MMMM.. BRISKET..
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Old 03-24-2017, 10:34 AM   #1
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Default Internal Temp for Brisket Point ONLY?

I was thinking about doing a brisket this weekend, but I don't really need a whole 14 lb brisket, so I was thinking about doing just a point... I've done some research and can't really find posts - on this site or others - about what temp to cook a standalone point to... Go for 200-205? Less? More? Any help greatly appreciated!
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Old 03-24-2017, 10:40 AM   #2
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Just by feel. Probe tender is the way to go - the meat will tell you when it's done.

As to finish temps - which truthfully I never pay attention to on big cuts like brisket and pork shoulder - they vary a lot, and cooking at lower temps for longer will lead to a lower finishing temp than cooking hot and fast.
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Old 03-24-2017, 11:12 AM   #3
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The points have so much fat in them I doubt they will all be rendered down by the time you get to 200-205 deg. I've never cooked just the point by itself but I find that the point takes several hours more after the flat is done to get most of the fat rendered out.
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Old 03-24-2017, 11:13 AM   #4
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Quote:
Originally Posted by gtr View Post
Just by feel. Probe tender is the way to go - the meat will tell you when it's done.

As to finish temps - which truthfully I never pay attention to on big cuts like brisket and pork shoulder - they vary a lot, and cooking at lower temps for longer will lead to a lower finishing temp than cooking hot and fast.
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Old 03-24-2017, 11:20 AM   #5
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I'm guessing you meant flat only? Unless you have a full packer you separated.

If flat only start probing at 195 and look for the probe to move in and out of the meat with little resistance. Typically they are at that level around 198-205 for me, but they do vary.

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Old 03-24-2017, 12:04 PM   #6
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Points are tricky. Can't really go by probe tender because of the fat content. If you are cooking at 300 it might be done around 205-210. Lower cooking temps will lower your finished temp.
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Old 03-24-2017, 12:20 PM   #7
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Cooking around 275 to 300 I find mine finishing around 210 or just above.
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Old 03-24-2017, 07:45 PM   #8
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I am new I find this thread interesting. I have tried cooking some brisket. I am finding the over done. I am wondering if there is an adjusted temp rating I should be aware of. Should I am for 5 or 10 degrees lower to get the results I want?
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Old 03-24-2017, 07:59 PM   #9
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Quote:
Originally Posted by chargrill2369 View Post
I am new I find this thread interesting. I have tried cooking some brisket. I am finding the over done. I am wondering if there is an adjusted temp rating I should be aware of. Should I am for 5 or 10 degrees lower to get the results I want?
A full packer is way different. You can't go by temp. Describe the over doneness.
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Old 03-24-2017, 08:40 PM   #10
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Quote:
Originally Posted by chargrill2369 View Post
I am new I find this thread interesting. I have tried cooking some brisket. I am finding the over done. I am wondering if there is an adjusted temp rating I should be aware of. Should I am for 5 or 10 degrees lower to get the results I want?
Here ya go...

bigabyte's brisket tutorial

http://www.bbq-brethren.com/forum/sh...ad.php?t=57882

Bludawg's method

http://www.bbq-brethren.com/forum/sh...84&postcount=5

Very simple, very effective methods.
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Old 03-24-2017, 08:53 PM   #11
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I prefer to cook points only when possible and have done a bunch of 'em. Probe tender does work for me. Experience here makes the difference---I can tell when I'm in a big pocket of fat, I simply re position or come in from the side.

Other than monitoring pit temps or turkeys, I'm done watching thermometers and way happier for it.
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Old 03-24-2017, 09:29 PM   #12
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Quote:
Originally Posted by jasonjax View Post
I'm guessing you meant flat only? Unless you have a full packer you separated.
Why would you guess he meant the flat? He said he was going to cook the point pretty plainly.
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Old 03-24-2017, 09:31 PM   #13
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Quote:
Originally Posted by chargrill2369 View Post
I am new I find this thread interesting. I have tried cooking some brisket. I am finding the over done. I am wondering if there is an adjusted temp rating I should be aware of. Should I am for 5 or 10 degrees lower to get the results I want?
Why do you think they are overdone? What criteria are telling you its too done?

The reason I ask is that, with brisket, many beginners think they overcooked it when they actually didn't cook it enough.
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Old 03-25-2017, 11:48 AM   #14
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If find it over done because it's a bit on dry side especially the next day. I have done two one was good one was what I would call over done. Also the color of the meat looked very well done. 200 seems high to me for a beef but I am still learning.
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Old 03-25-2017, 12:00 PM   #15
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Thanks for posting the links. I will keep it under advisement as I go forward. Would the same rules apply to a prime rib?
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