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Feb 5th, 2020
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 Brisket flat temp
#8037809
11/04/20 07:43 PM
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Joined: Sep 2012
Posts: 6,719
Jimbo1
OP
THF Trophy Hunter
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OP
THF Trophy Hunter
Joined: Sep 2012
Posts: 6,719 |
Thawing a brisket flat now. Putting in the MES tomorrow morn. What internal temp should I be aiming for?
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Re: Brisket flat temp
[Re: Jimbo1]
#8038084
11/04/20 10:01 PM
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Joined: Apr 2008
Posts: 1,891
TPACK
Pro Tracker
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Pro Tracker
Joined: Apr 2008
Posts: 1,891 |
I would shoot for 205° internal, but make sure that the temp. probe goes in like butter. Some briskets need more or less than others. When the probe goes in easily it is done.
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Re: Brisket flat temp
[Re: TPACK]
#8038217
11/04/20 11:11 PM
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Joined: Sep 2012
Posts: 6,719
Jimbo1
OP
THF Trophy Hunter
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OP
THF Trophy Hunter
Joined: Sep 2012
Posts: 6,719 |
I would shoot for 205° internal, but make sure that the temp. probe goes in like butter. Some briskets need more or less than others. When the probe goes in easily it is done. Cool, thanks for the info.
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Re: Brisket flat temp
[Re: Jimbo1]
#8038420
11/05/20 01:18 AM
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Joined: Sep 2010
Posts: 2,510
Blank
Veteran Tracker
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Veteran Tracker
Joined: Sep 2010
Posts: 2,510 |
Yeah, 195 to 205, but it is more of a "feel" thing to me. Way to easy to over-cook a flat!!
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Re: Brisket flat temp
[Re: Blank]
#8038914
11/05/20 01:41 PM
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Joined: Sep 2012
Posts: 11,522
PMK
THF Celebrity
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THF Celebrity
Joined: Sep 2012
Posts: 11,522 |
Yeah, 195 to 205, but it is more of a "feel" thing to me. Way to easy to over-cook a flat!! agree ... I typically shoot for 202° but it can be anywhere from 195 to 208
"everyone that lives dies but not everyone who dies lived..."
~PMK~
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Re: Brisket flat temp
[Re: Jimbo1]
#8038916
11/05/20 01:42 PM
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Joined: Aug 2016
Posts: 5,834
Herbie Hancock
THF Trophy Hunter
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THF Trophy Hunter
Joined: Aug 2016
Posts: 5,834 |
Last brisket I did was done at 195.
It takes beer to make thirst worthwhile - J. Fred Schmidt
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Re: Brisket flat temp
[Re: Blank]
#8046183
11/11/20 07:22 AM
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Joined: Oct 2017
Posts: 1,907
angus1956
Pro Tracker
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Pro Tracker
Joined: Oct 2017
Posts: 1,907 |
Yeah, 195 to 205, but it is more of a "feel" thing to me. Way to easy to over-cook a flat!! If it stalls out inbetween these temps pull it. It will be done.
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