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Brisket - Tips for When it is Done?

QDude
QDude Posts: 1,064
in EggHead Forum
I have done a few whole packers but it still seems like I am guessing when it is done.  I see that others say to pull it when it "releases" or "probes like butter".  Do you have any secrets for this?  Are you probing just the flat, the point, or both?  What are you using to probe?  I really should have this figured out by now!  Thanks for your tips.  I am doing a prime packer tomorrow.

Northern Colorado Egghead since 2012.

XL BGE and a KBQ.

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Comments

  • hoosier_egger
    hoosier_egger Posts: 6,808
    I ignore the point and start probing when the flat hits mid 180’s. You’ll feel it get more tender when probing starting from the outside in. Once the entire flat probes “like butter” I pull it and FTC for a couple hours. Temp on the last one was 202* when I pulled it. 
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • lousubcap
    lousubcap Posts: 36,698
    As above from @ColtsFan .  And if you want to get a good idea-
    Since the point is just along for the ride, has a much higher fat content and its temperature doesn't matter, when you probe the point and get that "smooth as buttah" feel then you will know what to look for with the flat.
    Regarding what to use, I use an instant read thermo for the probe as I also get the temperature,  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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  • QDude
    QDude Posts: 1,064
    lousubcap said:
    As above from @ColtsFan .  And if you want to get a good idea-
    Since the point is just along for the ride, has a much higher fat content and its temperature doesn't matter, when you probe the point and get that "smooth as buttah" feel then you will know what to look for with the flat.
    Regarding what to use, I use an instant read thermo for the probe as I also get the temperature,  FWIW-
    Does it matter what direction I probe the flat from?

    Northern Colorado Egghead since 2012.

    XL BGE and a KBQ.

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  • lousubcap
    lousubcap Posts: 36,698
    In the end it really doesn't matter but for me I get the best assessment coming in from the side and in the thickest part of the flat.  Once you are close (relative term) then vertical or horizontal should yield the same.  
    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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  • QDude
    QDude Posts: 1,064
    lousubcap said:
    In the end it really doesn't matter but for me I get the best assessment coming in from the side and in the thickest part of the flat.  Once you are close (relative term) then vertical or horizontal should yield the same.  
    Thanks Cap!

    Northern Colorado Egghead since 2012.

    XL BGE and a KBQ.

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  • pgprescott
    pgprescott Posts: 14,544
    The thing will jiggle like a Jello mold as well. If you poke it with your finger it will wobble back and forth a bit. Mine are rarely if ever done under 200. Like Colts said, 200-205. The rest period is critical to achieving your best results. One hour minimum in my book and I like a few hours. With todays products and technology in the cooking apparatuses, it just not as daunting as it used to be. I recommend injecting with a commercial injection if cooking grade less than prime. Is that necessary, no, but it gives you a wider margin. I also encourage wrapping with foil for persons who are struggling with their results. This also improves the margin of error. Just insert a probe in the brisket flat through the foil for monitoring. I start probing @195 or so. Watch out for the juices when you remove the nugget. 
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  • QDude
    QDude Posts: 1,064
    pgprescott said:
    The thing will jiggle like a Jello mold as well. If you poke it with your finger it will wobble back and forth a bit. Mine are rarely if ever done under 200. Like Colts said, 200-205. The rest period is critical to achieving your best results. One hour minimum in my book and I like a few hours. With todays products and technology in the cooking apparatuses, it just not as daunting as it used to be. I recommend injecting with a commercial injection if cooking grade less than prime. Is that necessary, no, but it gives you a wider margin. I also encourage wrapping with foil for persons who are struggling with their results. This also improves the margin of error. Just insert a probe in the brisket flat through the foil for monitoring. I start probing @195 or so. Watch out for the juices when you remove the nugget. 
    Thanks Pete.  Do you find it necessary to put the rub on the day before?

    Northern Colorado Egghead since 2012.

    XL BGE and a KBQ.

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  • pgprescott
    pgprescott Posts: 14,544
    QDude said:
    pgprescott said:
    The thing will jiggle like a Jello mold as well. If you poke it with your finger it will wobble back and forth a bit. Mine are rarely if ever done under 200. Like Colts said, 200-205. The rest period is critical to achieving your best results. One hour minimum in my book and I like a few hours. With todays products and technology in the cooking apparatuses, it just not as daunting as it used to be. I recommend injecting with a commercial injection if cooking grade less than prime. Is that necessary, no, but it gives you a wider margin. I also encourage wrapping with foil for persons who are struggling with their results. This also improves the margin of error. Just insert a probe in the brisket flat through the foil for monitoring. I start probing @195 or so. Watch out for the juices when you remove the nugget. 
    Thanks Pete.  Do you find it necessary to put the rub on the day before?
    I have before, but as a rule i do not. I inject, wipe off excess injection, and apply the rub. All that within an hour or so of launching it on the egg. That's just my process, I'm sure there are infinite roads. Good luck! 
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  • QDude
    QDude Posts: 1,064
    I am almost to the finish line.  Probe in the thinner part of the flat is like butter but not the thickest part.  This is where I always freak out about overcooking the brisket.  I am going to be brave though and keep it going.

    Northern Colorado Egghead since 2012.

    XL BGE and a KBQ.

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  • pgprescott
    pgprescott Posts: 14,544
    What is the IT ? The thinnest part of the flat is not what you want to worry about. Heck I cut it off and use for beans. Be strong! Enjoy!
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  • QDude
    QDude Posts: 1,064
    pgprescott said:
    What is the IT ? The thinnest part of the flat is not what you want to worry about. Heck I cut it off and use for beans. Be strong! Enjoy!
    It is sitting at 192 in the thicker part of the flat.

    Northern Colorado Egghead since 2012.

    XL BGE and a KBQ.

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  • lousubcap
    lousubcap Posts: 36,698
    Thick for the win!  Patience is the watchword.  
    I am sure at 192*F in the thick part you are a long way from the finish.  I foil protect the thin part of the flat thru the first several hours of the cook but you can foil it now to slow the cook rate there.  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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  • QDude
    QDude Posts: 1,064
    lousubcap said:
    Thick for the win!  Patience is the watchword.  
    I am sure at 192*F in the thick part you are a long way from the finish.  I foil protect the thin part of the flat thru the first several hours of the cook but you can foil it now to slow the cook rate there.  FWIW-
    I will do that now.  At 194.

    Northern Colorado Egghead since 2012.

    XL BGE and a KBQ.

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  • lousubcap
    lousubcap Posts: 36,698
    Trust the feel.  Now if it hasn't released by around 207-208*F, then declare victory and carry on!
    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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  • QDude
    QDude Posts: 1,064
    When I pull it out for the rest, do I just leave it on the counter without covering it?

    Northern Colorado Egghead since 2012.

    XL BGE and a KBQ.

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  • lousubcap
    lousubcap Posts: 36,698
    Too late for today but the idea is to put in on a cooling rack to stop the carry-over cooking. PM sent for the next one.
    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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  • QDude
    QDude Posts: 1,064
    I pulled it at 201 and left it on the counter for a couple of hours, but not on a cooling rack unfortunately.  The flat ended up overcooked but the point was very good.  I will need to try another to see if I can get one right.  Thanks everyone for your advice.

    Northern Colorado Egghead since 2012.

    XL BGE and a KBQ.

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  • QDude
    QDude Posts: 1,064
    lousubcap said:
    Too late for today but the idea is to put in on a cooling rack to stop the carry-over cooking. PM sent for the next one.
    lousubcap said:
    Too late for today but the idea is to put in on a cooling rack to stop the carry-over cooking. PM sent for the next one.
    Thanks Frank for the email.  The cooling rack would have helped!

    Northern Colorado Egghead since 2012.

    XL BGE and a KBQ.

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  • lousubcap
    lousubcap Posts: 36,698
    No matter today but I would enjoy some of that right there!  And the bark set up extremely well.  As you note, back on the horse!
    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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  • westernbbq
    westernbbq Posts: 2,490
    Jiggly
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