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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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03-11-2007, 03:02 PM | #1 |
Full Fledged Farker
Join Date: 11-22-06
Location: Oklahoma City
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Temp Probe - flat or point?
So, which part of the brisket do you use for your temp probe? They give entirely different temps. I want to go to 195=200, but not sure which temp to go by.
Also, I'm loosing bark when I foil at 160-170... The outside seems to just get mushy and steamed. anyone else have this issue when they foil? Finished 2 large packers and 2 butts yesterday in 9 hours. The butts were perfect, but the briskets seemed a little underdone to me.. the flat was at 195 when I coolered it... the fork turned in the point fine, but I think another hour or so woulda made it better. B
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03-11-2007, 03:06 PM | #2 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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When I'm satisfied that the flat is done I will then separate the point and put it back in the cooker for another hour or more.
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03-11-2007, 03:30 PM | #3 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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This probe temp and the feel test just take time to "fine tune" to your taste and liking.
I consider the temp to be an indicator that I should be looking closer based on "feel". So, a temp that works for one person, may not work for you. I monitor the temp in the point and start "feeling" at about 190. But, that is just my "alert" number. Bark has never been a problem for us. And we foil when the color is right. You may be wanting a "dryer" bark than we do. If so, just unwrap it (saving the juices of course) and put it in some heat for 30 minutes or so to crisp it back up. Or, maybe you would be happier with the bark if you just did not foil at all. Strictly your preference as to what is important to you and how you get there. TIM
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03-11-2007, 04:28 PM | #4 | |
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Join Date: 12-05-06
Location: Van Alstyne TX
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03-11-2007, 04:29 PM | #5 | |
Babbling Farker
Join Date: 12-02-05
Location: Ky
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03-11-2007, 04:59 PM | #6 |
is Blowin Smoke!
Join Date: 12-01-05
Location: Universal City, Texas
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I like to place the probe in the side of the flat about three inchs from the end. I push it in until the tip is in the middle of the meat. I start testing with a tooth pick at 195 or so and let it cook until I like the way it goes in.
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03-11-2007, 05:17 PM | #7 |
is Blowin Smoke!
Join Date: 03-01-07
Location: Raymore, Mo. South of Kansas City
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Whats seems to work the best, digital or dial probes? I had 3 different probes. 2 dial and a digital. The 2 dial were reading less than the digital.
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03-11-2007, 05:23 PM | #8 | |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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The "standard" is a ThermaPen: http://www.thermoworks.com/products/...tpen_home.html Pricey, but replaces a whole lot of cheap ones and is "dead on" accurate. Emeril gave me one for Christmas I use Taylor's to get me in the "ballpark" and a ThermoPen to pin it down. I even use the ThermoPen for "steak doneness" since I am too stupid to do the "steak feel test" TIM
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03-11-2007, 06:45 PM | #9 |
is One Chatty Farker
Join Date: 04-04-06
Location: Wichita Falls, Tx
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i do the same thing captian. i use my polder oven/meat thermo for my steaks lol get a good sear on em and stick the probe and wait till it hits 135, works well for me. i used to over cook all the time. for briskets i use my polder as well and stick the prob in the thickest part of the flat. once it hits about 185-190 i start poking around every so often to find that butter feeling. was at 191 today when i pulled the brisket out. it came out good. wish i would have foiled it though. was just a tad dry. what i get for oversleeping
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03-11-2007, 10:37 PM | #10 | |
is one Smokin' Farker
Join Date: 10-21-06
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Quote:
That's about the way I do it more or less.....seems to work pretty dang good!
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03-12-2007, 01:48 AM | #11 |
is One Chatty Farker
Join Date: 10-11-06
Location: Huntington Beach California
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You want bark? In the first hour of smoke, put that brisket fat side down as close to the fire box as you can get it without catching any flare ups. Then, flip it over and slide it to the opposite end of your of your smoker for the duration(that is of course if your using an offset).
Foil at 195, then stick it in the cooler(as I recall Pooh's advice I think). Works for me...
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03-12-2007, 06:34 AM | #12 | |
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Join Date: 11-05-04
Location: New York City
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Quote:
Sometimes I check temps in more than one spot to make sure it is ready for coolering.
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03-12-2007, 08:56 AM | #13 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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To followup what Tim said, we foil when we get the color we want...then shoot for 195 in the point and then pull them out. Seems to work pretty well for us in competition and I use that same plan when catering. The time in the cooler or other warmth saving methods equalizes the juices and allows the rest of the connective tissue to break down.
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03-12-2007, 04:29 PM | #14 | |
is One Chatty Farker
Join Date: 05-02-05
Location: Grain Valley, MO
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