Brisket Question
Moderator: TBBQF Deputies
-
- Rustler
- Posts: 141
- Joined: Tue Nov 17, 2009 10:42 am
- Contact:
Brisket Question
Cooking a brisket and when checking internal temp I have a difference of 5-35 degrees between different areas. Any advice? Is the low number the real number because maybe the high number Im hitting fat? Thanks
- Txdragon
- Deputy
- Posts: 5036
- Joined: Mon May 14, 2012 3:13 pm
- Location: Forney, TX
- Contact:
Re: Brisket Question
I don't monitor temps like that personally. I believe that's all rubbish! Each piece of meat is going to cook differently so I just probe it in the thickest part of the flat when I think it's done, and when the probe inserts like butter, you're golden!!
(Insert witty signature here)
- k.a.m.
- Chuck Wagon
- Posts: 3746
- Joined: Mon Jun 25, 2012 6:38 pm
- Contact:
Re: Brisket Question
The only place I check is in the center of the flat half way up from the end. That temp along with the color of the brisket before I pan it is the one I work with.
-
- Rustler
- Posts: 141
- Joined: Tue Nov 17, 2009 10:42 am
- Contact:
Re: Brisket Question
k.a.m. wrote:The only place I check is in the center of the flat half way up from the end. That temp along with the color of the brisket before I pan it is the one I work with.
Do you go in from the side towards the middle or probe right through the top in the middle?
- woodenvisions
- Chuck Wagon
- Posts: 5710
- Joined: Sun Aug 02, 2015 12:37 pm
- Contact:
Re: RE: Re: Brisket Question
Txdragon wrote:I don't monitor temps like that personally. I believe that's all rubbish! Each piece of meat is going to cook differently so I just probe it in the thickest part of the flat when I think it's done, and when the probe inserts like butter, you're golden!!
+1 ^^^^^^
- k.a.m.
- Chuck Wagon
- Posts: 3746
- Joined: Mon Jun 25, 2012 6:38 pm
- Contact:
Re: Brisket Question
kp33 wrote:k.a.m. wrote:The only place I check is in the center of the flat half way up from the end. That temp along with the color of the brisket before I pan it is the one I work with.
Do you go in from the side towards the middle or probe right through the top in the middle?
On the top. I place the probe at about a 45° and an inch in. The angle is so that when I slide out the grate I do not catch the probe on my top grate.
-
- Rustler
- Posts: 141
- Joined: Tue Nov 17, 2009 10:42 am
- Contact:
Re: Brisket Question
k.a.m. wrote:kp33 wrote:k.a.m. wrote:The only place I check is in the center of the flat half way up from the end. That temp along with the color of the brisket before I pan it is the one I work with.
Do you go in from the side towards the middle or probe right through the top in the middle?
On the top. I place the probe at about a 45° and an inch in. The angle is so that when I slide out the grate I do not catch the probe on my top grate.
Yeah not sure what happened this time...never had that happen....thanks for the pic.
-
- Rustler
- Posts: 141
- Joined: Tue Nov 17, 2009 10:42 am
- Contact:
Re: Brisket Question
Txdragon wrote:I don't monitor temps like that personally. I believe that's all rubbish! Each piece of meat is going to cook differently so I just probe it in the thickest part of the flat when I think it's done, and when the probe inserts like butter, you're golden!!
So basically you take your meat thermometer probe stick it in the thickest part of the flat and if it slides in with no issues then it's done that easy huh I'll give it a shot
-
- Pilgrim
- Posts: 35
- Joined: Mon Jul 29, 2013 1:30 am
- Contact:
Re: Brisket Question
kp33 wrote:Cooking a brisket and when checking internal temp I have a difference of 5-35 degrees between different areas. Any advice? Is the low number the real number because maybe the high number Im hitting fat? Thanks
You dont cook a brisket to temp. You cook it till its probe tender. You just monitor temp to see where you're at in the cook.
-
- Pilgrim
- Posts: 2
- Joined: Mon Sep 11, 2017 4:48 am
- Contact:
Re: Brisket Question
Recently, I just tried a new recipe.
-
- Pilgrim
- Posts: 2
- Joined: Mon Sep 11, 2017 4:48 am
- Contact:
Re: Brisket Question
I want to know that too.
Return to “Smokehouse - BBQ Discussion”
Who is online
Users browsing this forum: No registered users and 79 guests