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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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09-07-2009, 12:57 PM | #1 |
Full Fledged Farker
Join Date: 01-03-08
Location: Norco, CA
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Brisket temp
Where do you take the temp on brisket...flat, point? I know you stick probe in and when it's like butter it's ready. I'm not sure I can tell when "it's like butter", so looking at temp for comparison. After a few more briskets, I'll be trusting the probing method. Hope everyones having a good Labor Day! Cooking 10 lb brisket, 2 spatchlock chickens, bbq beans, fatty, potato salad and maybe having a few brewski's.
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[I][B]Bill [/B][/I]:cool: CBBQA Member #1218 KCBS Cert. Judge #23431 s.U.D.S. (small 30 gal. UDS) UDS Brinkman vertical Smoke 'n Pit Traeger BBQ100 NorcoRednecks-UDS 85 gal/remod [I]TemequeBBQ[/I]-insulated vert smoker |
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09-07-2009, 01:18 PM | #2 |
is one Smokin' Farker
Join Date: 09-05-08
Location: tracy ca.
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we use this with good success smoker temp .. 220-240 smoke to 185 if a tooth pick slides in easy good if not keep going but to go over 200 wrap after done and it rested for 5 min then wrap and let it sit till all your meat is done unwrap slice all the wrapped meat will stay warm for hrs .. just are way hope it helps
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GREEN MOUNTAIN GRILL <JIM BOWIE > 680 country smoker ugly drum controlled by stoker |
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09-07-2009, 01:21 PM | #3 | |
Full Fledged Farker
Join Date: 01-03-08
Location: Norco, CA
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Quote:
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[I][B]Bill [/B][/I]:cool: CBBQA Member #1218 KCBS Cert. Judge #23431 s.U.D.S. (small 30 gal. UDS) UDS Brinkman vertical Smoke 'n Pit Traeger BBQ100 NorcoRednecks-UDS 85 gal/remod [I]TemequeBBQ[/I]-insulated vert smoker |
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09-07-2009, 01:22 PM | #4 |
is Blowin Smoke!
Join Date: 08-05-07
Location: Portland Me
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You put the thermometer probe in the thickest part of the flat. Then follow BBQ Lover's advise.
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Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove |
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09-07-2009, 02:36 PM | #5 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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At over 3300 viewing this topic was handled by my recipe called
Night Train in a Dark Closet http://www.bbq-brethren.com/forum/sh...ht+dark+closet The Premise is that I noticed there was a lot of confusion as to the ZENITH that can be reached by a Brisket. The Internal Temperature Theory started with good intentions as many wanted a way to teach how to make brisket in a new way, over the internet. The IT was perfect for this. And as a result, even though one brisket will eb the same temp as the next, it may get done to the "feel" sooner than another. So people began settling on a temperature when ALL briskets should be done. This is not a good way to tell if you don't use foil. Foil, is going to keep the moisture in but old style methods when you have a few briskets done at, say 170, yes I saw one tender at 170, then anymore cookign and you are drying meat. The recipe above was to do two things... and it is not BBQ. It is to give a BASE feel for everyone to learn feel with.... IE Cook it this way, for the right time, and you will have the butter feel. If its too tender for your region or for KCBS, say... dial your feel back. But the goal is to get that feel from your pit. And NO... Do not simply do this in a smoker. Its good eats too.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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09-07-2009, 03:02 PM | #6 | |
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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Quote:
I'll be over when you call it done to let you know how you did. Where is the photo's of your "alleged" cook? Using the pellet pooper? |
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