Ranchertex
Knows what a fatty is.
- Joined
- May 5, 2015
- Location
- Goliad Texas
Damn you guys overthink this
Cook it to 200 degrees and eat it.
Cook it to 200 degrees and eat it.
Damn you guys overthink this
Cook it to 200 degrees and eat it.
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???
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.So what do you all use to probe? Thermapen, toothpick, butter knife???
Did he say in the video a 90/10 ratio of pepper/salt?
So what do you all use to probe? Thermapen, toothpick, butter knife???
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 hrsThis 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.