Let's talk brisket- "Probe Tender"

[Ranchertex]

Damn you guys overthink this

Cook it to 200 degrees and eat it.

 

[Burnt at Both Endz]

I think as you go up in grade, the feeling changes a little on probing, but the jello jiggle stays the same.

 

[5am]

Damn you guys overthink this

Cook it to 200 degrees and eat it.

If you. Cook hot 200 might be like eating a rubber band still :razz:

 

[mrbodnar]

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

So what do you all use to probe? Thermapen, toothpick, butter knife???

 

[tnfan47]

So what do you all use to probe? Thermapen, toothpick, butter knife???

Thermapen. If you don't have one of those, you can use a skewer of some sort. A toothpick might not be long enough depending on the thickness of the flat, but it could work. I wouldn't use a butter knife to probe anything.

 

[yakdung]

[ame]https://youtu.be/U4AwzsfVLPI[/ame]

 

[tnfan47]

Did he say in the video a 90/10 ratio of pepper/salt?

 

[SteveKing]

I love Louie Mueller in Taylor. The building is unbelievable. You can smell the decades of smoke stuck in that old building

 

[Bludawg]

So what do you all use to probe? Thermapen, toothpick, butter knife???

 

[airedale]

So what do you all use to probe? Thermapen, toothpick, butter knife???

We have two or three of those cheap little dial instant read thermometers. They work fine for probing as well as checking temps. The probe is long enough and only about 1/8" in diameter.

I generally avoid fancy electronic stuff where it doesn't add any value versus simple mechanical. Simple mechanical will never have dead batteries when I go to use it.

 

[yakdung]

Did he say in the video a 90/10 ratio of pepper/salt?

Yes.

 

[pjtexas1]

So what do you all use to probe? Thermapen, toothpick, butter knife???

i use my thermapen but whatever you use make sure you use the same tool every time.

 

[yakdung]

[ame]https://youtu.be/XOhcfjl8cC0[/ame]

 

[Ye Olde Party Palace]

I use one of the small bamboo skewers to do my probing. The small diameter does not add anything to the resistance.:wink:

 

[5am]

So you guys probing are you looking for "zero/butter" resistance or the "a little bit/jar of PB" resistance? My hope is to give noobs like me something to go off of, and do away with people talking temperature all together :twisted:.

 

[rikun]

This is actually very hard, or least for me it's been a struggle. I have a habit of overcooking briskets, so I've dialed back my "probe feel" and now I'm getting closer. Still not perfect though, now I'm undercooking just a bit

At least with the quality of briskets I'm able to get, there is still "some" resistance when it's done. But the best indication seems to be the jello effect, however I don't think all briskets will ever become that tender.

I have an additional question: why do we probe the thickest part of the flat?

Let's say we have a brisket that has thin flat that makes 85% of the cut, and only a very small part of the flat is thick.

Why would we want to have 85% of the flat somewhat overcooked and only the small portion to be perfect? Wouldn't it make more sense to try to get most of the brisket perfect?

Or does someone have a top secret technique to cook a brisket to even tenderness all the way? Other than selecting more even briskets and trimming to more even thickness.

 

[landarc]

That video of how Louie Mueller does their briskets is exactly how I was taught. I learned to pinch or grab the brisket, eventually, you get that feel, and you just will know it is done. The probe method also works, I like a very light resistance, a knife into room temp peanut butter is a good idea.

 

[pjtexas1]

I have an additional question: why do we probe the thickest part of the flat?

Let's say we have a brisket that has thin flat that makes 85% of the cut, and only a very small part of the flat is thick.

Why would we want to have 85% of the flat somewhat overcooked and only the small portion to be perfect? Wouldn't it make more sense to try to get most of the brisket perfect?

Or does someone have a top secret technique to cook a brisket to even tenderness all the way? Other than selecting more even briskets and trimming to more even thickness.

i cut the thin part off and cook it as a snack so nothing is wasted. some take the thin part off and use it for ground beef, sausage, etc. the brisket Wayne Mueller had looks like what i do to mine. really thin fat cap, the thin part of the flat cut off and less than 10LBS. i only have 2 people to feed when i cook brisket so i don't need to cook a big one.

 

[Bludawg]

This is actually very hard, or least for me it's been a struggle. I have a habit of overcooking briskets, so I've dialed back my "probe feel" and now I'm getting closer. Still not perfect though, now I'm undercooking just a bit

At least with the quality of briskets I'm able to get, there is still "some" resistance when it's done. But the best indication seems to be the jello effect, however I don't think all briskets will ever become that tender.

I have an additional question: why do we probe the thickest part of the flat?

Let's say we have a brisket that has thin flat that makes 85% of the cut, and only a very small part of the flat is thick.

Why would we want to have 85% of the flat somewhat overcooked and only the small portion to be perfect? Wouldn't it make more sense to try to get most of the brisket perfect?

Or does someone have a top secret technique to cook a brisket to even tenderness all the way? Other than selecting more even briskets and trimming to more even thickness.

It's called wrap it in Butcher paper after 4 hrs

 

[Unfathomable Bastid]

https://youtu.be/U4AwzsfVLPI

Ummm.....

I kinda don't agree with a single thing this guy says.