Temp Probe - flat or point?

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Blutch

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So, which part of the brisket do you use for your temp probe? They give entirely different temps. I want to go to 195=200, but not sure which temp to go by.

Also, I'm loosing bark when I foil at 160-170... The outside seems to just get mushy and steamed. anyone else have this issue when they foil?

Finished 2 large packers and 2 butts yesterday in 9 hours. The butts were perfect, but the briskets seemed a little underdone to me.. the flat was at 195 when I coolered it... the fork turned in the point fine, but I think another hour or so woulda made it better.

B
 
When I'm satisfied that the flat is done I will then separate the point and put it back in the cooker for another hour or more.
 
This probe temp and the feel test just take time to "fine tune" to your taste and liking.

I consider the temp to be an indicator that I should be looking closer based on "feel".
So, a temp that works for one person, may not work for you.
I monitor the temp in the point and start "feeling" at about 190.
But, that is just my "alert" number.

Bark has never been a problem for us. And we foil when the color is right.
You may be wanting a "dryer" bark than we do.
If so, just unwrap it (saving the juices of course) and put it in some heat for 30 minutes or so to crisp it back up.
Or, maybe you would be happier with the bark if you just did not foil at all.

Strictly your preference as to what is important to you and how you get there.

TIM
 
Blutch said:
So, which part of the brisket do you use for your temp probe? They give entirely different temps. I want to go to 195=200, but not sure which temp to go by.
Click to expand...

I have been told to go by the thickest part of the flat (under the point), so the last one I did it that way, and turned out great. Took it off and coolered at 196.
 
The_Kapn said:
Strictly your preference as to what is important to you and how you get there.

TIM
Click to expand...
Best advice ever!!!!:biggrin:
 
I like to place the probe in the side of the flat about three inchs from the end. I push it in until the tip is in the middle of the meat. I start testing with a tooth pick at 195 or so and let it cook until I like the way it goes in.
 
Whats seems to work the best, digital or dial probes? I had 3 different probes. 2 dial and a digital. The 2 dial were reading less than the digital.
 
VGuilford said:
Whats seems to work the best, digital or dial probes? I had 3 different probes. 2 dial and a digital. The 2 dial were reading less than the digital.
Click to expand...

Digital for sure (IMHO).

The "standard" is a ThermaPen:
http://www.thermoworks.com/products/thermapen/tpen_home.html

Pricey, but replaces a whole lot of cheap ones and is "dead on" accurate.
Emeril gave me one for Christmas :lol:

I use Taylor's to get me in the "ballpark" and a ThermoPen to pin it down.

I even use the ThermoPen for "steak doneness" since I am too stupid to do the "steak feel test" :redface:

TIM
 
i do the same thing captian. i use my polder oven/meat thermo for my steaks lol get a good sear on em and stick the probe and wait till it hits 135, works well for me. i used to over cook all the time. for briskets i use my polder as well and stick the prob in the thickest part of the flat. once it hits about 185-190 i start poking around every so often to find that butter feeling. was at 191 today when i pulled the brisket out. it came out good. wish i would have foiled it though. was just a tad dry. what i get for oversleeping
 
ZILLA said:
I like to place the probe in the side of the flat about three inchs from the end. I push it in until the tip is in the middle of the meat. I start testing with a tooth pick at 195 or so and let it cook until I like the way it goes in.
Click to expand...


That's about the way I do it more or less.....seems to work pretty dang good!
 
You want bark? In the first hour of smoke, put that brisket fat side down as close to the fire box as you can get it without catching any flare ups. Then, flip it over and slide it to the opposite end of your of your smoker for the duration(that is of course if your using an offset).
Foil at 195, then stick it in the cooler(as I recall Pooh's advice I think).
Works for me...
 
Single Fin Smoker said:
Foil at 195, then stick it in the cooler(as I recall Pooh's advice I think).
Works for me...
Click to expand...

I hate to try and speak for the poobah, but he's off shmoozing w/ Chris Lilly right now....but I think he shoots closer to 185 and then into the cooler, but I bet he would be the first to say that temps and times are just a guide and that going by feel, as most of the folks have said, is the way to go.

Sometimes I check temps in more than one spot to make sure it is ready for coolering.
 
To followup what Tim said, we foil when we get the color we want...then shoot for 195 in the point and then pull them out. Seems to work pretty well for us in competition and I use that same plan when catering. The time in the cooler or other warmth saving methods equalizes the juices and allows the rest of the connective tissue to break down.
 
The_Kapn said:
I consider the temp to be an indicator that I should be looking closer based on "feel".
So, a temp that works for one person, may not work for you.
I monitor the temp in the point and start "feeling" at about 190.
But, that is just my "alert" number.

TIM
Click to expand...

I agree with Tim. Actually I have found that a temp in one cook may be different than the "done" temp in another cook. IMHO you need to go by feel (i.e. how easy does the probe slide in). Test the feel next time you cook - after you slice it, if you want more tenderness go for a more softer feel the next time.
 
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