MMMM.. BRISKET..
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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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Old 03-25-2017, 03:30 PM   #16
Burnt at Both Endz
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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.
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Old 03-25-2017, 03:36 PM   #17
Burnt at Both Endz
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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.

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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.
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Old 03-26-2017, 09:59 AM   #18
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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.
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Old 03-26-2017, 10:48 AM   #19
gtr
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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.
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