- Aug 27, 2008
- 5,170
- 409
I've used a similar method for finishing briskets for pulling the flat several times with good results. Today, instead of pushing the holding temp to 200*, I decided I'd drop all the way down to 180* to finish the brisket, and here's how it all worked out..........
I have a theory about the internal temperature of the meat for slicing vs pulling. I feel that if the meat stays in the heated environment for a longer period at lower temps to finish, that the internal temperature does not need to reach over 180*...ever. I feel that the length of time the meat is exposed to a slower thermal soak period, the more tender it will become without causing any harmful effects from high heat to the meat. I figured rather than putting the meat through such extreme internal temp ranges of 200-210*, as most folks use to do pulled pork or pulled beef that this would be a good alternative, and it is.
Today marks a milestone, as my beef never reached over 180* and was ready to fall apart. In fact, when I popped the foil tent open and stuck a pocket therm into it, I was still looking at 175-176* I/T. I also had a butt for PP during this experiment, and it had nearly the exact same environment for a much longer period of time with good results also. I'll post on that in the pork forum.
The 8.8lb center cut brisket, smoked to 170*, about to get panned and tented with a cup of water to steam for the finish:
http://s829.photobucket.com/albums/...0 Brisky/?action=view¤t=1Brisket160.jpg
After a steam @ 180* with another pan (a steaming pork butt) beneath it for 14.5 hours:
http://s829.photobucket.com/albums/...isky/?action=view¤t=3Brisketsteamed.jpg
Slicing:
http://s829.photobucket.com/albums/...risky/?action=view¤t=4Brisketsliced.jpg
I had to slice the meat rather thick (nearly 1/2") as it wanted to be pulled instead. Very tender, good moisture...not the best I've ever had, but not dry by any means.
This thread may not have any big shocking news for some folks...the pork butt was another story. I'll be posting it directly...look for it.
Thanks all!
Eric
I have a theory about the internal temperature of the meat for slicing vs pulling. I feel that if the meat stays in the heated environment for a longer period at lower temps to finish, that the internal temperature does not need to reach over 180*...ever. I feel that the length of time the meat is exposed to a slower thermal soak period, the more tender it will become without causing any harmful effects from high heat to the meat. I figured rather than putting the meat through such extreme internal temp ranges of 200-210*, as most folks use to do pulled pork or pulled beef that this would be a good alternative, and it is.
Today marks a milestone, as my beef never reached over 180* and was ready to fall apart. In fact, when I popped the foil tent open and stuck a pocket therm into it, I was still looking at 175-176* I/T. I also had a butt for PP during this experiment, and it had nearly the exact same environment for a much longer period of time with good results also. I'll post on that in the pork forum.
The 8.8lb center cut brisket, smoked to 170*, about to get panned and tented with a cup of water to steam for the finish:
http://s829.photobucket.com/albums/...0 Brisky/?action=view¤t=1Brisket160.jpg
After a steam @ 180* with another pan (a steaming pork butt) beneath it for 14.5 hours:
http://s829.photobucket.com/albums/...isky/?action=view¤t=3Brisketsteamed.jpg
Slicing:
http://s829.photobucket.com/albums/...risky/?action=view¤t=4Brisketsliced.jpg
I had to slice the meat rather thick (nearly 1/2") as it wanted to be pulled instead. Very tender, good moisture...not the best I've ever had, but not dry by any means.
This thread may not have any big shocking news for some folks...the pork butt was another story. I'll be posting it directly...look for it.
Thanks all!
Eric
