- May 17, 2019
- 9
- 2
This post is a carry over from here (post # 29) – https://www.smokingmeatforums.com/t...-guideline-and-what-to-consider.270191/page-2
One brisket turned out overly tender (crumbles), but was still very good. The other was way too hard and is now stew meat. We had plenty of other food so the damage was negligible with a little shot to my pride. Needless to say, something went wrong.
As previously mentioned, I’ve done several briskets on the Bog Green Egg (BGE), but hadn’t done one in about a year. So when my wife bought me a WiFi thermometer (Tappecue) and we had the party coming up, I figured I would cook the meat. Unfortunately, I let the temp run the show and is how I believe I screwed up.
After setting the temp on the BGE to 225 and throwing one brisket on (trimmed, rubbed, etc.), I sprayed it with apple cider vinegar, as I usually do, put the thermo probe in and let it go. The Tappecue probes can do IT and chamber temp, with alerts so I set the alerts and my alarm for 4 hours, went to sleep. Woke up 4 hours later and the IT was at 165. Looking good. I bumped the smoker temp to 235 and went back to sleep. The Tappecue alarm goes off an hour later and the IT is 200 (5 hours into the cook). It’s now 5 am and from what I can find, brisket is done at 200 IT. I was tired and not sure what to do from here since it only took half the time it usually takes when I go off time and NOT of IT. This was my mistake, I believe. I should have left it on for at least an hour/lbs.
Anyways, dog tired and confused, I put it in the oven at 225 and went back to sleep. My wife was just getting up so I had her grab another brisket. Once the first brisket had been under heat for a total of 10 hours, I pulled it out, let it rest, etc. It was decent, but still not all the way right. I decided to deal with it later and left it in the cooler. Started the new brisket and slowly brought the IT up, but it too hit 200 IT early. I pulled it, rested it, and cut into. It was not tender at all…So once it was rested I put both briskets in the fridge. The next day I cooked them both a little more at 225. Right up to party time.
Everywhere I look, people say once the IT hits 200 – 205, it’s done. I’m calling BS on this. Or, at minimum, there’s more to it. What am I missing?
One brisket turned out overly tender (crumbles), but was still very good. The other was way too hard and is now stew meat. We had plenty of other food so the damage was negligible with a little shot to my pride. Needless to say, something went wrong.
As previously mentioned, I’ve done several briskets on the Bog Green Egg (BGE), but hadn’t done one in about a year. So when my wife bought me a WiFi thermometer (Tappecue) and we had the party coming up, I figured I would cook the meat. Unfortunately, I let the temp run the show and is how I believe I screwed up.
After setting the temp on the BGE to 225 and throwing one brisket on (trimmed, rubbed, etc.), I sprayed it with apple cider vinegar, as I usually do, put the thermo probe in and let it go. The Tappecue probes can do IT and chamber temp, with alerts so I set the alerts and my alarm for 4 hours, went to sleep. Woke up 4 hours later and the IT was at 165. Looking good. I bumped the smoker temp to 235 and went back to sleep. The Tappecue alarm goes off an hour later and the IT is 200 (5 hours into the cook). It’s now 5 am and from what I can find, brisket is done at 200 IT. I was tired and not sure what to do from here since it only took half the time it usually takes when I go off time and NOT of IT. This was my mistake, I believe. I should have left it on for at least an hour/lbs.
Anyways, dog tired and confused, I put it in the oven at 225 and went back to sleep. My wife was just getting up so I had her grab another brisket. Once the first brisket had been under heat for a total of 10 hours, I pulled it out, let it rest, etc. It was decent, but still not all the way right. I decided to deal with it later and left it in the cooler. Started the new brisket and slowly brought the IT up, but it too hit 200 IT early. I pulled it, rested it, and cut into. It was not tender at all…So once it was rested I put both briskets in the fridge. The next day I cooked them both a little more at 225. Right up to party time.
Everywhere I look, people say once the IT hits 200 – 205, it’s done. I’m calling BS on this. Or, at minimum, there’s more to it. What am I missing?