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Bamabuzzard 08-19-2013 12:39 PM

NO WAY this brisket was any good.
A buddy of mine posted on FB that he was smoking a brisket Saturday for their family cookout. It was a 12 lb packer. He said he smoked for 8 hrs at 180 degrees until internal temp was at 165, pulled, sliced then ate.

How in the world was the brisket edible? Or am I missing something?

Haveuseen1? 08-19-2013 12:40 PM

Some folks think Krystals makes a great hamburger.

Monty1204 08-19-2013 12:46 PM

IMO he still had a good while to cook. I bet it was tough as leather.

drjiveturkey 08-19-2013 12:46 PM

Personally I like to make thick slices so it would be too tough at that temp. But if you slice it deli thin I would think it would be fine.

Bamabuzzard 08-19-2013 12:50 PM


Originally Posted by drjiveturkey (Post 2593854)
Personally I like to make thick slices so it would be too tough at that temp. But if you slice it deli thin I would think it would be fine.

Even at deli thin wouldn't it still be tough?

SmittyJonz 08-19-2013 12:54 PM

Maybe you oughta ask your Buddy. :doh:

Maybe he ordered a pre cooked one and that was his way of warming it or maybe he boiled it first........or maybe he's a freak with Wolf teeth........? :mrgreen:

DownHomeQue 08-19-2013 12:56 PM

yea no way prolly was medium rare..

Bamabuzzard 08-19-2013 12:56 PM


Originally Posted by SmittyJonz (Post 2593862)
Guess you oughta ask your Buddy.

Nah, he's a friend but not close enough to probe questions about the quality of his cook. He said it turned out great so I guess it did.

SmittyJonz 08-19-2013 01:02 PM

I don't see how either - maybe 8 hrs at 280* ?

He might have a cheap thermo no where near the cooking surface so it was really 225* or more?

Texas.Eggineer 08-19-2013 01:25 PM

Maybe he likes pot roast.

nucornhusker 08-19-2013 01:30 PM

Sliced thin, that could be used as elastic bands.

Bludawg 08-19-2013 01:30 PM

I send me his address I have some old boots I need to get shy of.

lance0623 08-19-2013 03:17 PM

I'd say in general, most people think their BBQ is much better than it actually is. Kind of like in poker, everyone thinks they're good.

Riz58 08-19-2013 03:43 PM

I spent years cooking brisket "done" but not tender (not leaving on long enough for fat to render), and I could never figure out how come it always seemed tough. (Pre-internet days.) Finally talked to Mom who always cooked great and tender brisket in the oven. She explained cook at 225 for many hours until tender. I suspect your friend did what I used to do.

Lake Dogs 08-19-2013 03:46 PM

starve 'em long enough, add in some alcohol, they'll scarf up a hubcap and swear it was the best one they've ever eaten!

Many a BBQ team was born this way.

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