Brisket Done - Internal Temp vs Feel?
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- Pilgrim
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Brisket Done - Internal Temp vs Feel?
I'm a new member to the forum and looking forward to learning from everyone on the site!
Question is how to tell when your brisket is ready? Internal temp or feel? I've done a few briskets on by BGE and still trying to determine when they are ready to pull. I usually pull at 195 IT and wrap in a foil/towel/cooler for an hour or so. Got a late start this morning on the brisket and family was ready to eat. Pulled the brisket (small 6lb flat) at 195 IT and let it rest on the counter until 165 IT. It was dry and chewy. Temp probe was a little tough going in as well.
Needless to say, pretty bummed cause I was ready for a moist brisket to enjoy over the next couple of days.
Question is how to tell when your brisket is ready? Internal temp or feel? I've done a few briskets on by BGE and still trying to determine when they are ready to pull. I usually pull at 195 IT and wrap in a foil/towel/cooler for an hour or so. Got a late start this morning on the brisket and family was ready to eat. Pulled the brisket (small 6lb flat) at 195 IT and let it rest on the counter until 165 IT. It was dry and chewy. Temp probe was a little tough going in as well.
Needless to say, pretty bummed cause I was ready for a moist brisket to enjoy over the next couple of days.
- Txdragon
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Re: Brisket Done - Internal Temp vs Feel?
When it probes like butter, it's done! There will be next to no resistance when it's ready to pull. Carryover cooking will certainly finish it while resting. On a full packer, it will feel like a big, firm lump of jello and still probe like butter.
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Re: Brisket Done - Internal Temp vs Feel?
I'm wondering if and how injecting and running a water pan effect internal temp vs doneness "feel"
Reason is that I just pellet cooked an injected brisket for 27 hours over a pan full of water and I suspect my internal temps and time thru the stall were altered from what I'm used to with non-injected briskets.
I think the extra internal liquid and steam from the water pan may have changed the stall point and time?
Reason is that I just pellet cooked an injected brisket for 27 hours over a pan full of water and I suspect my internal temps and time thru the stall were altered from what I'm used to with non-injected briskets.
I think the extra internal liquid and steam from the water pan may have changed the stall point and time?
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Re: Brisket Done - Internal Temp vs Feel?
Your main problem was using just a flat. Depending on the amount of trimming, you had to fat that would render and make the meat juicier. There's no marbling of a brisket flat. And if you tried to rush it, you were only drying it out faster.
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- k.a.m.
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Re: Brisket Done - Internal Temp vs Feel?
When cooking just the flat bump your temps to 275°/300° and wrap or pan at 165° add about a 1/2 cup of beef broth to the wrap. Probe it at 200°/205° to see if its tender. When its tender let it rest in its wrap for at least two hours.
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Re: Brisket Done - Internal Temp vs Feel?
k.a.m. wrote:When cooking just the flat bump your temps to 275°/300° and wrap or pan at 165° add about a 1/2 cup of beef broth to the wrap. Probe it at 200°/205° to see if its tender. When its tender let it rest in its wrap for at least two hours.
Flats are the one hunk of meat I have not figured out... After 4-5, I just gave up. As a small family, I would love to be able to get flats into the regular rotation.... Thanks for this info. This looks like the same technique I just used for a chuck roast, which turned out great. This gives me hope!!
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- Pilgrim
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Re: Brisket Done - Internal Temp vs Feel?
This was my first go with a flat and definitely need to keep experimenting. The other ones I've done were packers and turned out great.
Thanks to everyone for the advice. Greatly appreciated!
Thanks to everyone for the advice. Greatly appreciated!
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Re: Brisket Done - Internal Temp vs Feel?
Flats are the one piece of meat I will never cook.
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Re: Brisket Done - Internal Temp vs Feel?
I cook mostly flats. It's hard to find a packer here. The trick is finding a flat that's thick with fairly even thickness all around. I spend lots of time rummaging through the selections at the stores.
I like to inject with a rich beef broth after trimming and apply the rub. It goes on the pit overnight at 225 for about 8 hours. When that's done and the color is right, I'll foil it with a little bit of the broth and cook to done. I look for around 205 average around the flat, but "probes like buttah" is my guide to pull it.
I FTC it for another 4 hours or more before I slice it.
I like to inject with a rich beef broth after trimming and apply the rub. It goes on the pit overnight at 225 for about 8 hours. When that's done and the color is right, I'll foil it with a little bit of the broth and cook to done. I look for around 205 average around the flat, but "probes like buttah" is my guide to pull it.
I FTC it for another 4 hours or more before I slice it.
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- Pilgrim
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Re: Brisket Done - Internal Temp vs Feel?
Smoking Piney wrote:I cook mostly flats. It's hard to find a packer here. The trick is finding a flat that's thick with fairly even thickness all around. I spend lots of time rummaging through the selections at the stores.
I like to inject with a rich beef broth after trimming and apply the rub. It goes on the pit overnight at 225 for about 8 hours. When that's done and the color is right, I'll foil it with a little bit of the broth and cook to done. I look for around 205 average around the flat, but "probes like buttah" is my guide to pull it.
I FTC it for another 4 hours or more before I slice it.
If we do another one, I'll definitely give your method a try.
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Re: Brisket Done - Internal Temp vs Feel?
This is a 16 lb. choice I trimmed down to just the flat while playing with my competition trim.
The flat was about 7 lbs. cooked to 165° and panned with a cup of beef stock. brought it to 210° and let rest for two hours.
The drum was running between 275° and 305°
The flat was about 7 lbs. cooked to 165° and panned with a cup of beef stock. brought it to 210° and let rest for two hours.
The drum was running between 275° and 305°
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Re: Brisket Done - Internal Temp vs Feel?
Good looking flat Mr. Kam Sir
If it’s not a full brisket, then I will buy and cook just the point. I cooked a 6lb point yesterday on my UDS and it’s was pretty good.
If it’s not a full brisket, then I will buy and cook just the point. I cooked a 6lb point yesterday on my UDS and it’s was pretty good.
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Re: Brisket Done - Internal Temp vs Feel?
TwoGuysBBQ wrote:Good looking flat Mr. Kam Sir
If it’s not a full brisket, then I will buy and cook just the point. I cooked a 6lb point yesterday on my UDS and it’s was pretty good.
I would hit that in a heart beat TwoGuys. darn that looks tasty all I would need is a few flour torts and some fresh pico and I am done.
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Re: Brisket Done - Internal Temp vs Feel?
kam you always have the best looking slices; the brisket looks good also.
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Re: Brisket Done - Internal Temp vs Feel?
TwoGuysBBQ wrote:Good looking flat Mr. Kam Sir
If it’s not a full brisket, then I will buy and cook just the point. I cooked a 6lb point yesterday on my UDS and it’s was pretty good.
Where do you buy just the point?
I would never cook another flat if I could find them...
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