First Brisket FAIL

cireksu · 03-15-2010, 08:05 PM

Took a small flat to 195 and it wasn't quite there yet.

What do you guys cook them to? should I have gone over 200?

Think my probe could be off?

sdb25 · 03-15-2010, 08:13 PM

Its not about the destination, its about the journey... we need temps, times, and what you did between putting the meat on and taking it off.

Cigarbque · 03-15-2010, 08:15 PM

You didn't fail you learned. Big difference. Next time insert an ice pick or an awl and when it slides right in without pressure you are there. Some big meats react differently. You can't always go by temp alone. When you think its done st it for an hour or two wrapped in a cooler. That will make a huge difference.

LMAJ · 03-15-2010, 08:16 PM

Give us a little more info - not sure what you mean byt not quite there? To dty? Not tender?
Did you cook it to 195 then take it right off and slice it? Did you let it rest for a while? What temp did you cook it at?
I usually cook at around 230ish, take it to 200, then wrap it in foil and throw it in a dry cooler for a few hours.

Smoke & Beers · 03-15-2010, 08:36 PM

Quote:

Originally Posted by Cigarbque

You didn't fail you learned. Big difference. Next time insert an ice pick or an awl and when it slides right in without pressure you are there. Some big meats react differently. You can't always go by temp alone. When you think its done st it for an hour or two wrapped in a cooler. That will make a huge difference.

Cire...what Cigar said...
Just use your thermometer probe...when it goes in like you're stickin' it in buttah...That's it...don't worry about the temps or time.

mgwerks · 03-15-2010, 08:48 PM

All good advice - the resting part is crucial, go at least an hour insulated.

landarc · 03-15-2010, 08:50 PM

I will say here, I find small brisket partial flats the hardest thing to get right.

Dave Russell · 03-15-2010, 09:00 PM

Quote:

Originally Posted by cireksu

Took a small flat to 195 and it wasn't quite there yet.

What do you guys cook them to? should I have gone over 200?

Think my probe could be off?

Didn't have time to read other guys replies, but if you had it wrapped in foil, you should've gone OVER 200. IOW, don't go by temp, just by probe poking for tenderness if wrapped in foil. If no foil was used in the latter part of the cook, I'd say the probe is off, unless you just didn't hit in the thickest part right. I know that fat pockets can mess you up in getting good temp readings as well.

JD McGee · 03-15-2010, 09:07 PM

I've had good luck with flats using the high heat method...

http://www.bbq-brethren.com/forum/sh...h+heat+brisket

btcg · 03-15-2010, 09:23 PM

Quote:

Originally Posted by cireksu

Took a small flat to 195 and it wasn't quite there yet.

What do you guys cook them to? should I have gone over 200?

Think my probe could be off?

Did my first one last night... forced to do it in the oven. Cooked it 13 hrs, and took several temp readings with this meat fork w/built in thermometer (got it @ Sharper Image). Pulled it @ 194 degrees: it was amazing. Didn't let it sit, and didn't need to.

From what I understand, the process that occurs between 180-190 degrees is crucial, and the difference between rubber and perfection.

cireksu · 03-15-2010, 10:19 PM

After thinking about it I should have left in on a little longer. I foiled to hurry it and didn't give it long enough.

It was close, the edges were good, the center just wasn't there yet.

It was juicy, nice bark just not melt in your mouth.

sdb25 · 03-15-2010, 10:22 PM

Quote:

Originally Posted by sdb25

Its not about the destination, its about the journey... we need temps, times, and what you did between putting the meat on and taking it off.

would love to help...

bigabyte · 03-15-2010, 10:24 PM

I think you got some good advice here. I have never had a tough that was tough from being overcooked, only from being undercooked.

landarc · 03-15-2010, 10:55 PM

Ooo, I have, I have, but, it is hard to do.

btcg · 03-15-2010, 10:56 PM

I think you need a 2nd thermometer... the first one can't be trusted.

AND... stick it all the way in through the side of the butt, and count to 20 seconds, then read it.

03-15-2010, 08:05 PM	#1
cireksu Knows what a fatty is. Join Date: 09-03-09 Location: Olathe	First Brisket FAIL Took a small flat to 195 and it wasn't quite there yet. What do you guys cook them to? should I have gone over 200? Think my probe could be off?

03-15-2010, 08:13 PM	#2
sdb25 is one Smokin' Farker Join Date: 12-03-09 Location: Long Beach, CA	Its not about the destination, its about the journey... we need temps, times, and what you did between putting the meat on and taking it off. __________________ -elbows deep in someone else's misery.

03-15-2010, 08:15 PM	#3
Cigarbque Full Fledged Farker Join Date: 02-19-09 Location: N.W. New Jersey	You didn't fail you learned. Big difference. Next time insert an ice pick or an awl and when it slides right in without pressure you are there. Some big meats react differently. You can't always go by temp alone. When you think its done st it for an hour or two wrapped in a cooler. That will make a huge difference. __________________ El Supremo BBQ 4 x Gateway Drums, Meadow Creek TS250 & BBQ42, Kamado Joe large.

03-15-2010, 08:16 PM	#4
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	Give us a little more info - not sure what you mean byt not quite there? To dty? Not tender? Did you cook it to 195 then take it right off and slice it? Did you let it rest for a while? What temp did you cook it at? I usually cook at around 230ish, take it to 200, then wrap it in foil and throw it in a dry cooler for a few hours. __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

03-15-2010, 08:48 PM	#6
mgwerks Full Fledged Farker Join Date: 04-19-09 Location: Bandera, Texas	All good advice - the resting part is crucial, go at least an hour insulated. __________________ Visit my (mostly) cooking blog at texascookin.blogspot.com.

03-15-2010, 08:50 PM	#7
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I will say here, I find small brisket partial flats the hardest thing to get right. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

03-15-2010, 09:07 PM	#9
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA	I've had good luck with flats using the high heat method... http://www.bbq-brethren.com/forum/sh...h+heat+brisket __________________ "The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets...

03-15-2010, 10:19 PM	#11
cireksu Knows what a fatty is. Join Date: 09-03-09 Location: Olathe	After thinking about it I should have left in on a little longer. I foiled to hurry it and didn't give it long enough. It was close, the edges were good, the center just wasn't there yet. It was juicy, nice bark just not melt in your mouth.

03-15-2010, 10:24 PM	#13
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I think you got some good advice here. I have never had a tough that was tough from being overcooked, only from being undercooked. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

03-15-2010, 10:55 PM	#14
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Ooo, I have, I have, but, it is hard to do. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

03-15-2010, 10:56 PM	#15
btcg Babbling Farker Join Date: 02-28-10 Location: North Potomac, MD	I think you need a 2nd thermometer... the first one can't be trusted. AND... stick it all the way in through the side of the butt, and count to 20 seconds, then read it.

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