Just keep your temps steady and she'll break out of it.
gotwood
is one Smokin' Farker
Hang in there.........it will start rising in an hour or so....
Patience grasshopper!
Poker Smoker
Knows what a fatty is.
Its like how you handle a woman ... you keep doing everything you are supposed to do and she will be respond when the time is right.
B
barbefunkoramaque
Guest
I am proud of y'all for not giving this guy a temp.
B
barbefunkoramaque
Guest
Or she will be ready when your probe goes in like butter?
I like this comment. LOL
Remember, it's Q Talk!
ZILLA
is One Chatty Farker
212.36* - 213.27* but you will need an orange thermapen to read this exact temp so If you don't have on then go by feel.
Meat Burner
Quintessential Chatty Farker
Zilla...go to your room.:biggrin:
Poker Smoker
Knows what a fatty is.
LMAO ... Touché
bbqbull
Watching over us.
mbshop
Babbling Farker
also depends on what ya want. when its really soft its almost at or is shredable. i like a bit of chew so i go for a temp close to 195-198.
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barbefunkoramaque
Guest
Damn Zilla! LOL you had to go there.... LOL
Okay... so... I have two identicle chunks of meat...in size.... both leftys... both packers... what about the ones done at 175 IT? LOL
I only use a probe for one reason... all throughout 2003 through maybe 2005 I used it to show its irrelevance to brisket.
It is nice to have when you are cutting the time close but after the stall its worthless.
the phelthora of new brethren that come in here and ask why their brisket is tough and give all sorts of IT taken at all sorts of time is evidence of that.
No offense meant.... just there is a pattern
Okay... so... I have two identicle chunks of meat...in size.... both leftys... both packers... what about the ones done at 175 IT? LOL
I only use a probe for one reason... all throughout 2003 through maybe 2005 I used it to show its irrelevance to brisket.
It is nice to have when you are cutting the time close but after the stall its worthless.
the phelthora of new brethren that come in here and ask why their brisket is tough and give all sorts of IT taken at all sorts of time is evidence of that.
No offense meant.... just there is a pattern
B
barbefunkoramaque
Guest
Or in the Touche.
A
AFLCAPT
Guest
Thanks alot for your help, you truly are a real humanitarian...
hu·man·i·tar·i·an
Function:noun Date:1844....a person promoting human welfare and social reform....
I'm sure your old enough to know the old saying...If you have nothing nice to say....
This happened to be my first brisket, & no thanks to you it came out perfect! I thought this was a site for people to learn & I'm sure, no I'm positive, that as great as you may be, you too walked before you ran. Please do all of us "newbies" a favor & keep your uninformative comments to yourself. As for the rest of the actual help from the others..THANKS!!
Porchpup
Full Fledged Farker
I think you missed the point. The point is "there is no correct temperature".
That is exactly what everybody was trying to say.
I don't think he was trying to be rube or belittle you.
