Chris M HTX
New member
tldr - What is the best way to probe a wrapped brisket for doneness?
Hi - long time lurker here. I cooked a brisket last night - Swift brand choice grade from HEB (local grocer here in Houston). At ~4.5 hours in, I wrapped in butcher paper once I got to the bark color I wanted, the internal temperature was around 165 degF. It cooked for another 11 hours, and I took it out of the smoker, internal temp of 203 via the thermapen, when I thought the flat was probe tender. It sat in a cooler for 3 hours. Once I unwrapped it, the flat appeared hard and seemed tough. The point definitely had some unrendered fat. I think it was undercooked.
I obviously misinterpreted the probe test, probably caused by the butcher paper. How do yall check for doneness when the brisket is wrapped - unwrap, through the paper, etc? Any advice is welcome. Thanks.
Hi - long time lurker here. I cooked a brisket last night - Swift brand choice grade from HEB (local grocer here in Houston). At ~4.5 hours in, I wrapped in butcher paper once I got to the bark color I wanted, the internal temperature was around 165 degF. It cooked for another 11 hours, and I took it out of the smoker, internal temp of 203 via the thermapen, when I thought the flat was probe tender. It sat in a cooler for 3 hours. Once I unwrapped it, the flat appeared hard and seemed tough. The point definitely had some unrendered fat. I think it was undercooked.
I obviously misinterpreted the probe test, probably caused by the butcher paper. How do yall check for doneness when the brisket is wrapped - unwrap, through the paper, etc? Any advice is welcome. Thanks.