bbqpitsmoker
Full Fledged Farker
Posting a poll:
What do you use to probe your brisket for tenderness?
- Thread starter bbqpitsmoker
- Start date
Thermapen since it is always on hand. I don’t think it matters what you use as long as you are consistent and learn the feel of a properly cooked brisket (or butt or ribs) using the probe of your choosing.
keeperofsecrets
Full Fledged Farker
I'd be interested in breaking down the demographics of those who choose the American Pie approach. Talk about "Burnt Ends"
Nuco59
Babbling Farker
I use a dulled flat kabob skewer. Cut in half and bent a loop handle on one end. It's sort of a uni-tasker - only thing I use it for is brisket. All the other meats have different ways of determining doneness.
OSD
is Blowin Smoke!
I dont do Brisket often but when I do toothpick or thermapen
FashionBiff
Full Fledged Farker
Before my Thermo pen I used toothpicks, as stated by Ron L the thermo pen is always there
Brisket is a thermapen or sometimes a skewer. Ribs is always a toothpick.
pjtexas1
somebody shut me the fark up.
I agree. Brisket thermopen and ribs toothpick. Just what i have the feel for.
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Mike in Roseville
Babbling Farker
The temp probe on the Themoworks Smoke
Texan79423
Take a breath!
First jiggle it a little and see if it wiggles. Then the thermos pen. If unsure get the ice pick and deep probe. Most probe at different temps, so temp is second guess.
dadsr4
somebody shut me the fark up.
Toothpick, automatically, when I wish to test.
The "feel" is the same, whether it's beef of pork. Most people have a jar of peanut butter to stick a toothpick into, so it's easy to tell people what it really feels like when meat is done for a long cook.
The "feel" is the same, whether it's beef of pork. Most people have a jar of peanut butter to stick a toothpick into, so it's easy to tell people what it really feels like when meat is done for a long cook.
Burnt at Both Endz
Babbling Farker
Bingo, sounds like my routine. I really don't need to feel after jiggling it, but I do....
Shagbark
Knows what a fatty is.
I use a temp probe for brisket and the bend test for ribs.
Sorry for the knife sharpening steel vote, my big fingers got in the way when I selected the vote button. :doh: :doh:
Sorry for the knife sharpening steel vote, my big fingers got in the way when I selected the vote button. :doh: :doh:
sickhick
Full Fledged Farker
Chopstick
BuffettFan
is Blowin Smoke!
I've got an old digital Eventual Read thermometer with a fairly blunt tip that works great. That and the jiggle test haven't let me down yet.
I'm thinking it'd have to cool down a bit to use the American Pie technique! Yikes!
I'm thinking it'd have to cool down a bit to use the American Pie technique! Yikes!
Ditto. Like to wrap briskets and butts at around 160.
