I've been doing brisket for a little while and can't figure out how to do, what I want to do, which is butcher paper wrap at or after the stall and determine the doneness.
I have a probe in it through the paper wrap which tells me the temp in the meat. Since it's wrapped, I can't feel for doneness so I have to rely on the probe; which doesn't really
tell me accurately. If I stick toothpicks in multiple places, I break the paper wrap seal and juices are running all out; and will continue running out as I leave it in the cooler for a couple
of hours to do its magic.
I'm listening.
Thanks for any good help.
Is my brisket done...What to do, what to do ????
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- bbqbrisket
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Re: Is my brisket done...What to do, what to do ????
You have to be able to trust the thermo.
I go to 200°-205°.
I go to 200°-205°.
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Re: Is my brisket done...What to do, what to do ????
How do you know if it's 200 or 205?
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Re: Is my brisket done...What to do, what to do ????
bbqbrisket wrote:How do you know if it's 200 or 205?
Like he said,you have to be able to trust the Thermo... AKA Thermometer.
Finding a good one can be a little tricky. There's a post in the Pit Accessories section about how to check them for accuracy. http://www.texasbbqforum.com/viewtopic.php?f=74&t=31461
Oh, what do you know... I wrote that, LOL. OK getting back to serious, aside from the thermometer (and you DO want to get it very close to 205 at least), if the thermometer or a similar probe goes in and slides out easy, you can call it done. My last brisket, that happened at about 198 degrees for me.
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Life's Too Short for Bad BBQ.
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Re: Is my brisket done...What to do, what to do ????
Papa Tom wrote:You have to be able to trust the thermo.
I go to 200°-205°.
Agree. That and probes tender.
John - Hopelessly addicted to smoking and grilling.
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Re: Is my brisket done...What to do, what to do ????
Agree with the above remove around 200-205 If I may add that I personally don't slice until the internal temp has come down to 145
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Re: Is my brisket done...What to do, what to do ????
I do the same wrap.
I pull at 203-205 then rest till it hits 150 or so, then unwrap.
I try not to wrest it in a cooler, I don't like it to steam. If i'm at home and it's way too early, I have a keep warm setting on my oven at 140 and I let it sit in there still in the paper, then in a pan maybe loosely covered with foil. If i'm no at home, I will put it in a cooler but crack the lid.
I pull at 203-205 then rest till it hits 150 or so, then unwrap.
I try not to wrest it in a cooler, I don't like it to steam. If i'm at home and it's way too early, I have a keep warm setting on my oven at 140 and I let it sit in there still in the paper, then in a pan maybe loosely covered with foil. If i'm no at home, I will put it in a cooler but crack the lid.
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