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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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02-14-2010, 09:35 AM | #1 |
On the road to being a farker
Join Date: 09-22-08
Location: Paducah KY
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Brisket Temps
I have done 2 or 3 briskets, 1 flat and 2 fulls. I cant get them as tender as i would like them. I have heard info both ways, if u cook a brisket longer will it be super tender such as 200-205 or would that make it tougher. It usually tastes good just not as tender as i would like. I usually go to 195-200, If i pull it at 180-185 would it be more tender and juicy. I thought the longer u cooked it the more tender it would become... like a roast.
Thanks Tuck |
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02-14-2010, 09:49 AM | #2 |
Knows what a fatty is.
Join Date: 01-17-10
Location: Woodstock, VT
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IMHO the ideal slicing temp for a brisket is 195 - 200. I usually pull them at 190, foil them, wrap them in a towel and transfer to an Igloo cooler for an hour. The sitting time will allow the juices to settle and the foil help prevent the juices from running out. I know a guy who foils at an internal temp of 160 and finishes the briskets, in foil to a temp of 195. The theory is that meat stops taking in smoke at 160. The foil prevents moisture from escaping for the remainder of the cook.
Other factors to consider: Quality of meat? Always go with USDA Choice or better. Look them over...I like a packer with an end (thin end) that's at least an inch thick. Size - my preference is 12 lbs. Smoker temp - you didn't say. 225 o is the norm for most folks. Rub - a salty rub applied more than an hour or so will extract moisture from the meat. Slather - some cookers swear by them. I mix 1 part yellow mustard with 1 part Miracle Whip and lay it on (top, sides, bottom) pretty well...and sprinkle the slather with my rub. My .02 Hope that helps.
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Regards, TC |
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02-14-2010, 10:44 AM | #3 |
On the road to being a farker
Join Date: 09-22-08
Location: Paducah KY
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thanks...it helps. I was just curious as to what others thought!
Tuck |
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02-14-2010, 11:02 AM | #4 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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Step one for every novice (those who have less than 25 years of Brisket Experience)
http://www.bbq-brethren.com/forum/sh...+train+brisket Miss this step and your a girly man. Step Two http://www.bbq-brethren.com/forum/sh...irty+dalmatian Be sure to watch video in that last link
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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02-14-2010, 11:08 AM | #5 |
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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Ride the train my friend....ride the train.
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Outlaw BBQ Smoker - TheBBQSuperstore.com |
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