MMMM.. BRISKET..
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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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Old 09-22-2018, 05:11 PM   #16
Novass
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The fat in the center of the picture still looks pretty white. I would have to say it’s not done yet. I to use a therma pen to probe with. So that shouldn’t be a problem if you have the feel down.
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Old 09-22-2018, 05:23 PM   #17
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Thanks everyone for the great advice I appreciate it
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Old 09-22-2018, 05:50 PM   #18
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Pick it up, bounce it and feel it. That will tell you way more than the probe test.
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Old 09-22-2018, 06:25 PM   #19
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Quote:
Originally Posted by Rockinar View Post
Pick it up, bounce it and feel it. That will tell you way more than the probe test.
Could you give a new guy some more details on bounce and feel? Thanks!
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Old 09-22-2018, 06:35 PM   #20
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I'm not sure how this pic got in my phone. Surely i didn't cook a brisket like this...

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Old 09-22-2018, 06:53 PM   #21
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Quote:
Originally Posted by V-22 Osprey View Post
Could you give a new guy some more details on bounce and feel? Thanks!
they will wobble when touched, the flat and point kind of move independently. a done brisket will give in your hands and be droopy when held from the middle
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Old 09-22-2018, 07:33 PM   #22
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Should it do that when straight from the pit or only after resting?

Also the post that said the thermapen is quite sharp so may give the illusion of tender seems right to me. I have heard of using a plastic chopstickto probe for tenderness. Does anyone know if this would work?

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Old 09-22-2018, 07:38 PM   #23
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Straight from the pit.
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Old 09-22-2018, 07:40 PM   #24
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Any probe that is pointy will work. You just have to use the same one every time. They each have their own feel.

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Old 09-22-2018, 08:47 PM   #25
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Quote:
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Thermapen for probing for doneness is your problem. They have a very sharp probe. Less resistance than a normal thermometer. Pick up a pack of dial thermometers from Sam's Club. The probes are dull and won't make you think a brisket is done when it is not done. You did not cook it long enough.
What?
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Old 09-22-2018, 09:21 PM   #26
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Originally Posted by pjtexas1 View Post
I'm not sure how this pic got in my phone. Surely i didn't cook a brisket like this...

Looks like that tofu brisket that is all the rage in Austin.
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Old 09-23-2018, 12:12 AM   #27
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Quote:
Originally Posted by V-22 Osprey View Post
Could you give a new guy some more details on bounce and feel? Thanks!

When your temp gets close, pick it up with a towel in the middle of the brisket like Franklin is doing at the start of this video when he's removing them.

https://www.youtube.com/watch?v=lnRRDSYgdmw

Then sorta shake a little bit to make the ends bounce. If your thought is "Oh s**t its going to fall apart".....its ready. If you wrap heavy in foil or too much paper, this wont work obviously.
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Old 09-23-2018, 08:14 AM   #28
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Worst case, you are going to have a great big batch of chili.
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Old 09-23-2018, 08:22 AM   #29
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I'm not sure how this pic got in my phone. Surely i didn't cook a brisket like this...

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Every once in a while a brisket like that appears on my phone too. The only reasonable explanaition is Russian hackers, as best I can tell.
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Old 09-23-2018, 06:13 PM   #30
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Quote:
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What?
I had issues myself with brisket. I switched to cheap thermometer from sams club. The probe being duller helped me hit tenderness. Take your thermopen and the cheap dial thermometer from sams club. It will feel different.

All I am saying is try it if you have the issue the op is having. Thermopen is great for temping meat but if your probing brisket it makes it easier to know when its done using the duller probe.

This is how I probe a brisket for doneness. It works for me.

Honestly, you can learn the feel with thermopen but imo it slides in too easy and can be hard to tell proper doneness. A dull probe will let you notice the difference easier.
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