So I am close to finishing my first overnight brisket. Internal temperature of the flat is approaching 200. Do I pull it after it reaches 203 in the point or in the flat?
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Founding Member
- Jul 2014
- 9698
- Smiths Grove, Ky
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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.
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It went fast just have the point left which I think I’m gonna turn into burnt ends. The taste was good but it was too tender. Fell apart after cutting almost like pulled beef. Could this be from setting in oven/cambro for 9 hours? Or the fact that it was a select brisket? Or a combination of both? Excited that this means I get to practice again! Right?
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Originally posted by Rjbachtold View PostIt went fast just have the point left which I think I’m gonna turn into burnt ends. The taste was good but it was too tender. Fell apart after cutting almost like pulled beef. Could this be from setting in oven/cambro for 9 hours? Or the fact that it was a select brisket? Or a combination of both? Excited that this means I get to practice again! Right?
Slicing while HOT will also cause that. 140-145 internal best for slicing.
You can also angle your knife somewhat into the grain of the muscle, rather than going totally against it, to help the slices maintain their integrity.
I've never ever ever had any complaints about overly tender brisket.
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