More brisket Qs

[BB-que]

so I’m getting ready to smoke a brisket Sunday, not cause we need a meal but because I’m determined to get it right. Both my others have been dry in the flat. My question is, does a done brisket really probe like warm butter? I’ve probed as high as 210 Nd I wouldn’t call it butter soft. And then I pull it and it’s dry and clearly over cooked. Wouldn’t as it cooks, even past the point where you want it, get more and more soft when probing. I get underdone beef is going to feel more firm, does overdone brisket also firm back up if it cooks through its ideal temp?

 

[fivetricks]

If your brisket was really overdone it would have been crumbly as you were cutting it. It maybe doesn't probe exactly like warm butter but it's very very close.

Maybe a better way to think about it, it probes with no resistance whatsoever. If you're probing in the last 5-8 degrees, you will know when it's done. The feel of the probe just changes all of the sudden.

 

[73saint]

Prime brisket probes butter-tender at the flat. The quality/grade of meat makes a difference.

 

[BB-que]

If your brisket was really overdone it would have been crumbly as you were cutting it. It maybe doesn't probe exactly like warm butter but it's very very close.

Maybe a better way to think about it, it probes with no resistance whatsoever. If you're probing in the last 5-8 degrees, you will know when it's done. The feel of the probe just changes all of the sudden.

Yeah it was crumbly

 

[BB-que]

Prime brisket probes butter-tender at the flat. The quality/grade of meat makes a difference.

Yeah they are prime. 3rd shot tomorrow