Let's talk brisket- "Probe Tender"

5am · May 21, 2016

I've gone on a small streak of slightly over cooking brisket. I have cooked some really good briskets, but having trouble getting a consistent, juicey/tender brisket. Pretty sure this is caused by what I've always undestood to be "probe tender". I always wait until there is no resistance in the thickets part of the flat, but talking to some good cooks that may not be the right "feel" I should be looking for. So what does probe tender mean to you??

MisterChrister · May 21, 2016

Like a hot knife thru room temp butter. Try Bludawg's KISS method to a "T", it won't fail ya!

pjtexas1 · May 21, 2016

Best I've heard is a knife going into peanut butter.

pjtexas1 · May 21, 2016

There are a lot of reasons they could be overcooked. How are you resting and holding?

5am · May 21, 2016

I did do one last week I felt was overcooked because I didn't vent it long enough before holding. However I did another one today, and by the time the thickest part had zero resistance it was over cooked a tad and had dried out. I've been using the white rabbit brisket method. Ill try the resistance of pb and see what happens. To me, pb has a lot more resistance than a warm stick of butter though?

Bludawg · May 21, 2016

How are you resting your Briskets??

smoke ninja · May 21, 2016

My briskets probe with zero resistance. Ymmv

5am · May 21, 2016

Bludawg said:
How are you resting your Briskets??

Well, the one that overcooked, I let it vent for 20min and then held it. Did some reading, and tonight I let it vent for about an hour and then sliced it, no holding.

wtxsmoker · May 22, 2016

I can't explain probe tender but once you feel it you will know. The venting and resting is anoher thing all together. Let Blu Dawg explain it for you.

5am · May 22, 2016

Is the general consensus very little to no resistance or a little bit of resistance ? I feel like maybe I should just cook a few and take them off at different resistances. Thanks for the feedback so far!

Imp81318 · May 22, 2016

I can't speak from experience, but I've also heard that "probe tender" can feel different depending on the probe you're using.

Shoes · May 22, 2016

I'm going through the same thing. Using select briskets. I've been experimenting to learn the feel. Some have been under. The last one I left on the heat longer than my gut told me, just so I could find out what overcooking feels like. There was still some resistance. But as soon as the meats jiggly and the probe goes in smooth I think it's done. It's all edible though, and overcooked seems to be better than under. A knife through PB seems more accurate to me

Cole Train · May 22, 2016

Another good way to tell along with probe tender is if you shake it it should feel and look like it is a jello mold...I use this method along with probe tender and have not been let down yet, hope this helps

JohnnyB · May 22, 2016

Even letting it sit out vented and resting for an hour before holding may not be long enough. The last couple I cooked, I planned them being done a couple hours before serving time, and even with a 2 hour rest (no hold) they were still piping hot. If you want to hold them, let the temp get under 160* first. I overcooked a few like that before someone on here set me straight.

ClintHTX · May 22, 2016

Cole Train said:
Another good way to tell along with probe tender is if you shake it it should feel and look like it is a jello mold...I use this method along with probe tender and have not been let down yet, hope this helps

This! I get them probe tender and when I picked it up and it almost feels so flexible and plyable almost like it would fall about. That's when I know.

DriverWild · May 22, 2016

5am said:
I did do one last week I felt was overcooked because I didn't vent it long enough before holding. However I did another one today, and by the time the thickest part had zero resistance it was over cooked a tad and had dried out. I've been using the white rabbit brisket method. Ill try the resistance of pb and see what happens. To me, pb has a lot more resistance than a warm stick of butter though?

A dry brisket its typically not overcooked unless it's way gone. Is it falling apart or holding together? If holding together then you're undercooking.

5am · May 22, 2016

DriverWild said:
A dry brisket its typically not overcooked unless it's way gone. Is it falling apart or holding together? If holding together then you're undercooking.

I had to hold the brisket together in the middle just to slice it

5am · May 22, 2016

So the brisket should be floppy?

airedale · May 22, 2016

I had one once where I put the probe in and got the "like butter" experience for most of the way, then hit meat that put up a little resistance. It was closer to the bottom of the piece.

Thinking the brisket needed a little more time to cook that resistant meat I left it on another 1/2 hour and then pulled it. Well, it turned out that the resistant meat was resisting because it was overcooked. Had I probed a little earlier I probably would have figured it out. It wasn't overcooked to the point where it was any kind of an issue. It will still plenty moist and tender; only I knew.

5am · May 22, 2016

So ovee cooked will have resistance as well?

Let's talk brisket- "Probe Tender"

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