Smoking Brisket

[John_D]

Ok really confused here so help me out please. My temperature probe says that beef is well done at 170degree's, but I am looking around and I see many people say brisket is done to a higher temp. Should I presume that although brisket is beef it does indeed require a higher temp and that I should ignore the well done temp on my probe?

 

[cansmoke]

The brisket is cooked at 170. However the longer you leave it in, the more tender it becomes. I pulled the last one out at 198. That will be my target for the one being smoked today.

 

[smokin peachey]

Ok really confused here so help me out please. My temperature probe says that beef is well done at 170degree's, but I am looking around and I see many people say brisket is done to a higher temp. Should I presume that although brisket is beef it does indeed require a higher temp and that I should ignore the well done temp on my probe?

Yes, brisket would be safe to eat at 170 but it will be very tough. The reason most take to over 200 is so the fat renders and you have a piece of meat that is soft and juicy. There is no guarantee temp for this you need to go by feel. Basically you want it to feel like you are sliding a toothpick into a warm stick of butter. Good luck and don’t forget we like pics.

 

[smokin peachey]

Check this out. https://www.pbs.org/video/bbq-franklin-episode-1-brisket/

 

[John_D]

Check this out. https://www.pbs.org/video/bbq-franklin-episode-1-brisket/

Thanks everyone for your answers. I watched the video as well. I am going to ignore the well done beef temp on the probe meter and continue with the advise given and let it go to 198 and then pull. It's wrapped in butchers paper at this tim I will take a few pics of the finished item, probably should have given it a heavier coating of pepper when i see some of the volume used in this video. appreciate the quick replies received as we hit the 170 mark just as they came in so didn't pull it and ruin everything. Slainte!!

 

[smokin peachey]

I typically pull brisket around 205

 

[smokin peachey]

Make sure you let it rest awhile

 

[sandyut]

temp is a ballpark too. around 200, but the trust test of done is probing - i sit probe tender. Its fair to start checking about 195 for a gauge as to where its at. every brisket is different, they all cook different. pad you schedule times ALOT.

many here run warmer than the tradition low and slow as well. I like to run my brisket cooks around 275. I do them all same day, start in the AM, eat in the PM. low and slow just takes too long for me.

 

[chilerelleno]

Thanks everyone for your answers. I watched the video as well. I am going to ignore the well done beef temp on the probe meter and continue with the advise given and let it go to 198 and then pull.

Don't pull it any given temp such as 198°, pull it when it is Probe Tender and not before.
Probe tender could happen anywhere between 195°-210°.

Depending on who you ask probe tender is akin to the resistance felt on a pointed probe being similar to room temp butter or creamy peanut butter.

Use a probe thermometer, ice pick, bamboo skewer or shish kabob skewer.

 

[jcam222]

They all have you covered, temps a range and the finish is by feel. Listening to their advice will save you a lot of bad results for brisket.