Brisket INTERNAL TEMP & Finishing Guide | + Chefstemp Quad XPro Review
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- Опубліковано 23 лип 2022
- Get the Chefs Temp Quad XPro here: www.chefstemp.com/product/bbq... and use discount code "smoketrailsbbq"
In this video Steve shares the best internal temp for a brisket, how to probe for tenderness properly, and some brisket finishing tips.
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Try Smoke Trails BBQ Brisket Rub on your next brisket! You can get it here: www.amazon.com/dp/B0CBY1DB1F
Hello, I am Brazilian, and I discovered American barbecue during the pandemic. Smoking briskets became an obsession, and I only managed to get the finishing right a few times (I believe I've smoked around 12 briskets and got it right only 4 times). I recently found your UA-cam channel, and I can already say that you and Jeremy Yoder are the best possible teachers on the subject. This video is the most well-explained one about finishing available on UA-cam. Congratulations!
Just want to thank you for all of the fantastic advice. Every time I do a brisket, I sit here drinking beers and rewatching your how-to videos and marvel at your insights and helpful advice. You have done an awesome job with all of the detailed information and whatnot. You have always pointed me in the right direction and I am very grateful. Cheers 🍻
Thanks man!
I've cooked a bunch of briskets and have cooked competitively for some time (and gotten calls). This is hands down the best discussion on brisket that I've ever seen! Thank You!!!
I've come back to this guide for my last 4 briskets and their perfect every time
2nd brisket is cooking now 10hrs in on pellet smoker, this is the best video I've seen out of many. Great explanations over many situations!
Glad you enjoyed it!
These are really a great guide, thanks for sharing. And Chefstemp Quad XPro seems so handy, sure to buy one for my husband.👍👍
This info is why I am a subscriber. Great coverage and convergence of a large set of complex factors.
Thank you!
I use firewood in a Weber go anywhere! I've never used charcoal. Nothing better than splitting by a fire and then using that fire to cook food! Some day when I can afford a stick burner I will be using a lot of this great information!
The longest cook I've done is a rump Roast for almost 5 hours. Maybe I can try to slow cook something in the tiny Weber but not much meat fits. I can't wait to do a brisket. Just looks like so much fun.
Awesome information mate
Super informative! Great video! Thank you for posting
One of the best UA-cam videos, on any subject, I have ever watched.
Glad you enjoyed it!
Wow, what a great video. You have done a heck of a lot for the BBQ community! Thanks for all your work, it's definitely appreciated 🤙
Thanks!
This is the doneness video that I’ve needed. Thank you! The advice to do an initial probe long before it’s done to get a feel for the resistance is genius, as after about 20 briskets I’ve started to doubt whether I’d ever get a feel for it.
It would be neat if a thermometer or the meater app could have that collagen breakdown vs time relationship programmed in as a formula to calculate the proper doneness temp using some calculus lol. Maybe I’ll try setting up some formulas in excel and manually enter temperatures every 15 minutes for my next cook and compare it to when it probes tender.
190-203.
For 30-120 minutes. Gr8 advice!!
One of you best videos
This video was SOOO helpful!! Thank you!
Glad it helped!
This clip is full of valuable information and explanation. This will make my cooking strategy better, rather than blindely following the basic standard steps illustrated in videos of others, including those made by BBQ Jesus. Thanks for sharing Steve.
Thanks for watching man! I appreciate it!
Amazing information here all in one video. At best you get bits and pieces here and there from others.
Thanks man!
Thanks for the advice.
Any time!
Nice video! I've watched quite a few of your vids and they are always interesting and entertaining (and professional), but this one in particular had some informaiton and insights I think will be really helpful to me. First, it was always frustrating to me that Franklin would say they are often done at 203, but not always. WHY?! But I think your explanation is great and makes sense out of it, and its helpful to think of time and temperature together in this way (the longer your brisket has been in higher temps, the more likely it is to be done at temps lower than 203). Second, it has always puzzled me about the flat not being as tender as the point and I think I have overcooked my flats for this reason. Thanks for the tip!
Thank you! Glad it was helpful. Yea in my opinion I think many people overcook their briskets by going too high in temp
Love some good brisket man! 🔥🔥🔥
I just messed up a brisket. It was my first one but I hope this video is the answer.
Thanks for the video. Did my first brisket on Weber smokey mountain and the flat came dry/ hard. Next time I will use water in the water pan. Question before putting in the cooler FG for resting do I need to open up butcher paper to let it breath at room temp?
Extremely helpful video! Thanks a lot! One question. I would like to offer food from the smoker in my brew pub. To hold the meat (let's go with brisket here) I would like to use my combi steamer. Don't know the right english name. It's a convection oven that can generate steam. Where would you put the humidity in such an oven? 20%, 30%?
I’ve just cooked a beef joint in my Masterbuild electric smoker, I used maple wood and it came out so juicy. The problem is, the smoke was so over powering, I filled the wood cylinder to about 3/4 full, and left it for the whole cook…do you put less wood in, or do you remove the contents of wood in the tray half way through the cook? I also did not cover it in foil or butchers paper…is this the reason why the smoke taste was so powerful?
Probably should have went with an off-phone thermal probe like ChefsTemp instead of the Weber. The latest Weber probe set still has software bugs where the probe can appear to have a thermal rush/runaway to 600 F, which requires for the probe to be removed and unplugged to reset it..the probe isn't 'bad' yet either. It also does this thing where the temperatures (and timers) continuously appear and disappear from the app until the app is reset. If you are a beginner or not a technical person, this can be a pretty big deal in the middle of an expensive cook.
Why did you stop using the Meater probes? Any particular reason?
All the brisket vids I've watched say to go to feel, and it'll typically be in the 195-210 range. Every brisket I've done has gotten there over 200 (usually 205-209). Jirby @ Goldee's said they *never* go above 200 on their briskets, pulling long before and then placing it into a long hold @ a lower temp, where the rendering finishes. Next one, I'm going Jirby style. Great vid!
Yep I think they are right to do that. Most briskets are overcooked in my opinion
This makes sense. Do you have a link to the video where Jirby talks about this?
@@HungryFreelancer Believe it's the "Pulling Briskets With Jirby" video.
@@Zaral7 thank-you!
My briskets sometimes are at 203 and it still feels tough as if it’s mot even close to being done. What am I doing wrong? Pls help
Is packaging done at 175 degrees?
Pit masters usually don’t use temp gauge we go by heart
Another great brisket video. Thank you. The Chefs Temp product looks amazing! Is there any Canadian dealers for this product?
I'm not sure I think they ship from their site
OMG 😱 too much info ( extremely valuable and priceless informations) first time cooking Brisket in BBQ and searched for (( what temperature for slow cooking brisket in BBQ )) and your Video showed up. I trimmed and rubbed the spices and resting in fridge for 8 hours. Could you or someone tell me how many hours and what temperature ( assuming to place it on the upper rack ) without cover and then in cover … thank you 🙏
Glad it was helpful!
I might try that. Pull my brisket off at 190° (even if it is not probe tender) and hold it in the oven at 150° for 12 or more hours.
190° where? In the flat or the point? Thanks. You are so helpful. I do a couple briskets a year so it is my Super Bowl when I do them.
@@jonbuettner270 190 in the middle of the brisket. Make sure to long hold it at 150 if pulling at 190
Thanks. Will do. I will put it in the oven at 150° as soon as it hits 190°. No letting it come down in temp before putting it in the oven.
@@jonbuettner270 that's fine. It would be safer if you let it come down a bit though. I've had success resting it down to 165 first.
Wow! Great info here in this video. Hey this is a bit off-topic but I was wondering if you could shed some light on a problem I’ve been having with my last three briskets. I have wrapped them in butcher paper at around 180 to 185 maybe 191 and then in the butcher paper wrapped them up and later when I open them up it rinses off all of my bark somehow. Do you know what I’m doing wrong?
What is your smoker? Are you adding anything to the wrap? Is the bark set when you wrap? What does it look like?
@@SmokeTrailsBBQ Yes I added beef tallow on the wrapping paper. cooking on a large big green egg and yes my bark was set….it was dark and had a good crust to it.
So imagine it’s 2pm. Your brisket is getting close to done. You want to eat it for dinner but you also want it to sufficiently rest (minimum 2 hours rest). At what temp should you pull the brisket off the smoker and how should it rest? In a cooler or on the counter? What combination of factors allow you to eat the soonest without giving up on texture or juiciness?
If it's 2pm I'd be more concerned about getting it to probe tender. Then it rests with however much time I would have left
If you pull at 190, and plan to do 16 hours @ 150 in oven, do you let the temp of internal drop to 160 or a tad lower? or just pop into oven straight from smoker?
Straight in the oven
@@SmokeTrailsBBQ 💯
Did you ever try resting in the oven at 170 for any number of hours? Seems to me like you should be able to do the 190 and rest method at 170 in the oven and just not hold it for 15-20 hours.
Yes. It can only take around 6 hours at 170 before overcooking. It's too high of a holding temp for a 10 hour hold
Tried following your advice.. But ended up overcooking it. 13lb brisket.. 225 degrees ended up taking it off at 195 degrees. It was in 190 degree zone for quite some time. But waited until the consistency on the point felt like butter. Not sure what happened, but i’m pretty disappointed
Oh no! That's the game of briskets though. You win some you lose some.
@@SmokeTrailsBBQWell.. so I let the brisket sit out and went back to it. Tasted some later on. It’s not as bad as what I thought initially.. Perhaps just slightly overcooked.. I think I was just expecting perfection.. I feel a lot better about it now
So what happens when the point and the flat are at different temps. I checked my point and it’s 173 and the flat is at 201. Which do I go off of?
Flat- ignore point temps
It means it's cooking unevenly
I like how you're in Canada but use F°
I need help with chicken Trying to get the right smoke and tenderness this is my weakness😎
Pull at 155 after holding it there a few mins. Cooking to 165 is the main reason chicken comes out dry.
@@SmokeTrailsBBQ Thank you for this my wife is on a special diet and I'm trying to cook her what she can eat😎
@@glennevitt5250 there's a thermoworks article on chicken temps that's helpful
@@SmokeTrailsBBQ Oh man thank you
heh heh heh. he said, "wangus"
You still have your neighbors WSM? Lol
Lol yea
Try cooking it for 92 hours
A brisket flat at that temperature would be way overcooked
Thanks for watching Stew! At what temperature? 195?
@@SmokeTrailsBBQ I just did a 6lb flat yesterday and took it off at 156. I let it rest for 1 hour. When I cut it up it was the best brisket if done yet.
bbq is complicated shi%
So you wrap when flat is 190 or the point reaches 190, temp is very different between the two if you are holding?