What Happens.......

A

Astrobeerman

Knows what a fatty is.
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After a brisket is probe tender? Does it begin to dry out?

Began a brisket last niight, 13lbs. Checked this morning, cooking temps dipped in 190 or so......took it out, wrapped (inserted temp probe).......and into oven at 375

Well.....IT is reading at 210.......and still not probe tender........

Gonna let it keep going (bc I think it hasn't reached probe tender), but hypethetically speaking.....what happens after the probe tender stage??

Thanks in advance.......and merry Christmas
 
Yes it will start to dry out. Is any part of the brisket probe tender?
 
No. I checked it everywhere and still tough thoughout..........

Its a packerd......so isn't the point suppose to not dry out? Or at least take a long while to dry out...

We are on hour 13 of cook......

IT is now at 222.............I added some coke in with the wrap (before putting it into oven)........
 
I'm hoping things turn out OK for you but when you start combining 13 hrs, 375 ramp up and 222 IT all in one post things don't sound promising.
 
Did you wrap it before the oven.
Why so hot in oven?
I was cooking at a BBQ contest this last summer.
The overnight crew let the smoker get real low.
170
We had put the brisket on that Friday night,
By the time I got there Saturday morning the brisket was like beef jerky.
It never got tender even when the internal temp was 205.
I think all of the moisture was driven out and it was just like jerky.
Beef jerky is just a slow dehydration of beef.
I hope it comes out ok.
Can always make it into chili.
 
Come on guys.......where is the holiday spirit........BELIEVE!!!!!!!!!!!!

Its at 230.........and beginning to loosen and probe tender in areas..........

Come on santa......make this brisket probe tender............lol
 
If it probes tender at 258 IT and juices flow everywhere after slicing, then you might want to seriously consider throwing out that thermometer....
 
And at 235............probe tender..........wtf!!!!!!
Pics to follow after slicing

And off to the races to family get together..........
 
Pyle's BBQ said:
Yes it will start to dry out. Is any part of the brisket probe tender?
Click to expand...


It's what happen to mine yesterday. it was tender, but dry. even the point was drier then expected.

I suspect a combination of events led to it being dry. Fire management and time being the two biggest, and I suspect the time in the freezer may have played a small factor as well. I was not happy with the appearance after thawed. there was some brown spots on the side near the fat cap, and the color of the meat is not what I Prefer to see. almost like a bit of freezer burn even though it was in a cryovac

It is going to become brisket and noodles here shortly, that should help, especially since it tasted more like a pot roast. Not that its a horrible thing, just not what I shooting for
 
IMG_20131225_154126_zps4099f432.jpg
 
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