Please clarify the brisket fine line.

yzzi

I think most are aware that there is a fine line of when a brisket is done before it starts drying out. I know the probe test or fork twist check is suppose to guage doneness, but how can you tell when the brisket it done and still moist? Every brisket I've done passes the probe test which I start after reaching 190 and they all turn out super dry. I haven't seen an official thread yet from the brisket king (@cen-tex-smoker) titled "brisket how I do it" to compete with @travisstick's thread. If there is can someone post the link, otherwise could I be so bold to ask Cen-tex to start one some day that's rather detailed? I know you always help out anyone with "brisket help" in the subject line, and we're all grateful for that. Thanks in advanced. Just excited to post a "brisket nailed it" thread someday.

travisstrick

He has a much more detailed post. Not sure where it is but you could probably find it with a little searching.

Loosemoose

http://eggheadforum.com/discussion/1158645/cen-tex-smoker-brisket-method-questions/p1

I had saved this hope it helps.

yzzi

Thanks loose moose for that link, I'll have to dig through that more. No offense Travis, I tried your method and it turned out good, but I want that classic smoked method.

travisstrick

yzzi said:

Thanks loose moose for that link, I'll have to dig through that more. No offense Travis, I tried your method and it turned out good, but I want that classic smoked method.

None taken. I have not done a brisket "travis method" in a year or two. I do it just like can tex does in that thread except I cook hotter.