Get ready to see how probe placement in your brisket can read very differently even when you try to aim for the best spot.
When doing briskets people will give you all kinds of internal temps (IT) that a brisket can be done at and the range varies widely from 190F-212F.
The best practice is that a brisket is done when it is TENDER and to use the IT as a guide to tell when to check for tenderness.
I believe that a brisket's IT can vary, but I think the large variations are probably due to the placement of the probes more than anything else so I always mention this.
I try to place 3 meat probes in a brisket in the thickest yet center most portion of the flat and usually one of the three gets it right.
I was doing 2 briskets at once and one of the briskets was giving me weird numbers so I knew the probe placement was off, I had 3 probes in it.
Brisket #1 was ready a couple of hours before brisket #2, and brisket #2 was giving me readings that it should be probing tender but that was not the case. So when I pulled brisket #1 I put the 2 probes I had it in (only had 2 in that guy) into brisket #2 and rearranged brisket#2's probes because they were reading way too high for that brisket.
I aimed for the best spot on the brisket from different angles with all 5 probes and look at what turned up hahaha.
Temps of: 205.5F, 210.7F, 210F, 208F, and FINALLY the one that got it right 198F!
These were 2 Angus briskets for $1.97/lb I picked up Wednesday at a very nice grocery store that is part of a small chain.
They were 13-14 pounds each. One is wrapped waiting to be eaten for dinner and the other is vac sealed and cooling off to be frozen and eaten at a later date.
So what's the moral of the story? A brisket is one when it is TENDER not when the probe says it hits a certain temp, and only use the probes to check for tenderness!
Also, know that with a brisket the best probe placement is hard to achieve.
Finally, I know from experience now that the Prime briskets I cook will be tender 4-6F degrees of IT lower than the choice/angus briskets I do. I can't comment on select because apparently they are not allowed in my part of Texas.... we ship them to the rest of you guys around the country hahahha.
I hop this info is helpful, and enjoy your meal cause I know I will :)
When doing briskets people will give you all kinds of internal temps (IT) that a brisket can be done at and the range varies widely from 190F-212F.
The best practice is that a brisket is done when it is TENDER and to use the IT as a guide to tell when to check for tenderness.
I believe that a brisket's IT can vary, but I think the large variations are probably due to the placement of the probes more than anything else so I always mention this.
I try to place 3 meat probes in a brisket in the thickest yet center most portion of the flat and usually one of the three gets it right.
I was doing 2 briskets at once and one of the briskets was giving me weird numbers so I knew the probe placement was off, I had 3 probes in it.
Brisket #1 was ready a couple of hours before brisket #2, and brisket #2 was giving me readings that it should be probing tender but that was not the case. So when I pulled brisket #1 I put the 2 probes I had it in (only had 2 in that guy) into brisket #2 and rearranged brisket#2's probes because they were reading way too high for that brisket.
I aimed for the best spot on the brisket from different angles with all 5 probes and look at what turned up hahaha.
Temps of: 205.5F, 210.7F, 210F, 208F, and FINALLY the one that got it right 198F!
These were 2 Angus briskets for $1.97/lb I picked up Wednesday at a very nice grocery store that is part of a small chain.
They were 13-14 pounds each. One is wrapped waiting to be eaten for dinner and the other is vac sealed and cooling off to be frozen and eaten at a later date.
So what's the moral of the story? A brisket is one when it is TENDER not when the probe says it hits a certain temp, and only use the probes to check for tenderness!
Also, know that with a brisket the best probe placement is hard to achieve.
Finally, I know from experience now that the Prime briskets I cook will be tender 4-6F degrees of IT lower than the choice/angus briskets I do. I can't comment on select because apparently they are not allowed in my part of Texas.... we ship them to the rest of you guys around the country hahahha.
I hop this info is helpful, and enjoy your meal cause I know I will :)
