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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 07-25-2010, 06:07 PM   #1
mjancel
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Default brisket temp when done

my brisket started to get tough i took it out at 145 it was super juice just alittle tuff the probe went it in most places like butter did i over cook it at that temp or did i take it out way to early. I DID NOT TAKE THEM OUT WHEN THIS PIC WAS TAKEN i spread them out and let them get some bark. the date on the meat was 10 days old could that have any thing to do with it? i had 4 full briskets on . i stack them and kept them away from the heat.
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Unread 07-25-2010, 06:14 PM   #2
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This is gonna be fun.
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Unread 07-25-2010, 06:16 PM   #3
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This is gonna be fun.
thanks but that does not help lol.....
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Unread 07-25-2010, 06:17 PM   #4
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Well, at the risk of starting a brisket war, you should get the brisket up to at least 205 degrees to be ready. For steak, 145 is good. Not so much for BBQ brisket.

Now, the fact is, brisket is ready when it's ready. However, when I cook it, it's ready to rest in foil for 2 hours once it reaches 205 degrees in the thickest section.

I am a proud brisket temperature taker. It works well for me.
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Unread 07-25-2010, 06:19 PM   #5
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Quote:
Originally Posted by Boshizzle View Post
Well, at the risk of starting a brisket war, you should get the brisket up to at least 205 degrees to be ready. Now, the fact is brisket is ready when it's ready. However, when I cook it, it's ready to rest in foil for 2 hours once it reaches 205 degrees in the thickest section.
mine started to dry out and get to dry out and get a little tuff in the thinest part. when internal hit 145 or so
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Unread 07-25-2010, 06:23 PM   #6
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Let it continue to cook until it reaches about 160 F. Then, put it in a foil wrapped pan and let it cook until it reaches about 205 F. Then, remove it from the cooker and let it rest in a warming oven or your kitchen oven for about 2 hours. There should be a lot of aus ju in the pan. Use it as a sauce after you de-fat it.

And, don't stack them. Put them on the cooker fat side down.
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Unread 07-25-2010, 06:24 PM   #7
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What temp are you cooking at? I usually take mine to about 190 and pull it and let it rest for a while.
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Unread 07-25-2010, 06:24 PM   #8
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without being sick and perverted, i will refrain from being with my 17 year old neice and relating that to cooking brisket. when internal temp reaches approx. 190, start checking for resistance with probe, probe should insert with little to no resistance. take out, wrap, and hold for atleast an hour
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Unread 07-25-2010, 06:25 PM   #9
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Check out what JD McGee did here. Ignore the spices, although I'm sure JD's are really tasty. The ones you are using will be fine, I'm sure.

http://www.bbq-brethren.com/forum/sh...ad.php?t=89170
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Unread 07-25-2010, 08:23 PM   #10
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Quote:
Originally Posted by Boshizzle View Post
Well, at the risk of starting a brisket war, you should get the brisket up to at least 205 degrees to be ready. For steak, 145 is good. Not so much for BBQ brisket.

Now, the fact is, brisket is ready when it's ready. However, when I cook it, it's ready to rest in foil for 2 hours once it reaches 205 degrees in the thickest section.

I am a proud brisket temperature taker. It works well for me.

Please, Unless you want to start ruining about 42% of your briskets... do not follow this advice. If you do... I hope you have deep pockets or you have low standards.
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Unread 07-25-2010, 08:26 PM   #11
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Quote:
Originally Posted by barbefunkoramaque View Post
Please, Unless you want to start ruining about 42% of your briskets... do not follow this advice. If you do... I hope you have deep pockets or you have low standards.
I could have mentioned my cousin on a stump. Will that raise my standards?

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Unread 07-25-2010, 08:30 PM   #12
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You took your briskets out way too early. No brisket could be done at 145, and if your probe went in like butter, you must have been in the fat line between the flat and the brisket. Stacking the briskets is also not a good idea. Always make sure there is space all the way around each brisket so the heat and smoke can penetrate evenly. As far as the date on the brisket, that shouldn't have anything to do with yours being tough. If anything, it would only make it more tender, right up to the time it goes bad. And that you would smell right away when you unwrapped it. I wet age mine for 40 days in the cryovac at 36 degrees.

Every brisket is different, so there is no exact temperature that says it's done. Almost every pork butt will slice well at 185 and pull well at 195, but for brisket you have to rely more on feel. In any case, every brisket I've cooked (at least a hundred) was done at some temperature between 195 and 205 in the middle of the flat. I cook at 250. Guys using the high heat method might have to get the temp a little higher and guys cooking at lower temperature might get it done at a lower temperature, but NEVER below 185. We're not talking about a steak here, we're talking about brisket. It takes time and temperature to get that thing tender.

The main thing to remember about BBQ, but especially brisket, is "It's done when it's done."
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Unread 07-25-2010, 08:32 PM   #13
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Quote:
Originally Posted by Boshizzle View Post
I could have mentioned my cousin on a stump. Wil that raise my standards?

Dudem how could I address 47% of the BBQing public and not mention incest... or... ya, know... cousincest.
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Unread 07-25-2010, 08:34 PM   #14
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I know, bro. I'm just pulling your chain.

But, the method I listed works well for people who don't cook a bazzilion briskets every week.

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Unread 07-25-2010, 08:41 PM   #15
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Quote:
Originally Posted by Mister Bob View Post
your probe went in like butter....in the fat...space... so the heat ... can penetrate... far ...right up ...it goes...And... you would smell right away when you got it ....wet ... butt ....pull ...on feel...some ...Guys using ...might get it done ...lower NEVER ....talking about...the time ....to get that thing tender.

The main thing to remember about BBQ, but especially brisket, is "It's done when it's done."

Now the only thing is.... well this Never done under 185 thing.... come with me on August 15th when I throw on about 50 packers and we will see how mistaken you can be just on SELECT cuts. The rate of doneness can increase below 185 the better the grade. Out fifty... I usually have 10 done at under 170... that's right... which means the stall is not neccessarily that 170 number.
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