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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.


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Unread 08-15-2013, 09:58 PM   #1
nrm
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Default Brisket Probe Tender Question

I got a 7.5lb flat from Costco the other day an put it on the UDS this morning at 0430. It's now almost 1600 (12 hrs @ 250), the IT is 195.9 and 2/3 of the meat probes tender but not the thickest part. Should I keep it on until the whole flat probes tender or pull it now? I don't want it to dry out.
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Unread 08-15-2013, 10:04 PM   #2
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It's done when it's done. Try probing with a toothpick. I say leave it on and check every 1/2 hour.
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Unread 08-15-2013, 10:06 PM   #3
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Wait till it probes tender. Wrap in foil if you are concerned about the edges getting dry.
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Unread 08-15-2013, 10:38 PM   #4
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^^^Agreed. You could put a little beef broth in it if you decide to wrap it in foil.

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Unread 08-15-2013, 11:43 PM   #5
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I am a firm believer that you foil it when the bark is right. After that you are just drying it out... IMO
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Unread 08-16-2013, 12:54 AM   #6
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If it ain't probe tender I promise it will be dry. You better check your thermo 12 hrs for a7 lber is to long. Lean meat needs to cook fast, no lower than 275 on the grate
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Unread 08-16-2013, 01:04 AM   #7
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How did it come out? I'd stop looking for temp and jump right to feel brotha, over cook a few to find that buttery feeling
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Unread 08-16-2013, 01:23 AM   #8
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Quote:
Originally Posted by AustinKnight View Post
How did it come out? I'd stop looking for temp and jump right to feel brotha, over cook a few to find that buttery feeling
Is it wrong for one man to tell another man, "nice probe"?
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Unread 08-16-2013, 01:27 AM   #9
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Quote:
Originally Posted by Neil View Post
Is it wrong for one man to tell another man, "nice probe"?
Yes, and agreed.
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Unread 08-16-2013, 04:03 AM   #10
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I took Toast's advice and checked it every 30 min. Pulled it off when the IT was 200ish (12.5 hrs) and used a toothpick to check tenderness. Still, the toothpick went in with little effort in 3/4 of the meat, but one part took a bit of effort to get in. This was my second flat, which was better than the first. It was juicy and everyone liked it. My UDS would not get above 260 degrees today for some reason. I'll have to figure out why with all the 3/4" vents open I couldn't get above 260. I double checked my pit temp with my instant read and the two were within 3 degrees of each other. I think I will have to try doing another brisket to get a few more under my belt. Thanks for the tips. I will post the pr0n tomorrow.
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Unread 08-18-2013, 09:55 PM   #11
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Default Updated: Brisket Probe Tender Question

Here is the pr0n from my cook.
Trimmed the fat cap the night before.

@ 5hrs fat cap up smoker @245 and IT 168.4

@ 5 hrs flipped fat cap down to finish

@ 8rhs smoker 246 IT 180.0

@ 11 hrs smoker at 247 IT 194.2

Checked for probe tender starting at 11.5 hrs smoker 249 IT 195.7. Pulled the brisket at 12.5 hrs smoker 251 IT 200.3.

Meat was juicy and tender. Everyone seemed to like it so I was happy all-in-all.
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Unread 08-18-2013, 10:04 PM   #12
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looks good to me! I wonder why there isn't a smoke ring though.
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Unread 08-18-2013, 10:10 PM   #13
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Looks good to me. All briskets cook differently. As far as not being able to get your UDS temp higher, maybe you had some ash build up under your charcoal basket and it got choked down. Whe my temp drops I jiggle the basket and it comes back up within 10 min. or so.
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