or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › General Discussion › Smoking 2nd Brisket - When to Pull
New Posts  All Forums:Forum Nav:

Smoking 2nd Brisket - When to Pull

post #1 of 4
Thread Starter 

Smoked my first 5lb brisket flat a couple of weeks ago.  Cooked to internal temp of 198, but it was still kind of tough when eating.  I tried inserting a probe to test for doneness, but since it was my first one, I didn't really know what it was supposed to feel like.  Letting the brisket rest in the refrigerator overnight seemed to help, and the meat the next several days was very tender after reheating thin slices in the microwave. 

 

Smoking my second 5lb brisket flat as I type this, it's been on about an hour.  Trying a different rub, but am curious about pulling temperature.  I see some people in their posts pull it 180, some 190, some take to 200-205.  And I know, it's done when it's done, but I guess I'm struggling with that concept, and how a probe should feel, like a knife in butter.  Maybe it will just take practice to find the right feel? 

 

Thank you for any help.

post #2 of 4

It will just take practice to know when it is done. It took me 4 or 5 briskets to figure out what it should feel like. The easiest way to think about it is there should be almost no resistance. If it takes any force to push a probe into it then it is not done. When the probe seems to almost slip right through the meat it is done.

post #3 of 4
Quote:
Originally Posted by vwaldoguy View Post
 

Smoked my first 5lb brisket flat a couple of weeks ago.  Cooked to internal temp of 198, but it was still kind of tough when eating.  I tried inserting a probe to test for doneness, but since it was my first one, I didn't really know what it was supposed to feel like.  Letting the brisket rest in the refrigerator overnight seemed to help, and the meat the next several days was very tender after reheating thin slices in the microwave. 

 

Smoking my second 5lb brisket flat as I type this, it's been on about an hour.  Trying a different rub, but am curious about pulling temperature.  I see some people in their posts pull it 180, some 190, some take to 200-205.  And I know, it's done when it's done, but I guess I'm struggling with that concept, and how a probe should feel, like a knife in butter.  Maybe it will just take practice to find the right feel? 

 

Thank you for any help.

 

Just takes a few to get the feel but knife in butter isn't a bad guide. There should be little to no resistance to the probe.

post #4 of 4

Instead of a probe try a round toothpick when it slides in easily it's done

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: General Discussion
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › General Discussion › Smoking 2nd Brisket - When to Pull