brisket temp when done

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mjancel

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my brisket started to get tough i took it out at 145 it was super juice just alittle tuff the probe went it in most places like butter did i over cook it at that temp or did i take it out way to early. I DID NOT TAKE THEM OUT WHEN THIS PIC WAS TAKEN i spread them out and let them get some bark. the date on the meat was 10 days old could that have any thing to do with it? i had 4 full briskets on . i stack them and kept them away from the heat.
 

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Well, at the risk of starting a brisket war, you should get the brisket up to at least 205 degrees to be ready. For steak, 145 is good. Not so much for BBQ brisket.

Now, the fact is, brisket is ready when it's ready. However, when I cook it, it's ready to rest in foil for 2 hours once it reaches 205 degrees in the thickest section.

I am a proud brisket temperature taker. It works well for me.
 
Boshizzle said:
Well, at the risk of starting a brisket war, you should get the brisket up to at least 205 degrees to be ready. Now, the fact is brisket is ready when it's ready. However, when I cook it, it's ready to rest in foil for 2 hours once it reaches 205 degrees in the thickest section.
Click to expand...
mine started to dry out and get to dry out and get a little tuff in the thinest part. when internal hit 145 or so
 
Let it continue to cook until it reaches about 160 F. Then, put it in a foil wrapped pan and let it cook until it reaches about 205 F. Then, remove it from the cooker and let it rest in a warming oven or your kitchen oven for about 2 hours. There should be a lot of aus ju in the pan. Use it as a sauce after you de-fat it.

And, don't stack them. Put them on the cooker fat side down.
 
without being sick and perverted, i will refrain from being with my 17 year old neice and relating that to cooking brisket. when internal temp reaches approx. 190, start checking for resistance with probe, probe should insert with little to no resistance. take out, wrap, and hold for atleast an hour
 
Boshizzle said:
Well, at the risk of starting a brisket war, you should get the brisket up to at least 205 degrees to be ready. For steak, 145 is good. Not so much for BBQ brisket.

Now, the fact is, brisket is ready when it's ready. However, when I cook it, it's ready to rest in foil for 2 hours once it reaches 205 degrees in the thickest section.

I am a proud brisket temperature taker. It works well for me.
Click to expand...


Please, Unless you want to start ruining about 42% of your briskets... do not follow this advice. If you do... I hope you have deep pockets or you have low standards.
 
You took your briskets out way too early. No brisket could be done at 145, and if your probe went in like butter, you must have been in the fat line between the flat and the brisket. Stacking the briskets is also not a good idea. Always make sure there is space all the way around each brisket so the heat and smoke can penetrate evenly. As far as the date on the brisket, that shouldn't have anything to do with yours being tough. If anything, it would only make it more tender, right up to the time it goes bad. And that you would smell right away when you unwrapped it. I wet age mine for 40 days in the cryovac at 36 degrees.

Every brisket is different, so there is no exact temperature that says it's done. Almost every pork butt will slice well at 185 and pull well at 195, but for brisket you have to rely more on feel. In any case, every brisket I've cooked (at least a hundred) was done at some temperature between 195 and 205 in the middle of the flat. I cook at 250. Guys using the high heat method might have to get the temp a little higher and guys cooking at lower temperature might get it done at a lower temperature, but NEVER below 185. We're not talking about a steak here, we're talking about brisket. It takes time and temperature to get that thing tender.

The main thing to remember about BBQ, but especially brisket, is "It's done when it's done."
 
I know, bro. I'm just pulling your chain. :p

But, the method I listed works well for people who don't cook a bazzilion briskets every week.

picture.php
 
Mister Bob said:
your probe went in like butter....in the fat...space... so the heat ... can penetrate... far ...right up ...it goes...And... you would smell right away when you got it ....wet ... butt ....pull ...on feel...some ...Guys using ...might get it done ...lower NEVER ....talking about...the time ....to get that thing tender.

The main thing to remember about BBQ, but especially brisket, is "It's done when it's done."
Click to expand...


Now the only thing is.... well this Never done under 185 thing.... come with me on August 15th when I throw on about 50 packers and we will see how mistaken you can be just on SELECT cuts. The rate of doneness can increase below 185 the better the grade. Out fifty... I usually have 10 done at under 170... that's right... which means the stall is not neccessarily that 170 number.
 
Yeah, yeah, those were from an experiment. I injected that one with some Head Country just to see how it would do. It left tracks. But, it tasted great.
 
It looks like a hot cousin man... I am talkin Jerry Lee Lewis Juicy man.
 
Funkmasta, you need to put together an exhaustive brisket cooking tutorial. Really! You could even probably make some money on it. I'd buy it.
 
Willie's BBQ said:
without being sick and perverted, i will refrain from being with my 17 year old neice and relating that to cooking brisket. when internal temp reaches approx. 190, start checking for resistance with probe, probe should insert with little to no resistance. take out, wrap, and hold for atleast an hour
Click to expand...


Willie... you realize you just admitted you have to STOP being with your neice
 
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