Checking for probe tenderness is something I also learned with time. Luckily my mistakes were made on baby back and spare ribs and not the two briskets I’ve made. Temp for reference to know when to start checking for tenderness...definitely a good tip. I’m sure your video will save many a lot of grief and sadness. It is truly defeating when some protein just doesn’t come out the way you wanted.
This is a great video. I donated a smoked brisket to a local church a couple months ago and did the same thing. But I have also taken them off correctly and had them turn into pulled beef in the cooler lol. I’ve started to get them probe tender then vent the steam off for a minute before hitting the cooler. Seems to help stabilize it a bit. Great channel. Have a good weekend!
I struggle with this too buddy. I’m struggling getting the whole brisket to probe tender while not overcooking the rest of the brisket. Hard juggling act
I have been on a brisket quest cooked on my weber with the slo n sear for a while. Your tips have been helpful. My question is about your meater probe. I don't find the ambient temp to be accurate. I use another wired probe and sometimes more than one to keep track of the ambient. The backups always agree but it seems the meater probe never gets up to the same temp as the backups until several hours into the cook. I know there is a machined line on the probe that marks how deep you should insert the probe and I follow that. Any suggestions? I just don't trust the ambient temp from the meater. I always use two meater probes and they seem to measure the same. Thanks.
Just subscribed and love the deeper dives u take into the brisket process! How long do u find the window is typically from when ur briskets probe tender throughout to where they become dry and crumbly? I have been taking my flats often to closer to 208-209 as they don’t get real tender on average below that range. That said I’m still trying to find that consistent sweet spot! Cheers!
Thanks Ryan. Yea great question. Usually my flats are around 207 (I seem to max out there i think because I live at a higher elevation) and the window is about 30 minutes from " that's perfect" (tender with a little tension still left to hold it all together) to "too fall apart but still keeps together if you make the slices larger". Beyond that its crumbly.
That’s where I’m at today. Like right mow. I have a brisket at 203f. But it’s still tough in some spots. So I’m going to keep it on the grill, wrapped, and will probe again in an hour or maybe two. No hurry.
I just spent all day smoking one and night came. Mother insisted "don't worry, I'll finish it off for you!" Let her know how to do it and she put it in the oven and just pulled it at 200 ish. Didn't even test for tenderness.....
Throw it all out there Steve. I have made big mistakes on brisket cooks and have learned. I feel your pain on having to cook for someone else. No one should ever think they are going to ace them all. If you are trying to do better, you will f-up. The price of being better. Crack another cold one and plan the next one. 8^)
I just did my first brisket on a pitboss 1150 it worked like a champ yesterday thats what I did wrong now I know thank you next time I wrap it got it to 205 thought it's done it was good but could have been better
So I’m new to cooking briskets, I’ve done three now but I had an issue on my last one that I waited for that centre flat to probe tender, then vented and rested for two hours but the end of the flat was way to dry until I got to the centre of it and of course the point was good, not sure if it was a poor cut or not, any thoughts?
Try wrapping earlier or foiling the edges of the flat. Or cut the flat so it'd thicker. Sounds like you just have an issue with drying out the edges too quick
3 other critical mistakes. Large Aluminum pan is a heat sync slowing the cooking After you wrap the brisket it is not going to get any more smoke flavor or additional bark. Quit wasting pellets after wrapping, move it to the oven at 250 until it is at the desired temperature & tenderness. Let it rest in the oven with the door closed heat off. & finally you can get an excellent bark in a Traeger with a couple of methods of smoking - initial 3 hours on smoke - burn pellets in parallel while at 250.
@@SmokeTrailsBBQ it's called learning. I've made many mistakes, back then we didn't have UA-cam and secrets of how to BBQ Brisket were something that went to the grave with the champions most of the time.
Can you help out a newbie to smoking? When putting the brisket in a cooler, should it still be fully wrapped? I did this on my first try and I lost a lot of juiciness.
It depends. If you did all your finishing tests and it's done. It probes like butter etc. Then vent it for 10 mins to bring the temps down. Then close up the wrap and put it in the cooler. Otherwise it will carryover cook too much.
@@SmokeTrailsBBQ that makes sense. I was temping the meat over 200 degrees all over but It was still quite tough. Sounds like I needed more time and maybe less heat.
So i recently made my first brisket recently. Was going smoothly and was looking absolutely amazing. At the stall i took it out and wrapped it in foil, after it got got to the desired temp i took it out, wrapped it in a towel and let it rest for 2 hours. After i took it out to serve the bark was all but gone and instead of having that beautiful redness it was much lighter looking. Its still probed perfect, was super juicy and tender and had an awesome smoke ring and tasted amazing, it just did not look that good. Is there anything to look out for next time ? Thanks in advance!
@@SmokeTrailsBBQ I'll keep that in mind, thank you! Also one thing i forgot to mention is the brisket cooked much quicker than expected, but i kept the offset smoker temp around 225.
Checking for probe tenderness is something I also learned with time. Luckily my mistakes were made on baby back and spare ribs and not the two briskets I’ve made. Temp for reference to know when to start checking for tenderness...definitely a good tip. I’m sure your video will save many a lot of grief and sadness. It is truly defeating when some protein just doesn’t come out the way you wanted.
Takes a man to admit his mistakes, let alone sharing them.
This is a great video. I donated a smoked brisket to a local church a couple months ago and did the same thing. But I have also taken them off correctly and had them turn into pulled beef in the cooler lol. I’ve started to get them probe tender then vent the steam off for a minute before hitting the cooler. Seems to help stabilize it a bit. Great channel. Have a good weekend!
I struggle with this too buddy. I’m struggling getting the whole brisket to probe tender while not overcooking the rest of the brisket. Hard juggling act
I have been on a brisket quest cooked on my weber with the slo n sear for a while. Your tips have been helpful. My question is about your meater probe. I don't find the ambient temp to be accurate. I use another wired probe and sometimes more than one to keep track of the ambient. The backups always agree but it seems the meater probe never gets up to the same temp as the backups until several hours into the cook. I know there is a machined line on the probe that marks how deep you should insert the probe and I follow that. Any suggestions? I just don't trust the ambient temp from the meater. I always use two meater probes and they seem to measure the same. Thanks.
Just subscribed and love the deeper dives u take into the brisket process! How long do u find the window is typically from when ur briskets probe tender throughout to where they become dry and crumbly? I have been taking my flats often to closer to 208-209 as they don’t get real tender on average below that range. That said I’m still trying to find that consistent sweet spot! Cheers!
Thanks Ryan. Yea great question. Usually my flats are around 207 (I seem to max out there i think because I live at a higher elevation) and the window is about 30 minutes from " that's perfect" (tender with a little tension still left to hold it all together) to "too fall apart but still keeps together if you make the slices larger". Beyond that its crumbly.
That’s where I’m at today. Like right mow. I have a brisket at 203f. But it’s still tough in some spots. So I’m going to keep it on the grill, wrapped, and will probe again in an hour or maybe two. No hurry.
I just spent all day smoking one and night came. Mother insisted "don't worry, I'll finish it off for you!" Let her know how to do it and she put it in the oven and just pulled it at 200 ish. Didn't even test for tenderness.....
Throw it all out there Steve. I have made big mistakes on brisket cooks and have learned. I feel your pain on having to cook for someone else. No one should ever think they are going to ace them all. If you are trying to do better, you will f-up. The price of being better. Crack another cold one and plan the next one. 8^)
Thanks Brian. Yea it was humbling to say the least. It truly is the price of getting better. Next one's being planned right now (Wagyu).
I just did my first brisket on a pitboss 1150 it worked like a champ yesterday thats what I did wrong now I know thank you next time I wrap it got it to 205 thought it's done it was good but could have been better
Nice! Hope it turns out awesome Matt!
So I’m new to cooking briskets, I’ve done three now but I had an issue on my last one that I waited for that centre flat to probe tender, then vented and rested for two hours but the end of the flat was way to dry until I got to the centre of it and of course the point was good, not sure if it was a poor cut or not, any thoughts?
Try wrapping earlier or foiling the edges of the flat. Or cut the flat so it'd thicker. Sounds like you just have an issue with drying out the edges too quick
3 other critical mistakes.
Large Aluminum pan is a heat sync slowing the cooking
After you wrap the brisket it is not going to get any more smoke flavor or additional bark.
Quit wasting pellets after wrapping, move it to the oven at 250 until it is at the desired temperature & tenderness.
Let it rest in the oven with the door closed heat off.
& finally you can get an excellent bark in a Traeger with a couple of methods of smoking - initial 3 hours on smoke - burn pellets in parallel while at 250.
Agreed. Haven't confirmed the aluminum pan part yet though.
@@SmokeTrailsBBQ it's called learning. I've made many mistakes, back then we didn't have UA-cam and secrets of how to BBQ Brisket were something that went to the grave with the champions most of the time.
Can you help out a newbie to smoking? When putting the brisket in a cooler, should it still be fully wrapped? I did this on my first try and I lost a lot of juiciness.
It depends. If you did all your finishing tests and it's done. It probes like butter etc. Then vent it for 10 mins to bring the temps down. Then close up the wrap and put it in the cooler. Otherwise it will carryover cook too much.
@@SmokeTrailsBBQ that makes sense. I was temping the meat over 200 degrees all over but It was still quite tough. Sounds like I needed more time and maybe less heat.
So i recently made my first brisket recently. Was going smoothly and was looking absolutely amazing. At the stall i took it out and wrapped it in foil, after it got got to the desired temp i took it out, wrapped it in a towel and let it rest for 2 hours. After i took it out to serve the bark was all but gone and instead of having that beautiful redness it was much lighter looking.
Its still probed perfect, was super juicy and tender and had an awesome smoke ring and tasted amazing, it just did not look that good. Is there anything to look out for next time ? Thanks in advance!
Next time tey taking it farther before wrapping it. You want the bark to be set and the moisture should stop pooling in the brisket before wrapping
@@SmokeTrailsBBQ I'll keep that in mind, thank you! Also one thing i forgot to mention is the brisket cooked much quicker than expected, but i kept the offset smoker temp around 225.
I'm really disappointed in you, man. My whole worldview is shaken. Just Joshin'. Carry on!
Forgive me!