Where do you probe?

TN2TX · January 2016

I've probably cooked a dozen brisket's so I am still a novice. I usually probe between where the flat and point meet. I usually pull at 195 but the last couple have turned out dryer than I'd like. I'm not getting the right pull and the flat is just over cooked. My probes are calibrated, I'm cooking at 225, and I don't wrap. Any suggestions? Thanks in advance.

buzd504 · January 2016

Probe in the thickest part of the flat. If you probe between the muscles, you are probably in primarily fat, which won't give you a good reading.

Also, don't pull based on temperature. Pull based on the feel of the meat (when the whole flat probes like "butter"). It could be you are pulling it too early.

Also, make sure it rests for at least an hour before you cut it. I've found FTC actually helps brisket a lot.

Homebrewguy · January 2016

What is FTC?

Fuzzbutt · January 2016

FTC = Foil, Towel, Cooler. Once up to temp remove meat, wrap it in foil, wrap it in a towel, and put it in a cooler.

buzd504 · January 2016

Homebrewguy said:

What is FTC?

Foil/Towel/Cooler

Wrapping your meat in foil and packing it in a cooler with towels to insulate and take up the extra space. Some will warm the towels in the dryer first. You can keep meat (particularly large cuts) at temp for hours this way.

TN2TX · January 2016

Yep, I always FTC. Good point on thickest part versus between the fat. I don't think it's to early because the fat has almost rendered completely.

Fred19Flintstone · January 2016

Hmmmm. Where to stick your probe? Hmmmmm...

TN2TX · January 2016

Niiiiiice

Fred19Flintstone · January 2016

TN2TX said:

Niiiiiice

No worries my brother. You had a good answer and there was fun to be had. A win-win.

Sardonicus · January 2016

I, too, thought this might be a Friday thread.

pgprescott · January 2016

wrap! either wrap with foil or pink butcher paper. You can also inject. Some will shame you for such acts, but all the injection and wrap does is help produce a more juicy brisket. I'll take the ridicule.

Dobie · January 2016

This thread will be epic in a few hours.

pgprescott · January 2016

Some how you need to figure out how to inject prior to wrapping???

pgprescott · January 2016

Tricky!

breadbasket · January 2016

If you pull it when the flat is ready, then separate the point from the flat and put the point back on for some wonderful burnt ends. In the mean time foil the flat, wrap and put cooler with towels to keep it war. The point can usually stand a couple more hours of cooking. My thoughts. AZ

johnmitchell · January 2016

What is the consensus guys do you loose any moisture when penetrating with a probe or would you get better results with a thermal heat gun ??

JohnInCarolina · January 2016

johnmitchell said:

What is the consensus guys do you loose any moisture when penetrating with a probe or would you get better results with a thermal heat gun ??

We still talking about brisket?

johnmitchell · January 2016

JohnInCarolina said:

johnmitchell said:

What is the consensus guys do you loose any moisture when penetrating with a probe or would you get better results with a thermal heat gun ??

We still talking about brisket?

I have decided Friday night is officially underway..

JohnInCarolina · January 2016

To answer the question, I check with the wife first. For sure you don't want to put your probe in a place it isn't welcome.

slovelad · January 2016

I generally probe between the left and the right thigh.. Oh wait... I guess the flat will do...

buzd504 · January 2016

JohnInCarolina said:

To answer the question, I check with the wife first. For sure you don't want to put your probe in a place it isn't welcome.

Sometimes you won't know if it's welcome until you try.

slovelad · January 2016

buzd504 said:

JohnInCarolina said:

To answer the question, I check with the wife first. For sure you don't want to put your probe in a place it isn't welcome.

Sometimes you won't know if it's welcome until you try.

No means YES... And yes means...?

johnmitchell · January 2016

When cooking chicken...Is it better to probe the breasts or just zero in on the thighs.. Personally I think the thighs have a higher fat content thus juicier!!!

slovelad · January 2016

johnmitchell said:

When cooking chicken...Is it better to probe the breasts or just zero in on the thighs.. Personally I think the thighs have a higher fat content thus juicier!!!

I've seen many juicy thighs in my day... Whether I probed them in the right place is another story

SmyrnaGA · January 2016

I probe here, here, and here.

Image: https://us.v-cdn.net/5017260/uploads/editor/dc/vyntzw2z3ysi.jpeg

JohnInCarolina · January 2016

buzd504 said:

JohnInCarolina said:

To answer the question, I check with the wife first. For sure you don't want to put your probe in a place it isn't welcome.

Sometimes you won't know if it's welcome until you try.

This is an excellent point. On occasion it is nice to be surprised.

lousubcap · January 2016

As above, early but away we go!

sumoconnell · January 2016

johnmitchell said:

JohnInCarolina said:

johnmitchell said:

What is the consensus guys do you loose any moisture when penetrating with a probe or would you get better results with a thermal heat gun ??

We still talking about brisket?

I have decided Friday night is officially underway..

I thought that would happen over at "men's apron"

Lit · January 2016

johnmitchell said:

What is the consensus guys do you loose any moisture when penetrating with a probe or would you get better results with a thermal heat gun ??

Do I need to turn the fan off if I use the gun? At what point do I give up and probe. Is it done when it slides in like butter? If I only wrap at the end am I still protected? Who else saw Rons toe?

Dobie · January 2016

Its Friday night, I suspect there is allot of probing going on

JohnInCarolina · January 2016

Dobie said:

Its Friday night, I suspect there is allot of probing going on

Brown chicken brown cow

Where do you probe?

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