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IT of Brisket

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  • Rjbachtold
    Club Member
    • Nov 2017
    • 133
    • La Monte, MO

    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?
  • DWCowles
    Founding Member
    • Jul 2014
    • 9696
    • 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.

    #2
    When it is probe tender. If the probe will go in the brisket like warm butter it's done.

    Comment


    • kmhfive
      kmhfive commented
      Editing a comment
      +1. Start checking now. Poke it in several spots.
  • Rjbachtold
    Club Member
    • Nov 2017
    • 133
    • La Monte, MO

    #3
    Thanks. Just checked it and warm butter it is. Now the waiting game

    Comment

    • Troutman
      Club Member
      • Aug 2017
      • 7836
      • 1521

      • OUTDOOR COOKERS

        BBQ ACCESSORIES

        WOOD & PELLET PREFERENCES

        SOUS VIDE

        INDOOR COOKWARE


      #4
      Be sure to wrap it and put in in a cooler for a couple of hours.......critical step, sounds like you're on point !!!

      Comment

      • Rjbachtold
        Club Member
        • Nov 2017
        • 133
        • La Monte, MO

        #5
        Yep. It’s in the cooler now wrapped in towels. Thanks for the help!

        Comment


        • fuzzydaddy
          fuzzydaddy commented
          Editing a comment
          If you've got any photos of it, I'd sure like to see one or two. :-)
      • Rjbachtold
        Club Member
        • Nov 2017
        • 133
        • La Monte, MO

        #6
        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?

        Comment


        • kmhfive
          kmhfive commented
          Editing a comment
          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!

        • jerrybell
          jerrybell commented
          Editing a comment
          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.
      • Jerod Broussard
        Moderator
        • Jun 2014
        • 9935
        • East Texas
        • Pit Barrel Cooker "Texas Brisket Edition"
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        #7
        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.

        Comment

        • Rjbachtold
          Club Member
          • Nov 2017
          • 133
          • La Monte, MO

          #8
          Ya I know what you mean. I guess I meant it being too much fall apart.

          Comment

          • Rjbachtold
            Club Member
            • Nov 2017
            • 133
            • La Monte, MO

            #9
            Click image for larger version

Name:	0718DE61-2CB0-4AD1-8218-51A1D23BA605.jpeg
Views:	25
Size:	1.63 MB
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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            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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