Quick Brisket Question..........

[CajunTex]

I started a 14lb brisket last night using an offset smoker with the brisket furthest from the fire box. I have the fattest part of the brisket facing the firebox. Question is, the fat part of the brisket is now 190. But the thin part of the brisket is 178, do I need to turn it to get the thin part up to 190 before I pull it off, or just go ahead and pull the whole thing off now and let it rest for 45 minutes then slice away?

Jay

[1044]

Welcome to the forum.

What time did you start? What temp are you running the pit?

[M38A1]

I'd leave it like it is for the following reasons.

The smaller end is typically very lean compared to the fatter end, therefore, it'll be a bit drier by default. Running the fat end up to a setpoint of say 197*F will take more time due to mass than running up the thin/lean side to it's temp wherever that might fall, therefore allowing it to increase at a greater rate.

After watching the bbq cookoff challenge this past weekend and seeing the pro's pull theirs at 165 or so, I'd be inclined to let the fat side be my indicator since the lean side is thinner and if less temp, just might be a bit more moist in the end.

YMMV-

[CajunTex]

I started about 10:30 last night, running the pit at about 200-210. The fat side or thick end is at 190, so I guess I will pull it now then? Or let it hit 197? At 197 won't it be like pulled pork? I was thinking at 190 I would be able to slice it........

Jay

[1044]

Everything sounds about right. Most folks take the temp reading in the fat part of the flat. I take mine to 195-200. They slice well and are super tender and moist. If you take it off below 180, I think you will be disappointed with the flat. Don't worry about the point (fat end). It can stand higher temp with all the fat in it.

[gordo]

I'm in with 1044...I always take it to 195-200..depends on the brisket, poke it with a toothpick and see how much resistance it has, and if you think its tender. pull it and wrap it...remember those pros are cooking KCBS type rules where they teach judges that a slice needs to be tugged on to pull apart :shock: , I like mine too be more tender than that...just in case you get some little purple headed ladies as judges, that have false teeth :lol: :lol:

[Thom Emery]

LOL Gordo

[serialgriller]

good advice from gordo......the man knows a thing or two about brisket.

[CajunTex]

Alright gentleman........The brisket was removed as stated earlier at 190. I had pulled the old "Texas Cruch" at 165. Anyway, removed it at 190 and set it in the oven (oven off) for about an hour and a half while I took my father-in-law to Costco for a tour. We got home and pulled it out, trimmed all the fat off. In my opinion it was great. The brisket had three different 'styles' within it. The tender part as gordo described, the little bit tougher part like the judges would prefer, and the fall apart type like a pork butt. I am extremely pleased with this cook. Everyone else loved it aswell. Now for the next question, I trimmed all the fat off and sliced up all the meat into a 9x13 glass caserole dish and scooped the juices over the top and covered it with foil. Can I leave it in the oven with the oven on 200 and keep it warm until later for more quests arriving? 200 is the lowest the oven will go. I will take any other suggestions on how to keep it warm.

Jay

[1044]

Well, remember that was your cooking temp, more or less. You will continue to cook it. Depending on how long it's in there, you run the risk of drying it out. If you have a small cooler, fill it with very hot water for a few minutes. Dump the water and put the dish in. If it doesn't fit, wrap the meat in foil, pour the juice in (the foil).

[CajunTex]

Makes sense. I will give it a shot........Thank you.

jay