Brisket temp please...

barbefunkoramaque said:

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

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Porchpup said:

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.

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Saiko said:

As porchpup said, you are talking popdaddy's comment the wrong way. Most of the brisket veterans here feel it is a big mistake to go by temperature with a brisket, that it is "done when it is done". Which as others had already said is when a probe slides in easily to the thickest part of the flat. Popdaddy was just thanking the posters that they weren't misguiding you by giving you specific temps.
Personally, I start checking for "doneness" at around 185 degrees internal, but it is usually done around 190 to 205. All briskets aren't the same and will be done at different temps.

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