At what temp should I cut brisket? Pork?

[jtfisher63]

Hi guys, I am curious how long should I rest the meats before cutting or pulling? We did a practice run this weekend for our first contest this coming Friday and it didn't go as well as we would have liked.

We wrapped both the brisket and the butts in foil and put them into coolers for around 4 hours. When we took the butts out of the cooler and foil they were still very hot. We went ahead and pulled the meat and put into out mock turn in box. Would there be any benefit to letting the meat rest out of the foil for awhile before pulling?

On the brisket, same deal, after pulling it out of the cooler and foil it was very hot still. I tried to seperate the point from the flat but it was still too hot to really handle without silicone gloves(which I don't have). After letting it rest for around 30 minutes it was able to be handled.

So, do you guys cool them down quite a bit before messing with them?

Thanks in advance
Jason

 

[Lakeside Smoker]

Was anything overcooked? Sometimes letting it rest too long in a hot box (cooler) can overcook the meat.
If nothing was overcooked and the food was still nice and hot and tender after four hours than nothing is wrong.

 

[MilitantSquatter]

Four hours is fine to be in the cooler. Get a pair of silicone gloves to handle if it's too hot or where multiple layers of latex gloves.

I think you're defeating the purpose if you let it sit out of the foil.. Meats gonna cool down as soon as you slice it and then the time that it takes until you turn it in and have it judged.

For the brisket, if you don't want to slide your gloved hand through the two muscles, use your long slicing knife to divide.

 

[jtfisher63]

Yes, actually both of the meats were overcooked. I pulled the brisket at 198* and the butts went over to around 200*. This was the only whole brisket I have cooked so I wasn't sure if I should let it sit out or not. Next time I plan on pulling the brisket at 190* and the butts at 195*.

 

[MilitantSquatter]

JT - Just a reminder you will see here frequently to consider as you get more practice..

While 190 / 195 is a good gauge for briskets/butts... temp is not the only indicator of doneness.. Learn to go by "feel" too (how easily can the meat me probed and removed with little to no resistance.

 

[jtfisher63]

Good idea, I'll try to pay more attention to that for now on. Thanks.

 

[brdbbq]

Learn to go by "feel" too (how easily can the meat me probed and removed with little to no resistance.

Butta Effect