Hi All,
This is a combination of looking for help and just general curiosity on knowing when to pull a brisket. I've seen lots of people swear by 198-203 degrees while others say just go by feel. Since reading the temp is free, I've been pulling on feel and reading the temp after the fact.
On my last 4 briskets, it hasn't felt soft until 208-210 degrees. Even though the temps have been high, 2 of them still had some resistance on the pull test. And they didn't seem super moist. I finally cooked till i was sure there was no resistance but at this point, it was starting to fall apart a little. Temp was 212 degrees but i honestly felt resistance up to that point.
Which brings me to my last brisket...I decided Im going to try pulling at 205 degrees. This time it was definitely undercooked. (I checked with two thermapens and the GMG's internal meat probe to make sure it wasn't my temp reading).
Im definitely doing something wrong but I don't get how guys like Malcom Reed can always pull at 198 and get good results. None of my recent stuff has come close to that temp. (meat quality shouldn't be an issue since i've only been using choice, prime or RD superior angus...make sure they all bend as well) Thanks for any insight
This is a combination of looking for help and just general curiosity on knowing when to pull a brisket. I've seen lots of people swear by 198-203 degrees while others say just go by feel. Since reading the temp is free, I've been pulling on feel and reading the temp after the fact.
On my last 4 briskets, it hasn't felt soft until 208-210 degrees. Even though the temps have been high, 2 of them still had some resistance on the pull test. And they didn't seem super moist. I finally cooked till i was sure there was no resistance but at this point, it was starting to fall apart a little. Temp was 212 degrees but i honestly felt resistance up to that point.
Which brings me to my last brisket...I decided Im going to try pulling at 205 degrees. This time it was definitely undercooked. (I checked with two thermapens and the GMG's internal meat probe to make sure it wasn't my temp reading).
Im definitely doing something wrong but I don't get how guys like Malcom Reed can always pull at 198 and get good results. None of my recent stuff has come close to that temp. (meat quality shouldn't be an issue since i've only been using choice, prime or RD superior angus...make sure they all bend as well) Thanks for any insight