Brisket Tenderness Check advise


 
B

Bill Schultz

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So I finally found a place to buy a whole Packer Brisket (Restaurant Depo) and 2.98/lb no less. It is around 13 lbs.

My question relates to checking for tenderness, I have read a few posts in which the Authors referred to checking the tenderness with a probe in the flat. Since the flat and the point and everything in between is so different in size are they saying pull it when the temp and or tenderness is right in the flat?

Any advise appreciated as this will be my first full size Brisket and hoping to do it this weekend.
 
Bill,

Sometimes it good to see how this works in action. Here are 2 videos with Harry Soo. First one show him testing for tenderness and in the second one, he talks about the all important cool down.

You will notice he places his finger on the temperature probe as a depth stop so that when testing, he doesn't puncture all the way thru the meat. HTH

http://www.youtube.com/watch?v=-mDZ0_849NU

http://www.youtube.com/watch?v=-PrbNKcIou8
 
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Good question Bill. The method I use follows exactly as shown in the video. Have never probed the flat or point separately, except as shown. Hopefully others will chime in with better information.
 
does everyone probe from the top like that? I have always checked from the side, but all my briskets have sucked too, and I have no real idea what that "butter" feel is supposed to feel like either. Maybe that is a part of my problem?

Also, relating to the Harry Soo video, his brisket temp was at 210. Is that because he foiled it, and so the temp is going to be higher? Because most everything else says around 180-185 or so.

I've never got the butter feel. Any help will help.
 
Probe the flat only.
From the side, not the top.
It should be like probing a muffin--slightest, steady resistance, not herky jerky or stiff, rubbery resistance.
 
Shaun,

Harry's brisket happened to be at that temperature. From the first video... cover your instant read thermometer with tape so you can not see it. Harry ONLY used the temperature display when checking for temperature for the COOL DOWN phase, not the cooking phase. The temperature he had showing had absolutely nothing to do with foiling during the cook ! The brisket is done when it is probe tender. No specific temperature.

As far as how it feels... shall we say 'very little resistance' Just a slight slight pressure. It's almost deceiving when watching him. Looks like he is using some pressure, but he isn't.

This is also what Harry teaches in his classes. For some reason, I trust what he teaches. Might have to do with his proven track record...

Monty... Guess it is somewhat like probing a muffin. Never thought of it like that ;)
 
Shaun to be able to help we need a little more info. What sucked about your brisket? I probe from the side most of the time.
 
Bob Bass said:
Bill,

Sometimes it good to see how this works in action. Here are 2 videos with Harry Soo. First one show him testing for tenderness and in the second one, he talks about the all important cool down.

You will notice he places his finger on the temperature probe as a depth stop so that when testing, he doesn't puncture all the way thru the meat. HTH

http://www.youtube.com/watch?v=-mDZ0_849NU

http://www.youtube.com/watch?v=-PrbNKcIou8
Click to expand...

Wow I'm surprised at the temperature reading in the second link. 211?? Mine have never been that high reaching probe doneness. I think the highest I've had was about 205. Even though I don't go by temp I like to check.

The other point (pardon the pun) I would make is the Point will also be cooked but I think most render it out more or make burnt ends. Either way the Point goes back on for further cooking. Personally I like to put the Point in the oven, foiled at 250 for about two more hours. For me that's cooking a brisket of 12-14 lbs.
 
Shaun when I did my first flat I made a mistake and went by a temp that I was trying to reach and screwed up after that walking away and having the temp shoot up quick on me. Tasty but too dry for me on the inside. No good on the pull test.
The second one went much better, I had my temp probe in and when it got to 170 I pulled it out and stopped using it. I did not foil. But every fifteen minutes or so I went and checked for tenderness from the side with a metal skewer. I did not alter temps of the cooker cause I just lifted the dome a couple of inches without pulling it away and used a flashlight and the long skewer.
All of sudden the meat went from resistance to a light push to just sliding in real easy. I used my instant read on it and it was 189 in the center thick part of the flat. I pulled it, let it rest down to below 150 and then foiled it in an aluminum pan until we ate.
The flavor and texture were great. Pull test was perfection a nice quarter inch slice.
I guess from what I am hearing here, that when the flat is done, as above, that is when you pull it, and the thick end will be done to.
 
Shaun H said:
does everyone probe from the top like that? I have always checked from the side, but all my briskets have sucked too, and I have no real idea what that "butter" feel is supposed to feel like either. Maybe that is a part of my problem?
Click to expand...
Leave a stick of butter out on the counter for a few hours unwrapped, then push a temp probe into it. That's what it feels like.
 
Thanks for all the responses, and sorry to jack your thread Bill.

Bob: I have tried so many different methods, I just don't know what to look for, I guess. I've done a couple high heat/foil. I've done 225 no wrap. I've done 250 and wrap with butcher paper, etc. Maybe 5-6 different briskets, haven't liked any of them. They just are never juicy, never really tender or flavorful at all. I know not to go by temp, and I've been trying that. But it seems like I never get to the point of butter feel. I've read to start checking around 180, and every 30 minutes from there. So that is why the temp question arose.

Dave: good point!
 
If your brisket is dry but not falling apart, you're not letting it cook long enough. Even though it says start around 180 and start checking every 30 minutes, it could be hours before it's really done and ready to go. Especially if you get your 180 reading in a fat pocket or something and the brisket is really just entering the stall.
 
Excellent information ! Briskets can be a strange beast. One moment they'll test as not ready and a few minutes later they'll test perfect. Then, if cooking is continued, they'll go from perfection to overcooked which you will not notice until you slice it.

As Bill, Gary and Dave note, once you start checking, you will notice a most pronounced change in the pressure it takes to probe when the brisket becomes tender. On your next brisket cook, when it reaches let's say 180 degrees internal temperature, start checking. Notice how much force it takes and continue cooking. In 30 minutes, check again. If that force is now much less, you are in the ballpark. If in all areas the probe slides in easily, your brisket is done otherwise continue cooking and checking, but check at shorter intervals, say 15 minutes max. While Bill's brisket was tender at 189, you may find that yours will be tender at 211 like Harry's.

I have never cooked a brisket like Harry uses. From what he told us, he's using mostly Wagyu. This may be why this particular brisket wasn't tender until 211. Only the tenderness test knows... ;)

As Bill noted, once you get to that tenderness state and remove it from the cooker, allow the brisket to cool down first to a temperature below the cooking temperature. Otherwise that brisket will go from perfectly tender to overcooked. An overcooked brisket is easy to spot visually. When sliced, the outer edges will crumble.
 
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I would also watch Aaron Franklins video on brisket ... Not only probe but brisket should feel very soft ...hard to explain but video will show you ...I've done three full packers with out checking temps , all tender and jucy ....all with cook time under 12 hours.
 
Hi Monty,

That would make sense given the greater intramuscular marbling and such. Have seen pictures but never one up close and personal. Guess it just adds to the mystery of why Harry's brisket was at 211... Any ideas ?

Bob
 
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