Brisket - Temperature vs Timing and Beef Ribs

dseskin · 11-02-2015, 10:37 AM

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

dseskin · 11-02-2015, 10:46 AM

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

dseskin · 11-02-2015, 10:50 AM

Quote:

Originally Posted by dseskin

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

trying to add pictures

pjtexas1 · 11-02-2015, 10:56 AM

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.

Ron_L · 11-02-2015, 10:57 AM

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.

dseskin · 11-02-2015, 10:58 AM

Quote:

Originally Posted by pjtexas1

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.

Thanks Paul, I was concerned it would be dried out

hogs122 · 11-02-2015, 11:07 AM

Quote:

Originally Posted by dseskin

Thanks Paul, I was concerned it would be dried out

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.

dseskin · 11-02-2015, 01:20 PM

Quote:

Originally Posted by hogs122

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.

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

dseskin · 11-02-2015, 01:22 PM

Quote:

Originally Posted by Ron_L

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.

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

Bludawg · 11-02-2015, 01:27 PM

Don't cook to a temp cook until its tender in the thickest part of the flat (probes like peanut butter) at 225 a 15 lb packer will take 22 hrs aprox to achieve this. I don't cook anything below 300 deg. Cook the flat not the point if the flat is done the point will be too.

Harrjack · 11-02-2015, 01:39 PM

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

dseskin · 11-02-2015, 01:45 PM

Quote:

Originally Posted by Harrjack

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

Time to try this method

VoodoChild · 11-02-2015, 01:51 PM

Quote:

Originally Posted by Harrjack

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

Me too ..Havent cooked 6 but the Method is tried and true.

11-02-2015, 10:37 AM	#1
dseskin Knows what a fatty is. Join Date: 10-20-15 Location: Richmond, British Columbia Name/Nickname : Darrel	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

11-02-2015, 10:56 AM	#4
pjtexas1 somebody shut me the fark up. Join Date: 12-28-11 Location: Belton, Tx Name/Nickname : Texas Pete	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. __________________ Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! ([URL="https://docs.google.com/spreadsheets/d/12NjP4bH3uLyH6-RJnI4gSfDr0nKQ6_4cxdw_GhmrKq0/edit#gid=1935530835"]Link[/URL])

11-02-2015, 10:57 AM	#5
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	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. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

11-02-2015, 01:27 PM	#10
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	Don't cook to a temp cook until its tender in the thickest part of the flat (probes like peanut butter) at 225 a 15 lb packer will take 22 hrs aprox to achieve this. I don't cook anything below 300 deg. Cook the flat not the point if the flat is done the point will be too. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

11-02-2015, 10:46 AM	#2
dseskin Knows what a fatty is. Join Date: 10-20-15 Location: Richmond, British Columbia Name/Nickname : Darrel	I have tried uploading the pictures but seem to be having an issue

11-02-2015, 01:39 PM	#11
Harrjack Knows what a fatty is. Join Date: 05-14-15 Location: Magnolia, Texas	I've been using Bludawgs brisket procedure this year and everyone has be great. I've actually cooked 6 at a time.