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  #1  
Old 09-05-2017, 11:33 AM
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Default True 911 Brisket IT Question!

I have a brisket in the smoker now, two electronic probes... One reading 198 the other reading 192, both inserted horizontally into the flat with the fat side up.

I know OF the probe/toothpick test but am not positive where to be testing it. Obviously the point is done and nice and tender with the fats melted but do I do the probe test in the point or the flat? I tried in the flat horizontally inserting but the meat felt somewhat tough.

Hoping someone can help me so I don't overdo this brisket... Thanks!

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Old 09-05-2017, 11:38 AM
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Don't worry about the point at all. It's the flat you want tender, take it higher. I cook at 250 and always foil them, so usually around 203 they are good. Also a low quality brisket may never prove tender. That's what I'm faced with in Canada so I usually go 203 and let it rest in a cooler a couple hours.


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Old 09-05-2017, 11:45 AM
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Sounds as if your almost there I'd take it to 200 then wrap in foil then into a cooler with some warm towels over it for at "least" an hour or 2 if not more.
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Old 09-05-2017, 11:47 AM
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Yeah I started it last night at around midnight and it's almost 11a now so coming up on 12hour mark makes me feel good that it's at least "on schedule" for the most part.

This brisket came from the local supermarket so might not be as tender as upper quality ones, but I need it for 6:30pm, so I planned on letting it rest foiled in the cooler for a few hours until 2-3 or so, then into the oven set to 170 still foiled for the next 3-4 hours to hold.

Is that all doable with the brisket coming out alright?

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Old 09-05-2017, 11:48 AM
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Also, should I go by the temp of the lower prove or the higher one?

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Old 09-05-2017, 11:50 AM
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Quote:
Originally Posted by grantw View Post
Don't worry about the point at all. It's the flat you want tender, take it higher. I cook at 250 and always foil them, so usually around 203 they are good. Also a low quality brisket may never prove tender. That's what I'm faced with in Canada so I usually go 203 and let it rest in a cooler a couple hours.


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Once it's all done, should I take the point and flat apart and cut them separately or just cut the whole brisket at once? I've usually taken them apart before smoking but wanted to try the method of all together.

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Old 09-05-2017, 11:51 AM
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You should be fine I'd probe it in a few places and take the average
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Old 09-05-2017, 12:05 PM
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Basically pick a thermometer you trust like a thermopop or thermapen, I don't myself use the leave ins as a final temp. I have easily just held them in a cooler that long, just don't want it below 150. And as far as separating it, personal choice It's good all ways.


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Old 09-05-2017, 12:15 PM
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Quote:
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Basically pick a thermometer you trust like a thermopop or thermapen, I don't myself use the leave ins as a final temp. I have easily just held them in a cooler that long, just don't want it below 150. And as far as separating it, personal choice It's good all ways.


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Can I leave it in the cooler for 6 hours or would it be better to just put in over at 170 after resting for several hours?

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Old 09-05-2017, 12:16 PM
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I honestly think you will regret less than 203 on a grocery store brisket


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Old 09-05-2017, 12:18 PM
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Default True 911 Brisket IT Question!

If the cooler is pre warmed with hot water or boiling water I have had them go that long. Use towels to pack it in there too. Then you can use your probe to make sure it stays above 145 then if you have to put it in the oven.


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Old 09-05-2017, 12:23 PM
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Quote:
Originally Posted by grantw View Post
If the cooler is pre warmed with hot water or boiling water I have had them go that long. Use towels to pack it in there too. Then you can use your probe to make sure it stays above 145 then if you have to put it in the oven.


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No it's just a standard white and blue cookout cooker. I was going to let it rest in there and then move it to a preheated to 170 oven still wrapped to maintain its temp after the first hour of resting.

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Old 09-05-2017, 12:23 PM
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Obviously don't keep opening the cooler , it sounds like you a remote probe. And the temp you want is the thickest part of the flat


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Old 09-05-2017, 12:26 PM
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That's all I have for a cooler. I dump a pot of boiling water in it to pre warm it and have had it go forever. One time I catered a wedding and the wedding part took way longer than I was told. Everything was all good when I opened the cooler though


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Old 09-05-2017, 12:31 PM
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Quote:
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That's all I have for a cooler. I dump a pot of boiling water in it to pre warm it and have had it go forever. One time I catered a wedding and the wedding part took way longer than I was told. Everything was all good when I opened the cooler though


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So cooler, pour pot of boiling water in, then place double foiled brisket in there to rest will be fine to keep it resting at good quality for 5 hours?

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Old 09-05-2017, 12:35 PM
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So cooler, pour pot of boiling water in, then place double foiled brisket in there to rest will be fine to keep it resting at good quality for 5 hours?

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Your just pre warming the cooler. So right now pour boiling water in it. Then when your brisket is done dump the water, put the brisket in, pack it with towels


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Old 09-05-2017, 12:38 PM
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Quote:
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Your just pre warming the cooler. So right now pour boiling water in it. Then when your brisket is done dump the water, put the brisket in, pack it with towels


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Ohh the water is just to warm the insides and internally. Then drain it when I put the brisket in?

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Old 09-05-2017, 12:45 PM
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Yup!


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Old 09-05-2017, 12:46 PM
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Quote:
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Yup!


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Wow that's so clever. Double wrapped in heavy duty foil and blankets and it'll stay warm for that long??

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