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Old 09-28-2022, 08:26 PM   #1
Leemo
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I BBQ’d a brisket and some ribs today.....ribs were off the chart, I always wrap my brisket at 160-70(in paper) and generally pull at 205-10, let rest
It was overcooked ? Fell apart like pot roast, I’m wondering if my thermometer is bad, it’s only about 4 years old , Thermo pro...never had a problem before
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Old 09-28-2022, 08:34 PM   #2
Lsube0555
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Was it the pink butcher paper or white? If it was the white then it doesn’t breathe as much and can turn it into roast like. How long did you let it rest? I usually start checking tenderness about 190 or so I’ve had some finish 190-195 some take 205 or 210 I have my grill probes that I use for eyeballing but check with a pen style one as I feel it’s more accurate.
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Old 09-28-2022, 08:38 PM   #3
bigmike585
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Probably just the brisket itself. They generally cook pretty similar temp wise but not always. I usually just do the probe test til it starts to slide it like butter then I pull it quick.
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Old 09-28-2022, 08:38 PM   #4
theloneranger
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Like said above, depending on the cut of meat, some briskets probe tender under the temp you pulled at.
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Old 09-28-2022, 08:39 PM   #5
Smart
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210 center internal temp will push mine to falling apart most every time...

I start probing and checking at 200...200-202 is usually my sweet spot for sliced...205+ is my chopped range. Its amazing what an extra 5-6 degrees will do that far into it. And I'm talking probing in the center of the flat in the thickest part. The outside will be hotter of course.
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Old 09-28-2022, 08:44 PM   #6
Leemo
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Pink paper ..... probe slid in too easy at 195, talked to a buddy of mine who does competition...said maybe the meat itself, well::::
Thanks for the replies, I’m just a perfectionist and ****** that it did this, wife didn’t know the difference
Lol ��
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Old 09-28-2022, 08:58 PM   #7
captainsling
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Pull at 205°.
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Old 09-28-2022, 10:01 PM   #8
Mike D
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The brisket itself can make a difference. I normally pull Prime briskets at 203-205. I’ve never pushed one to 210.

I did a choice since I couldn’t find a good Prime and it was tough and dry at 205.


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Old 09-28-2022, 11:18 PM   #9
Ætheling
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Little trick I was taught. Since you are cutting against the grain the longer the fiber in the slice the less tender it will be in the mouth. If you cook one to mush slice it real thick and it should still hold together.

If the brisket comes out on the tougher side a thin slice will still be super tender in the mouth. Problem being that your wrists will be pre-arthritic by the time you are done slicing haha.


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Old 09-28-2022, 11:22 PM   #10
Ginja Ninja
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Started pulling mine around 188-190 and letting them rest 6 hours in a cooler
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Old 09-29-2022, 10:42 AM   #11
ColinR
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Don't pull at any given temp. Pull when it probes tender. Could be at 190 could be at 210. Every brisket is different.
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Old 09-29-2022, 10:52 AM   #12
Leaverrite
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Quote:
Originally Posted by ColinR View Post
Don't pull at any given temp. Pull when it probes tender. Could be at 190 could be at 210. Every brisket is different.
This... I use and internal meat probe to get me in the right range (185-190) before I start probing the brisket in the flat. Sometimes I take up to 205-210 if needed, but depends on the brisket. Use a bamboo skewer, thermo-pen, ice pick etc. Should feel like pushing it into a tub of peanut butter in the flat. The point will be soft and jello-like. Different brisket grades all cook different, I have since moved to the cheaper choice briskets and they turn out great every time for me. I have overcooked prime ones with more fat.

The tips that work for me:
- I use brown butcher paper to wrap after about and hour stall 155 - 165ish usually
- I flip or rotate the meat during the cook around the hot spots (mostly when cooking on my egg)
- I try to finish them early and give time to rest at least an hour, can keep much longer in a cooler wrapped in towels
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Old 09-29-2022, 11:18 AM   #13
Graysonhogs
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Quote:
Originally Posted by Leemo View Post
I BBQ’d a brisket and some ribs today.....ribs were off the chart, I always wrap my brisket at 160-70(in paper) and generally pull at 205-10, let rest
It was overcooked ? Fell apart like pot roast, I’m wondering if my thermometer is bad, it’s only about 4 years old , Thermo pro...never had a problem before
Start checking for probe tender at 195. Each brisket is different.
Check your thermo with boiling water or a glass of ice water.

I see ColinR beat me to it.

Last edited by Graysonhogs; 09-29-2022 at 11:21 AM.
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Old 09-29-2022, 11:37 AM   #14
TX Fireman 911
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I pull at around 203° and they seem to be tender but not falling apart
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Old 09-29-2022, 11:41 AM   #15
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Quote:
Originally Posted by ColinR View Post
Don't pull at any given temp. Pull when it probes tender. Could be at 190 could be at 210. Every brisket is different.
ColinR has the correct answer.

The only thing the thermometer is good for in cooking brisket is letting you know when it is getting close. Once it gets past 190 its all feel from there. When the probe tells you its tender, pull it off.
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Old 09-29-2022, 11:51 AM   #16
JACK750
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Pull at 200-203 and let rest for at least a couple of hours. The more hours you can let it rest the better.
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Old 09-29-2022, 12:01 PM   #17
miket
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Not an expert, but as others have said, I go by how the probe feels, not necessarily temp
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Old 09-29-2022, 01:25 PM   #18
68rustbucket
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Quote:
Originally Posted by ColinR View Post
Don't pull at any given temp. Pull when it probes tender. Could be at 190 could be at 210. Every brisket is different.
I concur!
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Old 09-29-2022, 03:01 PM   #19
talltexasshoote
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I smoke about 80 briskets a year for tailgates and events. 2 things help me be consistent

1. Start with choice brisket. I know prime and wagyu are all the rage. Great, it keeps the choice prices lower. Brisket is meant to cook tough meat tender.

2 When dealing with brisket and beans listen to Smart. He know what he preaches here.
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Old 09-29-2022, 03:06 PM   #20
bowhntrmatt
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I'd start probing at about 197ish. As soon as it feels like butter, pull and rest a couple hours. I prefer in an insulated bag cooler or on the counter with a couple towels on top to insulate. The idea being to let the temp come down as slowly as possible.
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Old 09-29-2022, 03:34 PM   #21
Leon County Slayer
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PM me and i can share a doc you'll like
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Old 09-29-2022, 06:08 PM   #22
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Nothing wrong it it falls apart. Delicuious. Best taco meat in Texas.

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Old 09-29-2022, 06:25 PM   #23
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I am a 200 to 202 kinda guy.
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Old 09-29-2022, 06:38 PM   #24
Rotney
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Interesting video on 3 ways to smoke brisket

https://youtu.be/HNGLHX5bjBg
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Old 09-29-2022, 06:44 PM   #25
Leemo
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Thanks everyone
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Old 09-30-2022, 11:45 AM   #26
Leon County Slayer
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documnet sent!
there's a lot of good info on picking/ prepping/seasoning, holds etc....that result in a great brisket. Don't over trim either - that and overcooking is how most of us mess it up.

Also, if the heat source is under the meat, cook it fat side down and if the heat's on the side, fat side up. Good luck!
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Old 09-30-2022, 07:28 PM   #27
Smart
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1,000s of way to do a brisket… all are the best.

Last edited by Smart; 09-30-2022 at 08:20 PM.
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Old 09-30-2022, 07:29 PM   #28
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Quote:
Originally Posted by Smart View Post
1,000s of way to do a briskets… all are the best.
Except the 998 that ain't yours or mine
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Old 09-30-2022, 08:20 PM   #29
Smart
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Quote:
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Except the 998 that ain't yours or mine

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