Bigr314
Babbling Farker
Really nice looking brisket. Great color.
My last try at Texas style brisket
- Thread starter Enrico Brandizzi
- Start date
KORND4WG X
is One Chatty Farker
I think my doctor needs to prescribe that :hungry:
Enrico Brandizzi
Babbling Farker
In my very little brisket experience I have understood that every piece of meat is done at different T.
So for me the red alarm (probe test moment) start at 195F.
From that moment on I start probing for donedess every 30 minutes at 275F.
About probe test "like hot knife through warm butter" I must say I have got much better brisket pulling them off the smoker EARLIER than that moment (before the probe goes in like hot knife through warm butter).
If I wait for that moment (no resistence in the thickest part of the flat and in the point too) + venting + resting, I have got always a dry and crumble brisket.
In my experience there is some "hardiness"
But this is just my .000002 cents.
Enrico Brandizzi
Babbling Farker
I do prefer naked brisket.
I use to double foil my brisket (after some venting ) + double blanket. And no bad effect on my bark.
Once or twice I foiled over BP. What I understood was that a ton of moistness were absorbed by paper. So, now, I just use foil.
lankster35
Take a breath!
To me temp is just a starting point and I start looking at 199/200. It is a feel thing where you probe tender but also when you pick it up it should feel like it will break in two if you don;t hold it with two hands. Hard to describe but that is what I check for. If it is not limber then it is not done.
coyotero
Knows what a fatty is.
Nice!
ShadowDriver
somebody shut me the fark up.
Bravissimo!
Looks delicious.
Looks delicious.
Big Swole
is one Smokin' Farker
Looks good... I'm currently waiting on mine to be probe tender. It's foiled and in the oven after pulling it off the smoker. Hope mine turns out that well.
Rocky Branch BBQ
is one Smokin' Farker
That looks delicious!! I trust you meant that was your "most recent brisket" and hopefully not your " last brisket".
SwineGuy
Full Fledged Farker
That is a fine looking brisket! Bravo.
Brisket is 100% about the feel. Temp is nothing more than a guide. You should be able to slide a temp probe into the meat like butter. If there is any resistance as you slide in the probe...let it keep cooking.
Brisket is 100% about the feel. Temp is nothing more than a guide. You should be able to slide a temp probe into the meat like butter. If there is any resistance as you slide in the probe...let it keep cooking.
jsperk
Babbling Farker
Looks perfect to me.
