Boy was I Wrong About the Internal Temp of Brisket!

dayzed&confused

Here is a post from me several months ago after having a few beers and feeling a lot smarter than I really am.                                                                                    "#1 water boils at 212 degrees sea level. #2 most of us cook at a higher altitude than that, unless your cooking under water some how. So, doesn't it make since that the food would be done somewhat lower than that 212 degree temperature, especially the higher the altitude? So it makes since to me that living in West Texas, say 2000 feet altitude, that I should not let the internal temperature of my brisket reach it's water boiling point of 208 degrees. At 208 degrees the water in my brisket is going to turn to steam and at that point all of the moisture is going to pressurize and flat ass leave my brisket DRY! Now, I am not a smart man, but it seems to me that I don't want to break that 200 degree threshold. Preferably stay under 190 or so. Any thoughts?"                                                     Well, I got plenty of responses telling me that I was wrong, so this weekend I finally got around to cooking another brisket. I put it on at 9:00pm, 225 degrees with plenty of hickory smoke. At 8:30 the next morning I wrapped it tight with foil an placed it in a roaster oven at 250 degrees. I stuck a probe through the top of the foil into the meat in order to monitor the temp. When the meat reached 200 degrees I lowered the roaster oven to 150 degrees. The meat temp still reached 205 before it started dropping. I pulled the brisket out of the roaster oven at 1:30pm and we ate it at 2:00pm. It was the most tender brisket I have ever cooked by far and it was not dry. To hell with physics and listen to the pros, they can defy physics when it comes to cooking briskets!

Mattman3969

Why did you take out of the egg and put in a roaster oven?? And why wrap?? Was it a flat or a whole brisket? Glad it worked out for you.

dayzed&confused

It was a whole 15lb brisket. I guess I wrapped it foil simply because I always have. I have this phobia that if I don't wrap it will dry out.

NPHuskerFL

dayzed&confused said:

It was a whole 15lb brisket. I guess I wrapped it foil simply because I always have. I have this phobia that if I don't wrap it will dry out.

Lots of folks wrap (I'm not one of them unless we're talking FTC then yes, I do). But, as @Mattman3969‌ asked why pull from a already hot egg and put in the "roaster oven" :-/

Ladeback69

I only wrap my briskets when it's done and I need to FTC it. Also I every brisket I have done in the oven has come out tender and moist, but that's because it was covered in a ceramic covered dish same as the egg. You should have been fine in the egg. Try it again sometime all the way in the egg.