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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.


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Old 04-11-2014, 08:56 PM   #1
mmif
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Default Yet another Brisket delema

I would say after 4 years of cooking I had one brisket come out perfect, all the others seem to be dry. I'm using choice grade (going to order prime to test) and follow all the rules, inject, wrap at 165, cook until 190, but the probe tenderness only really happened one time. Should I wait until it hits the probe tenderness and go past 190? Or is the choice brisket just that tough to get right?
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Old 04-11-2014, 09:02 PM   #2
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Cook till probe tender. Likely past 190. What temp are you cooking at. Seems the higher the cooking temp the higher the finish temp from my observation. Others will have more and better info I am sure.
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Old 04-11-2014, 09:12 PM   #3
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I cook 285-300* and have had probe tender be 208-210
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Old 04-11-2014, 09:14 PM   #4
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^^^^pretty much the same for me. Gotta be patient.
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Old 04-11-2014, 09:19 PM   #5
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Cook it until it is done. Don't be so focused on the internal temp.
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Old 04-11-2014, 09:27 PM   #6
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Oh wow, so I have been really concerned about the temp. I usually cook at 250-275.
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Old 04-11-2014, 09:39 PM   #7
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Read all off the above, good advice. Probe tender not temperature is guide. 200 is my probe testing starting point, had them tender any where from 205-215. Patience.
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Old 04-11-2014, 10:12 PM   #8
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Also, try a longer rest...two hours or more if possible.
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Old 04-11-2014, 10:23 PM   #9
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Quote:
Originally Posted by mmif View Post
I would say after 4 years of cooking I had one brisket come out perfect, all the others seem to be dry. I'm using choice grade (going to order prime to test) and follow all the rules, inject, wrap at 165, cook until 190, but the probe tenderness only really happened one time. Should I wait until it hits the probe tenderness and go past 190? Or is the choice brisket just that tough to get right?
Thanks
Ya that's not a Rule unless you like DRY Briskets....... .....go till its like an ice pick into Pudding in the thick part of the flat- sideways..........I run 300* +/- 20*..........An overcooked brisket will crumble when sliced but still Tastes Great so don't be scared to let it go.......
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Old 04-11-2014, 10:30 PM   #10
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Take a look at bigabyte Basic Brisket Tutorial . It covers all aspects of making a great brisket. Including how to tell if its done. Good luck and everyone above is on point.

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Old 04-11-2014, 10:32 PM   #11
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Yeah, you're following all the wrong rules lol.

Whoever says your briskets will be perfectly cooked at 190 needs to be put on /ignore. Probe tender happens when it happens. As it has already been mentioned here, the thickest part of the flat may not be probe tender till it hits the 205-210 region depending on several factors, the cow, the cooking temp, etc.. Every cow is different, they won't all be done at the same temp.

Another general rule of thumb, the higher the cooking temp, the higher the finished temp will be before said cow or pork part submits.

I also agree on a longer rest, if you can do 4 hours, do it.
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Old 04-11-2014, 10:34 PM   #12
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Quote:
Originally Posted by El Ropo View Post
Yeah, you're following all the wrong rules lol.

.

Another general rule of thumb, the higher the cooking temp, the higher the finished temp will be before said cow or pork part submits.

I also agree on a longer rest, if you can do 4 hours, do it.
Yes, this is true.........
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Old 04-11-2014, 11:01 PM   #13
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Don't waste the money on prime. A choice can be just as good when cooked right.
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Old 04-11-2014, 11:31 PM   #14
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WALMART SELECT: Slightly Overcooked- It was DELISCOUS.


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Old 04-12-2014, 07:56 AM   #15
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Love brisket
Love to cook it love to eat it

One other thing on top of all these good comments-
Wrap at 165- another rule not to follow

Wrap when the bark is the way you want it - it s a look not a temp!

I like a long rest too for eating / parties etc - but not so long for comp

Have fun!
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