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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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09-11-2010, 12:53 PM
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#1 |
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Is lookin for wood to cook with.
Join Date: 05-24-10
Location: Pittsburgh, PA
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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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09-11-2010, 12:55 PM
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#2 |
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Babbling Farker
Join Date: 07-07-06
Location: Osage City, Kansas
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You might have a tough one. I would leave it on till about 190* then cooler.
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www.facebook.com/BarkinDawgsBBQCatering |
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09-11-2010, 12:58 PM
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#3 |
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Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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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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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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09-11-2010, 01:01 PM
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#4 |
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Is lookin for wood to cook with.
Join Date: 05-24-10
Location: Pittsburgh, PA
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Okay, I'll give it some more time and then check the resistance. Thanks guys!
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09-11-2010, 01:04 PM
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#5 |
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somebody shut me the fark up.
  
Join Date: 07-01-07
Location: Southeastern Pa
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Yep = I agree - keep cooking it.
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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09-11-2010, 02:50 PM
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#6 |
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Full Fledged Farker
Join Date: 09-01-10
Location: Lincolnton, NC
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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.
Hub
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[FONT=Impact][SIZE=3][COLOR=red]Committed Pellethead[/COLOR][/SIZE][/FONT] KCBS MCBJ & CTC Memphis Advantage NOS American Made Traeger 075 Weber Performer Author of [I][FONT=Times New Roman]Burn It In The Back Yard[/FONT][/I] Grillin' and Smokin' like crazy for over 40 years :whoo: [COLOR=red][I]There's No Smoke Alarm In My Outdoor Kitchen![/I][/COLOR] |
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09-11-2010, 02:58 PM
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#7 |
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Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Pull it off at 198*, wrap, and hold to 203*.
John |
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