Center Cut Brisket Experiment...180* temp hold to finish: qview

Discussion in 'Beef' started by forluvofsmoke, Jun 11, 2010.

  1. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    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:

    After a steam @ 180* with another pan (a steaming pork butt) beneath it for 14.5 hours:


    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!

  2. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    Man that thing looks good for sure there Eric.
  3. rbranstner

    rbranstner Smoking Guru OTBS Member

    So how long did you let the meat sit in the foil? Very interesting theory I bet there is a lot of truth to it.
  4. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    This was held @ 180* in the foil tented pan for 14.5 hours. I've done pulled flat from a full packer repeatedly with excellent results using this method in the past @ 200* holding temp. I wanted to see if it could be done at an even lower temp over a longer period of time, and it works very well even at 180*.

  5. caveman

    caveman Master of the Pit SMF Premier Member

    I will be looking for my FedEx package so that I can sample some of that.  Looks good Eric.  Looks like another successful experiment.

  6. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    HA-HA!!!!! You know, I keep forgetting to ask an Admin if the new forum platform will support PM smoke deliveries!!!


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