ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 11-25-2012, 10:29 AM   #1
grilling24x7
Full Fledged Farker
 
Join Date: 05-17-11
Location: Baltimore, Maryland
Downloads: 0
Uploads: 0
Default Foiled brisket internal temp > 205 - What happens?

Imagine a small brisket flat (4-5 lbs), smoked for a few hours then foiled with a brisket marinade. Temperature is slowly climbing. What happens to the brisket as it gets over the 200-205-210 area.

It's foiled with a good cup of marinade so it seems hard to believe it will dry out. Will it turn to mush? Pulled brisket flat maybe?

Anyone ever done this?

John
__________________
Weber Performer, 18.5" WSM, UDS.
grilling24x7 is offline   Reply With Quote


Unread 11-25-2012, 10:49 AM   #2
qnbiker
is one Smokin' Farker
 
Join Date: 05-05-10
Location: Marietta, GA
Downloads: 0
Uploads: 0
Default

Although I usually cook packers, this should go for flats too. A brisket cooked to 160s, then foiled until 205 should still be sliceable. I usually don't foil, but when I do, I don't add any liquid. If you add liquid and foil too soon, it's like putting it in a crock pot and you may have to shred it. As for temperature, I start checking for probe tender when it reaches 195 and have never needed to go over 205.
__________________
A bunch of Webers
qnbiker is offline   Reply With Quote


Unread 11-25-2012, 10:52 AM   #3
Garrett
is Blowin Smoke!

 
Garrett's Avatar
 
Join Date: 10-03-12
Location: Gastonia North Carolina
Downloads: 0
Uploads: 0
Default

In my experience it will turn mushy but will still make some mighty fine pulled beef que for sandwiches.
__________________
My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, and a free to me Weber One Touch Silver 18.5" kettle
Garrett is offline   Reply With Quote


Unread 11-25-2012, 10:53 AM   #4
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

Hope ya like pulled beef! Foil is for rookies
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote


Unread 11-25-2012, 11:25 AM   #5
QTEX
Full Fledged Farker
 
QTEX's Avatar
 
Join Date: 07-25-12
Location: Edinburg
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bludawg View Post
Hope ya like pulled beef! Foil is for rookies
Lmaorof
QTEX is offline   Reply With Quote


Unread 11-25-2012, 11:32 AM   #6
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by grilling24x7 View Post
Imagine a small brisket flat (4-5 lbs), smoked for a few hours then foiled with a brisket marinade. Temperature is slowly climbing. What happens to the brisket as it gets over the 200-205-210 area.

It's foiled with a good cup of marinade so it seems hard to believe it will dry out. Will it turn to mush? Pulled brisket flat maybe?

Anyone ever done this?

John
Brisket is done when it is probe tender, no matter what the temp.
Has nothing to do with foil or not.

When a probe slides in easily, put it aside to rest for an hour or more and enjoy.

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is offline   Reply With Quote


Thanks from: --->
Unread 11-25-2012, 11:40 AM   #7
grilling24x7
Full Fledged Farker
 
Join Date: 05-17-11
Location: Baltimore, Maryland
Downloads: 0
Uploads: 0
Default

Thanks guys - my question was simply what happens to brisket when hits > 205 or so. I mentioned the foil and foil marinade to remove the idea that it would dry out. Clearly a brisket at 215 degrees with no foil may very well be a lump of hard coal.

Looks like pulled or mushy shredded brisket is what happens.

Hopefully I won't get to that stage today! THANKS!
__________________
Weber Performer, 18.5" WSM, UDS.
grilling24x7 is offline   Reply With Quote


Unread 11-25-2012, 01:58 PM   #8
El Ropo
Babbling Farker
 
El Ropo's Avatar
 
Join Date: 10-06-10
Location: Austin, TX
Downloads: 1
Uploads: 0
Default

Depends on the cow :)
__________________
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
El Ropo is offline   Reply With Quote


Unread 11-25-2012, 02:42 PM   #9
Rich Parker
Babbling Farker

 
Rich Parker's Avatar
 
Join Date: 06-20-09
Location: Grand Rapids, MI
Downloads: 0
Uploads: 0
Default

It all depends on how fast you got the brisket to that internal temp. If you are cooking at 275 or higher 205 probably isn't even done but it really is different per animal. Some folks that cook at 350+ won't pull until 215.
__________________
WSM and UDS - iBQ'n BBQ Team co-founder TheBBQSuperstore.com sponsored by Deep South Smokers
Rich Parker is online now   Reply With Quote


Unread 11-25-2012, 02:42 PM   #10
Daggs
Full Fledged Farker
 
Join Date: 09-09-12
Location: Crystal Lake IL
Downloads: 0
Uploads: 0
Default

I too only do packers. Also quit using foil all together once I got my butcher paper. My thanksgiving brisket went to 209* in the last part of the flat to probe tender.
This is where I found a difference from my others. Since my little one complained about the bark last time I first cut 2 slices with the grain followed by another 2 against it. Both looked pretty dry. I then cut it at a 45 to the grain and found it to be moist, glistening and delicious!
I probe starting around 195* I leave the probe in just to see where it's at when it's tender for my records.
2nd I feel the butcher paper insulates the meat where the foil does not.
3rd I'm really lucky with every packer coming out well!
Don't be afraid to experiment
__________________
UDS (not so U) UDD, 22.5 OTS, Coming soon: mini UDS & double barreled RFS
Daggs is offline   Reply With Quote


Unread 11-25-2012, 02:49 PM   #11
Pitmaster T
Babbling Farker
 
Pitmaster T's Avatar
 
Join Date: 04-03-11
Location: Dickinson, Texas
Downloads: 0
Uploads: 0
Default

is the flat from a left or right brisket?
Pitmaster T is online now   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 08:55 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts