Tender? It better be! The bark is looking good and didn't feel hard. The foil is back on and the temp is immediately increasing
I asked if it's tender because that's the indicator if it's done. If it's really tender and the meat is in at least the high 180s, you should take it off the heat and cambro it. It's probably as good as it's gonna get
It feels like butter in some spots, but not all. I could just be hitting fatty areas. I see on the brisket page it states 200-205 and I'm used to butt which is 195-203. Should I yank this when I see 195 or 200? I'm at 189 right now. I'm hoping to pull no later than 7 (Eastern).
I agree with Jerod. In this case probe tenderness is likely to come earlier than 203-205 because you opened the wrap and the meat cooled off due to evaporative cooling... then it started heating back up. The meat spent a lot of time above 180F, which is a good temp range for the collagens and such to melt away and give you tender meat. Once they are melted away it's as tender as it's going to get and it'll just dry out if you keep cooking.
When you're resting meat it's important to keep as much heat as possible. This allows some of the moisture to get pulled back into the meat. If you have more towels you can wrap around that cooler bag I'd recommend you do that.
We want to see pics when she comes out for the guests!
You should be alright. 2+ hours of a good warm rest really helps even things out. I've had two lower quality briskets that did not receive the proper "warm rest" and were less than ideal. Even though they were taken to 205 internal.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
1.) A pair of Weber Smokey Mountain 22.5's
2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
7.) 22" Weber Kettle with Slow-N-Sear
8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
9.) BarbecueFiretruck...under development
10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!
Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...
I'm loving using BBQ to make friends and build connections.
I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.
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