Brisket INTERNAL TEMP & Finishing Guide | + Chefstemp Quad XPro Review

Рет қаралды 60,687

2 жыл бұрын

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.
_____RECOMMENDED BRISKET RUB_______
Try Smoke Trails BBQ Brisket Rub on your next brisket! You can get it here: www.amazon.com/dp/B0CBY1DB1F
______________
JOIN MY PATREON: / smoketrailsbbq
______________
Recommended Products
ChefsTemp Thermometer: shareasale.com/u.cfm?d=100320...
Get SMOKE TRAILS BBQ BRISKET RUB here: www.amazon.com/dp/B0CBY1DB1F
Rubs: Use code "Smoke Force" for 10% off rubs, sauces and more at pitmasterbbqsupply.com
Grill Gun: Get the GRILL GUN here (and use discount code STBBQ on checkout for 10% OFF): grillblazer.com/?ref=STBBQ
Dalstrong Knives:
- Valhalla Fillet (viking) Knife: dalstrong.com/products/copy-o...
- 14" Slicing Knife: dalstrong.com/products/gladia...
BBQ Buying Guide
Oklahoma Joes Fire Basket: amzn.to/3wmSJz9
Cutting board (get a big one with juice channels, trust me): amzn.to/2JesAhj
Cotton and black nitrile gloves (use them both for heat + liquid protection): amzn.to/31Vly7Y amzn.to/31WPIaO
Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves): amzn.to/37RXEOa
Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping): amzn.to/2HMsYDe
Butcher paper (also for wrapping): amzn.to/2HQUgbl
Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.): amzn.to/35Kc00x
Wood chips (for electric smokers): amzn.to/2TBG2xL
Pellets (for pellet grills): amzn.to/3mAnk6i
This video contains affiliate links and sponsored content. I earn a small commission to help support my channel when you purchase through these links.
This video was sponsored by Chefs Temp

Пікірлер: 87

@SmokeTrailsBBQ 9 ай бұрын

Try Smoke Trails BBQ Brisket Rub on your next brisket! You can get it here: www.amazon.com/dp/B0CBY1DB1F

@Paulo7801 11 ай бұрын

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 KZfaq 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 KZfaq. Congratulations!

@paullittleton1974 10 ай бұрын

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 🍻

@SmokeTrailsBBQ 10 ай бұрын

Thanks man!

@TheTroya65 9 ай бұрын

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!!!

@janelove6291 2 жыл бұрын

These are really a great guide, thanks for sharing. And Chefstemp Quad XPro seems so handy, sure to buy one for my husband.👍👍

@brp0u12 Жыл бұрын

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!

@SmokeTrailsBBQ Жыл бұрын

Glad you enjoyed it!

@greghemsley8058 8 ай бұрын

One of the best KZfaq videos, on any subject, I have ever watched.

@SmokeTrailsBBQ 8 ай бұрын

Glad you enjoyed it!

@justferfunny 3 ай бұрын

I've come back to this guide for my last 4 briskets and their perfect every time

@foodonfire3662 2 жыл бұрын

This info is why I am a subscriber. Great coverage and convergence of a large set of complex factors.

@SmokeTrailsBBQ 2 жыл бұрын

Thank you!

@Mikehdy Жыл бұрын

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 🤙

@SmokeTrailsBBQ Жыл бұрын

Thanks!

@TdSharp 2 жыл бұрын

Super informative! Great video! Thank you for posting

@g-keys7078 2 жыл бұрын

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.

@Bigslimjim81 2 жыл бұрын

This video was SOOO helpful!! Thank you!

@SmokeTrailsBBQ 2 жыл бұрын

Glad it helped!

@trdubb2011 Жыл бұрын

Awesome information mate

@loganschaffer6586 Жыл бұрын

One of you best videos

@CoolJay77 2 жыл бұрын

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.

@SmokeTrailsBBQ 2 жыл бұрын

Thanks for watching man! I appreciate it!

@ethicalaxe 2 жыл бұрын

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.

@txfieros 2 жыл бұрын

Amazing information here all in one video. At best you get bits and pieces here and there from others.

@SmokeTrailsBBQ 2 жыл бұрын

Thanks man!

@funkrabbit6599 2 жыл бұрын

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!

@SmokeTrailsBBQ 2 жыл бұрын

Thank you! Glad it was helpful. Yea in my opinion I think many people overcook their briskets by going too high in temp

@derekcruz7576 6 ай бұрын

Thanks for the advice.

@SmokeTrailsBBQ 6 ай бұрын

Any time!

@bobby350z 9 ай бұрын

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?

@MoesSmokeStackGrill 2 жыл бұрын

Love some good brisket man! 🔥🔥🔥

@felixsteinhardt8836 Жыл бұрын

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%?

@anthonywright9566 2 жыл бұрын

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?

@djlansing2724 2 ай бұрын

190-203. For 30-120 minutes. Gr8 advice!!

@jeraldsikes6186 2 жыл бұрын

I just messed up a brisket. It was my first one but I hope this video is the answer.

@joshboykin4796 Жыл бұрын

Why did you stop using the Meater probes? Any particular reason?

@kike21la9 10 ай бұрын

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

@billsa-bob8945 2 жыл бұрын

Another great brisket video. Thank you. The Chefs Temp product looks amazing! Is there any Canadian dealers for this product?

@SmokeTrailsBBQ 2 жыл бұрын

I'm not sure I think they ship from their site

@Zaral7 Жыл бұрын

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!

@SmokeTrailsBBQ Жыл бұрын

Yep I think they are right to do that. Most briskets are overcooked in my opinion

@HungryFreelancer Жыл бұрын

This makes sense. Do you have a link to the video where Jirby talks about this?

@Zaral7 Жыл бұрын

@@HungryFreelancer Believe it's the "Pulling Briskets With Jirby" video.

@HungryFreelancer Жыл бұрын

@@Zaral7 thank-you!

@mattb9664 Жыл бұрын

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.

@JW-vo5gs 2 күн бұрын

Is it normal to stall in the 130s? I had a stall at 135 for 2 hours. I kicked it up, and at 140-145ish I wrapped it and it zoomed passed the 160s.

@user-yz2ds4sy8q 9 ай бұрын

Is packaging done at 175 degrees?

@bugbiteflytying Жыл бұрын

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?

@SmokeTrailsBBQ Жыл бұрын

What is your smoker? Are you adding anything to the wrap? Is the bark set when you wrap? What does it look like?

@bugbiteflytying Жыл бұрын

@@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.

@Princetheone. Жыл бұрын

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 🙏

@SmokeTrailsBBQ Жыл бұрын

Glad it was helpful!

@jskillz12able 6 ай бұрын

Pit masters usually don’t use temp gauge we go by heart

@serge4506 9 ай бұрын

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?

@SmokeTrailsBBQ 9 ай бұрын

Straight in the oven

@serge4506 8 ай бұрын

@@SmokeTrailsBBQ 💯

@jonbuettner270 2 жыл бұрын

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.

@jonbuettner270 2 жыл бұрын

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.

@SmokeTrailsBBQ 2 жыл бұрын

@@jonbuettner270 190 in the middle of the brisket. Make sure to long hold it at 150 if pulling at 190

@jonbuettner270 2 жыл бұрын

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.

@SmokeTrailsBBQ 2 жыл бұрын

@@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.

@iharfor 11 ай бұрын

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?

@SmokeTrailsBBQ 11 ай бұрын

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

@throughthemuckandthemire677 Жыл бұрын

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.

@SmokeTrailsBBQ Жыл бұрын

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

@DavidBrown-jt7yi Жыл бұрын

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?

@ravenbear-eaglelion8830 Жыл бұрын

Flat- ignore point temps

@SmokeTrailsBBQ Жыл бұрын

It means it's cooking unevenly

@tpfrk8977 7 ай бұрын

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

@SmokeTrailsBBQ 7 ай бұрын

Oh no! That's the game of briskets though. You win some you lose some.

@tpfrk8977 7 ай бұрын

@@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

@glennevitt5250 2 жыл бұрын

I need help with chicken Trying to get the right smoke and tenderness this is my weakness😎

@SmokeTrailsBBQ 2 жыл бұрын

Pull at 155 after holding it there a few mins. Cooking to 165 is the main reason chicken comes out dry.

@glennevitt5250 2 жыл бұрын

@@SmokeTrailsBBQ Thank you for this my wife is on a special diet and I'm trying to cook her what she can eat😎

@SmokeTrailsBBQ 2 жыл бұрын

@@glennevitt5250 there's a thermoworks article on chicken temps that's helpful

@glennevitt5250 2 жыл бұрын

@@SmokeTrailsBBQ Oh man thank you

@Pwn3dbyth3n00b 2 жыл бұрын

I like how you're in Canada but use F°

@jonnylemonjello3719 Жыл бұрын

heh heh heh. he said, "wangus"

@igotJesus88 2 жыл бұрын

You still have your neighbors WSM? Lol

@SmokeTrailsBBQ 2 жыл бұрын

Lol yea

@mg8718 7 ай бұрын

Try cooking it for 92 hours

@stewgilbert4090 2 жыл бұрын

A brisket flat at that temperature would be way overcooked

@SmokeTrailsBBQ 2 жыл бұрын

Thanks for watching Stew! At what temperature? 195?

@stewgilbert4090 2 жыл бұрын

@@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.