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Nick
10-08-2007, 02:58 PM
My wife talked me into cooking an untrimmed brisket. After ten hours at 200 degrees, it was done, but the internal temperature never got higher on my thermometer than 175. Is the internal temperature on an trimmed brisket lower than on an untrimmed? I was curious about the "doneness" of the brisket v. the internal temperature.

Any ideas?
MI smoke
10-08-2007, 04:31 PM
My wife talked me into cooking an untrimmed brisket. After ten hours at 200 degrees, it was done, but the internal temperature never got higher on my thermometer than 175. Is the internal temperature on an trimmed brisket lower than on an untrimmed? I was curious about the "doneness" of the brisket v. the internal temperature.

Any ideas?
Sounds like yA needed to keep it on there a little longer.
Go by temp not time (195 to 200)
And maybee a little higher cooker temp - like Bigwheel says @ 200 your just warming it to death (try around 245)
Thats my 2 cents
TexLaw
10-08-2007, 05:30 PM
Well, if it was done, then it was done. However, I usually have to get mine up to at least 190 to get them done. I hardly trim at all. That's barbeque for you, though!


TL
PitBull
10-09-2007, 09:15 AM
If I read you post correctly are you saying your pit temperature was 200 degrees? If so then thats too cool. It should be 225-250. That will take the internal temperature to the 190-195 range more easily.
HFD26
10-09-2007, 09:37 AM
I agree with Texlaw, if it's done, then it's done. But something don't sound right. I have never seen a brisket done at 175, trimmed or un-trimmed. Are you sure your thermometers are correct? You can check them by placing them in boiling water. Water boils at 212 degrees. Your thermometers should hold within a degree or two either way.
Papa Tom
10-09-2007, 10:47 AM
At 175* a brisket will certainly be done but will almost certainly not be tender, If the brisket was in fact tender check the thermometer as above.
If the thermo checks OK then go buy a lottery ticket...... :D
Txngent
10-09-2007, 11:17 PM
I am asking myself, what element did you use to guage the doneness? Time? Appearance? To me, if your internal temp was as you say... it may have been done as in not rare, but it wasn't done as to tenderness. Like slow cooking a roast versus microwave. Goal has to be a internal of 190* in average to reach tenderness.

I think at your cooking temp, you were heat aging your brisket versus smoking... depending on the weight, at 200* you are looking at a good 15+ hour smoke to get a 15#er to a tender internal temp of say 190*. I always recommend looking at the Grand Puba's avitar... 225* is the temp of champions!

Next time, you could always salvage a tough brisket by wrapping in foil whole and oven heat to get your internal temp up.

I really like the meat sections from the Webber and Hormel websites. This link will give you some numbers to consider on your next Q.

Brisket Smoking Tips (http://www.virtualweberbullet.com/brisketselect.html#done)
Thom Emery
10-10-2007, 08:57 AM
I had a therm go silly on me this weekend
But in the end you just know its done by the way the therm just slides in with no resistance.
TexLaw
10-10-2007, 01:44 PM
Other than that thermometer test, I also go by how it wiggles.


TL
Texana
10-10-2007, 02:17 PM
Other than that thermometer test, I also go by how it wiggles.


TL


We heard you were a "wiggle" watcher ..... :shock:
cappy
10-10-2007, 03:08 PM
We heard you were a "wiggle" watcher ..... :shock:

Apparently, certain kinds of Wiggle watchers are getting over losing their favorite yellow Wiggle according to an article today (http://www.cnn.com/2007/SHOWBIZ/10/10/the.wiggles/index.html): Imagine the Beatles going on without Paul McCartney. Or *NSYNC without Justin Timberlake. Or Van Halen without David Lee Roth (or Sammy Hagar, or that other guy). Young fans of the children's rock group the Wiggles -- and more important, their parents -- faced a similar experience when singer Greg Page, the Yellow Wiggle in the brightly colored group, left last November for health reasons...Page handed over his yellow shirt, or skivvy as they call it in Australia, to his understudy and longtime Wiggles dancer Sam Moran.

Having worked with Australians before, I bet these guys could still drink most of us Americans under the table. It would be very embarrassing, of course. Particularly if one woke up the next morning under said table wearing a Wiggle's "skivvy."
TexLaw
10-11-2007, 11:51 AM
Well, I was going to respond to Texana with some smart-*** comment, but this Yellow Wiggle thing really has me in a funk. How am I going to break the news to the kids that Greg has stepped down?


TL
Papa Tom
10-11-2007, 07:21 PM
Don't let the kids think he is a quitter, tell them he he was sitting next to a British drummer that spontaneously combusted and killed him or that he got run over by a semi hauling recalled Chinese toys....:twisted:
TexLaw
10-12-2007, 09:34 AM
Don't let the kids think he is a quitter, tell them he he was sitting next to a British drummer that spontaneously combusted and killed him . . . . :twisted:

:lol: :lol: How about that he finally got around to working on his musical, "Saucy Jack"?


TL
kpigout
10-13-2007, 10:12 AM
Well, I was going to respond to Texana with some smart-*** comment, but this Yellow Wiggle thing really has me in a funk. How am I going to break the news to the kids that Greg has stepped down?


TL

Well he's been "gone" for almost a year, and I've yet to see anything with his replacement. He either got cured, the new guy had massive cosmetic surgery, or we're seeing alot of re-runs.