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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-11-2014, 08:56 PM
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#1 |
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Got Wood.
Join Date: 03-12-12
Location: rochester
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Yet another Brisket delema
I would say after 4 years of cooking I had one brisket come out perfect, all the others seem to be dry. I'm using choice grade (going to order prime to test) and follow all the rules, inject, wrap at 165, cook until 190, but the probe tenderness only really happened one time. Should I wait until it hits the probe tenderness and go past 190? Or is the choice brisket just that tough to get right?
Thanks |
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04-11-2014, 09:02 PM
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#2 |
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is One Chatty Farker
Join Date: 09-20-13
Location: Cushing Oklahoma
Name/Nickname : Jeff
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Cook till probe tender. Likely past 190. What temp are you cooking at. Seems the higher the cooking temp the higher the finish temp from my observation. Others will have more and better info I am sure.
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[FONT="Franklin Gothic Medium"][B]Jeff[/B][/FONT] Shirley Fabrication 24x36 reverse flow offset. Weber 22.5 OTG, Weber Smokey Joe, 28" Blackstone KCBS CBJ, S-CBJ, OKBS |
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| Thanks from:---> |
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04-11-2014, 09:19 PM
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#5 |
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is One Chatty Farker
  Join Date: 07-07-09
Location: Newark, OH
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Cook it until it is done. Don't be so focused on the internal temp.
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- [B]Kevin[/B] Team: [B]Smitty's Real Pit BBQ[/B] KCBS CBJ [B]Superior SS-3[/B] - Courtesy of Gainesville Jaycees and Superior Smokers Custom Built Reverse Flow Stickburner [B]Weber[/B] 22.5" WSM [B]Weber[/B] 26.75" OTG [B]Weber[/B] Blue 2000 Stainless Performer [B]Weber[/B] Red 1998 Stainless Performer |
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04-11-2014, 09:27 PM
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#6 |
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Got Wood.
Join Date: 03-12-12
Location: rochester
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Oh wow, so I have been really concerned about the temp. I usually cook at 250-275.
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04-11-2014, 09:39 PM
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#7 |
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On the road to being a farker
Join Date: 09-04-12
Location: Watertown Tennessee
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Read all off the above, good advice. Probe tender not temperature is guide. 200 is my probe testing starting point, had them tender any where from 205-215. Patience.
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Char-Griller Akorn, Jumbo Joe |
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04-11-2014, 10:12 PM
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#8 |
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is Blowin Smoke!
Join Date: 02-02-13
Location: Springfield, IL
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Also, try a longer rest...two hours or more if possible.
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04-11-2014, 10:23 PM
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#9 | |
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somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Quote:
 .....go till its like an ice pick into Pudding in the thick part of the flat- sideways..........I run 300* +/- 20*..........An overcooked brisket will crumble when sliced but still Tastes Great so don't be scared to let it go.......
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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04-11-2014, 10:30 PM
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#10 |
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is One Chatty Farker
Join Date: 10-11-11
Location: North Pole, Alaska
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Take a look at bigabyte Basic Brisket Tutorial . It covers all aspects of making a great brisket. Including how to tell if its done. Good luck and everyone above is on point.
Clint
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Equipment: 2UDS Weber Performer WIFI Stoker Custom Trailer Offset Owner of BurlesQ BBQ shack BurlesQ BBQ Facebook BurlesQ BBQ website |
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04-11-2014, 10:32 PM
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#11 |
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Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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Yeah, you're following all the wrong rules lol.
Whoever says your briskets will be perfectly cooked at 190 needs to be put on /ignore. Probe tender happens when it happens. As it has already been mentioned here, the thickest part of the flat may not be probe tender till it hits the 205-210 region depending on several factors, the cow, the cooking temp, etc.. Every cow is different, they won't all be done at the same temp. Another general rule of thumb, the higher the cooking temp, the higher the finished temp will be before said cow or pork part submits. I also agree on a longer rest, if you can do 4 hours, do it.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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04-11-2014, 10:34 PM
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#12 | |
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somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Quote:
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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04-11-2014, 11:01 PM
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#13 |
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is one Smokin' Farker
Join Date: 09-06-09
Location: Cary, NC
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Don't waste the money on prime. A choice can be just as good when cooked right.
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04-11-2014, 11:31 PM
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#14 |
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somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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WALMART SELECT: Slightly Overcooked- It was DELISCOUS.
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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04-12-2014, 07:56 AM
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#15 |
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Is lookin for wood to cook with.
Join Date: 10-06-13
Location: Bethesda, Maryland
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Love brisket
Love to cook it love to eat it One other thing on top of all these good comments- Wrap at 165- another rule not to follow Wrap when the bark is the way you want it - it s a look not a temp! I like a long rest too for eating / parties etc - but not so long for comp Have fun!
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[B]Backstage BBQ Boy[/B] Cooking with Nature Boy KCBS Certified Judge; NCBS Certified Judge Big Green Egg; Bar B Chef Offset; Weber 22" kettle |
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