In Progress Brisket Question

gsmith140 · Sep 11, 2010

I'm almost ready to pull a brisket, and I'm testing the meat with my temp probe. Near the ends of the flat, the probe goes in without resistance. In the point, there's no resistance either. But in the middle part of the flat as you bo back towards the point, there's still some resistance. The internal is 185. Should I leave it on longer until the middle shows no resistance? Or is it already overcooked?

Puppyboy · Sep 11, 2010

You might have a tough one. I would leave it on till about 190* then cooler.

MilitantSquatter · Sep 11, 2010

I'd leave it on a bit longer..and then re-check the resistance.

I'm willing to sacrifice the ends of the flat for burnt ends for more tender slices for the thicker parts of the flat. The point will continue to stay moist. Hard to overcook that, unless you overcook all of the flat.

gsmith140 · Sep 11, 2010

Okay, I'll give it some more time and then check the resistance. Thanks guys!

LMAJ · Sep 11, 2010

Yep = I agree - keep cooking it.

Hub · Sep 11, 2010

I'm with Puppyboy -- go for 190 internal then pull and put in cooler or cambro until internal climbs to about 195. I think you'll be good to go.

Hub

PatioDaddio · Sep 11, 2010

Pull it off at 198*, wrap, and hold to 203*.

John

In Progress Brisket Question

gsmith140

Well-known member

Puppyboy

Babbling Farker

MilitantSquatter

Moderator

gsmith140

Well-known member

LMAJ

somebody shut me the fark up.

Hub

Full Fledged Farker

PatioDaddio

Babbling Farker

Similar threads