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tubby384
06-25-2014, 03:45 PM
I smoked a 12 lb. brisket last week and my wife said the flat was a little dry. The packer was smoked in an insulated vertical, 260 degrees, internal temp 205, foil wrapped for 6 hours in an ice chest. Meat was choice from Sam's club. I did the probe test and the flat had a ever so slight resistance. I checked with probe starting at 195, so I was trying not to over cook. I know there has been numerous opinions where there should be no resistance when probed, so what does an over cooked brisket feels like? Will it dry out and shred while cutting? Should I worry if meat temp is above 205? Thanks all.

Ron_L
06-25-2014, 03:47 PM
Dry but sliceable is undercooked, dry but crumbling is overcooked.

thunter
06-25-2014, 03:47 PM
Overcooked brisket will be dry and crumbly in my experience.

pjtexas1
06-25-2014, 03:53 PM
brisket also dries out if you slice and leave it out. I usually slice as we eat.

SmittyJonz
06-25-2014, 03:57 PM
Dry but sliceable is undercooked, dry but crumbling is overcooked.

It can crumble from overcooked and not be dry and that Tastes GOOD as Chopped Beef Sammiches :heh:

DanB
06-25-2014, 04:05 PM
Here is a link to my over cooked brisket.
http://www.bbq-brethren.com/forum/showthread.php?t=190648
DanB

pjtexas1
06-25-2014, 04:13 PM
Here is a link to my over cooked brisket.
http://www.bbq-brethren.com/forum/showthread.php?t=190648
DanB

How did you probe it if the bark was hard as a rock?:confused:
did the bark harden up after you pulled it from the smoker?

tubby384
06-25-2014, 07:06 PM
Will the probe have a slight resistance on a over cooked brisket? Should I be concerned about how high the meat temp is? Thanks again.

DanB
06-25-2014, 07:18 PM
How did you probe it if the bark was hard as a rock?:confused:
did the bark harden up after you pulled it from the smoker?
I think one side wasn't as rock hard as the other..Soo the probe went & out easily. Can't really remember:confused:
DanB

crb478
06-25-2014, 09:22 PM
Really it sounds like an undercooked brisket, the probe will go in with basically no resistance when it is done, almost sucks the probe into the brisket. If you feel like you are pushing it at all it can probably go longer. Checking temps is good, but I have had briskets pull anywhere between 195 and 210. I have also had them hit say 205 and not probe tender until an hour later and still be at 205.

pjtexas1
06-25-2014, 09:37 PM
Really it sounds like an undercooked brisket, the probe will go in with basically no resistance when it is done, almost sucks the probe into the brisket. If you feel like you are pushing it at all it can probably go longer. Checking temps is good, but I have had briskets pull anywhere between 195 and 210. I have also had them hit say 205 and not probe tender until an hour later and still be at 205.

I agree. It's hard to explain the probe tender thing. I know it's done when the probe goes thru the other side of the flat without even barely pushing.

NewEnglandQ
06-25-2014, 10:11 PM
When learning to bbq brisket, chili is your best friend....

SmittyJonz
06-25-2014, 10:20 PM
At 1:00 mark


http://m.youtube.com/watch?v=hiNTM5wdtKI



He doesn't probe it but watch the jiggle at 6:20-6:25 mark.....


http://m.youtube.com/watch?v=sMIlyzRFUjU

tubby384
06-25-2014, 11:36 PM
Thanks to all for the great information. I agree that it was slightly undercooked. I will try another since our friends are having a 4th celebration and I always get to cook. I would hate to screw that up since everyone there knows what decent BBQ is now, compared to the chain restaurants.