USDA Prime Brisket questions

cinderella

Newbie

Original poster

Apr 28, 2011

26

11

Berwyn, PA

• Jun 26, 2011

• #1

Due to some odd family circumstances, I'm going to be smoking 2 USDA Prime packer briskets about #10 each, (and an #8 Pork butt) on the Independence Day weekend.  I usually do 2 USDA Choice packer briskets that weekend (this is my 6th  year of brisket on July 4th) and usually cook them to 190°. My question is, with the prime meat, should I pull them at a lower temperature? I don't want them to literally fall apart on the rack!

I'm a noob here on these boards, and haven't posted much or run my smoker at all this season since we have a younger family member in the final stages of cancer and in Hospice. But we're trying to keep everything as normal as possible for his young children, so the big family BBQ will go on as usual!

Thanks for any input or advice you may have to give.

 

pit 4 brains

Master of the Pit

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Dec 16, 2009

2,557

618

Summerville, SC

• Jun 26, 2011

• #2

 My question is, with the prime meat, should I pull them at a lower temperature? I don't want them to literally fall apart on the rack!

Click to expand...

 This is where the probe test comes in handy. Monitor your temp and foil accordingly (if you foil) and then when you think it should be done, give it a little probe in the flat with a toothpick. If the toothpick is hard to push through, then it needs more time. If it goes in smoothly, then it's done. This method will ensure you cook both perfectly. As for the butt, smoke it until the bone pulls out.

Sorry to hear about your family's situation. God bless.

 

SmokinAl

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Jun 22, 2009

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Central Florida (Sebring)

• Jun 26, 2011

• #3

I agree. Once it gets close the toothpick is the best indicator of how done it is, or just how a temp probe goes in. There should be no resistance.

 

adiochiro3

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Apr 19, 2010

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Bay Area, CA

• Jun 26, 2011

• #4

X3 

 

raptor700

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May 20, 2010

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Crestview, Florida

• Jun 27, 2011

• #5

SmokinAl said:

I agree. Once it gets close the toothpick is the best indicator of how done it is, or just how a temp probe goes in. There should be no resistance.

Click to expand...

Al is right, That's the best way to determine if it's done.

All the best from us here at SMF to you and your family 

 

troy fuller

Fire Starter

Mar 18, 2011

38

10

Austin, Texas

• Jun 28, 2011

• #6

I don't remember where I saw it (Alton Brown maybe) but the connective tissues break down at 180 degrees, so at a minimum you should keep it going until 181 degrees minimum.  From there it is a matter of how you are going to use it and personal taste.  I have taken them off at 181-ish with great success and I have run them up to 200+ when I am going to pull them.

It really shouldn't matter if prime or not, connective tissue is connective tissue . . .

 

jdauwen

Newbie

Jun 8, 2012

2

10

• Jun 8, 2012

• #7

One thing that has never ceased t amaze me is that some great BBQ places do not cook their briskets for extremely long times.  For example, Smitty's BBQ in Lockhart, TX - a highly-regarded BBQ icon - only cooks briskets for 4-6 hours.  And they are great oak-smoked briskets. 

 

chef jimmyj

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• Jun 8, 2012

• #8

jdauwen said:

One thing that has never ceased t amaze me is that some great BBQ places do not cook their briskets for extremely long times.  For example, Smitty's BBQ in Lockhart, TX - a highly-regarded BBQ icon - only cooks briskets for 4-6 hours.  And they are great oak-smoked briskets. 

Click to expand...

 4-6 Hours but at what Temperature? You can any meat to any temp fast if the heat is high enough. For instance BBQ Pitmasters in the first season each team was talking about being up all night maintaining 225-250-*F to get a 12-16 hour smoke on their Briskets. Then they get to Myron Mixon and he talks about how he sleeps because his Brisket only take 4-6 hours at 350*F...Big difference!...JJ