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 12-25-2013, 11:08 AM   #1
Astrobeerman
Knows what a fatty is.
 
Join Date: 01-20-13
Location: houston, texas
Downloads: 0
Uploads: 0
Default What Happens.......

After a brisket is probe tender? Does it begin to dry out?

Began a brisket last niight, 13lbs. Checked this morning, cooking temps dipped in 190 or so......took it out, wrapped (inserted temp probe).......and into oven at 375

Well.....IT is reading at 210.......and still not probe tender........

Gonna let it keep going (bc I think it hasn't reached probe tender), but hypethetically speaking.....what happens after the probe tender stage??

Thanks in advance.......and merry Christmas
Astrobeerman is online now   Reply With Quote


Unread 12-25-2013, 11:11 AM   #2
Pyle's BBQ
Babbling Farker
 
Pyle's BBQ's Avatar
 
Join Date: 10-25-06
Location: Des Moines, IA
Downloads: 0
Uploads: 0
Default

Yes it will start to dry out. Is any part of the brisket probe tender?
__________________
Bryan,
Team: Pyle's BBQ; Yoder YS640; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker.

Saddles BBQ Bistro

Μολν λαβέ
Pyle's BBQ is online now   Reply With Quote


Unread 12-25-2013, 11:20 AM   #3
Astrobeerman
Knows what a fatty is.
 
Join Date: 01-20-13
Location: houston, texas
Downloads: 0
Uploads: 0
Default

No. I checked it everywhere and still tough thoughout..........

Its a packerd......so isn't the point suppose to not dry out? Or at least take a long while to dry out...

We are on hour 13 of cook......

IT is now at 222.............I added some coke in with the wrap (before putting it into oven)........
Astrobeerman is online now   Reply With Quote


Unread 12-25-2013, 11:24 AM   #4
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Downloads: 0
Uploads: 0
Default

I'm hoping things turn out OK for you but when you start combining 13 hrs, 375 ramp up and 222 IT all in one post things don't sound promising.
__________________
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote


Unread 12-25-2013, 11:36 AM   #5
Garrett
is One Chatty Farker

 
Garrett's Avatar
 
Join Date: 10-03-12
Location: Gastonia North Carolina
Downloads: 0
Uploads: 0
Default

Yeah not really sounding good. But you may be able to have some super good tacos or chili.
__________________
My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, and a free to me Weber One Touch Silver 18.5" kettle
Garrett is offline   Reply With Quote


Unread 12-25-2013, 11:56 AM   #6
EverettBBQ
Full Fledged Farker

 
EverettBBQ's Avatar
 
Join Date: 08-06-13
Location: Overland Park, KS
Downloads: 0
Uploads: 0
Default

Did you wrap it before the oven.
Why so hot in oven?
I was cooking at a BBQ contest this last summer.
The overnight crew let the smoker get real low.
170
We had put the brisket on that Friday night,
By the time I got there Saturday morning the brisket was like beef jerky.
It never got tender even when the internal temp was 205.
I think all of the moisture was driven out and it was just like jerky.
Beef jerky is just a slow dehydration of beef.
I hope it comes out ok.
Can always make it into chili.
__________________
Smoker - Rebel 17
Smoker Temp Control - Pitmaster IQ 110
Maverick Redi Chek
Thermapen- Red
BBQ Team - Dixie Boys BBQ
Grill - Weber SUMMIT E-670
KCBS member and CBJ
EverettBBQ is online now   Reply With Quote


Unread 12-25-2013, 11:56 AM   #7
Astrobeerman
Knows what a fatty is.
 
Join Date: 01-20-13
Location: houston, texas
Downloads: 0
Uploads: 0
Default

Come on guys.......where is the holiday spirit........BELIEVE!!!!!!!!!!!!

Its at 230.........and beginning to loosen and probe tender in areas..........

Come on santa......make this brisket probe tender............lol
Astrobeerman is online now   Reply With Quote


Thanks from:--->
Unread 12-25-2013, 12:00 PM   #8
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Downloads: 0
Uploads: 0
Default

If it probes tender at 258 IT and juices flow everywhere after slicing, then you might want to seriously consider throwing out that thermometer....
__________________
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote


Unread 12-25-2013, 12:07 PM   #9
Astrobeerman
Knows what a fatty is.
 
Join Date: 01-20-13
Location: houston, texas
Downloads: 0
Uploads: 0
Default

And at 235............probe tender..........wtf!!!!!!
Pics to follow after slicing

And off to the races to family get together..........
Astrobeerman is online now   Reply With Quote


Thanks from:--->
Unread 12-25-2013, 12:08 PM   #10
cholloway
is One Chatty Farker

 
cholloway's Avatar
 
Join Date: 05-10-11
Location: Atlanta, GA.
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by MilitantSquatter View Post
If it probes tender at 258 IT and juices flow everywhere after slicing, then you might want to seriously consider throwing out that thermometer....
That's what I'm thinking.
Test your thermometer in boiling water. It should read between 210°-214°.
__________________
Colin
New Braunfels Hondo Offset
New Braunfels Bandera (Refurbished & Improved)
33 year old Char-Broil 450
1996 Blue Weber SS Performer
2003 Black Weber SS Performer
Weber 22.5 OTG with rotisserie & Smokenator
Weber SJS & modified stock pot Mini-WSM
STOK Island gasser
Recipient of Official & Un-Official Moink Certificates
cholloway is offline   Reply With Quote


Unread 12-25-2013, 03:00 PM   #11
Gore
Phizzy

 
Gore's Avatar
 
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Astrobeerman View Post
And at 235............probe tender..........wtf!!!!!!
Pics to follow after slicing

And off to the races to family get together..........
Wow, this could be some kind of record. Can't wait to see some pics!
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS
"I love everything about the pig, even the way she walks." -- Spanish proverb
(\__/)
(='.'=) This is the rabbit baby. Invests him in yours signature,
(")_(") and the help rabbit baby takes over control of the world!
Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ

Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.
Gore is online now   Reply With Quote


Unread 12-25-2013, 03:12 PM   #12
Pyrotech
Full Fledged Farker

 
Pyrotech's Avatar
 
Join Date: 06-07-12
Location: Austin and Midland Texas
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Pyle's BBQ View Post
Yes it will start to dry out. Is any part of the brisket probe tender?

It's what happen to mine yesterday. it was tender, but dry. even the point was drier then expected.

I suspect a combination of events led to it being dry. Fire management and time being the two biggest, and I suspect the time in the freezer may have played a small factor as well. I was not happy with the appearance after thawed. there was some brown spots on the side near the fat cap, and the color of the meat is not what I Prefer to see. almost like a bit of freezer burn even though it was in a cryovac

It is going to become brisket and noodles here shortly, that should help, especially since it tasted more like a pot roast. Not that its a horrible thing, just not what I shooting for
Pyrotech is offline   Reply With Quote


Unread 12-25-2013, 03:51 PM   #13
Astrobeerman
Knows what a fatty is.
 
Join Date: 01-20-13
Location: houston, texas
Downloads: 0
Uploads: 0
Default

Astrobeerman is online now   Reply With Quote


Unread 12-25-2013, 03:54 PM   #14
Diesel Dave
Babbling Farker


 
Diesel Dave's Avatar
 
Join Date: 08-23-13
Location: Reading MI
Downloads: 0
Uploads: 0
Default

Looks like ya did a mighty fine job there
__________________
HELP BIGMISTA GET HIS DREAM


I'm officially a ZERO
IMBAS Certified MOINK baller
WWGALD

There is NO Secret Squirrel Society
Diesel Dave is offline   Reply With Quote


Unread 12-25-2013, 03:59 PM   #15
SmittyJonz
Babbling Farker

 
SmittyJonz's Avatar
 
Join Date: 07-17-13
Location: Burleson Tx
Downloads: 0
Uploads: 0
Default

Well How'd it Taste ?
__________________
N Tx Spring Bash
SmittyJonz 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 08:41 AM.


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