Brisket temp

kc · Joined: 29 Oct 2009 Posts: 10 Location: North Mississippi

What is the perfect brisket temp for slicing as opposed to pulling?

day_trippr · Posted: Jan 01 2010 Post subject:

170-ish...

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oldnndway · Posted: Jan 01 2010 Post subject:

I like to get mine to around 205.
There is a very fine line between as tender and slicable as can be, and fall apart.
About the best way I can tell when my brisket is "right" is by how the probe of my thermometer feels as it is pushed through the meat.
Too much resistance indicates tough meat, easy push through means tender ... hardly any resistance means chopped beef.

springfield xd .40 · Posted: Jan 02 2010 Post subject:

Jarhead · Posted: Jan 02 2010 Post subject:

For slicing I use the CrankyBuzzard method from his workbook. Pull at 180, rest foiled for 1 hour in ice chest, slice.
If you don't have it, the workbook is great.....
http://www.crankybuzzard.com/CrankyBuzzardBBQWorkbook.xls
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oldnndway · Posted: Jan 02 2010 Post subject:

ain't it tough at 180 ?

Jarhead · Posted: Jan 02 2010 Post subject:

It will climb in temp to about 190 or so with the hour of rest. Plus, all the juices will go back into the meat. This is for slicing thin, cross grain, not pulling.
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CarolinaQ · BBQ Fan Joined: 21 Sep 2006 Posts: 268 Location: WNC

For comp cooking (slicing) I pull at 195 and let rest. 200 and over will slice a little, but much of it will fall apart at that temp.

Good luck...
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Kosmos Q · Posted: Jan 02 2010 Post subject:

195 here. Or until it tells me to. Laughing

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oldnndway · Posted: Jan 02 2010 Post subject:

It's a close thing, being slicable or falling apart.

I never have cooked a brisket to pull ... I have got them to the point where they were so tender they would fall apart when you tried to cut them ... they make good chopped beef at that point though (which ain't necessarily a bad thing).

My probes ain't all that good and I have to move them around to find the low temp spot but when I do I try and get it to around 205.
That makes good slicable brisket for me that has that "pop" when you tug it apart and chews tender.
Much under that and I have usually end up with a chewier piece of meat (sometimes kinda like rubbery)

But that's just what I have found in my cooking and y'alls mileage (and tastes) may vary.

oldnndway · Posted: Jan 02 2010 Post subject:

I never have done any competition cooking.
That looks like it would be fun with the right bunch of folks.

Big Ron · Posted: Jan 02 2010 Post subject: