Brisket overcooked or undercooked?

ebrooker007 · December 2010

I put a brisket flat on last night with the alarm to wake me when it hits 190. I ended up sleeping through the night and the alarm was going off when I woke up with the meat at 208. I thought it would look awful but surprisingly it looks pretty good however the part that would be closer to the point is very tender and the flat is still pretty tough. I checked it in a few spots with my thermapen and it was more like 198 to 201 in the flat. What I did was put it in foil with some beef broth in the oven at 200 degrees hoping the point would get more tender this way. This is only my second brisket so I'm looking for advice what would you all have done in this situation?

civil eggineer · December 2010

I vote over cooked. A brisket normally hits its peak between 180 and 190 internal temp. It varies with each piece of meat and the best way to tell (in my opinion) is stick a fork into it and twist. The resistance will decrease when you are just right and trial and error will be needed for you to determine. Usuaully around the 185 temp is what I have found.

ebrooker007 · December 2010

That's what I thought but I was hoping I am wrong. Well if it is it should make some really good chili. Are you a Civil Engineer?

civil eggineer · December 2010

30 years ago I couldn't spell enjineer and now I-r-1.

Yep!

ebrooker007 · December 2010

I'm also a Civil Engineer. Most enjineers arnt good at speling.

Its funny how I notice a lot of engineers are into bbq, woodworking, and homebrew.

civil eggineer · December 2010

(LOL)

There appears to be quite a few engineers on this egghead forum. I guess engineers appreciate great food also.

Brisket overcooked or undercooked?

Comments

Categories