J
JamesTX
Guest
He may pull it at 170 on his thermometer, which could be off by 20.
Or, he may be using tenderizer in his rub?
Or, he may be using tenderizer in his rub?
Your Opinions on Brisket Temp
- Thread starter Bill-Chicago
- Start date
If you can tell me what tenderizer to use, that won't fark up my beef, and allow me to cooler it or slice at 170 I wanna know. I can use the sleep
J
JamesTX
Guest
If you can tell me what tenderizer to use, that won't fark up my beef, and allow me to cooler it or slice at 170 I wanna know. I can use the sleep
Battery acid maybe? A few hours in that and your beef will be nice and soft - almost mush like.
vr6Cop
is Blowin Smoke!
Heck, my last brisket was stuck at 172 for well over an hour. It seems to be a mini-plateau that I love watching.
In the egg, I don't wrap. It goes the whole way naked. Bareback mod.
In the egg, I don't wrap. It goes the whole way naked. Bareback mod.
TOPS BBQ
Full Fledged Farker
Okay, I'm ready to be flamed...but here it goes. I have competed in only four comps and have placed fifth two times. I cooked my briskets to an internal temp of 175-degrees wrapped for one hour in the cooler and sliced for presentation. Had I cooked them to a higher temp would have I placed higher, who knows. But it worked for me. Note: I present the flat first six slices including the burnt end and not from the middle, like most do.
billm
is Blowin Smoke!
170 does seem a bit low ..
i use temps as guide only and really go by feel as well
I have had a few packers that have been done before 190 but dont recall any being done in that range
FYI - I dont foil
guess everyone has their own thoughts on doneness
i use temps as guide only and really go by feel as well
I have had a few packers that have been done before 190 but dont recall any being done in that range
FYI - I dont foil
guess everyone has their own thoughts on doneness
G$
is One Chatty Farker
Is this wagyu beef? Is his thermo off? Does he "pull it off at 170" and put it in an oven? Does he slice it very thin?
170 does not make a lot of sense to me unless there is something "non standard" going on.
170 does not make a lot of sense to me unless there is something "non standard" going on.
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I doubt you'll get flamed on this forum because you try a different method.
Whatever works for you is pretty much the philosophy here.
J
JamesTX
Guest
You may still be completely crazy. We just confirmed that your friend doesn't know how to smoke.
:wink::biggrin:
G$
is One Chatty Farker
woah woah woah -- nobody said THAT!
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Transformer BBQ
is one Smokin' Farker
I think I saw a post on this somewhere... I believe the brisket was KOBE... I think this would be a huge factor...
Taking that meat to 195 may in fact turn it to total mush... no experience, just a guess.
Taking that meat to 195 may in fact turn it to total mush... no experience, just a guess.
M
Markbb
Guest
Brisket
I'll take my flat to 170 when I'm making Pastrami:wink:
I'll take my flat to 170 when I'm making Pastrami:wink:
jsimonson0
Full Fledged Farker
Also remember some people see "beef" and think the normal cooking plateaus of rare-medium-well done. What we consider normal isn't the norm for most cooks. I did that once with swiss steak I made, and is indeed was shoe leather. Next time, I cook to the temps you've all discussed in this thread, and see how that turns out (oh yes, there will be blo- er, pictures)...
YankeeBBQ
is Blowin Smoke!
So what do you do with all that shoe leather that's left over ?
Bigmista
somebody shut me the fark up.
I cook to 160-165. Wrap in foil. Cook to 185-190 for KCBS contests and cooler for an hour or two. For IBCA or at home I cook to 195-200 before coolering.
J
JamesTX
Guest
Interesting - how does the texture differ between the various temps? Do you find that different judging organizations have different standards and that's why you do it that way?
B
bdgr
Guest
When I first started smoking briskets, I did a few to that temp or there abouts. I did so because I read somewhere on the net that was the temp, and because I didn't know any better.
I now pull at around 200 and foil, then it goes into a cooler for a bit.
170 is NOT how we do it in Texas,..
I now pull at around 200 and foil, then it goes into a cooler for a bit.
170 is NOT how we do it in Texas,..
