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Old 04-10-2014, 08:30 PM   #1
raggdoll
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Default temps on Brisket

Newbie here, go easy on me...why are briskets cooked to such a high internal temp (*200+) ? I thought beef only had to be cooked to *160 or so?
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Old 04-10-2014, 08:32 PM   #2
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To melt all the marbled fat to make it Tender n Juicy.
160*'would be safe but would be Dry, Nasty n Chewy.

Most like to go by probe tender so it can be 195-210* and anywhere in between.
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Old 04-10-2014, 08:36 PM   #3
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Originally Posted by SmittyJonz View Post
To melt all the marbled fat to make it Tender n Juicy.
160*'would be safe but would be Dry, Nasty n Chewy.

Most like to go by probe tender so it can be 195-210* and anywhere in between.
Ahhh, I see, because it's a less expensive cut of beef, right?
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Old 04-10-2014, 08:37 PM   #4
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Ahhh, I see, because it's a less expensive cut of beef, right?
Used to be...........I wish it still was..........it's the chest of a cow (2 per cow) - just a tough, well used piece of muscle/meat.
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Old 04-10-2014, 08:57 PM   #5
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Yea what smitty said ....but on a side note it sounds like you should know the FDA guidelines for safe cooking temps...BTW most of us eat things like steaks under 145 IT. If you're gonna be BBQing you need to know those guidelines, ground beef and pork for instance is 160 but intact is 145

http://www.fda.gov/downloads/Food/Re.../UCM260394.pdf
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Old 04-10-2014, 09:13 PM   #6
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Yea what smitty said ....but on a side note it sounds like you should know the FDA guidelines for safe cooking temps...BTW most of us eat things like steaks under 145 IT. If you're gonna be BBQing you need to know those guidelines, ground beef and pork for instance is 160 but intact is 145

http://www.fda.gov/downloads/Food/Re.../UCM260394.pdf
Thanks, I do understand that. What I didn't understand was why you had to cook brisket 40 degrees hotter than FDA guidelines
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Old 04-10-2014, 09:21 PM   #7
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Thanks, I do understand that. What I didn't understand was why you had to cook brisket 40 degrees hotter than FDA guidelines
Actually 55*
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