I really want to try this, but before I do does anyone have any experience? What temp I taking the flat to? And should I still be probing when it hits the temp to make sure it's tender? Brisket o have the least experience with but hoping to improve my game. What I want to do is take the flat to 205 then rest in an ice chest for 5ish hours. Also have a question about carry over cooking with the flat, will it dry out? What do y'all think?
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I start checking for tenderness around 195-200* range. I’ve had briskets (and pork) that have come off at 193-215*. Every cut of meat is different. With regards to your original question, are you talking about a pre cook separation? Or separating at the stall?
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Start here:
I always cook whole packers, never separate before cooking. The method posted above has never failed me. Quality of meat is probably the biggest variable.Comment
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I only separated them once and didn't see it being worth the effort.
Don't get locked in to some magical temperatures that people claim are perfect for this or that meat. Probe tender is what you are going for, and that happens at different temps with different cuts of meat. Also check in more than one spot as it can also vary from one end to the other on the same piece of meat.
Most importantly, enjoy the process. It's just BBQ, and nobody's life is hanging in the balance. If it really goes bad, order a pizza, and laugh about it.Comment
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