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Did I just blow a brisket?

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  • Hugh
    Former Member
    • Jun 2017
    • 357

    Did I just blow a brisket?

    Did I under cook it or over cook it?

    I had a brisket on with a tin foil wrap to get through the stall. It was at 200 degrees so I unwrapped it to make sure I had the thermometer in the right place. My Thermapen showed 199 so I left it on unwrapped to get it to 203..

    The temp fell to 185 so I left it on longer. I don't understand why that would have happened. Then it stalled there. Have you seen this before?

    I finally pulled it off the pit, just from a pinch test it wasn't as jiggly as it was when I started. Its in my 160 degree oven warmer with an internal of 187. I trimmed off the first slice of the flat an it was pretty juicy.

    How do I tell whether its over cooked or under cooked when I carve it? I don't know the difference.

    Should I throw it back on and keep cooking?

    Confused....
  • Jon Solberg
    Former Member
    • Jul 2014
    • 4818

    #2
    I think at 199° your good. If the probe on your pen slides in easy your there. AKA probe tender. 203° is a target number 199° is a good number too.

    Let that baby sit a bit then eat it : ) You'll know if its good or not.

    Comment


    • ecowper
      ecowper commented
      Editing a comment
      What Jon said
  • ecowper
    Founding Member
    • Jul 2014
    • 3647
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
      Smoke = Weber Smokey Mountain 22.5"

      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
      Thermometer = Maverick ET732
      Thermometer = ThermoWorks Chef Alarm
      Thermapen Mk IV = Light blue
      Thermapen Classic = Grey
      PID Controller = Fireboard Drive + Auber 20 CFM Fan

      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
      Favorite beer = Sam Adams Boston Lager or Shiner Bock
      Favorite whisky = Lagavulin 16 year old single malt

      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


      Eric Cowperthwaite aka ecowper

    #3
    Hi Hugh ..... the key to a brisket being "done" is the probe test. The temperature range is a guideline. That temp drop, while fairly big, is not unusual. The stall is caused by evaporating liquid that is cooling the meat. When you unwrap it, it is absolutely normal to get a drop as evaporative cooling happens again. I usually just probe my brisket through the foil to avoid the problem.

    About telling if the brisket is done .... when your probe (and a Thermapen makes a great probe) feels like it is going into warm butter when you push it in the brisket, it's done. That usually happens somewhere in the 195-203 range, which is why we use that temperature as a guideline. Once it is probe tender, then hold it in a faux cambro or oven. Goal is to hold the internal temp at 170, give or take a couple degrees. 1-2 hours of hold will make an enormous difference.

    That said, if the first slice of the flat was juicy and the brisket probed tender (sounds like it did) then you are good to go.

    Comment


    • texastweeter
      texastweeter commented
      Editing a comment
      Wrong eco, not like it is going into warm butter, its gotta be like "buttah" , n but for real, you will learn to feel it. Sometimes I cook it more to make it more potroasty, and sometiemes I am cooking to slice. all depends on what you are looking for.

    • ecowper
      ecowper commented
      Editing a comment
      Sorry texastweeter ... I'm a west coast type .... butter, not buttah ;-)

    • texastweeter
      texastweeter commented
      Editing a comment
      Lol, I'll take that.
  • ecowper
    Founding Member
    • Jul 2014
    • 3647
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
      Smoke = Weber Smokey Mountain 22.5"

      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
      Thermometer = Maverick ET732
      Thermometer = ThermoWorks Chef Alarm
      Thermapen Mk IV = Light blue
      Thermapen Classic = Grey
      PID Controller = Fireboard Drive + Auber 20 CFM Fan

      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
      Favorite beer = Sam Adams Boston Lager or Shiner Bock
      Favorite whisky = Lagavulin 16 year old single malt

      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


      Eric Cowperthwaite aka ecowper

    #4
    PS It's a lot harder to "blow BBQ" than it seems from everything you read online. If you cook a brisket or pork butt at a consistent temperature created by indirect heat and convection for a long period of time until the internal temp gets somewhere in the 195-203 range, you are gonna have some good eating. it's, more or less, that simple.

    Comment

    • Hugh
      Former Member
      • Jun 2017
      • 357

      #5
      thx guys

      Comment


      • ecowper
        ecowper commented
        Editing a comment
        no problem .... love to hear how it is once you slice and serve
    • Hugh
      Former Member
      • Jun 2017
      • 357

      #6
      I don't know who to thank so I'll just thank all of you. It worked out well. Every Sunday night the neighbors and my inlaws come over supper. The brisket was probably over done but still juicy and it was a hit. I made fresh coleslaw with Meatheads creamy southern dressing as well as corn on the cob. Simple meal and it was a big hit. People think I know how to barbeque!

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      Comment


      • scottranda
        scottranda commented
        Editing a comment
        Looks awesome!

      • Pirate Scott
        Pirate Scott commented
        Editing a comment
        Your guests are correct. You do know how to barbecue. I need to do a Brisket soon.

      • CaptainMike
        CaptainMike commented
        Editing a comment
        Looks like you know how to BBQ after all!
    • Hugh
      Former Member
      • Jun 2017
      • 357

      #7
      FYI, I didn't smoke this one. I had too much bark (and salt) on the previous one so I wanted a baseline to see what kind of bark I got with no smoke and using the texas crutch. Turns out I prefer the smoke.

      Next up - sous vide chuck with an ice bath and a 3 hour smoke finish.

      Comment

      • kmhfive
        Club Member
        • Mar 2017
        • 2988
        • Northern Illinois
        • Weber Kettle -- 22.5" (In-Service Date June 2015)
          Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
          Pit Boss 820 (Retired)
          GMG Jim Bowie WiFi (In-Service Date April 2017)
          Maverick ET-733
          Fireboard
          Home-brewer

        #8
        Nice-looking Brisket! The others have said it, but I'll emphasize; once probe-tender, wrap tight and hold for 2-4 hours! You've got this!

        Comment

        • DWCowles
          Founding Member
          • Jul 2014
          • 9702
          • Smiths Grove, Ky
          • Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.

          #9
          Beautiful!

          Comment

          • fzxdoc
            Founding Member
            • Jul 2014
            • 5389
            • My toys:
              Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
              Pit Barrel Cooker (which rocks), named Pretty Baby
              Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
              Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
              Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners


              Adrenaline BBQ Company Gear:
              SnS, DnG, andLarge Charcoal Basket, for WSCGC
              SnS for 22" Kettle
              Elevated SS Rack for WSCGC
              SS Rack for DnG
              Cast Iron Griddle
              Grill Grate for SnS
              Grill Grates: five 17.375 sections (retired to storage)
              Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
              2 Grill Grate Griddles
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              Fireboard Gear:
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              Temp Test 2 Smart Thermometer
              Extra Big and Loud Timer
              Timestick Trio
              Maverick ET 73 a little workhorse with limited range
              Maverick ET 733
              Maverick (Ivation) ET 732

              Grill Pinz
              Vortex (two of them)

              Two Joule Sous Vide devices
              VacMaster Pro 350 Vacuum Sealer

              Instant Pot 6 Quart Electric Pressure Cooker
              Instant Pot 10 Quart Electric Pressure Cooker

              Charcoal Companion TurboQue
              A-Maze-N tube 12 inch tube smoker accessory for use with pellets

              BBQ Dragon and Dragon Chimney

              Shun Classic Series:
              8" Chef Knife
              6" Chef's Knife
              Gokujo Boning and Fillet Knife
              3 1/2 inch Paring Knife

            #10
            Looks great, Hugh . When you said you didn't smoke this one do you mean that you added no wood to the burning charcoal--no woodsmoke? Or did you make it in the oven? I'm guessing it was oven baked.

            One thing about brisket on the smoker, it can temp way different in different parts of the meat when it feels probe tender. Once you cambro it for a couple of hours, though, the temps even out and it's all juicy and tender.

            Kathryn

            P.S. Most rubs contain salt as their primary ingredient, so it's listed first in the Ingredients section. If you have a salty rub like that, use it to dry brine your meat. Meathead's rub recipes contain no salt which is really nice, since you can use just the right amount of salt to suit your tastes for the dry brining step and then add the rub. Have fun with your next brisket. Sounds like this one will be a hard act to follow.

            Comment

            • Hugh
              Former Member
              • Jun 2017
              • 357

              #11
              Thanks fxzdoc. I cooked it on my gasser. Just didn't add the water and wood chips this time. I'm experimenting with bark. Will add the smoke again next time.

              Interesting what you say about the temps being different in different parts of the brisket. That explains my confusion and why I ended up over cooking it a bit. I will rely more on the probe test from now on.

              Comment

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              2021 Meat-Up In Memphis Canceled

              We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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