Brisket - Temperature vs Timing and Beef Ribs

Hi Friends,

This weekend I went ahead and smoked a brisket - (15lb) and some beef ribs.

My first problem was that I needed to fold the brisket over itself to fit into my smoker, I folded it over with the flat facincing up and fat cap facing down - I inserted the temperature probe into the point and when the smoker was running at 225 F in it went.

When the temp reached 160 F I removed the brisket, separated the flat and point - wrapped in foil and back in it went until the temp reached 196 F.

Both were removed and let to rest for 1.5 hrs.

My problem was that the brisket was not ready and could have stayed in the smoker for a cpl more hrs as it was not as tender as I was hoping for.

Therefore my question is as follows - do you test for tenderness and temperature of which one should take precedence ?

My Beef ribs were great as were the burnt ends made from the point.

In the pictures, I have shown the brisket after 1 hr, then prior to wrapping after separating the point and flat.

Comments are always welcome

I have tried uploading the pictures but seem to be having an issue

dseskin said:

I have tried uploading the pictures but seem to be having an issue

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trying to add pictures

pjtexas1 said:

test for tenderness, temp is not important. probe the thickest part of the flat and when it slides in easily it is ready. if there is resistance let it ride another 30 minutes and check again.

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Thanks Paul, I was concerned it would be dried out

hogs122 said:

Brisket will be dry and tough if it's under-cooked. It will be dry and crumbling if it's over-cooked. Don't worry about it drying out after a certain temperature. It should be nice and moist once you're able to probe the thickest part of the flat without resistance. The point is very forgiving due to all of the fat content, so focus solely on the flat.

Temp is a decent indicator on when you should begin probing. But, I've had briskets finished at 195 degrees and all the way up to 220ish.

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Awesome - thanks guys - I was probing and measuring the point being the thickest piece - Next time will be the flat - you guys all rock

Ron_L said:

Internal temperature is not a reliable test since each piece of meat is unique and will be done at a different temp. Most of us go by feel and look for our probe to go into the thickest part of the flat with little to no resistance.

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Thanks Ron - back to basics and will try this again - its was not bad at all - just not as tender as I have done in the past

Harrjack said:

I've been using Bludawgs brisket procedure this year and everyone has be great. I've actually cooked 6 at a time.

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Time to try this method