6
Hit my 100th brisket last weekend and finally got the jiggle right
Been keeping a log of every cook since I started 2 years ago. Number 100 was just a regular Saturday brisket for the family, no big occasion. But when I picked it up off the grate it had that perfect wobble in the flat. Never really believed people when they talked about the jiggle test until I felt it myself. Anyone else keep track of their cook counts or am I just weird about it?
2 comments
Log in to join the discussion
Log In2 Comments
tessaperry7d ago
Oh man that jiggle is SO satisfying! I read somewhere that the best briskets have a 15-20 degree difference between the point and flat temps when they're ready.
8
kellygrant6d ago
Oh whoa, it's actually more like 10-15 degrees difference that you're looking for! The flat usually stalls out around 195 and the point keeps climbing to 205-210 when it's really good.
2