MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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 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.


Reply
 
Thread Tools
Old 03-25-2017, 03:30 PM   #16
Burnt at Both Endz
is Blowin Smoke!
 
Join Date: 07-14-13
Location: freeman,mo
Name/Nickname : Calvin
Default

Quote:
Originally Posted by Ciggy5 View Post
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!
212-215*

You really need to pinch it between your finger and thumb. You want it to feel like the fat is very soft and the meat is sliding easily on it.

Don't worry about over cooking it.
Burnt at Both Endz is offline   Reply With Quote




Old 03-25-2017, 03:36 PM   #17
Burnt at Both Endz
is Blowin Smoke!
 
Join Date: 07-14-13
Location: freeman,mo
Name/Nickname : Calvin
Default

Quote:
Originally Posted by chargrill2369 View Post
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.
Dry brisket is undercooked, unless it's falling apart when you slice it.

Quote:
Originally Posted by chargrill2369 View Post
Thanks for posting the links. I will keep it under advisement as I go forward. Would the same rules apply to a prime rib?


A prime rib is a muscle that has never been used,so it's not tough and it's proteins wound tight. The brisket needs time for the proteins to relax and let the fat turn to moisture.
Burnt at Both Endz is offline   Reply With Quote


Old 03-26-2017, 09:59 AM   #18
Cook
Babbling Farker
 
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
Default

Quote:
Originally Posted by chargrill2369 View Post
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.
I read in another thread where you felt an internal temp of 170 was too high and wondered why anyone would take it further.

You have to understand, we're not cooking steaks here. There is a difference and it requires a different mind set and understanding.

Your brisket will get more tender & moist the longer you cook it.

And no, the same rules do not apply to prime rib.
__________________
"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook
Cook is offline   Reply With Quote


Old 03-26-2017, 10:48 AM   #19
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Default

Quote:
Originally Posted by chargrill2369 View Post
Thanks for posting the links. I will keep it under advisement as I go forward. Would the same rules apply to a prime rib?
Prime rib is a different - I'd be going more for roast type temps. I like to cook 'em low, like at 200 until they hit around 120, then sear and rest. The carryover cooking will take 'em to around 130 (I think - never temped 'em after the sear). Now that's my preference - kinda rare. Some folks may not like that and will take them to 145 or so. I think a lot is lost by going to higher temps on PR.

The grain, fat content, etc. is much different on prime ribs and briskets so different cooking approaches apply to each one.
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
SPFP
Avatar by my son!
WTFWGALD?
gtr is online now   Reply With Quote


Reply

Tags
brisket, Brisket point, point, Temp, temperature difference

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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 10:00 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
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