What TEMPERATURE is Smoked BRISKET Done?
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- Опубліковано 3 чер 2020
- A brisket is done when the internal temperature reaches 195 to 203 degrees and you leave it in that temperature zone long enough for the connective tissue to render. But that's not all you need to know! You should also feel your brisket for "done-ness" and probe it to feel the resistance. If it doesn't meet all the tests it needs to cook longer!
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Meater+ Wireless Leave-in temperature probe (Essential for long cooks, temp alerts and temp graphs for nerding out and recording how your cooks went. It’s a game changer for BBQ):
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Cheap Instant-Read Temp Probe (If you have no budget and can buy nothing else. It's a good starter and will work for a year or two just fine. Not a replacement for a leave-in probe): amzn.to/37ROmSi
Marinade Injector (needed to inject brisket, pork, turkey etc. to retain moisture and add flavor): amzn.to/3jFfSVq
Tongs (click click! I like the silicon ones because they don't mess up the bark as much): amzn.to/2HR80Tq
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Try Smoke Trails BBQ Brisket Rub on your next brisket! You can get it here: www.amazon.com/dp/B0CBY1DB1F
I've smoked loads of briskets and pork shoulders over the years. This is BY FAR the most informative, short and to the point video I've seen regarding when to pull a brisket. Thanks for sharing this information! A++
VERY BIG HELP...NOW I KNOW...THANKS
This is the EXACT video I needed to watch! Thanks for responding to me. You've got the most thorough videos.
Look at the smoke ring on that brisket! I really like that you explain the science and muscular system of the right temperature of the brisket. You're right, the temp zone is super important. You clearly know what you're talking about with authority.
i knew 195 to 203, but never heard 30 minutes. i would have figured hit the number and pull it. great tip.
Me too I think a ruined 2 briskets by doing that
This is the best explanation I have seen for how to tell when a brisket is done! I have watched lots of videos on cooking brisket, but no one has explained it this clearly. Thanks, my brisket games will improve because of this!
Thanks Nathan. Hope your next brisket turns out great!
I’ve smoked many briskets over the years and yah, this is a terrific video for knowing when to pull it.
It's Easter and I'm smoking my first brisket. Thank you for the vid! Informative and short!
One of the best videos for finishing smoked brisket!
Man, you’ve got a natural gift for voice presentation and timing.
The information was VERY helpful. I think you’re speaking for me when you said, “...go by feel, and you don’t know what the [fudge] that means”
Thanks!
All I hear is E=MC Vagina 🤣 dude sounds just like Jon Lajoie 🤣…look it up lol 😎
I can definitely say this is one of THEEEE best videos i have seen. I think the biggest thing is that your brisket has to be at a certain temperature (195-203) for at least 30 minutes. I think this is why low and slow is so important. if your grill/smoker is to hot, your brisket may not render properly. also i think getting waygu, prime brisket or a very good quality brisket plays a big part in the cooking process.
Thanks man. Super stoked about my first brisket. We're at 200 degrees. Gonna go try the other two tests right now.
Nice!
Thanks allot! This video enabled me to make the second best brisket I've ever made.
Thanks, just what I needed
Thank you! Even though I’m a Texan that lives in central Texas I needed to know this! 😂👍
Excellent info. thanks from Nova Scotia
awesome tips here! came out nice and juicy - also, i appreciate the towlie and south park reference lol. cheers
Thank you for these videos.👍🏻
i was just looking to hear a number but this is better and right on point
Thank you for getting right to the POINT! , & good info vid
I'm Echoing Jason Nazworth here... seriously, this info is gold! I'm down $150 bucks in bad briskets now as I been sitting here wondering this exact same info. Thank you for these key details! BTW, I'm wondering what your favorite Brisket smoking wood is? Do you do stick fire or pellet grill when you do your briskets? I know lots of folks have regional preferences to their wood smoke. What is yours?
I actually did a brisket flat the first time I ever smoked anything in a offset. It was pretty good I need to work on my smoke but I did ok.
Me watching videos every time I bbq the same shitt making sure I do it right.
Great video. Thanks.
Thank you
Great video!! I can smoke most anything, buy my briscut has great taste, smoke flavor, but never super tender. I'll try your 3 tests. I have shyd awsy from.
Great job!!
Same issues i have had.
Nice video but where do you probe, on the flat, point or in between?
Great video
I've advanced from a brisket back yard pellet grill beginner to an intermediate. The hardest choice along the way has been knowing when to pull. As you report, the temperature most commonly seen in recipes, tutorials, articles, etc., is 203°F with a range actually of 190°F to 210°F. I can personally guarantee it is easy to overcook and dry the brisket out. I also would agree that your range of 195°F to 203°F is good criteria when augmented with the probe test. The feel test is so subjective that I would use it only to confirm done, not to by itself indicate done. Earlier today I probed at 197°F, and it was done by that test, but I've never pulled at such a "low" temperature, so I let it go to 200°F, and it was the best brisket I have done (maybe 8-10 tries). So I plan to use a blend of 195°F to 203°F AND a successful probe test. BTW, I rested for four hours in a Yeti before cutting. Thank you for the video!
On Yeti, when you rested, did you still have the brisket wrapped? Did you notice a lot of juices pour out?
Thxs
GREAT video. One can't assume "hey, I'll start really hot and pull it when I hit such and such temp". It'd technically be "done", but not be anything like an edible bbq brisket.
That 195-203 is on the point and flat or just the point/flat? I have almost a 15-20 degree difference between the point and flat.
No bull straight to it, kudos! Don't forget to bring a towel!
You're the worst character ever towlie... "I know"
New Years Eve Brisket.... Thanks
What if point probes tender but flat still firm?
Great video. I have a traeger and get a little nervous once I get to temperature. Using my probe, it’ll show I’ve reach temp when I insert the probe in the point, but I also use an additional thermometer and my flat will show at times lower, or higher temps. I guess my question is, what is the best place to place the probe? Where else should I probe ? I’m usually cooking between 225 -250. I appreciate all the help.
The probe should be in the thickest part of the flat
What if the temp is at 203 but it still feels tough? This has been my biggest problem I need help.
Lmao your funny as hell. Subbed
You're right Ive been smoking my 14 lbs Brisket since 4am.... now what do I do?? Thank you for the 3 tips, I really liked the explanation.
Keep going until it probes tender!
You're great!
Thank you!
Wish I new this sooner. Lol.
I've only tried to cook 1 brisket in my life. After I was done with it, it was better used as tire patch material! Maybe I'll try it again... :)
Try again
I think you have to spritz more often.
It’s always hit and miss for me….🤦🏻♂️
Buy better meat 🥩. It will help out a lot since it will have more of that fat that you want.
Liked it. Short and to the point. (Mind the pun).
What’s the longest I can leave it at the target temp? Cooking one overnight and thinking that I might be in that 195-205 range for hours.
Most only need 30 mins to an hour after hitting 200+. Some need more. But most will be overcooked with 2+ hours in that range
Will it be cold after it stays off for an hour or two
Not if it's covered with a towel or cloth and still in the wrap. You can also put it in a cooler to hold it for up to 4-5 hours
You try to give the video more brightness it will be great if you do
Im confused. I slow cooked my brisket at 225F for 9 hours, it stalled at 175F for an hour or so, so i wrapped it. and within 2 hours it reached 203F and pulled it. The lean side was fairly tough and dry..... the fatty side was great. What did i do wrong? I had a water pan... Maybe i did not spritz enough? If its not tender, what do i do? lower the temp and keep it even longer? Wouldnt it dry out more if i pass 203F?
Based on this video it needs more time... but wouldnt it over cook?
If it's tough that means you didn't cook it long enough. It should probe tender in the thickest part of the flat before you pull it. Lets talk about the dry part a little though. 90% of how moist it is depends on the grade of brisket. If its a prime its going to be alot more moist than a select. If its a select or sometimes even a choice, the flat may seem dry to you no matter what you do, so just brush on some of the juices on each slice to make up for it. The key for a moist flat is resting. Make sure it has time to rest 2+ hours in its own juices to reabsorb some moisture. Combine that with a bit of juices brushed on each slice of the flat as you slice and it should be alot more moist. Or just buy prime or wagyu brisket and you won't have any problems.
@@SmokeTrailsBBQ thanks for the amazing response!
Hey! did you try it again? Going from stall to 203 in 2hrs seems too fast to me That shouldn't be an issue for the point as you nicely rendered all the fat slow and low, but for the flat maybe it was too fast. I've seen/done/read 4-5 hrs still of cooking after stall. Hope it helps
What does over cooked brisket feel like? Lol would it go back to being tough?
I’m smoking a brisket right now and my point is like butter however, my point I’m still feeling resistance. Internal temperature is at 203 F, should I still let it go for another hour?
Do you mean resistance in the flat? Keep going till it probes tender!
Yup keep going
So when it hits 195 you leave it in the smoker for 30 minutes then pull it off will it go past 203 and ruin it?
You start to probe test it, some briskets get there at 195 and some go past 203, it’s just a range so you can start to test it. I’ve had some brisket not ready till 208-210 range. It all depends on the meat.
Cooked my first brisket this past weekend... and what a disaster,, :(
Lol... I always go by the feel test and never by the temperature.
Damn that brisket is overcooked.
trust the science!
How do you keep it at that temp for 30 min once it reached that temp?
Low fire
I'm confused a little. I just followed the instructions on one of your other videos where you pull off at 190 internal temp and put in the oven at 150 degrees for like 10 hours. Brisket was tough. Terrible. Is it because my Brisket never reached 195...let alone for 30 minutes?
It needs to be at least 190-195 internal everywhere you probe. Usually the issue is people pull it when the point is 190 but the flat is still still low (like 165). I also hold for 18 hours. 10 is not enough time with the 190 and hold method.
@@SmokeTrailsBBQ thanks for the response! I love your videos! I'll try again!
@@Sage-1492 good luck man! also try going a bit higher to 195 before holding. That's what I've been doing recently and I'm getting better results
Towelly!!
What if the flat is done but the point still has a good ways to go?
I've never had that happen before. Has it happened to you?
@@SmokeTrailsBBQ yeah the last one I did the flat was cooked perfect to 202 degrees, fat rendered great and super tender and juicy. The point on the other hand was tough and the fat had not rendered down like it should have. Cooked on a pellet grill for about 12 hours or so
@@jonathanbolding6589 I have the same issue on the Z-Grill
I'm no expert but try turning it around, giving it equal cook times in different places to even out...saw it on another video
Next time turn your brisket toward the what to cook it evenly
👍14
I’m watching dudes go to 210 on UA-cam lol. Will that dry it out or make it more tender"
Dry AF
Somebody say they need a towel?
I’m mad cuz I read that 165-180 was a good range for a 9 pound brisket.
Lol no way. Too low!
@@SmokeTrailsBBQ well that’s unfortunate. First time smoking a brisket and it’s getting late and I have no clue how I’m gonna wrap it 😬
@@shadowspirit93 can you wrap it in foil? If you wrap it tight and crank the oven to 300 it should finish within an hour.
@@SmokeTrailsBBQ just wrapped it. I just wasn’t sure how to do it cuz it was just wide.
ha ha Towlie
Haha!
Nice video , now Loose that Traeger .
I have all the smokers
Funny. He says Pro-cess. A canuck explaining brisket. Is my brisket 4 kilos or about 9lbs.?
90-95 degrees for the rest of the world.
Thanks
I don't trust your videos. Do you happen to be Canadian and drive a Honda Pilot? You're definitely not Texan
I'm canadian but I drive an f150.
@@SmokeTrailsBBQ interesting, does balance out credibility. I accept the hit to mine as a Tesla driving Texan
@@SmokeTrailsBBQ Can I BBQ with you? I’m willing to expose my good and bad habits on camera. My hat off to you for doing this publicly