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-   -   Quick Brisket help please (http://www.bbq-brethren.com/forum/showthread.php?t=84003)

Chef Jim 05-04-2010 01:15 PM

Quick Brisket help please
 
Started the brisket at 8:30 and heat got out of control for awhile. It's at 205 so I foiled.

Question, When do I cut off the Point?

JamesTX 05-04-2010 01:24 PM

You don't have to separate the flat and the point. Just cook the whole thing until it's done.

Chef Jim 05-04-2010 01:30 PM

OK, Then when I'm ready, separate and then make burnt ends?

Markbb 05-04-2010 01:35 PM

Yes.......

landarc 05-04-2010 01:41 PM

That would be the plan, sounds like a good go so far.

Chef Jim 05-04-2010 01:45 PM

Quote:

Originally Posted by landarc (Post 1271318)
That would be the plan, sounds like a good go so far.

Thanks all, my Brisket has not been that good. This is #3, and is larger than the first 2.

Got spoiled last Sat at the judge class. Could not even imagine the quality.

Will start a new thread with the results.

deguerre 05-04-2010 01:58 PM

Good luck Jim! You just reminded me. My first point is still in the freezer :icon_blush: in a vacuum bag. I knew I wasn't going to eat it immediately so...then forgot it was there. :shocked:

Rich Parker 05-04-2010 02:20 PM

Quote:

Originally Posted by Chef Jim (Post 1271292)
Started the brisket at 8:30 and heat got out of control for awhile. It's at 205 so I foiled.

Question, When do I cut off the Point?

You foiled and put in the cooler or back on the cooker? Because it should be pretty much cooked at 205.

Chef Jim 05-04-2010 02:28 PM

Left back in the cooker and have the temp way down, like 180

Stoke&Smoke 05-04-2010 02:31 PM

was 205, now 180 and still in the cooker? That seems odd.:pray:

Have you tried to stick a probe in it with the grain to check for tenderness? As said before, generally by 205 it's pretty close to done, though point may take longer

Chef Jim 05-04-2010 02:40 PM

Quote:

Originally Posted by Stoke&Smoke (Post 1271365)
was 205, now 180 and still in the cooker? That seems odd.:pray:

Have you tried to stick a probe in it with the grain to check for tenderness? As said before, generally by 205 it's pretty close to done, though point may take longer

Using the red thermapen, and yes that is odd. But nothing good comes easily.

Dinner time is not for a few hours so I think I'll leave it in and see what happens. This is a learning experience so I hope I learn something.

Thanks

bigabyte 05-04-2010 02:50 PM

You've got the right plan, cook it, then separate, chop and back on the cooker for burnt ends.


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