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Old 09-11-2010, 01:53 PM   #1
Is lookin for wood to cook with.
Join Date: 05-24-10
Location: Pittsburgh, PA
Exclamation In Progress Brisket Question

I'm almost ready to pull a brisket, and I'm testing the meat with my temp probe. Near the ends of the flat, the probe goes in without resistance. In the point, there's no resistance either. But in the middle part of the flat as you bo back towards the point, there's still some resistance. The internal is 185. Should I leave it on longer until the middle shows no resistance? Or is it already overcooked?
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Old 09-11-2010, 01:55 PM   #2
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You might have a tough one. I would leave it on till about 190* then cooler.
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Old 09-11-2010, 01:58 PM   #3
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I'd leave it on a bit longer..and then re-check the resistance.

I'm willing to sacrifice the ends of the flat for burnt ends for more tender slices for the thicker parts of the flat. The point will continue to stay moist. Hard to overcook that, unless you overcook all of the flat.
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Old 09-11-2010, 02:01 PM   #4
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Join Date: 05-24-10
Location: Pittsburgh, PA

Okay, I'll give it some more time and then check the resistance. Thanks guys!
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Old 09-11-2010, 02:04 PM   #5
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Yep = I agree - keep cooking it.
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Old 09-11-2010, 03:50 PM   #6
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I'm with Puppyboy -- go for 190 internal then pull and put in cooler or cambro until internal climbs to about 195. I think you'll be good to go.

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Old 09-11-2010, 03:58 PM   #7
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Pull it off at 198*, wrap, and hold to 203*.

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