Brisket Question

FoxrunBob

Many of the Brisket receipes tell you to take internal temp to 180 or even 200 degrees. I'm sure there is a reason to go past normal internal temps for beef, but please explain.

The Other Dave

FoxrunBob, Brisket is not a premium cut of beef. It's full of collagen and connective tissue which takes much higher, and sustained heat to gelatinize. The flip side of not being a premium cut is that it is much more flavorful. It's the same reason a Boston butt is more flavorful than a pork chop (when cooked properly.)

FoxrunBob

The Other Dave,
Thanks, I'm at 186; guess I will take it to Elder Wards 202 and let it rest awhile.
Bob

Spin

FoxrunBob,[p]The better way to test for doneness is to stick a fork vertically down into the thinner part of the meat. When it slides out easily, the brisket is done. The meat will grab the fork when underdone and then again when overdone. Normal done internal temps for me are 186-194°F.[p]Spin

Big John

FoxrunBob,
Check out the ole boys from Purple Smoke. They really give a great detailed description of what is going on at the different temperatures. http://www.purplesmoke.com/ [p]I did a pre-Isabel brisket Wednesday and brought the internal temperature to 210 as stated on their site and it was tender and moist. I used the BBQ Guru set at 225 and never touched it for 8 hours. [p]They also have a good baked bean recipe on their site.[p]Good luck with the cook.[p]Big John