The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 03-01-2013, 01:24 PM   #1
bmoorhouse
Got Wood.
 
Join Date: 08-20-12
Location: Norfolk, VA
Downloads: 0
Uploads: 0
Default Probe test on foiled brisket?

Cooking my first brisket this weekend on my KJ and have read page after page of different opinions on how best to do it.

One common point is that the brisket is done when it is probe tender, regardless of time or temp. For those of you that use the Texas Crutch method, how do you do this test? Do you just shoot for a target temperature or do you unwrap the foil, probe, and rewrap if necessary?

I plan on applying a salt free rub tonight and letting it sit overnight. Tomorrow morning, I will inject it with a beef broth/worcester sauce mixture and sprinkle with some salt before putting it on the grill at 225.

The only thing I have not decided yet is whether or not to foil it. If I can't use the probe test, I will probabyl just cook through the stall without foil.
bmoorhouse is offline   Reply With Quote


Unread 03-01-2013, 01:28 PM   #2
aawa
Babbling Farker

 
aawa's Avatar
 
Join Date: 07-03-12
Location: Virginia Beach
Downloads: 0
Uploads: 0
Default

When I have a large piece of meat foiled and need to probe it. I just probe right through the foil. You can feel when it pierces the foil and when it starts to push into the meat.
__________________
*Weber Mini WSM* *Weber Touch and Go Performer X3* *Sublime Smoke UDS* *Maverick ET-732 * World's Fastest Blue Thermapen **Pitmaster IQ110*
aawa is online now   Reply With Quote


1 members found this post helpful.
Unread 03-01-2013, 01:35 PM   #3
MS2SB
is One Chatty Farker

 
MS2SB's Avatar
 
Join Date: 06-28-10
Location: Bothell, WA
Downloads: 0
Uploads: 0
Default

+1 Go ahead and jab that probe right through the foil.
__________________
Traeger lil Tex, 2 Weber 22.5", UDS
"Go Cougs!"
They call me "Dave"
Original Noobian Warlord
Loser of Known Space
MS2SB is online now   Reply With Quote


1 members found this post helpful.
Unread 03-01-2013, 01:38 PM   #4
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
Uploads: 0
Default

Yep, easy to probe through foil or paper. No reason to worry about that.
__________________
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Thanks from:--->
Unread 03-01-2013, 01:42 PM   #5
John Bowen
is Blowin Smoke!

 
John Bowen's Avatar
 
Join Date: 01-09-13
Location: Tupelo, MS
Downloads: 0
Uploads: 0
Default

When I wrap I put the brisket in an aluminum pan and wrap the top. When I probe I pull the foil back check it then if it needs more cook time I just wrap it back up and pop it back on the smoker. This helps me save all the juices and make handling the brisket a bit easier.
John Bowen is online now   Reply With Quote


Unread 03-01-2013, 01:47 PM   #6
John Bowen
is Blowin Smoke!

 
John Bowen's Avatar
 
Join Date: 01-09-13
Location: Tupelo, MS
Downloads: 0
Uploads: 0
Default

I also would suggest that you run the smoker at 250 instead of 225 degrees. Brisket can take a little more heat.
John Bowen is online now   Reply With Quote


Unread 03-01-2013, 01:52 PM   #7
Ron_L
Moderator

 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

I probe through the foil, too. I take the tip of my Themapen and make a small hole, and then slid the probe in. I started doing it this way after my wife found a small sliver of foil embedded in a slice of brisket as we were getting out box ready at a competition. Apparently the probe tip pushed it into the meat. If she hadn't seen it, and the judges had, we would have been DQ'd, and that day we took first place in brisket with a perfect 180!
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is online now   Reply With Quote


3 members found this post helpful.
Thanks from: --->
Unread 03-01-2013, 02:06 PM   #8
bmoorhouse
Got Wood.
 
Join Date: 08-20-12
Location: Norfolk, VA
Downloads: 0
Uploads: 0
Default

Thanks, everyone. I had read somewhere that breaking the foil seal was bad as it released the moisture it was trapping. Obviously, based on your experience, that won't be a problem.

One other thing I just thought of, if I apply the rub tonight, and inject tomorrow morning before cooking, will the injection wash away the rub? I just saw another video of someone injecting a brisket and the juices were seaping back out all over the place :( If that is a risk, perhaps I should inject and rub tonight. Any reason not to?
bmoorhouse is offline   Reply With Quote


Unread 03-01-2013, 02:08 PM   #9
Chef Jim
Babbling Farker

 
Chef Jim's Avatar
 
Join Date: 02-07-10
Location: Tequesta, Florida
Downloads: 0
Uploads: 0
Default

All very good advise. A BBQ judge once told he uses a foil pan with an open top. Then he covers for the last three hours. I have tried it and it works very well. But the probe test is what I use along with the temp.

Don't try too many methods. Stick with whatever you decide and then see if you like it. It's beef so how could you not like it? then change just one thing for the next one, and so on until you have perfected it. Takes a little time but it's worth it.

Best of luck with it.
__________________
Judge Jim, Given to me by Terry @ Git R Smoked.
Chef Jim, Gym, Jim, or CJ. I'm not a Chef, but I play one on the internet.
http://www.chef-jim.com

A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.


Chef Jim is offline   Reply With Quote


Thanks from:--->
Unread 03-01-2013, 02:20 PM   #10
John Bowen
is Blowin Smoke!

 
John Bowen's Avatar
 
Join Date: 01-09-13
Location: Tupelo, MS
Downloads: 0
Uploads: 0
Default

Quote:
One other thing I just thought of, if I apply the rub tonight, and inject tomorrow morning before cooking, will the injection wash away the rub? I just saw another video of someone injecting a brisket and the juices were seaping back out all over the place :( If that is a risk, perhaps I should inject and rub tonight. Any reason not to?
I would inject tonight wrap in plastic put in the fridge and then first thing in the morning apply your rub before you start your smoker. Your brisket can come up to room temp while your smoker comes to temp.
John Bowen is online now   Reply With Quote


Unread 03-01-2013, 03:13 PM   #11
MS2SB
is One Chatty Farker

 
MS2SB's Avatar
 
Join Date: 06-28-10
Location: Bothell, WA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by bmoorhouse View Post
One other thing I just thought of, if I apply the rub tonight, and inject tomorrow morning before cooking, will the injection wash away the rub? I just saw another video of someone injecting a brisket and the juices were seaping back out all over the place :( If that is a risk, perhaps I should inject and rub tonight. Any reason not to?
You should probably inject before rubbing, not sure if it will rinse the rubb off, but it will be a lot cleaner process. If I inject I like to let the injection redistribute overnight and then rub just before going onto the smoker.
__________________
Traeger lil Tex, 2 Weber 22.5", UDS
"Go Cougs!"
They call me "Dave"
Original Noobian Warlord
Loser of Known Space
MS2SB is online now   Reply With Quote


Unread 03-01-2013, 03:29 PM   #12
funugy
Full Fledged Farker
 
funugy's Avatar
 
Join Date: 05-21-12
Location: Oak Harbor, WA
Downloads: 0
Uploads: 0
Default

I used to jab a probe through the foil to check doneness.

Recently I have changed to using those disposable aluminum pans with a layer of foil over the top. When I do it this way it is easy to just open the foil lid and check then re-seal if needed.

When I was just wrapping in foil, it seemed I was always using 2-3 layers of HD foil and I still managed to rip a hole in the bottom of it somehow.
funugy is offline   Reply With Quote


Unread 03-01-2013, 03:48 PM   #13
Ron_L
Moderator

 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Downloads: 1
Uploads: 0
Default

Quote:
Originally Posted by funugy View Post
When I was just wrapping in foil, it seemed I was always using 2-3 layers of HD foil and I still managed to rip a hole in the bottom of it somehow.
I think that is one of Murphy's Laws of BBQ

Quote:
Originally Posted by funugy View Post
Recently I have changed to using those disposable aluminum pans with a layer of foil over the top. When I do it this way it is easy to just open the foil lid and check then re-seal if needed.
Do you notice a difference in the finished product? I foil very tightly to avoid steaming and in a pan it seems that is would steam the meat.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

Unwrap me!
Smoke me!
Eat me!

The Naked Fatty!

FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser

Remembering a friend
Ron_L is online now   Reply With Quote


Thanks from:--->
Unread 03-01-2013, 03:55 PM   #14
John Bowen
is Blowin Smoke!

 
John Bowen's Avatar
 
Join Date: 01-09-13
Location: Tupelo, MS
Downloads: 0
Uploads: 0
Default

Quote:
Do you notice a difference in the finished product? I foil very tightly to avoid steaming and in a pan it seems that is would steam the meat
I don't see a difference and it seems to me once the meat is in an enclosed area with liquid some degree of steaming is going to happen anyway. Either way the meat is sitting in hot liquid.
John Bowen is online now   Reply With Quote


Thanks from:--->
Unread 03-01-2013, 05:18 PM   #15
funugy
Full Fledged Farker
 
funugy's Avatar
 
Join Date: 05-21-12
Location: Oak Harbor, WA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Ron_L View Post
Do you notice a difference in the finished product? I foil very tightly to avoid steaming and in a pan it seems that is would steam the meat.
It's like what John Bowen said. I have not noticed a difference at all. I do try to get an appropriate sized pan though. Ya know, not use a 25lb turkey pan for a 5lb butt.

I have 4 different sized pans. They are cheap and thin. I get them at the dollar store, they cost a dollar.
funugy is offline   Reply With Quote


Reply

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

Loading



All times are GMT -5. The time now is 05:54 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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