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Started By
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Internal Temp for brisket?
Posted on 9/25/15 at 2:23 pm
Posted on 9/25/15 at 2:23 pm
What should the internal temp be?
I have read 190, 180, and was told 165 then take it off and let it rest which I planned on doing
What do you suggest for the internal temp. be before I take it off and let it rest an hour
I have read 190, 180, and was told 165 then take it off and let it rest which I planned on doing
What do you suggest for the internal temp. be before I take it off and let it rest an hour
Posted on 9/25/15 at 2:28 pm to LSUvegasbombed
get to 165, wrap in foil, back in and up to 195, pull to rest for an hour or two.
Posted on 9/25/15 at 2:28 pm to LSUvegasbombed
I smoke it till it gets to 160 - 165, then wrap in foil and bake till it hits 200, then let it rest in a cooler wrapped in towels
if you want it tender you will have to take it to 200
if you want it tender you will have to take it to 200
Posted on 9/25/15 at 2:32 pm to Tigerpaw123
You don't have to take it to 200. I cook to 165, wrap in foil and take it to 195. Let it rest for at least 30 minutes before slicing.
Posted on 9/25/15 at 2:33 pm to Tigerpaw123
You can foil, butcher paper, or do nothing at 160-165. Basically when it hits the plateau point, if you want it to cook faster, wrap it.
If full packer 193-195 in the point, the flat is usually around 10 degrees higher.
Flat alone, 195-200.
Wrap and rest for an hour or two.
If full packer 193-195 in the point, the flat is usually around 10 degrees higher.
Flat alone, 195-200.
Wrap and rest for an hour or two.
This post was edited on 9/25/15 at 2:37 pm
Posted on 9/25/15 at 2:36 pm to Dam Guide
197-203 is the magical range. I quit wrapping mine as a good bark is what makes a brisket. No, 203 isnt too hot. let it rest for at least 1 hour assuming you are doing a full packer.
This post was edited on 9/25/15 at 2:37 pm
Posted on 9/25/15 at 2:36 pm to Dam Guide
quote:
You can foil, butcher paper, or do nothing at 160-165. Basically when it hits the plateau point, if you want it to cook faster, wrap it.
If full packer 193-195 in the point, the flat is usually around 10 degrees higher.
Flat alone, 195-200.
Wrap and rest for an hour or two.
This guy knows what the frick he's talking about. The flat and point will be at two different temps. I usually pull it at the 190-195 at the thickest part of the flat.
Posted on 9/25/15 at 2:39 pm to horsesandbulls
quote:
197-203 is the magical range. I quit wrapping mine as a good bark is what makes a brisket. No, 203 isnt too hot. let it rest for at least 1 hour assuming you are doing a full packer.
You can really pull smoke off at 140-150. Won't make that much of a difference, meat stops taking any meaningful smoke around then.
Posted on 9/25/15 at 2:41 pm to Dam Guide
quote:Around 165 is the famous "stall" that every brisket smoker knows about. The foil just minimizes how long your stall lasts. If you wrap it, make sure you wrap it tight and don't leave a lot of air in there or you will steam your brisket instead of the broken town tissues staying inside the brisket (which makes it tender).
You can foil, butcher paper, or do nothing at 160-165.
quote:This is good to go by although I tend to pull it around 180-190 depending on different factors (timing of other items, when is the game starting?, how much whiskey have I had? etc).
If full packer 193-195 in the point, the flat is usually around 10 degrees higher.
Flat alone, 195-200.
quote:Dont' think I've ever let it rest 2 hours but definitely at least 45 mins to an hour.
Wrap and rest for an hour or two
Posted on 9/25/15 at 2:45 pm to LSUvegasbombed
Are you people nuts? This is beef. Anything over 135 and you'll be eating boot leather. - Artie's former self
Posted on 9/25/15 at 2:46 pm to htownjeep
We can't have a brisket thread without pics!
Posted on 9/25/15 at 2:49 pm to LSUballs
quote:
Are you people nuts? This is beef. Anything over 135 and you'll be eating boot leather. - Artie's former self
Anyone have a link to that thread? People got mad.
Posted on 9/25/15 at 2:50 pm to LSUballs
Double post.
This post was edited on 9/25/15 at 2:51 pm
Posted on 9/25/15 at 2:51 pm to AHouseDivided
don't have a link. But it was great
Posted on 9/25/15 at 2:53 pm to LNCHBOX
quote:
get to 165, wrap in foil, back in and up to 195, pull to rest for an hour or two
This is what you do.
Posted on 9/25/15 at 2:54 pm to LSUballs
I'll see if I can find it.
Posted on 9/25/15 at 2:59 pm to LSUvegasbombed
I've been taught to look for certain physical characteristics rather than specific temperatures to determine when BBQ is 'done'. I have found that there is an inverse relationship between the point at which a brisket 'quivers' and its internal temperature. In my two years working in BBQ, the few experiments I conducted revealed that, brisket would temp between 168°F & 172°F when it achieved the jiggle. We'd wrap it tightly in double layers of plastic wrap then hold it in a CVAP before service. Tender moist brisket everytime.
This post was edited on 9/25/15 at 3:02 pm
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