Strange results in monitoring meat temperture.

[David]

Since we have no general discussion area, so posting here, since it is BBQ, though it could just as well be grilling, or smoking.

Last week I did a flat brisket with the goal of hitting the 195-200 internal range on the thickest part of the flat. I put in my Mav. and slowly watched it climb as always. At the 155 mark I wrapped it and and sometime later it hit 199, so I unwrapped and put some sauce on it for it to set. Put the Mav back in and it was reached 165 and stopped there, 15 minutes later it was 166. I pulled the probe out and carefully put it in the center, which was very tender, like butter, and it quickly reached 175, but just stayed there for another 10 minutes. I cut off a small end piece to test for tenderness and it was fine, but I felt a little dry, but it was on the edge, so no unexpected.

So I took it off, let it rest for an hour and sliced it up. It was tender, but not "juicy", I thought a touch dry. I tested the mav. in boiling water and it is accurate, so not the problem. My question is: Can meat reach a point in that the temperature will vary the readings based on water content in the meat? I know of course that inserting the probe in different places will give me different readings, but I've never had readings this wild. Any comments. Since this was on a Flat, which, I've never cooked before, I'm curious if this is a flat problem.....................d

 

[Jeff R]

It will hard to get a juicy flat that way. I would recommend you don't return it unwrapped to the smoker. Your temp differences were likely the result of the semi false reading you get when foiling. Next time you foil, pick a temp and open up the foil to let the steam out. You will see your temps drop indicating your meat temp was never actually at that temp. For a flat I would cook as you did, foil until it is tender, then rest in the same foil. After slicing either pour the au jus over the top of the slices or return your slices to the juice.

Don't expect a flat to be "steak juicy"

 

[David]

I suspected that, ie foiling gives away false readings, and two, a flat is not juicy. The only thing I've ever foiled are ribs, which I don't check the temperature at all. I only use a temp control on large pieces of meat as a gauge as the only true way is if a probe goes in like butter, whether it reads 165 or 200.