עָטִין
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 11-05-2007, 07:00 PM   #1
willkat98
somebody shut me the fark up.
 
willkat98's Avatar
 
Join Date: 08-11-03
Location: Chicago Western Burbs, but always south of Madison Ave.
Downloads: 0
Uploads: 0
Default Your Opinions on Brisket Temp

Without a formal poll (due to too many options), I was just wondering if you can chime in on a topic that left me befused this weekend.

I know some people pull/wrap/whatever brisket at a certain temp.

I know some will seperate the flat and point when the flat is certain temp, then take the point further.

I know some will look at temp as a framework to then begin to "watch" a brisket for "pinch test" or "fork test" etc.

But this weekend, I heard someone tell me that he pulls a brsiket off at 170*

170*????

These are full packer briskets, and they didn't differentiate from the flat and point??

Never, ever, do I think I read anywhere the number 170* mentioned in a brisket discussion.

I've heard 180*, then feel it with a fork or pinch, Ive heard 190*, even 200*.

So my question: Have you ever heard 170* as a guideline for brisket?

On a second note, he swears by this method. I have also heard commentary that "We like your husbands brisket better"

I cannot believe you have enough connective tissue breakdown at 170*

Your thoughts?
__________________
.
Bill-Chicago

"Bitch..." - Jessie Pinkman

Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven
willkat98 is offline   Reply With Quote


Unread 11-05-2007, 07:04 PM   #2
Norcoredneck
somebody shut me the fark up.
 
Norcoredneck's Avatar
 
Join Date: 07-11-06
Location: Norco, Ca.
Downloads: 0
Uploads: 0
Default

have you tried his shoe leather? I usually pull somewhere aroung 195 Deg. But then again I got no trophys.
__________________
Low and Slow.....

The Prontologist is in...
Ok let's see your Butt!
Norcoredneck is offline   Reply With Quote


Unread 11-05-2007, 07:07 PM   #3
jpw23
Babbling Farker
 
jpw23's Avatar
 
Join Date: 12-02-05
Location: Ky
Downloads: 0
Uploads: 0
Default

Sounds kinda low to me.
__________________
__________________

---------------------------------------------------
Chargriller pro offset X 2
Brinkman Gourmet Smoker
7-N-1 r2d2 looking cooker(on loan never to be returned)
Slightly bent Weber kettle
Scratch and dent wally world Uniflame kettle
new link to new musical adventure coming soon!!!!
jpw23 is offline   Reply With Quote


Unread 11-05-2007, 07:07 PM   #4
Solidkick
somebody shut me the fark up.
 
Solidkick's Avatar
 
Join Date: 10-21-03
Location: Bandera Owner in Missouri
Downloads: 0
Uploads: 0
Default

In my opinion, 170* was too early....

I usually cook to an internal temp of around 165*, then wrap and take on up to around 185*-187* and start checking for the "in with no resistance" feel. The meat will tell you when it's done.....at comps I'll rest for a couple of hours, then roll the foil back and put back into the cooker so the bark will "bark" back up.....at home I slice and eat........
__________________
Mr. Kick


------------------------------------------------
Belly Brothers BBQ Team

"Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen

KC always said "fat cap up!!
Solidkick is offline   Reply With Quote


Unread 11-05-2007, 07:08 PM   #5
RichardF
is One Chatty Farker
 
RichardF's Avatar
 
Join Date: 03-07-05
Location: what was the 2nd largest banking city in the US
Downloads: 0
Uploads: 0
Default

I've had a couple briskets that were "done" that were in the mid 170* range, but they were the exception to the rule. They also hadn't just hit the 170* range, they had been there for a while.

But I mustard slather so don't go by me
__________________
if you meet the Buddha on the road, kill him


Live every week like it's shark week
RichardF is offline   Reply With Quote


Unread 11-05-2007, 07:10 PM   #6
willkat98
somebody shut me the fark up.
 
willkat98's Avatar
 
Join Date: 08-11-03
Location: Chicago Western Burbs, but always south of Madison Ave.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by RichardF View Post

But I mustard slather so don't go by me
Vulture
__________________
.
Bill-Chicago

"Bitch..." - Jessie Pinkman

Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven
willkat98 is offline   Reply With Quote


Unread 11-05-2007, 07:11 PM   #7
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Downloads: 0
Uploads: 0
Default

Who is this person ? Do they cook briskets frequently enough to have a sense of what a properly cooked brisket should be ?
__________________
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote


Unread 11-05-2007, 07:13 PM   #8
willkat98
somebody shut me the fark up.
 
willkat98's Avatar
 
Join Date: 08-11-03
Location: Chicago Western Burbs, but always south of Madison Ave.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Norcoredneck View Post
have you tried his shoe leather?
Yes I have.

But since I was warned of its suckyness, It got the 10 hour reheat in the crock pot.

It was some great pulled brisket!

He is very hard to get him to accept someone else's opinion.

He'll be doing one in a few weeks. I told him Thanksgiving is mine, he can do a brisket some other day that weekend
__________________
.
Bill-Chicago

"Bitch..." - Jessie Pinkman

Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven
willkat98 is offline   Reply With Quote


Unread 11-05-2007, 07:14 PM   #9
willkat98
somebody shut me the fark up.
 
willkat98's Avatar
 
Join Date: 08-11-03
Location: Chicago Western Burbs, but always south of Madison Ave.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by MilitantSquatter View Post
Who is this person ? Do they cook briskets frequently enough to have a sense of what a properly cooked brisket should be ?
In a word, no.

But then I get this "Well in Texas, we..." crap thrown in my face, and I don't bother fighting it.

(note: not a note on Texans, I don't consider him one)
__________________
.
Bill-Chicago

"Bitch..." - Jessie Pinkman

Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven
willkat98 is offline   Reply With Quote


Unread 11-05-2007, 07:15 PM   #10
willkat98
somebody shut me the fark up.
 
willkat98's Avatar
 
Join Date: 08-11-03
Location: Chicago Western Burbs, but always south of Madison Ave.
Downloads: 0
Uploads: 0
Default

Side note, I'm trying to get him to cook it Friday, for Sunday night dinner, so I can "fix it" in the reheat.
__________________
.
Bill-Chicago

"Bitch..." - Jessie Pinkman

Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven
willkat98 is offline   Reply With Quote


Unread 11-05-2007, 07:18 PM   #11
Smokin' Gnome BBQ
is One Chatty Farker
 
Smokin' Gnome BBQ's Avatar
 
Join Date: 05-31-07
Location: Shippensburg PA
Downloads: 0
Uploads: 0
Default

I generally wrap @ 160 pull around 190 and let rest in a coller about 2 hours (give or take) My best finish was 12th in BelAir Md(52 great teams) as Yankee or one of those guys who gennerally do really well and are a role model to the rest of us!!L.O.L.
__________________
A shout out to some awesome sponsors. The BBQ Guru,Dixie Meat Rub, The Ingredient store (FAB), Shippensburg Beverage Center and D & T Electric. Thank You.
Smokin' Gnome BBQ is offline   Reply With Quote


Unread 11-05-2007, 07:19 PM   #12
FatDaddy
is One Chatty Farker
 
FatDaddy's Avatar
 
Join Date: 04-04-06
Location: Wichita Falls, Tx
Downloads: 0
Uploads: 0
Default

i usually wrap around 160-170* never thought of pulling one off that early. i usually start testin for doneness like everyone else says about 185* or so. Thats the way i do em in Texas!!!
__________________
HALF DIAMOND RANCH BBQ

Home made 5' reverse flow smoker
Lg BGE
WSM 18.5
WSM 22.5
Weber Kettle 22 1/2" silver series
Weber Copper Smokey Joe Gold 14.5"
GPS trackable RED super fast thermopen

http://www.facebook.com/jtempleton2

FatDaddy is offline   Reply With Quote


Unread 11-05-2007, 07:20 PM   #13
willkat98
somebody shut me the fark up.
 
willkat98's Avatar
 
Join Date: 08-11-03
Location: Chicago Western Burbs, but always south of Madison Ave.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by FatDaddy View Post
i usually wrap around 160-170* never thought of pulling one off that early. i usually start testin for doneness like everyone else says about 185* or so. Thats the way i do em in Texas!!!

Thats the way I do them too.

Should make for an interesting Thanksgiving.

Wish I had some moonshine
__________________
.
Bill-Chicago

"Bitch..." - Jessie Pinkman

Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven
willkat98 is offline   Reply With Quote


Unread 11-05-2007, 07:22 PM   #14
bbqbull
Moderator

 
bbqbull's Avatar
 
Join Date: 12-27-05
Location: Mid Michigan
Downloads: 1
Uploads: 0
Default

Briskets either packer or flats...........are done when their done.

I run mine to 190 internal w/a thermometer. Then I slide a fork into the side.
If it goes in like warm budda, its done.

If im going to hold it for a few hours, foil and into a prewarmed cooler.

If im going to slice, I pull it and let it rest for abt a half an hour.

If it doesnt feel like warm budda when ya poke it, aint done in my opinion.
__________________
You have never really lived until you have done something for someone who can never repay you.

KC I miss your advice.

Heavily medicated for your protection.
Founding member of Operation Bbq Relief.



Klose Mobile Pit
Klose Owners Reccomended Pit
Cookshack Smokette
Gasser
Little Chief Smoker
Large BGE
Gifted to me my Pit Barrel Smoker
bbqbull is offline   Reply With Quote


Unread 11-05-2007, 07:37 PM   #15
Westexbbq
somebody shut me the fark up.

 
Westexbbq's Avatar
 
Join Date: 09-02-05
Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .
Downloads: 0
Uploads: 0
Default

Last one I did, cupla weeks ago, 14 lb. packer, trimmed to maybe 12-13lb., smoked all day, wrapped after 8 hrs, finished inside at 225, pulled at 195 and was the best I had in a while.
Seems like 170 would be borderline.
Dos centavos.
__________________
Illuminated, circa 1967.
KCBS CBJ-Texas Transplant.
Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser.
Texas International Pop Festival, Labor Day 1969.
IMBAS Certified.
Just roll me up and smoke me when I die.
Always remember, no matter where ya go,
there you are.
I wanna tell you 'bout Texas radio and the big beat.
Someday, I hope to visit Penelope.
Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"


Westexbbq is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Temp on brisket Is It Ready Yet? Q-talk 6 10-30-2011 04:57 PM
Brisket and Chicken Boxes - Opinions Please Mister Bob Competition BBQ 35 04-21-2011 09:58 AM
opinions on whole brisket or flats... Homebrewed Q Competition BBQ 28 01-20-2011 09:37 PM
First brisket, opinions on appearance WeekendsAreMine Q-talk 6 10-25-2010 10:16 AM
Opinions on grill paint and high-temp sealant in UDS joeysmac Q-talk 5 07-30-2010 12:19 PM

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 08:17 AM.


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.