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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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07-30-2015, 09:36 PM
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#1 |
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Full Fledged Farker
Join Date: 03-30-15
Location: in the south
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point or flat temperature?
Brisket internal temps do you go by the flat or the point? Does it matter?
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Smokin' STARS BBQ |
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07-30-2015, 09:38 PM
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#2 |
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somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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07-30-2015, 09:40 PM
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#3 |
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somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Neither. Cook it till it feels right, probe tender in thickest part of the flat, sideways. One brisket may be done at 195 another at 210* IT..............
P.S. I like that smoker.!.
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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07-30-2015, 09:44 PM
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#4 | |
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Full Fledged Farker
Join Date: 03-30-15
Location: in the south
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Quote:
Thanks.
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Smokin' STARS BBQ |
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07-30-2015, 09:44 PM
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#5 |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Yep! Probe tender in the thickest part of the flat
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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07-30-2015, 09:51 PM
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#6 |
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somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Briskets are the Hardest Q to get right cause it has the smallest window of done.
Undercooked is Dry and Tough. Overcooked will crumble when sliced but Tastes Good - makes Great Chopped Beef Sammiches.
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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07-30-2015, 09:52 PM
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#7 |
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somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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If you are referring to IT to know when to wrap or something then you need to put the probe in the flat. If your are checking for when it's done then go by the probe tender test like already mentioned.
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Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! ([URL="https://docs.google.com/spreadsheets/d/12NjP4bH3uLyH6-RJnI4gSfDr0nKQ6_4cxdw_GhmrKq0/edit#gid=1935530835"]Link[/URL]) |
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07-30-2015, 09:53 PM
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#8 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Most of use do not internal temperature. Feel is far more consistent once you learn.
Although, there is little reason to start probing before your brisket flat is 190°F, and it could take a lot more heat from there to be done. I do use the flat for testing with the probe, as that is where tender is the hardest to get done.
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[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] |
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07-30-2015, 10:00 PM
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#10 | |
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somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
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Quote:
 
__________________
Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! ([URL="https://docs.google.com/spreadsheets/d/12NjP4bH3uLyH6-RJnI4gSfDr0nKQ6_4cxdw_GhmrKq0/edit#gid=1935530835"]Link[/URL]) |
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07-30-2015, 10:08 PM
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#11 |
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Full Fledged Farker
Join Date: 03-30-15
Location: in the south
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So a "general till I learn" step is to temp probe the thickest part of the flat while cooking and then tenderness probe (feel) when the IT gets in that range?
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Smokin' STARS BBQ |
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07-30-2015, 10:24 PM
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#12 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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What I would do...
First off, choose a temperature you want to cook, be it 225, 275 or 300, and use a proven method at that temperature to run your cook. Believe it or not, the cook temperature affects the final temperature. Yes, run a temperature probe in the middle of the flat, so you can learn when the flat is approaching the proper temperature for your chosen method of cooking. Once it reaches the temperature for starting to probe, remove the thermometer probe. From here, it is completely based upon feel. Probe every 30 minutes to 45 minutes, using an ice pick or metal skewer, and what you want is a very tender resistance, like a butter knife through room temperature butter. Remove and let rest, for at least 30 minutes or until brisket is at 165°F or so. If you cook at: 225°F, start probing at 190°F 275°F, start probing at 200°F 300°F, start probing at 205°F
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[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] |
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