Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


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.

Thread Tools
Old 11-26-2011, 11:29 PM   #1
On the road to being a farker
Soulman1282's Avatar
Join Date: 11-15-11
Location: Springfield, MO
Default Brisket Questions

I did my first brisket a while ago (just a flat, not a whole packer), and it came out kinda dry. I pulled it at about 180 internal, which I now know is a bit too soon, but I think I may have wrapped it a little late also. At what internal temp do you guys normally warp your briskets? Or if you don't do it by temp, after how long on do you wrap it? Any more experienced info would help! Thanks!
Justin Myrick, Chef, Eagle Scout, Kamado Joe ClassicJoe, Char-Griller Pro Deluxe offset
Soulman1282 is offline   Reply With Quote

Old 11-26-2011, 11:31 PM   #2
Babbling Farker
Join Date: 04-25-11
Location: Valdese, NC

The main problem is probably that it was taken off too soon. I cook mine to probe tenderness which usually happens between 195-200° then pull it off, foil it, and let it rest.
Measure Less. Cook More.
JMSetzler is offline   Reply With Quote

Old 11-26-2011, 11:39 PM   #3
On the road to being a farker

Join Date: 09-06-11
Location: D/FW, Texas

I usually wrap mine around 150-160. Then I keep it wrapped until it probes tender(190-205ish). You pulled it a little too early.
-Lazy Bones BBQ
-Custom competition trailer with an offset and a cabinet. And a kettle or two.
Lazybones is offline   Reply With Quote

Old 11-27-2011, 01:06 AM   #4
Captain P.J.
Full Fledged Farker
Join Date: 06-15-10
Location: Menomonie, WI

+1 on wrapping at 150-160.
Extreme BBQ Trailer, Backwoods Competitor, 2- 22.5" WSM, 22.5" & 18.5" Weber kettles, 2 Smokey Joe's, Blue & Red Thermapens, KCBS CBJ, Captain PJ's BBQ
Captain P.J. is offline   Reply With Quote

Old 11-27-2011, 04:56 AM   #5
is One Chatty Farker

Join Date: 08-23-10
Location: Austin Texas

This is what I do for hot n fast with full choice briskets 14 pounders at 325 - 350* for about 6hours total including rest in a cooler. I wrap mine at 165* and put in 3/4 of a cup of low sodium beef broth in, and pull it at 205. People will say don't go on temp go on feel when it probes like butter. If you wait tell it probes through like butter all over it is going to be over cooked in my opinion, I know what kinda feels like butter but isn't over cooked that's 205 to me. I dump the juices and you can do whatever you want with them, wrap the brisket in foil and a moving blanket drop it in a cooler for 1hour. I've been doing brisket for awhile now and this is how I do them. It will be juicy, I also inject mine with the same beef broth and fine ground brisket rub I use on the brisket. I'm not one for trial and error I like to do things right the first time and its taken me many briskets to do this, now I only do them this way because I feel it's the right way on my uds. Keep reading on here you'll figure it out this site really helps I'm very thankful for the breathern.

Sent from my SGH-T959 using Tapatalk
[B]|[/B][COLOR="DarkOrange"][B]HOOK'EM[/B][/COLOR] [B][B]UDS[/B]|[B][COLOR="DimGray"]MINI UDS[/COLOR][/B][COLOR="Black"]|22.5 WEBER PERF[/COLOR][/B][COLOR="Sienna"][B]|B&B[/B][/COLOR][COLOR="Sienna"][B]|OAK & PECAN[/B][/COLOR][COLOR="Blue"][B]|DIGIQ[/B][COLOR="Black"][B]|[/B][/COLOR][/COLOR][COLOR="Yellow"][B]TW8060[/B][/COLOR][B]|THERMAPEN[/B] [COLOR="DarkOrange"][B]ORANGE[/B][/COLOR][B]|[/B][B][COLOR="Black"]Char[/COLOR][/B][B][COLOR="Red"]-Griller[/COLOR][/B] [B][COLOR="Black"]Akorn[/COLOR][/B][B]|[/B][URL=""][COLOR="Red"][B]Thin[/B][/COLOR][COLOR="LightBlue"] [B]Blue[/B][/COLOR] [COLOR="RoyalBlue"][B]Smokery[/B][/COLOR][/URL][B]|[/B]
AustinKnight is offline   Reply With Quote

Old 11-27-2011, 06:15 AM   #6
is one Smokin' Farker
Join Date: 06-03-09
Location: Columbus,Indiana

I use the same as above on the hot and fast, but i do not add any juice when i foil or wrap. SOmetimes i just let it ride without foiling and it is just as good.
JAMBO Pit, 700 Club, 180 Chicken x 6,180 Ribs, 180 Brisket American Royal #WCO
indianagriller is offline   Reply With Quote

Old 11-27-2011, 07:25 AM   #7
is one Smokin' Farker
southernstyle's Avatar
Join Date: 08-26-11
Location: okeechobee, fl.

foil when your bark looks good. ends up being 150-160. probe tender 195-205
roger. Sponsored by oakridge bbq. stumps baby with digi q 2. doublebarrel 250 gallon offset
southernstyle is offline   Reply With Quote

Old 11-27-2011, 08:01 AM   #8
Mister Bob
Babbling Farker

Join Date: 06-15-09
Location: Scituate, RI

I wrap between 160 and 165 (about the time of the stall). I start probing between 190 and 195 and check every 15 or 20 minutes after that. In fact I have one wrapped in the cooker right now.

It will probably be done somewhere between 195 and 205 (when the probe first slides in like buttah). I've heard that it could be done at a lower temperature, but I've never seen it. Gotta go, time to give it another probe...
Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller
Mister Bob is offline   Reply With Quote

Old 11-27-2011, 08:21 AM   #9
Ron_L's Avatar
Join Date: 12-09-04
Location: Chicago 'Burbs

I don't care what the internal temp is when I foil. I'm looking for a certain bark color and I foil when I see that. I have taken the internal temp a couple of times to see what it is and it was between 150 and 160, but it really doesn't matter to me.
"Ron Rico, Boss. You can call me Captain Ron..."

*** BBQ Brethren Chicago Area Picnic is scheduled! Saturday, August 19th! Spread the word!!!

The Naked Fatty!

3x Hunsaker Cans/Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/BS Pizza Oven
Ron_L is online now   Reply With Quote

Old 11-27-2011, 09:06 AM   #10
somebody shut me the fark up.

LMAJ's Avatar
Join Date: 07-01-07
Location: Southeastern Pa

I don't usually wrap briskets or butts during the cook unless I am pushed for time.
I pull them when they probe like butter, then wrap them in foil and into a cooler for a rest - I like at least an hour, but 2 is better.
Official Pennsylvania MOINK Ball maker
1 Large BGE - 7/5/08
1 Large BGE and table - 8/29/12
1 18.5 new to me WSM
Super Fast BLUE and RED Thermapen
1 - The Great Outdoors Smoker Sea Bug cooker
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
LMAJ is offline   Reply With Quote

Old 11-27-2011, 10:16 AM   #11
On the road to being a farker
Soulman1282's Avatar
Join Date: 11-15-11
Location: Springfield, MO

Thanks for all the help guys! I have never tried the hot and fast method. Seems counter to everything I've learned about BBQ, but if it works, it works.
Justin Myrick, Chef, Eagle Scout, Kamado Joe ClassicJoe, Char-Griller Pro Deluxe offset
Soulman1282 is offline   Reply With Quote

Old 11-27-2011, 12:13 PM   #12
Quintessential Chatty Farker

colonel00's Avatar
Join Date: 06-03-10
Location: Shawnee, KS

One thing to keep in mind when doing just a flat is how it was trimmed. I know that grocery stores around me sell trimmed flats but there is almost no fat left on them. Sure, they look great in the meat cooler but I would be concerned about the lack of fat contributing to the dryness. Personally, I only do packers so I don't have any experience to say this is true or not. It is just something I observed and it seems logical. Maybe someone who cooks flats can chime in and let me know if my logic is sound or if I am just nuts
Some of my photos on Instagram
Proud owner of the PentaZero
0 out of 1 members found this post helpful

“I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson
colonel00 is offline   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
Questions regarding brisket?? nrok2118 Q-talk 21 10-29-2010 09:47 AM
brisket questions capri man Q-talk 9 06-04-2010 09:36 AM
Brisket Questions eugenius67 Q-talk 10 01-30-2010 09:33 AM
Brisket questions? jack040806 Q-talk 20 01-16-2010 08:59 AM
First Brisket -some questions GusRobin Q-talk 2 11-10-2009 11:06 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 07:55 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts