My brisket flat hit 210 internal and I thought I'd ruined it

Everyone says to pull brisket at 203 degrees, but mine just didn't feel probe-tender then. I let it ride on my offset, and the flat hit 210 before the point was ready. I was sure it would be dry, but it was the juiciest one I've ever made. In my experience, that magic number isn't a hard rule, it's more about the feel. Has anyone else had a cut finish way hotter than the guides say and still turn out great?

3 comments

3 Comments

williamb296d ago

Isn't that just a lucky accident though? Every time I've gone that high on a lean flat, it turns into shoe leather. The 203 guide is there for a reason, it's the average point where the collagen breaks down. Your one good experience doesn't mean the rule is wrong, it probably means your particular piece of meat had way more fat than usual. I'd never tell someone to aim for 210, that's just asking for a dry, crumbly mess most of the time.

ryan3696d ago

But @williamb29, what if the flat just wasn't done yet at 203? Maybe probe tenderness matters more than a set temp.

grantp286d ago

Remember my buddy who swore by 210? He just served the driest brisket I've ever tried to chew.