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Probe 'til it feels like buttah....probe 'til it feels like butta... talk me off the ledge!

Stoogie
Stoogie Posts: 173
in EggHead Forum
Have about a 15-16# SRF Gold brisket on for my daughter's grad party today.  It's been on just over 12 hours.  Previous experience with SRF is to budget 45 mins/lb, so I'm about there.  

The thickest part of the flat is reading 192* at the moment and it is not probing well at all.  Only the thinnest part of the flat is probing like buttah.  I've had these things probe beautifully at 180*.

I am resisting all urges to pull it based on temp, but the smart side of me is to take what I've learned here and trust the "feel" of the flat.  Right?  RIGHT????  

The point just touched 180*, but I'm not concerned about that.

Funny thing is that if this weren't for a party, I'd just let it ride and not think twice.  With family and friends coming this afternoon, I'm like a cat crapping razor blades.

Not that it exactly matters, but I'm aiming to start slicing at 3:00 this afternoon and it's just before 11:00 where I am now.

The cow drives the cook, right @lousubcap ?

Large BGE

Neenah, WI
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Comments

  • lkapigian
    lkapigian Posts: 11,549
    I'd wrap and let it ride myself , sounds like you are right there and a wrap will push it 
    Visalia, Ca @lkapigian
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  • Stoogie
    Stoogie Posts: 173
    lkapigian said:
    I'd wrap and let it ride myself , sounds like you are right there and a wrap will push it 
    My problem, as embarrassing as it sounds, is that I've never wrapped a brisket so I don't have any paper to wrap it in!  Guess it's time to invest in some and stash it away, just in case.
    Large BGE

    Neenah, WI
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  • lousubcap
    lousubcap Posts: 36,815
    Trust the feel in the thick part of the flat.  You can wrap in foil to power thru to the finish-line.  Also bump the temp once foiled to get there so you can get to FTC.  Yes, the foil will soften the bark some but I doubt your guests will notice.  BTW- I've only had one SRF release in the mid 190's; all the rest have been in the low 200's*F. 
    Patience is the watchword with the cow here B)
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Theophan
    Theophan Posts: 2,656
    The second issue is whether you want to do something to speed up the cook (like wrap it) or not.  But...

    The first issue is if it's not tender, it's NOT DONE.  Period.

    Lots of people have found briskets (and pork butts) not tender until they get to 205° or even higher!  Forget the temperature, keep probing!
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Don’t pull it until it feels right. My last wagyu was 207 in most parts before the very middle gave up. SRF/wagyu can actually take longer than a commodity brisket to properly render (there is more fat to render on better briskets).

    Use the force, go by feel. 
    Keepin' It Weird in The ATX FBTX
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    If your bark is nice and set then foil works great for wrapping as well. Good luck! 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • StillH2OEgger
    StillH2OEgger Posts: 3,897
    The easiest way to screw it up is pulling it too early. I would bet you'll regret serving a sub-par brisket way more than having it arrive a tad later for the guests. Your patience will be rewarded.
    Stillwater, MN
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  • Spaightlabs
    Spaightlabs Posts: 2,349
    Please report back.
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  • lousubcap
    lousubcap Posts: 36,815
    @Stoogie Congrats on staying the course and delivering the goods.  Nothing like nailing one among the non-believers. 
    But you set yourself up for success going in with the SRF.  The quality of meat going in does play a major role in the outcome. FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • StillH2OEgger
    StillH2OEgger Posts: 3,897
    This is great news! Thanks for the update and congrats on the keeping it all together under stressful situation.
    Stillwater, MN
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    way to stick to your plan and nail the finish. That will give you confidence for the next one. They are done when they are done. Once you really understand that part, you will get results like you delivered this time. Well done (and way to shut up the nay-sayers)
    Keepin' It Weird in The ATX FBTX
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  • alaskanassasin
    alaskanassasin Posts: 8,936
    Great story thanks for sharing!
    South of Columbus, Ohio.


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  • Foghorn
    Foghorn Posts: 10,228
    This is a great post with a great lesson for many of us.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • frazzdaddy
    frazzdaddy Posts: 2,617
    Great feedback, many of us have been where you were and someone here cough cough (nonamesme) did pull it early. Got that t shirt and that hat. Cap'n Lou is always right btw. Nice work sir.
    Xl bge ,LG bge, two 4' crusher cone fire pits. Weber Genisis gasser and 
    Two rusty Weber kettles. 

    Two Rivers Farm
    Moncure N.C.
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  • nynikon
    nynikon Posts: 3
    Thanks for the guidance.  I'm new here and still trying to figure out briskets.  This thread helped but I'd appreciate some additional guidance (please).  I smoke one today on the egg and it was terrible.  The egg stayed steady at 240-250 deg throughout.  I used a 10 lb whole, trimmed brisket. After putting it on the egg, it hit 160 in 3 hours.  I wrapped it in butcher paper and put it back on. After another 4 hrs it hit 201 in the flat, and 208 in the point.  I removed it, wrapped it in foil and a towel, and placed it in a cooler for 2 hours to rest.  The brisket was dry, the flat was tough, and it looked generally over-cooked.  Any thoughts on how I screwed up?  This is my third attempt and I'm frustrated that I can't seem to figure out brisket.  Pork always seems to come out well.
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  • bikesAndBBQ
    bikesAndBBQ Posts: 284
    Underdone brisket is dry and tough. Same with pork ribs.  Your brisket was underdone.  An overdone brisket will almost fall apart. 
    Pittsburgh, PA. LBGE
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  • StillH2OEgger
    StillH2OEgger Posts: 3,897
    nynikon, You listed the temps when you pulled, but how was it probing? The other question I have is whether you let it rest for 20-25 minutes before wrapping and throwing in cooler? I learned this the hard way, but that can make a big difference.
    Stillwater, MN
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  • WeberWho
    WeberWho Posts: 11,532
    Nynikon, How trimmed was your brisket? Could it have been trimmed too much? 
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • lousubcap
    lousubcap Posts: 36,815
    @nynikon I just sent you a PM with some info that may help on the next one.  The key is the feel, temperature is only a guide.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • nynikon
    nynikon Posts: 3
    bikesAndBBQ said:
    Underdone brisket is dry and tough. Same with pork ribs.  Your brisket was underdone.  An overdone brisket will almost fall apart. 
    Thanks.  I'll swallow hard, trust the process and go longer the next time.

    StillH2OEgger said:
    nynikon, You listed the temps when you pulled, but how was it probing? The other question I have is whether you let it rest for 20-25 minutes before wrapping and throwing in cooler? I learned this the hard way, but that can make a big difference.
    Good tip.  I pulled and wrapped without letting it rest for 20 mins.  Didn't know that so I learned something!
    WeberWho said:
    Nynikon, How trimmed was your brisket? Could it have been trimmed too much? 
    I bought and had trimmed at a reputable meat market (not a grocery or box store but an actual, sole butcher).  It had the hard fat, and the thick vein between the flat and point removed but about 1/4" soft fat remained evenly across the flat. Didn't look overly trimmed, but perhaps I should try one without any trimming.
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  • lousubcap
    lousubcap Posts: 36,815
    Once you get thru the info in your PM let me know (PM-wise) if you have questions.  You will get this but it does take a few cooks to get the process dialed in and even then every cook is a journey unto itself with audibles around every turn  B)
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Botch
    Botch Posts: 17,384
    nynikon said:

    StillH2OEgger said:
    The other question I have is whether you let it rest for 20-25 minutes before wrapping and throwing in cooler? I learned this the hard way, but that can make a big difference.
    Good tip.  I pulled and wrapped without letting it rest for 20 mins.  Didn't know that so I learned something!
    This is a new one for me also; will try this the next time (say, the 4th?)  

    "Dumplings are just noodles that have already eaten"   - Jon Kung

    Ogden, UT, USA


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  • Botch
    Botch Posts: 17,384
    Stoogie said:
    ...The slicing was done at 4:00 and by 5:15 a 15-16lb SRF brisket was gone.  I didn't even get a piece to sample!!!!  I had a LOT of people telling me how good it was and thinking that I have some type of BBQ magic.  I told some of them that it really is due to the beef being SRF and some of those people did not believe me.  After a while I just smiled and said "Thank you".  This morning I received a text message from someone who was at the party and asked me if I'd show them how to make a brisket that good.
    ...and this is what it's all really about!  Congrats, and next time you'll do a couple example slices for your brother, so at least you get a sample!   =)

    "Dumplings are just noodles that have already eaten"   - Jon Kung

    Ogden, UT, USA


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