Your Opinions on Brisket Temp

Bill-Chicago · 11-05-2007, 07:00 PM

Without a formal poll (due to too many options), I was just wondering if you can chime in on a topic that left me befused this weekend.

I know some people pull/wrap/whatever brisket at a certain temp.

I know some will seperate the flat and point when the flat is certain temp, then take the point further.

I know some will look at temp as a framework to then begin to "watch" a brisket for "pinch test" or "fork test" etc.

But this weekend, I heard someone tell me that he pulls a brsiket off at 170*

170*????

These are full packer briskets, and they didn't differentiate from the flat and point??

Never, ever, do I think I read anywhere the number 170* mentioned in a brisket discussion.

I've heard 180*, then feel it with a fork or pinch, Ive heard 190*, even 200*.

So my question: Have you ever heard 170* as a guideline for brisket?

On a second note, he swears by this method. I have also heard commentary that "We like your husbands brisket better"

I cannot believe you have enough connective tissue breakdown at 170*

Your thoughts?

Norcoredneck · 11-05-2007, 07:04 PM

have you tried his shoe leather? I usually pull somewhere aroung 195 Deg. But then again I got no trophys.

jpw23 · 11-05-2007, 07:07 PM

Sounds kinda low to me.

Solidkick · 11-05-2007, 07:07 PM

In my opinion, 170* was too early....

I usually cook to an internal temp of around 165*, then wrap and take on up to around 185*-187* and start checking for the "in with no resistance" feel. The meat will tell you when it's done.....at comps I'll rest for a couple of hours, then roll the foil back and put back into the cooker so the bark will "bark" back up.....at home I slice and eat........

RichardF · 11-05-2007, 07:08 PM

I've had a couple briskets that were "done" that were in the mid 170* range, but they were the exception to the rule. They also hadn't just hit the 170* range, they had been there for a while.

But I mustard slather so don't go by me

Bill-Chicago · 11-05-2007, 07:10 PM

Quote:

Originally Posted by RichardF

But I mustard slather so don't go by me

Vulture

MilitantSquatter · 11-05-2007, 07:11 PM

Who is this person ? Do they cook briskets frequently enough to have a sense of what a properly cooked brisket should be ?

Bill-Chicago · 11-05-2007, 07:13 PM

Quote:

Originally Posted by Norcoredneck

have you tried his shoe leather?

Yes I have.

But since I was warned of its suckyness, It got the 10 hour reheat in the crock pot.

It was some great pulled brisket!

He is very hard to get him to accept someone else's opinion.

He'll be doing one in a few weeks. I told him Thanksgiving is mine, he can do a brisket some other day that weekend

Bill-Chicago · 11-05-2007, 07:14 PM

Quote:

Originally Posted by MilitantSquatter

Who is this person ? Do they cook briskets frequently enough to have a sense of what a properly cooked brisket should be ?

In a word, no.

But then I get this "Well in Texas, we..." crap thrown in my face, and I don't bother fighting it.

(note: not a note on Texans, I don't consider him one)

Bill-Chicago · 11-05-2007, 07:15 PM

Side note, I'm trying to get him to cook it Friday, for Sunday night dinner, so I can "fix it" in the reheat.

Smokin' Gnome BBQ · 11-05-2007, 07:18 PM

I generally wrap @ 160 pull around 190 and let rest in a coller about 2 hours (give or take) My best finish was 12th in BelAir Md(52 great teams) as Yankee or one of those guys who gennerally do really well and are a role model to the rest of us!!L.O.L.

FatDaddy · 11-05-2007, 07:19 PM

i usually wrap around 160-170* never thought of pulling one off that early. i usually start testin for doneness like everyone else says about 185* or so. Thats the way i do em in Texas!!!

Bill-Chicago · 11-05-2007, 07:20 PM

Quote:

Originally Posted by FatDaddy

i usually wrap around 160-170* never thought of pulling one off that early. i usually start testin for doneness like everyone else says about 185* or so. Thats the way i do em in Texas!!!

Thats the way I do them too.

Should make for an interesting Thanksgiving.

Wish I had some moonshine

bbqbull · 11-05-2007, 07:22 PM

Briskets either packer or flats...........are done when their done.

I run mine to 190 internal w/a thermometer. Then I slide a fork into the side.
If it goes in like warm budda, its done.

If im going to hold it for a few hours, foil and into a prewarmed cooler.

If im going to slice, I pull it and let it rest for abt a half an hour.

If it doesnt feel like warm budda when ya poke it, aint done in my opinion.

Westexbbq · 11-05-2007, 07:37 PM

Last one I did, cupla weeks ago, 14 lb. packer, trimmed to maybe 12-13lb., smoked all day, wrapped after 8 hrs, finished inside at 225, pulled at 195 and was the best I had in a while.
Seems like 170 would be borderline.
Dos centavos.

11-05-2007, 07:00 PM	#1
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	Your Opinions on Brisket Temp Without a formal poll (due to too many options), I was just wondering if you can chime in on a topic that left me befused this weekend. I know some people pull/wrap/whatever brisket at a certain temp. I know some will seperate the flat and point when the flat is certain temp, then take the point further. I know some will look at temp as a framework to then begin to "watch" a brisket for "pinch test" or "fork test" etc. But this weekend, I heard someone tell me that he pulls a brsiket off at 170* 170???? These are full packer briskets, and they didn't differentiate from the flat and point?? Never, ever, do I think I read anywhere the number 170 mentioned in a brisket discussion. I've heard 180, then feel it with a fork or pinch, Ive heard 190, even 200. So my question: Have you ever heard 170 as a guideline for brisket? On a second note, he swears by this method. I have also heard commentary that "We like your husbands brisket better" I cannot believe you have enough connective tissue breakdown at 170* Your thoughts? __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

11-05-2007, 07:04 PM	#2
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca.	have you tried his shoe leather? I usually pull somewhere aroung 195 Deg. But then again I got no trophys. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

11-05-2007, 07:07 PM	#3
jpw23 Babbling Farker Join Date: 12-02-05 Location: Ky	Sounds kinda low to me. __________________ __________________ --------------------------------------------------- Chargriller Pro with mods El Cheapo Brinkman Some name I can't remember Gasser Oil Less Turkey fryer

11-05-2007, 07:07 PM	#4
Solidkick somebody shut me the fark up. Join Date: 10-21-03 Location: Bandera Owner in Missouri	In my opinion, 170* was too early.... I usually cook to an internal temp of around 165, then wrap and take on up to around 185-187* and start checking for the "in with no resistance" feel. The meat will tell you when it's done.....at comps I'll rest for a couple of hours, then roll the foil back and put back into the cooker so the bark will "bark" back up.....at home I slice and eat........ __________________ Mr. Kick ------------------------------------------------ *Belly Brothers BBQ Team* "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!!

11-05-2007, 07:08 PM	#5
RichardF is One Chatty Farker Join Date: 03-07-05 Location: the best day ever	I've had a couple briskets that were "done" that were in the mid 170* range, but they were the exception to the rule. They also hadn't just hit the 170* range, they had been there for a while. But I mustard slather so don't go by me __________________ if you meet the Buddha on the road, kill him Live every week like it's shark week

11-05-2007, 07:11 PM	#7
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	Who is this person ? Do they cook briskets frequently enough to have a sense of what a properly cooked brisket should be ? __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

11-05-2007, 07:15 PM	#10
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	Side note, I'm trying to get him to cook it Friday, for Sunday night dinner, so I can "fix it" in the reheat. __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

11-05-2007, 07:18 PM	#11
Smokin' Gnome BBQ is Blowin Smoke! Join Date: 05-31-07 Location: Shippensburg PA	I generally wrap @ 160 pull around 190 and let rest in a coller about 2 hours (give or take) My best finish was 12th in BelAir Md(52 great teams) as Yankee or one of those guys who gennerally do really well and are a role model to the rest of us!!L.O.L.

11-05-2007, 07:19 PM	#12
FatDaddy is One Chatty Farker Join Date: 04-04-06 Location: Wichita Falls, Tx	i usually wrap around 160-170* never thought of pulling one off that early. i usually start testin for doneness like everyone else says about 185* or so. Thats the way i do em in Texas!!! __________________ HALF DIAMOND RANCH BBQ Home made 5' reverse flow smoker Lg BGE WSM 18.5 WSM 22.5 Weber Kettle 22 1/2" silver series Weber Copper Smokey Joe Gold 14.5" GPS trackable RED super fast thermopen http://www.facebook.com/jtempleton2

11-05-2007, 07:22 PM	#14
bbqbull Watching over us. Join Date: 12-27-05 Location: Mid Michigan	Briskets either packer or flats...........are done when their done. I run mine to 190 internal w/a thermometer. Then I slide a fork into the side. If it goes in like warm budda, its done. If im going to hold it for a few hours, foil and into a prewarmed cooler. If im going to slice, I pull it and let it rest for abt a half an hour. If it doesnt feel like warm budda when ya poke it, aint done in my opinion. __________________ "You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL]

11-05-2007, 07:37 PM	#15
Westexbbq somebody shut me the fark up. Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .	Last one I did, cupla weeks ago, 14 lb. packer, trimmed to maybe 12-13lb., smoked all day, wrapped after 8 hrs, finished inside at 225, pulled at 195 and was the best I had in a while. Seems like 170 would be borderline. Dos centavos. __________________ Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"

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