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Fork test on brisket

TexheadTexhead Posts: 49
edited 4:49PM in EggHead Forum
Ok, my brisket is at 188 in the flat. I know not supposed to cook to temp. Need some help on fork test. Temp probe slides in and out of brisket very easily. But when i put fork in there is resistance as it goes through the bark and once in meat does not just flake off. What should I be looking for?

Thanks

Comments

  • FidelFidel Posts: 10,172
    If the probe goes in with little resistance in many places it is probably done.

    The fork test is one of those "experience" sort of things, you just get a feel for it.

    I recommend people use the fork when the brisket is under 160&deg to get a feel for tough, and then test it every 5-10 degrees until 185 - you'll know when it gets to the appropriate level of tender.

    FWIW - you don't want flaking in a brisket - you want the slices to be across the grain but you want them to hold together. If it gets to the flaking stage a lot of times it will be overdone and dry. Brisket it tricky it goes from tough and dry to perfect to overdone and dry in just a few degrees, and they are all different.
  • TexheadTexhead Posts: 49
    Thanks for the quick response Fidel. I pulled the brisket off. I will let it rest for 15 minutes then I plan to separate the point and put it back on for burnt ends. Flat goes back to the cooler to wait for beginning of game.

    Wish em luck.

    Texhead.
  • TexheadTexhead Posts: 49
    IMG00327.jpg

    Crossing fingers
  • ShiffShiff Posts: 1,726
    It looks beautiful
    Large BGE
    Barry, Lancaster, PA
  • TexheadTexhead Posts: 49
    Thanks
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