Whats the lowest temp you've pulled a brisket?

[SteveKing]

What the lowest temperature you've ever pulled a brisket?

I've got a brisket that's been going for 14 hours that's only registering at 170 (on multiple thermometers) but probes like butter. I've never had anything probe like butter below 200* before

[jasonjax]

I'd do some more probes and or check the temp with another probe.

I don't see that being possible.

Lowest I've personally seen is about 195 for probe tender.

[SmittyJonz]

28* from my freezer......

[pjtexas1]

Somethings not right. Cooking at 225 I can see it being done around 195 but 170 would only make sense if you were cooking well below 200 and even that is a stretch.

[WilliamD]

Wow Steve, did you probe in multiple areas? And just a couple of questions...I got the 14 hours; what temp are you cooking at, what type of brisket is it i.e. WAGU etc?, and how much does it weigh?

[SteveKing]

Was cooking at 225. It was a 12# brisket, trimmed about 4# of fat off, USDA Prime. Probe multiple areas. The point is butter, the flat is slightly firmer butter which is odd

[WilliamD]

That is odd that your meat gave that early. Something isn't right. You cook yours at a lower temp than I usually do so I could only say to keep an eye on it. I agree with Paul above; at that cooking temp you should be able to hit the 190-195 range.

[SteveKing]

Well, I was cooking two briskets. One was 12.5 the other 12.0 and shaved about 4# off each. I put them both on the top rack of my UDS and let it go overnight. They didn't cook at the same rate, one was at 190 the other at 165 when I woke up (granted the one that was at 190 was about an inch less in thickness at the point than the other). The one at 190 was good, the one at 165 wasn't quite there yet, but it didn't take long for it to reach. When it probed right I checked temp with the probe I used in the other brisket and I checked with a Thermopop, the probe was reading correctly.

[chargrill2369]

I still do not understand brisket cooking. 170 on the probe means we'll done. Why would you cook it more.

[Jason TQ]

I still do not understand brisket cooking. 170 on the probe means we'll done. Why would you cook it more.

Here you go
http://amazingribs.com/recipes/beef/texas_brisket.html

And one of the sub articles in this link
http://amazingribs.com/tips_and_technique/meat_science.html

[Demosthenes9]

Prime brisket usually finishes with a lower IT than choice or select. And the lower your cooking chamber temp, the lower the finish IT will be. So it's possible that the brisket might be close to done.

You did mention that the flat is firmer than the point. That's as it should be. The meat in the point isn't as dense and it also has a different texture as well as marbling. It will be done before the flat is usually, but you can continue to cook it without drying it out or overdoing it.

So, I'd say that the brisket isn't quite done yet, but it's getting close.

[Doog]

I have had prime finish @ 195. But Choice usually finishes above 200.
That's smoking @ 275.