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Can you 'fork tender' test a brisket?

Unknown
Unknown
edited November -0001 in EggHead Forum
After my failure with my last 2 1/2 pounder I was wondering if I just went by time say, 1 hour per pound, if I could fork test it for done-ness. And if not, if I lifted the lid up every say hour or so to check the meat temp with a thermapen would that have a negitive impact on the meat?
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Comments

  • fishlessman
    fishlessman Posts: 34,583
    NorthWoods egger,
    i keep the lid closed until the meat is 185 and then start checking with a fork. i think your problem is too small a brisket though
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Smokin Bob
    Smokin Bob Posts: 239
    NorthWoods egger,[p]I'm no expert but I just don't think a small brisket can be as tender just due to it's size. It may hit the proper temp. but I just don't know if it has enough time to get tender. Either way I prefer to pull mine off and wrap when it hits 185.
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  • WessB
    WessB Posts: 6,937
    NorthWoods egger,
    You can absolutely do the fork tender test, I always do...what the others said may be an issue. Although I have cooked 3# ones and they weren`t terribly dry....that being said..the few briskets I have done, typically run 2 hours per pound, at a dome temp of 230°- 250°.[p]Wess
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