Brisket temp please...

[AFLCAPT]

What internal temp am I goin' for? Thanks.

[BurntFinger_Jason]

Each brisket is different, so it's best to go by feel. If you can easily slide a temperature probe or butter knife through the meat, then you're done. Normally that happens in the area of 195-200.

[BBQ Grail]

Each brisket is different, so it's best to go by feel. If you can easily slide a temperature probe or butter knife through the meat, then you're done. Normally that happens in the area of 195-200.


Winner, winner Brisket dinner!

[AFLCAPT]

Each brisket is different, so it's best to go by feel. If you can easily slide a temperature probe or butter knife through the meat, then you're done. Normally that happens in the area of 195-200.
Thanks, I'm stuck @180 for 40 min now...any suggestions?

[BurntFinger_Jason]

Just keep your temps steady and she'll break out of it.

[gotwood]

Hang in there.........it will start rising in an hour or so....

[BBQ Grail]

Thanks, I'm stuck @180 for 40 min now...any suggestions?

Patience grasshopper!

[Poker Smoker]

Its like how you handle a woman ... you keep doing everything you are supposed to do and she will be respond when the time is right.

[barbefunkoramaque]

I am proud of y'all for not giving this guy a temp.

[barbefunkoramaque]

Its like how you handle a woman ... you keep doing everything you are supposed to do and she will be respond when the time is right.

Or she will be ready when your probe goes in like butter?

I like this comment. LOL

[BBQ Grail]

Remember, it's Q Talk!

[ZILLA]

212.36* - 213.27* but you will need an orange thermapen to read this exact temp so If you don't have on then go by feel.

[Meat Burner]

Zilla...go to your room.:biggrin:

[Poker Smoker]

Or she will be ready when your probe goes in like butter?

I like this comment. LOL

LMAO ... Touché

[bbqbull]

Or she will be ready when your probe goes in like butter?

I like this comment. LOL


I agree with barbefunkomaster dude!

[mbshop]

also depends on what ya want. when its really soft its almost at or is shredable. i like a bit of chew so i go for a temp close to 195-198.

[barbefunkoramaque]

Damn Zilla! LOL you had to go there.... LOL

Okay... so... I have two identicle chunks of meat...in size.... both leftys... both packers... what about the ones done at 175 IT? LOL

I only use a probe for one reason... all throughout 2003 through maybe 2005 I used it to show its irrelevance to brisket.

It is nice to have when you are cutting the time close but after the stall its worthless.

the phelthora of new brethren that come in here and ask why their brisket is tough and give all sorts of IT taken at all sorts of time is evidence of that.

No offense meant.... just there is a pattern

[barbefunkoramaque]

LMAO ... Touché

Or in the Touche.

[AFLCAPT]

I am proud of y'all for not giving this guy a temp.
Thanks alot for your help, you truly are a real humanitarian...
hu·man·i·tar·i·an
Function:noun Date:1844....a person promoting human welfare and social reform....
I'm sure your old enough to know the old saying...If you have nothing nice to say....
This happened to be my first brisket, & no thanks to you it came out perfect! I thought this was a site for people to learn & I'm sure, no I'm positive, that as great as you may be, you too walked before you ran. Please do all of us "newbies" a favor & keep your uninformative comments to yourself. As for the rest of the actual help from the others..THANKS!!

[Porchpup]

Thanks alot for your help, you truly are a real humanitarian...
hu·man·i·tar·i·an
Function:noun Date:1844....a person promoting human welfare and social reform....
I'm sure your old enough to know the old saying...If you have nothing nice to say....
This happened to be my first brisket, & no thanks to you it came out perfect! I thought this was a site for people to learn & I'm sure, no I'm positive, that as great as you may be, you too walked before you ran. Please do all of us "newbies" a favor & keep your uninformative comments to yourself. As for the rest of the actual help from the others..THANKS!!
I think you missed the point. The point is "there is no correct temperature".
That is exactly what everybody was trying to say.
I don't think he was trying to be rube or belittle you.

[AFLCAPT]

Damn Zilla! LOL you had to go there.... LOL

Okay... so... I have two identicle chunks of meat...in size.... both leftys... both packers... what about the ones done at 175 IT? LOL

I only use a probe for one reason... all throughout 2003 through maybe 2005 I used it to show its irrelevance to brisket.

It is nice to have when you are cutting the time close but after the stall its worthless.

the phelthora of new brethren that come in here and ask why their brisket is tough and give all sorts of IT taken at all sorts of time is evidence of that.

No offense meant.... just there is a pattern

I think you missed the point. The point is "there is no correct temperature".
That is exactly what everybody was trying to say.
I don't think he was trying to be rube or belittle you.

Thanks porchpup, if your right then I apologize. It was that first post & the one quoted above that gave me that impression.

[Saiko]

Please do all of us "newbies" a favor & keep your uninformative comments to yourself. As for the rest of the actual help from the others..THANKS!!

As porchpup said, you are talking popdaddy's comment the wrong way. Most of the brisket veterans here feel it is a big mistake to go by temperature with a brisket, that it is "done when it is done". Which as others had already said is when a probe slides in easily to the thickest part of the flat. Popdaddy was just thanking the posters that they weren't misguiding you by giving you specific temps.
Personally, I start checking for "doneness" at around 185 degrees internal, but it is usually done around 190 to 205. All briskets aren't the same and will be done at different temps.

[AFLCAPT]

As porchpup said, you are talking popdaddy's comment the wrong way. Most of the brisket veterans here feel it is a big mistake to go by temperature with a brisket, that it is "done when it is done". Which as others had already said is when a probe slides in easily to the thickest part of the flat. Popdaddy was just thanking the posters that they weren't misguiding you by giving you specific temps.
Personally, I start checking for "doneness" at around 185 degrees internal, but it is usually done around 190 to 205. All briskets aren't the same and will be done at different temps.
Thanks I appreciate it. I'm not a brisket veteran. My bad for misunderstanding. Thanks for explaning.