Brisket Troubleshooting

mawil1013 · Jan 14, 2013

I guarantee you, if your probe is correct, you have a packer cut, you take brisket off cooker as soon as the internal temp reaches 192, probe is in meat and not a fat pocket, you wrap in foil, place in an ice chest without ice, fill up empty space with towels, take it out 4-12 hours later, you will have a perfect brisket. I've done dozens that way. If you mess up and take it out at195 it will ready ready after 1 hour just being wrapped in foil. If you were to hold it in the igloo overnight it would be mush. Either your probe was broke, or not properly placed.

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landarc · Jan 14, 2013

mawil1013 said:
I guarantee you, if your probe is correct, you have a packer cut, you take brisket off cooker as soon as the internal temp reaches 192, probe is in meat and not a fat pocket, you wrap in foil, place in an ice chest without ice, fill up empty space with towels, take it out 4-12 hours later, you will have a perfect brisket. I done dozens that way. If you mess up and take it out at195 it will ready ready after 1 hour just being wrapped in foil.

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I know my thermos are correct, and I have to say, this seems like it is not right. I too have done a lot of briskets, and my experience tells me that some were not done at 192F, not even close. Of course, I do not wrap in foil, I prefer to run no wrap or butcher paper, and I cook hot. But, that is one of the reasons I think you just have to learn feel. I would say, I don't think it is that hard to learn.

Fo Sizzle My Nizzle · Jan 14, 2013

mawil1013 said:
I guarantee you, if your probe is correct, you have a packer cut, you take brisket off cooker as soon as the internal temp reaches 192, probe is in meat and not a fat pocket, you wrap in foil, place in an ice chest without ice, fill up empty space with towels, take it out 4-12 hours later, you will have a perfect brisket. I done dozens that way. If you mess up and take it out at195 it will ready ready after 1 hour just being wrapped in foil.

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So if I use your method and it isn't perfect, you'll cover the cost of my cook? Sweet! I'll send you a bill...soon.

mawil1013 · Jan 14, 2013

Fo Sizzle My Nizzle said:
So if I use your method and it isn't perfect, you'll cover the cost of my cook? Sweet! I'll send you a bill...soon.

Ain't you adorable! Now go play sweety!

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Fo Sizzle My Nizzle · Jan 14, 2013

You're such a tease!

mawil1013 · Jan 15, 2013

Fo Sizzle My Nizzle said:
You're such a tease!

LOL

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daninnewjersey · Jan 15, 2013

thirdeye said:
but you can see how thick I had to slice this one to keep it together

Too bad you couldn't get much of a smoke ring....:mrgreen::mrgreen:

CarolinaQue · Jan 15, 2013

Did this brisket ever see any Tender Quick?

thirdeye said:
Yep, probing is the best way. I can honestly say 'feels like butter' is something I've never experienced, and I suspect one that tender might fall apart coming off the pit.... So, the description I use is "as tender as a baked potato that is almost done". You will feel a little resistance going in and coming back out too. I start probing around 190°., and use a fat probe like an ice pick or a small diamether wooden chopstick. Many of mine are over 205° before they are right. I still overcook one on occasion. Excuse the white balance on this indoor shot on a red cutting board... but you can see how thick I had to slice this one to keep it together

accuseal · Jan 20, 2013

I thought they outlawed Red Dye #1.:beer:

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Brisket Troubleshooting

mawil1013

Knows what a fatty is.

landarc

somebody shut me the fark up.

Fo Sizzle My Nizzle

is one Smokin' Farker

mawil1013

Knows what a fatty is.

Fo Sizzle My Nizzle

is one Smokin' Farker

mawil1013

Knows what a fatty is.

daninnewjersey

Babbling Farker

CarolinaQue

is One Chatty Farker

accuseal

Knows what a fatty is.

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