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Brisket 101: Why you always measure in the flat
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The Cen-Tex Smoker
Posts: 22,970
I measured this brisket in the thinnest part of the flat to prove the point (no pun) but you should always measure for doneness in the thickest part.
As you can see, this brisket is 25 degrees cooler in the thinnest part. It defies logic as the thick part should cook slower. I'm sure that could be very confusing for some people and it was for me for quite a while.
The fact is, the point is much thicker but it has a much higher fat content. Fat cooks much faster than muscle so obviously reads at a higher temp earlier than the flat. Mine is stalled out so it's even more obvious. They will start to creep closer together as it comes out of the stall but the point will always be done sooner and read higher than the flat.
So, stick a probe in the thickest part of the flat and ignore all other readings until the flat is like butter (190-200 usually)
As you can see, this brisket is 25 degrees cooler in the thinnest part. It defies logic as the thick part should cook slower. I'm sure that could be very confusing for some people and it was for me for quite a while.
The fact is, the point is much thicker but it has a much higher fat content. Fat cooks much faster than muscle so obviously reads at a higher temp earlier than the flat. Mine is stalled out so it's even more obvious. They will start to creep closer together as it comes out of the stall but the point will always be done sooner and read higher than the flat.
So, stick a probe in the thickest part of the flat and ignore all other readings until the flat is like butter (190-200 usually)
Keepin' It Weird in The ATX FBTX
Comments
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I got the go ahead to cook a brisket on Christmas Eve when the wife's family comes over for dinner. I've never done one before on any type of cooker. Needless to say, I'm gonna need some help from the resident brisket king. Starting with how to pick a good one all the way through the cook. Hell I may need to have you on speed dial. LOL
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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shtgunal3 said:I got the go ahead to cook a brisket on Christmas Eve when the wife's family comes over for dinner. I've never done one before on any type of cooker. Needless to say, I'm gonna need some help from the resident brisket king. Starting with how to pick a good one all the way through the cook. Hell I may need to have you on speed dial. LOLBeaufort, SC
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That's why I use the Travisstrick method!
http://eggheadforum.com/discussion/1138233/brisket-how-i-do-it/p7
Steve
XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio -
Hey Centex, I'm in need of some 101 -My last brisket I let ride too long, and the flat was overcooked. There was one place on the brisket where the temp was low, and the probe didn't go in like butter. Just this one small section had me leave the beast on for an additional 3 or 4 hours. I guess I should ignore that one spot, assume the FTC will carry it through?+++++++++++++++++++++++++++Austin, Texas. I'm the guy holding a beer.
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@plumbfir01 there will definitely be beer involved.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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sumoconnell said:Hey Centex, I'm in need of some 101 -My last brisket I let ride too long, and the flat was overcooked. There was one place on the brisket where the temp was low, and the probe didn't go in like butter. Just this one small section had me leave the beast on for an additional 3 or 4 hours. I guess I should ignore that one spot, assume the FTC will carry it through?Keepin' It Weird in The ATX FBTX
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Many thanks! Will be on my next brisket(removed accidental disagree)+++++++++++++++++++++++++++Austin, Texas. I'm the guy holding a beer.
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This brisket sucked arse. I had one bite and then just ate TFJ's awesome twice bakers. It was a cheap (er) select brisket after looking all over town for a better brisket for 2 days. This will be the last select brisket I ever cook. It was $35 cheaper than the whole foods brisket I found of the same weight but in the end, I had one bite and chopped up the rest for the kids. I thought I could take a bad brisket and make it work.......I couldn't and I won't try again. From now on, when I can't find a good brisket, I'll just cook something else. This was my worst effort in years (and of course it was all the brisket's fault )Keepin' It Weird in The ATX FBTX
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Next time text me and I'll walk you through it. ) )Green egg, dead animal and alcohol. The "Boro".. TN
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If I cook another one like this I will .henapple said:Next time text me and I'll walk you through it. ) )
Keepin' It Weird in The ATX FBTX -
You set the bar damn highGreen egg, dead animal and alcohol. The "Boro".. TN
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The Cen-Tex Smoker said:This brisket sucked arse.-----------I feel a whole lot more like I do now than I did when I got here.
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lakewade said:The Cen-Tex Smoker said:This brisket sucked arse.
Tough, dry, and flavorless. Hope you had better luck than me.Keepin' It Weird in The ATX FBTX -
@Cen_Tex-you may have to go over to the dark side..."Travis' Method".
>-Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
After cooking over 1,000's of briskest I have had virtually everything that could go wrong with one, go wrong. That being said, the quality of beef is super important. I used choice C.A.B. I wet age it for 7-10 days. I always use the same rub. This way when something goes wrong I know it's not the meat. Try to take out as many variables as possible.
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I think the problem is that Cen-Tex just doesn't know how to cook a brisket. The one he brought to Salado was probably from Lockhart.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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shtgunal3 said:I got the go ahead to cook a brisket on Christmas Eve when the wife's family comes over for dinner. I've never done one before on any type of cooker. Needless to say, I'm gonna need some help from the resident brisket king. Starting with how to pick a good one all the way through the cook. Hell I may need to have you on speed dial. LOL
-SMITTY
from SANTA CLARA, CA
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I've done a lot of stuff that wasn't quite ready for.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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