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Yet another Brisket delema

M

mmif

Got Wood.
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I would say after 4 years of cooking I had one brisket come out perfect, all the others seem to be dry. I'm using choice grade (going to order prime to test) and follow all the rules, inject, wrap at 165, cook until 190, but the probe tenderness only really happened one time. Should I wait until it hits the probe tenderness and go past 190? Or is the choice brisket just that tough to get right?
Thanks
 
Cook till probe tender. Likely past 190. What temp are you cooking at. Seems the higher the cooking temp the higher the finish temp from my observation. Others will have more and better info I am sure.
 
Oh wow, so I have been really concerned about the temp. I usually cook at 250-275.
 
Read all off the above, good advice. Probe tender not temperature is guide. 200 is my probe testing starting point, had them tender any where from 205-215. Patience.
 
mmif said:
I would say after 4 years of cooking I had one brisket come out perfect, all the others seem to be dry. I'm using choice grade (going to order prime to test) and follow all the rules, inject, wrap at 165, cook until 190, but the probe tenderness only really happened one time. Should I wait until it hits the probe tenderness and go past 190? Or is the choice brisket just that tough to get right?
Thanks
Click to expand...

Ya that's not a Rule unless you like DRY Briskets....... :shock: .....go till its like an ice pick into Pudding in the thick part of the flat- sideways..........I run 300* +/- 20*..........An overcooked brisket will crumble when sliced but still Tastes Great so don't be scared to let it go.......
 
Yeah, you're following all the wrong rules lol.

Whoever says your briskets will be perfectly cooked at 190 needs to be put on /ignore. Probe tender happens when it happens. As it has already been mentioned here, the thickest part of the flat may not be probe tender till it hits the 205-210 region depending on several factors, the cow, the cooking temp, etc.. Every cow is different, they won't all be done at the same temp.

Another general rule of thumb, the higher the cooking temp, the higher the finished temp will be before said cow or pork part submits.

I also agree on a longer rest, if you can do 4 hours, do it.
 
El Ropo said:
Yeah, you're following all the wrong rules lol.

.

Another general rule of thumb, the higher the cooking temp, the higher the finished temp will be before said cow or pork part submits.

I also agree on a longer rest, if you can do 4 hours, do it.
Click to expand...

Yes, this is true.........
 
Don't waste the money on prime. A choice can be just as good when cooked right.
 
Love brisket
Love to cook it love to eat it

One other thing on top of all these good comments-
Wrap at 165- another rule not to follow

Wrap when the bark is the way you want it - it s a look not a temp!

I like a long rest too for eating / parties etc - but not so long for comp

Have fun!
 
Not the OP but have really enjoyed all the info! Quick question - you let it rest still wrapped?...correct?
 
BBQ RULES FOR SUCCESS

YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS BY COOKING TO AN INTERNAL TEMPERATURE OR BY TIME ( XXX MIN PER LB) YOU MUST COOK BY FEEL! For Brisket it must pass the poke test(probe like soft butter in the thickest part of the Flat) Ribs pass the Bend Test, Pork Butts when the bone wiggles loose. These are the only reliable methods to ensure that your cook will be a success. There Are exceptions to these rules; Poultry which must achieve and internal temp of 170 deg in the thickest part of the thigh and 165 in the breast or
Roasts( Prime rib, Pork loin.....) that need to be cooked to less than well.

DSCF0047.jpg
 
Thanks all for the great response's. I waited until it was probe tender and it came out great, everyone loved it, but me being the perfectionist was not 100% impressed but it was much better that my other ones cooked. With all the help here I have overcome the biggest obstetrical with my brisket though, thanks all for the response.
 
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