Temp probe location in a Brisket?


 
Mike P.

Mike P.

TVWBB All-Star
I have a WSM 18 on order and the Maverick 732 has arrived. Considering a brisket for first cook.

Where is the best part of the brisket to place the probe?

Thanks for any and all input.
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I don't temp brisket while it's cooking but were I to it would be the center of the flat (not the venter of the whole brisket; mentally erase the point from view and stick it in the flat's center).
 
Good for going big on the first cook. The probe should hit as close to the middle of the most dense portion of the meat as possible.

Go horizontal and deep in the flat. As Kevin noted, ignore the point and don't insert top down.

As you'll read here often, the internal temp is a guide to doneness but not gospel. If this is your first cook, push, pull, tear and probe the meat for tenderness. If you're wrong the first time, remember it for the next.
 
I got a buddy in Texas who only uses a fork to test his brisket. He says when the fork goes in and out easy it is done.

I will probably stick with my thermometer but he swears it works every time!
 
And probe many areas for tenderness, not temp. This still frustrates me as the thin end of the flat is always well done vs. the thicker parts (even with end foiling). I generally cut off 4" plus of the thin flat and use it in a crock pot cook. I'd be curious as to what comp cooks do.
 
Originally posted by James Harvey:
Good for going big on the first cook. The probe should hit as close to the middle of the most dense portion of the meat as possible.

Go horizontal and deep in the flat. As Kevin noted, ignore the point and don't insert top down.

As you'll read here often, the internal temp is a guide to doneness but not gospel. If this is your first cook, push, pull, tear and probe the meat for tenderness. If you're wrong the first time, remember it for the next.
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Thanks for all the replies. Great info.

James I've done a lot of briskets on my Weber gasser with them wrapped in foil indirect. I know this is a different animal. I wanted to try low and slow (maybe 8-10 hours at 225*). Wanted learn how long I can maintain a low and low and am really looking forward to that smoke ring.

It's my understanding the lower and slower, the more tender it will be because the tissues break down slower.

Thank again to All.
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It's my understanding the lower and slower, the more tender it will be because the tissues break down slower.
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Common concept but incorrect. Slowness or speed, within limits on each, is immaterial.
 
Originally posted by K Kruger:
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Common concept but incorrect. Slowness or speed, within limits on each, is immaterial.[/QUOTE]

Well Darn! Looks like it's time for me to go back and read some more on this foum!
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If you want to do a low and slow to try to get an idea of how the temps works and how long of a cook you can get, I'd recommend doing a couple of butts low and slow. Many great recipes on here for pulled pork.
 
Originally posted by JustinL:
If you want to do a low and slow to try to get an idea of how the temps works and how long of a cook you can get, I'd recommend doing a couple of butts low and slow. Many great recipes on here for pulled pork.
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I may end up doing that Justin. This will be a "Get to know the smoker" Gig. Should be a lot of fun either way.
 
Sacrilegious it seems but low and slow is more of an enjoyable hobby than a requirement for good BBQ. Ed Mitchell grills his renowned ribs over high heat in 45 minutes. Many here cook brisket over 350F and finish in an afternoon. Butts have gone from 12 hrs to 8 when need be. I do my chickens at 350F+ for less than an hour with great smoke flavour and colour. All that said, I love the anticipation of an overnighter. Sleep at 2am, wake at 6am to an unknown situation. Why shorten the experience if you love what you're doing.
 
Agree with Justin. Do a butt or two before trying a brisket. Butts are FAR more forgiving and have a much wider window of perfection. Brisket has an extremely narrow window of perfect done-ness.

Russ
 
Originally posted by Russ Sylvester:
Agree with Justin. Do a butt or two before trying a brisket. Butts are FAR more forgiving and have a much wider window of perfection. Brisket has an extremely narrow window of perfect done-ness.

Russ
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Plus the price of pork is a lot less than brisket if things don't go perfectly.
 
After reading the great info here, looks like I need to try a butt 1st. I guess I'm left wondering though,

Are briskets really that much more difficult?

Also, is brisket tenderness an acquired skill of touch, temp and fork?

Thanks!
 
Mike,

You noted that you've done brisket before on your gasser so you probably know what done looks/feels/tastes like. The WSM is really only a different vehicle for the cook so go ahead and do a brisket. You may want to look into foiling methods on here just for reference if nothing else.

Heck, you could always do a butt on the lower rack too
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Just enjoy and learn from everything.

Good luck !
 
Originally posted by James Harvey:
Mike,

You noted that you've done brisket before on your gasser so you probably know what done looks/feels/tastes like. The WSM is really only a different vehicle for the cook so go ahead and do a brisket. You may want to look into foiling methods on here just for reference if nothing else.

Heck, you could always do a butt on the lower rack too
icon_smile.gif


Just enjoy and learn from everything.

Good luck !
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Thanks for the reply James. Since my last post, I've been doing some serious research about doing brisket on the WSM. As a matter of fact, I just finished assembling the Mighty 18.5 just this evening. This thing is built heavy duty compared to the Gourmet ECB I used to have.

Much info and differing opinions out there. On a Brisket Smokin' scale of 1-10, I was a 3. Now after all the info overload, I'm up to a 4.5!
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Still not sure if I'm going to jump into the deep end of the pool while learning to swim. I'll post pic's regardless of the results this weekend.
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All that said, I love the anticipation of an overnighter. Sleep at 2am, wake at 6am to an unknown situation. Why shorten the experience if you love what you're doing.
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Truer words were never spoken.
 
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