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IT of Brisket

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  • jerrybell
    commented on 's reply
    I have started checking tenderness at 195 IT. IT of 203 is almost always fine but that can be a little overdone on some briskets.

  • Rjbachtold
    replied
    Click image for larger version

Name:	0718DE61-2CB0-4AD1-8218-51A1D23BA605.jpeg
Views:	25
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ID:	431423 With only the point left, I decided I’d try Meatheads recipe for the burnt ends in the skillet. Juicy for sure.

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  • Rjbachtold
    replied
    Ya I know what you mean. I guess I meant it being too much fall apart.

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  • kmhfive
    commented on 's reply
    You’ll definitely need more practice!! Don’t know if I’ve ever heard of a brisket “too tender” but I bet it was tasty!

  • Jerod Broussard
    replied
    Originally posted by Rjbachtold View Post
    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?
    That is a super duper long hold. Best to let it cool down to about 140 then hold at 150 if you gonna go over 5 hours.

    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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  • Rjbachtold
    replied
    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?

    Leave a comment:


  • fuzzydaddy
    commented on 's reply
    If you've got any photos of it, I'd sure like to see one or two. :-)

  • Rjbachtold
    replied
    Yep. It’s in the cooler now wrapped in towels. Thanks for the help!

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  • Troutman
    replied
    Be sure to wrap it and put in in a cooler for a couple of hours.......critical step, sounds like you're on point !!!

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  • Rjbachtold
    replied
    Thanks. Just checked it and warm butter it is. Now the waiting game

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  • kmhfive
    commented on 's reply
    +1. Start checking now. Poke it in several spots.

  • DWCowles
    replied
    When it is probe tender. If the probe will go in the brisket like warm butter it's done.

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  • Rjbachtold
    started a topic IT of Brisket

    IT of Brisket

    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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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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