Question For Brisket Temp Probers

[browneyesvictim]

I am truly sorry for being a stickler... But ThermPro is a company that makes a wide variety of types and models of therms. No way to assume you meant an instant read by calling it a Thermapro. Sorry just asking a question and trying to be helpful, and not doubting your knowledge or skill. Your experience has already taught you to go by feel anyway. Looking forward to seeing the end result!

 

[Displaced Texan]

I am truly sorry for being a stickler... But ThermPro is a company that makes a wide variety of types and models of therms. No way to assume you meant an instant read by calling it a Thermapro. Sorry just asking a question and trying to be helpful, and not doubting your knowledge or skill. Your experience has already taught you to go by feel anyway. Looking forward to seeing the end result!

No worries. Sorry, I was spelling it incorrectly. Here it is.

 

[Displaced Texan]

Yep, definitely much better at feel and color, etc. Will post pics when I can.

 

[Displaced Texan]

6 1/2 hours in, looking good. Wrapped and back in the pit.

 

[tallbm]

6 1/2 hours in, looking good. Wrapped and back in the pit.

View attachment 507472

Lookin good!
Yeah pull when it feels tender. You can stab all over and check at any time that seems right (I use a wooden kabob skewer for the stabbing) or use your tried and true feel techniques :)

 

[Displaced Texan]

Lookin good!
Yeah pull when it feels tender. You can stab all over and check at any time that seems right (I use a wooden kabob skewer for the stabbing) or use your tried and true feel techniques :)

Thanks. Yep, going on about 9 hours now. Was 11.5 pounds before trimming. I'll give it another hour or so and it should be done I think.

 

[thirdeye]

Thanks. Yep, going on about 9 hours now. Was 11.5 pounds before trimming. I'll give it another hour or so and it should be done I think.

And if you need to take advantage of a foil wrap, it's amazing what just hour back on the cooker or in your oven can make for tenderness.

 

[Displaced Texan]

A little over 9 1/2 hours. Nice color and bark it looks like. VERY tender. After all was said and done, probed the flat in the middle and it was 209.5°. I'll take it.

Won't eat tonight. Rest at room temp for a couple hours, refrigerate overnight, and in the Viking warming drawer in the morning. Brisket for lunch tomorrow.

 

[MJB05615]

Looks excellent! Great color. Post some sliced shots tomorrow if you can.

 

[Displaced Texan]

Looks excellent! Great color. Post some sliced shots tomorrow if you can.

Will do, and thanks. Flying to DFW and back tomorrow, will post pics when able.

 

[TNJAKE]

Looks like a winner to me

 

[Displaced Texan]

Looks like a winner to me

Thanks, Jake. Very breezy here today. A little challenging at times keeping the temps but it worked out okay.

 

[TNJAKE]

Thanks, Jake. Very breezy here today. A little challenging at times keeping the temps but it worked out okay.

It ain't easy being breezy

 

[Displaced Texan]

Oh yeah, I also threw these in the pit as well. Trimmed 2 full spare ribs into St. Louis cut.

Didn't get any pics of the tips. Ate them earlier today.

 

[MJB05615]

Those Ribs look great. Love that color!

 

[Displaced Texan]

Those Ribs look great. Love that color!

Thank you. I have to say, they were very tasty.

 

[Fueling Around]

The ribs and brisket are meals of beauty only from a off set. So fine with time.

I did a trimmed brisket flat on my pellet pooper last Saturday. About 7 hours

 

[Displaced Texan]

The ribs and brisket are meals of beauty only from a off set. So fine with time.

I did a trimmed brisket flat on my pellet pooper last Saturday. About 7 hours

Yep, while it's fun to tell people I smoke briskets for 12-14 hours, if it is done in 9 or 10, that'e even better.

 

[tallbm]

A little over 9 1/2 hours. Nice color and bark it looks like. VERY tender. After all was said and done, probed the flat in the middle and it was 209.5°. I'll take it.

Won't eat tonight. Rest at room temp for a couple hours, refrigerate overnight, and in the Viking warming drawer in the morning. Brisket for lunch tomorrow.

View attachment 507490

That looks fantastic!
Yeah as long as it is tender that is what matters. Always the tenderness!
I run all my naked and I don't like doing smaller than 15 pounders before trim.
So for me I crank up to 275F and do those suckers overnight in my sleep. So if I tell people "I can smoke a brisket in my sleep" it's because I am literally smoking brisket while I sleep hahahaha.

You are going to enjoy that sucker tomorrow for sure! Great work! :D

 

[Gonna Smoke]

Ribs and brisket?? I wouldn't know where to start, they both look great. Very nice...