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First brisket for me - Page 2

post #21 of 30
Thread Starter 
fat up
post #22 of 30

Damn that looks good Fisher!

Funny you mentioned the bark, mine didn't seem all that dark either.

Happy eat'ns!!

post #23 of 30
Quote:
Originally Posted by Fisher6688 View Post

Here's the flat sliced. Now i feel it was a little dry so I dipped it back in its juices for the pic. Maybe next time I will have to pull it quicker. I need a good digital thermo. I'm gonna order a maverick soon.

 

 

This is going to sound kind of strange, but looking at the pic, if it was a little dry, it might have needed to cook some more, not less. 

 

 

Here's the pic of your brisket.  (Click on it to enlarge.)

 

 

 

 

See that stuff the black arrows are pointing to ? That's "connective tissue"  / collagen.    Brisket and other meats get "juicy" when the collagen breaks down.     On this brisket, the breakdown has started, but it still has a little way to go.   I'd wager that the brisket had a little bit of a chew to it ?  That it took more than a slight tug to pull pieces apart ?

post #24 of 30
Thread Starter 
Quote:
Originally Posted by Demosthenes9 View Post
 

 

 

This is going to sound kind of strange, but looking at the pic, if it was a little dry, it might have needed to cook some more, not less. 

 

 

Here's the pic of your brisket.  (Click on it to enlarge.)

 

 

 

 

See that stuff the black arrows are pointing to ? That's "connective tissue"  / collagen.    Brisket and other meats get "juicy" when the collagen breaks down.     On this brisket, the breakdown has started, but it still has a little way to go.   I'd wager that the brisket had a little bit of a chew to it ?  That it took more than a slight tug to pull pieces apart ?

Thanks for the info! I think i know what you mean, i have seen the brisket when those connective tissue are basically not holding the meat together anymore. almost like they break apart right at each line. is that what you are talking about? would you suggest letting it rest longer or it should have been in the wrapped stage at 225 for longer. my meat thermo is cheap Accu Rite digital. When i get the maverick it should be more accurate. Do you have a place that you suggest to put the meat thermo into?

post #25 of 30
Quote:
Originally Posted by Fisher6688 View Post
 

Thanks for the info! I think i know what you mean, i have seen the brisket when those connective tissue are basically not holding the meat together anymore. almost like they break apart right at each line. is that what you are talking about? would you suggest letting it rest longer or it should have been in the wrapped stage at 225 for longer. my meat thermo is cheap Accu Rite digital. When i get the maverick it should be more accurate. Do you have a place that you suggest to put the meat thermo into?

 

 

Close.   When done correctly, the connective tissue won't really even be there any more.  It will have rendered and broken down into some wonderful juices.    In my estimation, the brisket should have cooked for a little longer.     Confusing thing is that cooking a little longer doesn't necessarily equate to higher internal temp.   I saw that one of your probes read 198.  If the brisket had been left in for another 15 - 20 minutes, that probe still might have read 198, but the brisket would have been at that temp for the additional 15-20 minutes, giving the connective tissue more time at temp to render out.    Does that make sense ?

post #26 of 30
Thread Starter 
Quote:
Originally Posted by Demosthenes9 View Post
 

 

 

Close.   When done correctly, the connective tissue won't really even be there any more.  It will have rendered and broken down into some wonderful juices.    In my estimation, the brisket should have cooked for a little longer.     Confusing thing is that cooking a little longer doesn't necessarily equate to higher internal temp.   I saw that one of your probes read 198.  If the brisket had been left in for another 15 - 20 minutes, that probe still might have read 198, but the brisket would have been at that temp for the additional 15-20 minutes, giving the connective tissue more time at temp to render out.    Does that make sense ?

yeah it does. so its all a matter of letting it cook longer. temp could be the same or higher internally. How would you suggest to check the "doneness". toothpick? it is hard for me to tell with a toothpick how done it is. probably because i do not have the experience yet on how it should feel as the toothpick goes in. do you have an analogy i can think of when using the toothpick? example, should it go into it with nearly no resistance. 

post #27 of 30
Thread Starter 

and where are you putting your thermo in the meat? right in the middle of the thickest part of the point?

post #28 of 30
Quote:
Originally Posted by Fisher6688 View Post
 

yeah it does. so its all a matter of letting it cook longer. temp could be the same or higher internally. How would you suggest to check the "doneness". toothpick? it is hard for me to tell with a toothpick how done it is. probably because i do not have the experience yet on how it should feel as the toothpick goes in. do you have an analogy i can think of when using the toothpick? example, should it go into it with nearly no resistance.

 

 

Quote:
Originally Posted by Fisher6688 View Post
 

and where are you putting your thermo in the meat? right in the middle of the thickest part of the point?

 

 

I use the probe from my Maverick. 

 

 

 

 

I hold it up near the bend and I just start poking all around the thickest part of the flat.  I don't jab with it, but use just a bit of pressure.   Probe should just slide right in and hopefully through the brisket.   Really is like a knife through soft butter.

 

You're definitely correct about it coming with experience.   Once you've probed one that turns out perfect, you'll know exactly what to look for in the future.

post #29 of 30
Thread Starter 
Quote:
Originally Posted by Demosthenes9 View Post
 

 

 

 

 

I use the probe from my Maverick. 

 

 

 

 

I hold it up near the bend and I just start poking all around the thickest part of the flat.  I don't jab with it, but use just a bit of pressure.   Probe should just slide right in and hopefully through the brisket.   Really is like a knife through soft butter.

 

You're definitely correct about it coming with experience.   Once you've probed one that turns out perfect, you'll know exactly what to look for in the future.

thanks for all your help!

post #30 of 30
Quote:
Originally Posted by Fisher6688 View Post
 

thanks for all your help!

 

 

You're welcome Fisher.  Good luck on your future smokes   :first:

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